Crispy Oven Roasted Potatoes
These extra-crispy, oven-roasted potatoes are golden and crunchy on the outside, fluffy inside, and they actually stay crispy on the plate. The trick: parboil with salt, fluff the edges in the pot, skip the parchment, and roast hot at 425°F.
Ingredients
- 2 pounds baby yellow or Yukon gold potatoes
- 2 - 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ - 1 teaspoon paprika
- Optional: 1 tablespoon of fresh rosemary, minced
- Salt and pepper, to taste
Instructions
- Preheat. Heat your oven to 425°F. Bring a large pot of water to a boil and add 1 teaspoon of salt.
- Cut and parboil. Cut the potatoes into 1-inch cubes. Add them to the boiling water and cook for 10 to 14 minutes, until fork-tender but not falling apart.
- Drain and fluff. Drain the potatoes and return them to the pot (or place in a colander). Shake gently for 10 to 15 seconds until the edges look rough and fluffy. This is what makes them crispy.
- Season. Transfer to a bare metal baking sheet (no parchment paper). Drizzle with the olive oil and sprinkle with garlic powder, onion powder, paprika, salt, pepper, and rosemary if using. Toss to coat evenly, then spread in a single layer with space between each piece.
- Roast (first round). Roast for 20 minutes without touching them. Don't flip early or the crust will tear off before it sets.
- Flip and finish. Flip the potatoes with a spatula, then roast another 20 to 25 minutes, shaking once or twice, until deep golden brown and crispy. Serve immediately.
Notes
Best potatoes: Baby Yukon Gold is my top pick. Russets work too but should be cut slightly bigger (around 1.5 inches) and peeled first. Skip baby reds, they're too waxy to crisp up.
Skip the parchment paper. This is the single biggest fix for crispy potatoes. Parchment traps steam and gives you soft bottoms. Roast directly on a metal baking sheet.
Don't crowd the pan. Spread the potatoes in a true single layer with space between each piece. If your pan looks full, use two pans. Crowded potatoes steam each other.
Baking soda for extra crisp (optional). Add ½ teaspoon of baking soda to the boiling water. It raises the pH and creates a starchier surface that crisps up even more in the oven.
Make-ahead: You can parboil and season the potatoes up to 4 hours in advance, then roast right before serving. Don't fully roast ahead, they'll lose their crispiness on reheat.
Storage and reheat: Store leftovers in the fridge for up to 3 days. Reheat at 400°F in the oven for 8 to 10 minutes or in the air fryer for 5 to 7 minutes. Skip the microwave; it ruins the crunch.
Don't peel Yukons. The thin skins crisp up beautifully and add texture. Peeling is only necessary for russets.
Nutrition
Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 23mg | Calcium: 15mg | Iron: 1mg
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