Crispy Roasted Potatoes

Crispy Roasted Potatoes – crispy, crunchy potatoes that are light and fluffy inside with a few ingredients! If you love crispy, crunchy potatoes with a soft center, you can LOVE our recipe – we've been making these potatoes for years as our go-to easy side dish.

These potatoes are solid alongside Thanksgiving TurkeyPrime RibRibeye Roast Roasted Cornish Game HensPerfectly Broiled Lobster TailsSlow Cooker Orange Cranberry Ginger Glazed Hamand so many more good main dishes! Making these potatoes is simple – like our Garlic Butter Roasted Potatoes Recipethe potatoes need to lightly boil and then roast to crispy perfection.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make solid Crunchy Potatoes

First assemble the following ingredients:

• Boiler potatoes (6-8, about 2 lbs) – Tender and creamy inside, these small potatoes develop a perfectly crisp exterior when roasted.
• Extra virgin olive oil (3 tablespoons) – Adds rich, fruity flavor and helps the potatoes achieve a golden, crunchy finish.
• Flake sea salt (1 tablespoon) – Enhances the natural potato flavor and gives each bite a satisfying salty crunch.
• Italian herbs seasoning (1-2 teaspoons) – Infuses the potatoes with an aromatic blend of oregano, basil, thyme, and rosemary for a savory Mediterranean touch.

Parboil and Cool Potatoes

Bring a large pot of water to boil. Scrub potatoes well to clean. Add to pot of boiling water. Let potatoes boil until soft to the touch when poked with a fork, about 10 minutes. Drain potatoes well.

Oil

Cut potatoes in fourths, then into 1″ chunks. Line a baking sheet with foil. Add 2 tablespoons olive oil to foil.

Toss Potatoes

Drop potato chunks on top of olive oil, toss to coat. Season generously with salt, pepper, and herbs.

Bake

Preheat oven to 400 degrees F. Bake for 15 minutes. Flip potatoes. Bake another 10, until potatoes are crispy, crunchy, and golden brown. If desired, flip and bake another 5-10 minutes for extra crispy, crunchy potatoes.

Kitchen notes

Go as crunchy as you want. Some people like a little crunch – some like a lot! We're parboiling to cook the potatoes and adding extra crunch in baking with olive oil, so you get a crispy, crunchy, satisfying bite with these potatoes – but you can make them as cooked as you like.

A few answers

Do we have to parboil potatoes?

To get the right texture for these potatoes, we reccomend parboiling first, so you can get the soft, pillowy potato center, while crisping up the outside. If you bake the potato without parboiling, it will still be tasty, but will lack the light, airy texture parboiling the potato first gives by releasing some of the potato's starches.

Can we parboil potatoes ahead of time?

Yes, potatoes can be parboiled ahead of time and tossed in olive oil until ready to crisp up! This is a great timesaver ahead of a big meal, so your potatoes can go right into a hot oven to crisp up before you sit to eat!

When are potatoes done?

Potatoes are done when they are deep golden brown and crispy to the touch – but the degree to which you want to cook them is up to you. Some people like lightly crispy, some people want crunchy – find the crispiness you love!

How long do crunchy baked potatoes keep?

Roasted potatoes can be stored in an airtight container in the refrigerator for up to four days or frozen for up to four months.

Other Potato Recipes You'll Love

For more good, easy potato recipes, please check out some of our recent favorites:

You can find the rest of our potato recipes here.

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Ingredients

• 6-8 boiler potatoes, about 2 pounds
• 3 tablespoons extra virgin olive oil
• 1 tablespoon maldon or other flake sea salt, or kosher/rough salt
• 1-2 teaspoons Italian herbs seasoning, optional

Method

1. Preheat oven to 400 degrees.
2. Bring a large pot of water to boil. Scrub potatoes well to clean. Add to pot of boiling water.
3. Let potatoes boil until soft to the touch when poked with a fork, about 10 minutes.
4. Drain potatoes well.
5. Cut potatoes in fourths, then into 1" chunks.
6. Line a baking sheet with foil.
7. Add 2 tablespoons olive oil to foil.
8. Drop potato chunks on top of olive oil, toss to coat.
9. Season generously with salt, pepper, and herbs.
10. Bake for 15 minutes. Flip potatoes. Bake another 10, until potatoes are crispy, crunchy, and golden brown. If desired, flip and bake another 5-10 minutes for extra crispy, crunchy potatoes.