Why Make This Recipe
Crispy roast potatoes are a delightful side dish that can elevate any meal. They are golden brown on the outside and fluffy on the inside. This recipe is easy to follow and guarantees crispy results every time, making it perfect for family dinners, holiday meals, or just a cozy night in.
How to Make The Best Crispy Roast Potatoes Ever
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon aluminum-free baking powder
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- Extra rosemary leaves for garnish
Directions
- Place the cut potatoes in a large pot of cold, salted water. Bring to a gentle boil and simmer for 8–10 minutes until the edges are just tender but the centers remain firm. Drain the potatoes well and let them sit uncovered for a few minutes to dry.
- While the potatoes are still warm, add a pinch of kosher salt and the baking powder. After draining, return the potatoes to the empty pot, cover with a lid, and shake vigorously for about 30 seconds to rough up the surface.
- In a large mixing bowl, whisk together the melted butter and olive oil. Toss the potatoes in this mixture until they are evenly coated.
- Sprinkle the remaining kosher salt, black pepper, chopped rosemary, and garlic powder over the potatoes. Give everything a final toss to distribute the seasonings.
- Preheat the oven to 425°F (220°C) and heat a rimmed baking sheet for at least 10 minutes.
- Spread the coated potatoes in a single layer on the hot sheet. Roast undisturbed for 20 minutes, then flip each piece and roast for another 20–25 minutes until the edges are deep golden brown and the interiors are fluffy.
- Remove the tray, drizzle a tiny splash of extra-virgin olive oil over the potatoes, and toss briefly. Let them rest for 5 minutes before transferring to a serving bowl. Garnish with extra rosemary leaves and serve hot.
How to Serve The Best Crispy Roast Potatoes Ever
These crispy roast potatoes pair wonderfully with grilled meats, roasted chicken, or any savory dish. Serve them with a dollop of sour cream or your favorite dipping sauce for added flavor.
How to Store The Best Crispy Roast Potatoes Ever
If you have any leftovers, store the cool potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to bring back their crispy texture.
Tips to Make The Best Crispy Roast Potatoes Ever
- Make sure to dry the potatoes well after boiling to enhance crispiness.
- Don’t overcrowd the baking sheet; give the potatoes room to crisp up properly.
- Feel free to experiment with different herbs or spices for varied flavors.
Variation
You can add different seasonings like paprika or Parmesan cheese for a unique twist. Try using sweet potatoes for a healthier option.
FAQs
Q: Can I use other types of potatoes?
A: Yes, but Yukon Gold potatoes are best for a fluffy interior and crispy exterior.
Q: How do I ensure my potatoes are crispy?
A: Dry the potatoes thoroughly after boiling and make sure to preheat the baking sheet.
Q: Can I make these potatoes ahead of time?
A: Yes, prepare them in advance and reheat them in the oven to maintain their crispiness.
Crispy Roast Potatoes
Ingredients
Method
- Place the cut potatoes in a large pot of cold, salted water. Bring to a gentle boil and simmer for 8–10 minutes until the edges are just tender but the centers remain firm.
- Drain the potatoes well and let them sit uncovered for a few minutes to dry.
- While the potatoes are still warm, add a pinch of kosher salt and the baking powder.
- Return the potatoes to the empty pot, cover with a lid, and shake vigorously for about 30 seconds to rough up the surface.
- In a large mixing bowl, whisk together the melted butter and olive oil.
- Toss the potatoes in this mixture until they are evenly coated.
- Sprinkle the remaining kosher salt, black pepper, chopped rosemary, and garlic powder over the potatoes. Give everything a final toss to distribute the seasonings.
- Preheat the oven to 425°F (220°C) and heat a rimmed baking sheet for at least 10 minutes.
- Spread the coated potatoes in a single layer on the hot sheet.
- Roast undisturbed for 20 minutes, then flip each piece and roast for another 20–25 minutes until the edges are deep golden brown and the interiors are fluffy.
- Remove the tray, drizzle a tiny splash of extra-virgin olive oil over the potatoes, and toss briefly.
- Let them rest for 5 minutes before transferring to a serving bowl.
- Garnish with extra rosemary leaves and serve hot.