If you’re anything like me, you know the magic of perfectly crispy roasted potatoes—the kind that are golden on the outside and tender on the inside. This Crispy Oven Roasted Potatoes Recipe hits that sweet spot every time, making it my go-to for everything from weeknight dinners to festive gatherings. I absolutely love how this turns out because it’s simple, uses just a few ingredients, and yet delivers that restaurant-quality crispiness that’s so satisfying.
When I first tried this recipe, I was amazed by how easy it was to get that perfect crunch without deep frying. You’ll find that parboiling and then roasting with hot oil is the secret trick here. Whether you’re cooking for a crowd or just craving a cozy side dish, this Crispy Oven Roasted Potatoes Recipe is going to become your new favorite, guaranteed.
Why You’ll Love This Recipe
- Simple and Quick: Using only a few ingredients, this recipe is easy enough for any night of the week.
- Perfect Crispiness: The parboil-then-roast method ensures a fluffy inside with a satisfyingly crunchy exterior.
- Versatile Side Dish: Pairs just as well with roasted chicken as it does with your favorite veggie mains.
- Fail-Proof Technique: The tips shared here come from my own kitchen wins and mishaps, so you can skip the guesswork.
Ingredients You’ll Need
Choosing the right potatoes and oil makes all the difference in this Crispy Oven Roasted Potatoes Recipe. I prefer baby gold potatoes for their creamy texture, and avocado oil because it withstands the high heat without smoking.
- Baby gold potatoes: Their tender flesh cooks up creamy inside and crisps beautifully on the outside.
- Avocado oil or vegetable oil: A high smoke point oil is essential to get that golden crust without burning.
- Salt and pepper: Simple seasoning that enhances the natural flavor of the potatoes.
Variations
While I love this recipe as is, it also lends itself to plenty of delicious variations. Feel free to get creative by adding herbs or spices—you’ll find that a little customization makes it even more special for your table.
- Herb infusion: Toss the potatoes with fresh rosemary or thyme before roasting—I find it adds an amazing aromatic touch.
- Garlic lovers’ twist: Add minced garlic or garlic powder for an extra layer of flavor that my family goes crazy for.
- Spicy kick: Sprinkle some smoked paprika or cayenne if you like your potatoes with a bit of heat.
- Vegan twist: This recipe is naturally vegan, so you can enjoy it confidently on plant-based nights.
How to Make Crispy Oven Roasted Potatoes Recipe
Step 1: Preheat the Oven and Prepare Potatoes
Start by preheating your oven to a high temperature of 425˚F (220˚C). Meanwhile, quarter your baby gold potatoes so they cook evenly and have enough surface area to get crispy. The high heat is the key to that beautiful golden crust, so don’t skip this step!
Step 2: Parboil for Perfect Tenderness
Pop the quartered potatoes into a large pot and cover them with cold water. Bring to a boil, then reduce the heat to medium and simmer for 10 to 12 minutes. The goal here is to soften the potatoes just enough so the inside cooks through, but they still hold their shape for roasting.
Step 3: Drain and Roughen the Surfaces
Drain the potatoes thoroughly and let them steam dry in the colander for about 5 minutes. This step is essential because moisture is the enemy of crispiness. Then, toss the potatoes in the colander with salt and pepper, shaking them to create little craters and rough edges on their surfaces—these nooks catch more heat and make your potatoes irresistibly crispy.
Step 4: Heat the Oil on the Baking Sheet
Pour your avocado or vegetable oil onto a rimmed baking sheet, then place the sheet in your preheated oven for about 10 minutes. Heating the oil before adding the potatoes is a little trick I learned early on—it helps to seal the potatoes instantly and kickstarts the crisping process.
Step 5: Coat and Roast the Potatoes
Carefully remove the hot baking sheet from the oven and toss the potatoes in the sizzling oil until evenly coated. Then, arrange them cut-side down in a single layer—no overcrowding! Roast for about 30 minutes without stirring, because leaving them undisturbed lets that gorgeous crust form on the bottom.
Step 6: Serve Immediately for the Best Crisp
Once golden and crispy, transfer the potatoes to a serving platter and sprinkle with flaky sea salt. Enjoy them right away for the perfect contrast of crunch and softness. Trust me—waiting too long means missing out on that amazing crisp texture!
Pro Tips for Making Crispy Oven Roasted Potatoes Recipe
- Don’t Skip Parboiling: This step ensures the potatoes are tender inside without overcooking on the outside during roasting.
- Roughen the Edges: Shaking the potatoes in the colander after draining creates textured surfaces that crisp up beautifully.
- Use Hot Oil on the Sheet: Heating the oil beforehand jumpstarts crisping and prevents sticking.
- Resist Stirring: Let the potatoes roast undisturbed to develop that irresistible crunchy crust.
How to Serve Crispy Oven Roasted Potatoes Recipe
Garnishes
I love topping these potatoes with a sprinkle of flaky sea salt right out of the oven—simple but effective for an extra salty crunch. Fresh herbs like parsley, chives, or even dill add a bright pop of color and freshness, which is always a crowd-pleaser.
Side Dishes
These crispy potatoes pair beautifully with pan-seared chicken, roasted veggies, or even a simple green salad. I often serve them alongside steak or grilled fish for an easy weekday dinner that feels special.
Creative Ways to Present
For a fun twist at dinner parties, try stacking these potatoes in a shallow bowl lined with parchment and sprinkle with colorful paprika or sprinkle grated Parmesan. Serving them with small bowls of aioli or garlic mayo on the side can also turn these into an irresistible appetizer.
Make Ahead and Storage
Storing Leftovers
I usually store leftover potatoes in an airtight container in the fridge. They keep well for up to 3 days, but I recommend reheating to get that crisp back before serving.
Freezing
Freezing roasted potatoes tends to soften them, so I don’t usually freeze leftovers. If you do want to freeze them, flash-freeze on a sheet first, then transfer to a freezer bag for best results.
Reheating
To reheat, I spread the potatoes on a baking sheet and pop them back in a 400˚F oven for 10-15 minutes. This refreshes their crispy texture nicely compared to microwaving, which can make them soggy.
FAQs
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Can I use other types of potatoes for this Crispy Oven Roasted Potatoes Recipe?
Absolutely! While baby gold potatoes are excellent due to their creamy texture, other waxy or all-purpose potatoes like Yukon Gold or red potatoes also work well. Just make sure to cut them evenly and parboil accordingly to get that perfect roast.
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Why is parboiling necessary?
Parboiling softens the potatoes so they cook fully without drying out during roasting. It lets you achieve that fluffy interior while the oven and oil work on crisping the outside.
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Can I use olive oil instead of avocado oil?
You can, but olive oil has a lower smoke point and may burn at the high roasting temperature, which could impart a bitter taste. If you use olive oil, try to keep the oven temperature slightly lower or use a light olive oil with a higher smoke point.
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How do I get potatoes crispy without overcrowding the pan?
Arrange potatoes in a single layer with space between pieces so hot air can circulate and the bottoms crisp up. If your pan is too small, use two pans rather than piling them up.
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Can I prepare this dish ahead of time?
Yes! You can parboil and roughen potatoes earlier in the day, then coat and roast them just before serving. This saves time, and they’ll still turn out crispy and delicious.
Final Thoughts
This Crispy Oven Roasted Potatoes Recipe has been a staple in my kitchen for years because it’s reliable, simple, and utterly delicious. I know you’ll enjoy how easy it is to get that perfect golden crust and fluffy inside without any fuss. Give this recipe a try next time you want a comforting side dish that feels gourmet without the extra effort—I promise it’ll become your go-to as well!
Print
Crispy Oven Roasted Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Oven Roasted Potatoes recipe delivers perfectly tender and fluffy potatoes with a golden, crunchy exterior. Using a combination of parboiling and high-temperature roasting with avocado oil ensures an irresistible crispy crust. This simple yet delicious side dish is perfect for any meal and easy to prepare with minimal ingredients.
Ingredients
Potatoes
- 1 1/2 pounds baby gold potatoes, quartered
Other Ingredients
- 1/2 cup avocado oil or vegetable oil
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 425˚F (220˚C) to prepare for roasting the potatoes.
- Parboil potatoes: Place the quartered potatoes in a large pot and cover completely with water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 10 to 12 minutes until the potatoes start to become tender but remain firm.
- Drain and dry: Drain the potatoes thoroughly in a colander and allow them to steam dry for 5 minutes. This helps remove moisture for better crisping.
- Roughen potato surfaces: While in the colander, toss the steamed potatoes vigorously with salt and pepper to create rough edges or craters on the surface, which aid in crispiness.
- Heat oil on baking sheet: Pour avocado or vegetable oil onto a rimmed baking sheet and place it in the oven for about 10 minutes to heat the oil before adding the potatoes.
- Coat and arrange potatoes: Carefully toss the potatoes in the hot oil to coat them evenly. Arrange them cut-side down in a single, even layer on the baking sheet.
- Roast potatoes: Roast the potatoes in the oven for about 30 minutes without disturbing them to allow a crispy crust to form. Avoid touching or stirring to maximize crispiness.
- Serve: Remove the potatoes from the oven and transfer them to a serving platter. Sprinkle with sea salt flakes and serve immediately for the best texture and flavor.
Notes
- Parboiling the potatoes ensures they cook through and get fluffy inside while roasting crisps the outside.
- Shaking the potatoes after parboiling to create rough edges is key for extra crispiness.
- Resist the urge to stir or flip the potatoes while roasting to allow a crust to develop.
