Crispy Roasted Potatoes Side Dish
If you popped over right now, there is a fair chance you would find a tray of potatoes cooling on the stove and me trying to act casual about it. This Crispy Roasted Potatoes Side Dish has become my slightly obsessive habit. The first time I nailed those shattery edges, my sister walked in, grabbed one, and just said whoa. Now it is my party trick and also my Tuesday trick. It is not fancy, but it tastes like comfort dressed up for a nice night out, shoes off by nine.
Quick story. I once tried to make these while watering the basil and forgot the timer, and they still turned out gorgeously bronzed. I did burn exactly one garlic clove, which I pretended was on purpose, but anyway, we ate the evidence. Also, its my favorite potato thing to cook when I have friends coming over and I need something that makes the house smell like I meant to clean.
Why I keep making these on weeknights
I make this when I want a no fuss win that still feels a bit cheffy. My family goes a little bonkers for the tiny super crispy bits stuck to the pan, which I totally scrape up for myself first, then share, sometimes. When I am short on time, I skip the fancy spices and just do salt and a glug of oil, and that alone is banging. I used to fight with soggy potatoes and get grumpy about it, but actually, I find it works better if I preheat the pan and rough up the potatoes after parboiling. Tiny extra step, big payoff.
Also, when the oven is on, the kitchen is warm, and I can lean on the counter with tea like a cat in a sunbeam. That counts for something, right?
What you need on the counter
- 2 pounds potatoes, about 900 g, cut into chunky bite size pieces. I love Yukon Gold for buttery centers. Russets get wildly crisp. Waxy ones are fine too, just roast a touch longer.
- 3 tablespoons olive oil, plus a little extra for the pan. If I am out, neutral oil works fine. My grandmother always insisted on Brand X, but honestly any decent oil does the job.
- 1 to 1 and a half teaspoons kosher salt, to taste. I start small and salt again at the end.
- Freshly ground black pepper, a few good grinds.
- 1 teaspoon garlic powder or 3 cloves garlic, minced. I sometimes use powder instead of fresh when I am in a hurry.
- 1 to 2 teaspoons chopped fresh rosemary or thyme. Dried is okay, use half as much.
- Optional extras: a pinch of smoked paprika, a handful of grated parmesan at the end, or a squeeze of lemon for brightness.
If you like reading about the science of crispy edges, I learned loads form this deep dive on parboiling from Serious Eats. For seasoning ideas, I often peek at Bon Appetit and then go rogue.
Let us cook, friend
- Crank the oven to 450 F or 230 C. Put a sturdy sheet pan on the middle rack while it heats. Hot pan equals instant sizzle.
- Parboil the potatoes. Cover with cold water in a pot, add a teaspoon of salt, bring to a boil, and simmer 5 to 7 minutes until the edges look a bit tender but the centers are still firm. Do not overthink it.
- Drain well, then shake the pot with the lid on for 5 seconds to rough up the surfaces. This is where those crisp bits are born. Do not worry if a few pieces look a bit fluffy at the edges, it always does.
- In the empty pot or a big bowl, toss potatoes with the olive oil, half the salt, and pepper. If using garlic powder, add it now. If using fresh garlic, hold it for later so it does not scorch.
- Carefully pull the hot sheet pan from the oven and drizzle a teaspoon of oil on it. Slide the potatoes onto the pan and spread them out with space between. If they are crowded, use two pans. This is where I usually sneak a taste of a half cooked edge which is silly, but here we are.
- Roast 20 minutes, then flip with a thin spatula. Add rosemary or thyme. Roast another 15 to 25 minutes until deep golden and crisp. If using fresh garlic, sprinkle it on in the last 5 minutes.
- Taste and add more salt. Maybe a squeeze of lemon and a pinch of paprika or parmesan, if you like.
- Let them sit 2 minutes on the pan, then swoop them into a bowl. The pause helps the crust set so the edges stay snappy.
Notes I learned the slightly hard way
- Preheating the pan feels extra, but it is the difference between sizzle and sulk. I once skipped it and got pale potatoes that tasted fine but looked tired.
- Salt in layers. A little in the water, a little on the toss, a little at the end. It just tastes rounder that way.
- Garlic wants the gentle life. Add it late unless you enjoy picking tiny charcoal confetti out of your dinner.
- If your potatoes stick, let them finish browning and try again. They release when the crust sets. Prying early just tears them.
Fun twists I actually tried
- Lemon herb: add lemon zest with the herbs and a squeeze of juice right before serving. Bright, happy, very patio energy.
- Spicy smoky: a teaspoon of smoked paprika and a pinch of cayenne. Great with grilled chicken.
- Cheesy crust: toss with a handful of finely grated parmesan in the last 5 minutes so it melts and crisps.
- Air fryer batch: 400 F for 18 to 25 minutes, shake once. Not quite the same volume, still excellent.
- Did not love: tossing with balsamic at the start. It smelled amazing, but the sugars browned too fast and the pans were fussy to clean. Better to drizzle at the end if you want that vibe.
Gear I use, plus a workaround
A heavy, light colored aluminum sheet pan gives the most even browning for me. A cast iron skillet is terrific for smaller batches. If you do not have either, use any oven safe pan and keep the potatoes spaced out. In a pinch, I have used two cake tins, no faff, just rotate them halfway for even color. I call a thin metal spatula essential for flipping, but on second thought, a butter knife and a fork together will do the trick if you are gentle.
How I stash leftovers
Cool completely, then refrigerate in a container up to 4 days. Reheat on a hot pan at 425 F for about 8 minutes or in a skillet with a teaspoon of oil until re crisp. Microwaving works in a pinch, they just lose that crisp jacket. You can freeze on a tray then bag for a month, though the texture softens. Honestly, in my house it never lasts more than a day.
What to serve with these beauties
- Roast chicken, always. The pan juices plus a pile of potatoes is a whole moment.
- Sunny side eggs and a green salad for a breakfast for dinner situation.
- Yogurt garlic sauce or a quick herby mayo. My kids go for ketchup, which I pretend not to see, then I steal a dip.
- Grilled fish with lemon and capers. The potatoes soak up all the good bits.
By the way, if you like to geek out on salting, the guide here is handy for ratios and why: The Kitchn on seasoning well. I tend to think seasoning is more art than math, but a little nerdy reading never hurts.
Pro tips I wish I knew sooner
- I once tried rushing the parboil and regretted it because the outsides were too smooth and the oil had nothing to cling to. Give it the five minutes.
- Do not crowd the pan. I crammed a mountain of potatoes onto one tray and they steamed. Two pans are better than sad spuds.
- Flip with confidence. Half flips lead to torn edges. Slide under and commit.
- Season at the end while hot. I skipped this once and everything tasted a bit flat, like the volume was turned down.
Questions you actually asked me
Can I skip parboiling
You can, but the texture changes. They will still be good, just less crinkly on the edges and a bit less crisp. If you are in a rush, toss with oil and roast longer, then finish under the broiler for a minute or two.
What potatoes are best
I love Yukon Gold for this. Russets make the crispiest crust, though they can dry out if you go too long. Red potatoes are tasty but take a little more time to really crisp. Use what you have, honestly.
Why are my potatoes sticking
The pan might not be hot enough or the potatoes need another few minutes before you try to move them. Also, enough oil is key. You do not need a pool, just a light sheen.
Can I make these ahead
Partially. Roast until they are just pale gold, cool, then reheat at 450 F to finish crisping right before serving. It is great for company, and you will look chill even if you are not.
Do I need to peel them
Nope. I rarely peel. The skin adds flavor and texture. If the skins look rough, give them a quick scrub.
What is the trick to getting them extra crispy
Hot pan, rough edges, and space between pieces. Also, do not over oil. Too much oil makes them heavy rather than crisp.
Help, my oven runs cool
Roast a bit longer and move the pan to the top rack for the last 10 minutes. If you have convection, use it and reduce the temp to 425 F.
Last tiny thing. If a potato falls off the spatula on the way to the bowl, it is legally required that you eat it. Chef tax. And if a friend asks for the recipe, send them this, then invite them over. I will bring tea.
Ingredients
- 2 lb (900 g) Yukon gold or red potatoes, scrubbed and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon dried rosemary or 1 tablespoon fresh chopped rosemary
- 1/2 teaspoon smoked paprika (optional, for color and mild smokiness)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
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2Parboil the cut potatoes in salted boiling water for 8–10 minutes until just tender at the edges; drain well and let steam-dry for a minute.
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3Transfer the drained potatoes to a large bowl and toss gently to roughen the edges. Add olive oil, minced garlic, salt, pepper, rosemary, and smoked paprika. Toss until evenly coated.
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4Arrange the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 40–45 minutes, turning once halfway through, until golden brown and crispy.
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5Remove from the oven, taste and adjust seasoning if needed. Sprinkle with chopped fresh parsley and serve warm as a side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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