Crispy Roast Potatoes
Crispy Roast Potatoes
Ingredients
For the Crispy Roast Potatoes
- 2 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 cup neutral oil, such as vegetable, canola, or light olive oil
- 1 tablespoon sea salt
- 1 tablespoon fresh rosemary, finely chopped (optional)
- 1 tablespoon fresh thyme, leaves (optional)
- 3 garlic, cloves, minced (optional)
Instructions
- 1
Peel the potatoes and cut them into large, even-sized chunks, approximately 1 1/2 inches. This ensures even cooking and maximum surface area for crisping.
⏱️ 10 min
- 2
Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a rolling boil and parboil the potatoes for 12 to 15 minutes, or until they are very tender and fluffy around the edges, almost falling apart. This overcooking is key to achieving a fluffy interior.
⏱️ 15 min
- 3
Carefully drain the parboiled potatoes thoroughly in a colander. Return the potatoes to the empty hot pot. Cover the pot with a lid and shake vigorously for about 30 seconds. This will rough up the edges of the potatoes, creating more surface area for crisping. Then, remove the lid and allow the potatoes to steam dry for 10 to 15 minutes without touching them. This crucial step removes excess moisture.
⏱️ 15 min
- 4
While the potatoes are steaming dry, preheat your oven to 400°F. Pour the neutral oil onto a large, sturdy baking tray or roasting pan. Place the tray with the oil into the preheated oven for 10 to 15 minutes, allowing the oil to get very hot.
⏱️ 15 min•🌡️ 400
- 5
Carefully remove the hot baking tray from the oven. Add the steam-dried, roughed-up potatoes to the hot oil in a single layer, ensuring not to overcrowd the pan. Season generously with sea salt and, if using, sprinkle with fresh rosemary, thyme, and minced garlic.
⏱️ 5 min
- 6
Return the tray to the oven and roast for 45 minutes without turning or touching the potatoes. This allows the bottom of the potatoes to caramelize deeply and form a super crispy crust.
⏱️ 45 min•🌡️ 400
- 7
After 45 minutes, carefully remove the tray from the oven. Using a spatula, gently toss or flip the potatoes to expose other sides to the hot pan. Return to the oven and continue roasting for an additional 10 to 15 minutes, or until all sides are golden brown and incredibly crispy.
⏱️ 10 min•🌡️ 400
- 8
Serve the crispy roast potatoes immediately as a delicious side dish to your favorite meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Roast Potatoes
Ingredients
For the Crispy Roast Potatoes
- 2 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 cup neutral oil, such as vegetable, canola, or light olive oil
- 1 tablespoon sea salt
- 1 tablespoon fresh rosemary, finely chopped (optional)
- 1 tablespoon fresh thyme, leaves (optional)
- 3 garlic, cloves, minced (optional)
Instructions
- 1
Peel the potatoes and cut them into large, even-sized chunks, approximately 1 1/2 inches. This ensures even cooking and maximum surface area for crisping.
⏱️ 10 min - 2
Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a rolling boil and parboil the potatoes for 12 to 15 minutes, or until they are very tender and fluffy around the edges, almost falling apart. This overcooking is key to achieving a fluffy interior.
⏱️ 15 min - 3
Carefully drain the parboiled potatoes thoroughly in a colander. Return the potatoes to the empty hot pot. Cover the pot with a lid and shake vigorously for about 30 seconds. This will rough up the edges of the potatoes, creating more surface area for crisping. Then, remove the lid and allow the potatoes to steam dry for 10 to 15 minutes without touching them. This crucial step removes excess moisture.
⏱️ 15 min - 4
While the potatoes are steaming dry, preheat your oven to 400°F. Pour the neutral oil onto a large, sturdy baking tray or roasting pan. Place the tray with the oil into the preheated oven for 10 to 15 minutes, allowing the oil to get very hot.
⏱️ 15 min•🌡️ 400 - 5
Carefully remove the hot baking tray from the oven. Add the steam-dried, roughed-up potatoes to the hot oil in a single layer, ensuring not to overcrowd the pan. Season generously with sea salt and, if using, sprinkle with fresh rosemary, thyme, and minced garlic.
⏱️ 5 min - 6
Return the tray to the oven and roast for 45 minutes without turning or touching the potatoes. This allows the bottom of the potatoes to caramelize deeply and form a super crispy crust.
⏱️ 45 min•🌡️ 400 - 7
After 45 minutes, carefully remove the tray from the oven. Using a spatula, gently toss or flip the potatoes to expose other sides to the hot pan. Return to the oven and continue roasting for an additional 10 to 15 minutes, or until all sides are golden brown and incredibly crispy.
⏱️ 10 min•🌡️ 400 - 8
Serve the crispy roast potatoes immediately as a delicious side dish to your favorite meal.
⏱️ 1 min