Name: Crispy Roasted Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 2 tablespoons chopped fresh parsley for garnish

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A simple technique yields perfect roasted potatoes every time. Achieve a golden, crispy exterior and fluffy interior with minimal effort. This recipe focuses on method over complexity.

Why This Recipe Works

Parboiling potatoes in salted water creates a starchy surface that crisps during roasting.
Using high heat ensures rapid browning and prevents sogginess.
Tossing with oil after parboiling helps the seasonings adhere evenly.
Spreading potatoes in a single layer allows for maximum air circulation and even cooking.

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh parsley for garnish

Equipment Needed

Large pot
Colander
Large mixing bowl
Rimmed baking sheet
Parchment paper
Chef’s knife
Cutting board

Instructions

Prepare and Parboil the Potatoes

Peel 2 pounds of Yukon Gold potatoes and cut them into uniform 1.5-inch chunks. Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 8-10 minutes. You want them to be just fork-tender on the outside but still firm in the center. A knife should meet slight resistance when inserted. Tip: Starting with cold water helps the potatoes cook evenly from the outside in. Drain the potatoes in a colander and let them sit for 5 minutes to steam dry. This drying step is crucial for achieving maximum crispiness later.

Preheat Oven and Prepare Baking Sheet

While the potatoes are draining, preheat your oven to 425°F. This high temperature is essential for creating a crispy crust. Line a rimmed baking sheet with parchment paper. The parchment paper prevents sticking and makes cleanup easier. Do not use wax paper as it cannot withstand the high oven temperature. Ensure your oven rack is positioned in the center for even heat distribution. Allow the oven to fully preheat; this usually takes about 15-20 minutes depending on your appliance. A properly preheated oven is non-negotiable for this recipe as it immediately starts the crisping process when the potatoes hit the hot surface.

Coat Potatoes with Oil and Seasonings

Transfer the drained and slightly dried potato chunks to a large mixing bowl. Drizzle 3 tablespoons of olive oil over the potatoes. Using a rubber spatula or your hands, gently toss the potatoes until they are evenly coated with oil. The oil helps the seasonings stick and promotes browning. In a small bowl, combine 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika. Sprinkle this seasoning mixture over the oiled potatoes. Toss again thoroughly to ensure every piece is seasoned. Tip: Tossing in a bowl prevents seasoning loss and uneven distribution compared to seasoning on the baking sheet.

Arrange and Roast

Spread the seasoned potato chunks in a single layer on the prepared parchment-lined baking sheet. Ensure they are not touching or overcrowded. Overcrowding will cause the potatoes to steam instead of roast, resulting in a soft texture. Place the baking sheet in the preheated 425°F oven on the center rack. Roast for 25 minutes. After 25 minutes, remove the baking sheet from the oven. Using a thin metal spatula, carefully flip each potato chunk to expose a new side to the heat. This ensures even browning on all surfaces.

Finish Roasting and Garnish

Return the baking sheet to the oven. Continue roasting for another 20-25 minutes. Watch for visual cues: the potatoes should be deeply golden brown and crispy on the edges. The total roasting time is 45-50 minutes. If your oven has hot spots, you may rotate the pan halfway through this second roasting period. Remove the baking sheet from the oven. Test for doneness by piercing a potato with a fork; it should slide in easily. Tip: For extra crispiness, you can broil for the final 1-2 minutes, but watch closely to prevent burning. Transfer the crispy roasted potatoes to a serving dish. Garnish with 2 tablespoons of chopped fresh parsley for a fresh color contrast. Serve immediately while hot and crispy.

Tips and Tricks

For the crispiest results, use a starchy potato variety like Russet instead of Yukon Gold. After parboiling, shake the colander vigorously to roughen the potato surfaces, creating more texture for crisping. For a richer flavor, toss the parboiled potatoes with duck fat or beef tallow instead of olive oil. If doubling the recipe, use two baking sheets and rotate them between oven racks halfway through cooking. Leftover potatoes can be reheated in a 400°F oven for 10 minutes to restore crispiness; avoid the microwave. For herb-infused oil, warm the olive oil with rosemary or thyme sprigs before tossing with the potatoes.

Recipe Variations

Herb and Lemon: Add 1 tablespoon of chopped fresh rosemary and the zest of one lemon to the seasoning mix before roasting.
Spicy Paprika: Replace smoked paprika with 1/2 teaspoon of cayenne pepper and 1 teaspoon of sweet paprika for a kick.
Parmesan Crisp: During the last 5 minutes of roasting, sprinkle 1/4 cup of finely grated Parmesan cheese over the potatoes.
Garlic Herb Butter: After roasting, toss the hot potatoes with 2 tablespoons of melted butter mixed with 2 minced garlic cloves.
Breakfast Style: Add 1/2 teaspoon of onion powder and serve with a side of sour cream and chives.

Frequently Asked Questions

Q: Can I use other types of potatoes?
A: Yes. Russet potatoes will yield a crispier, fluffier result. Red potatoes or fingerlings work but will be waxier and less crispy. Adjust parboiling time slightly based on potato density.

Q: Why do I need to parboil the potatoes first?
A: Parboiling partially cooks the interior and creates a sticky, starchy layer on the surface. This layer dehydrates and crisps in the oven, giving you the perfect crunchy exterior without a raw center.

Q: My potatoes aren’t getting crispy. What went wrong?
A: The most common issues are overcrowding the pan, oven temperature too low, or not letting the parboiled potatoes dry enough. Ensure a 425°F oven, single layer spacing, and a 5-minute drain after boiling.

Q: Can I prepare these ahead of time?
A: You can parboil and season the potatoes up to 4 hours ahead. Store them in the bowl at room temperature. Roast just before serving for best texture. Do not refrigerate before roasting.

Q: Are these gluten-free and vegan?
A: Yes, this recipe is naturally gluten-free and vegan as written. Ensure all your seasonings are certified gluten-free if needed. Use a plant-based oil like olive or avocado.

Summary

Parboil, season, and roast at high heat for perfect crispy potatoes. This method guarantees a golden crust and tender interior every time. A versatile side for any meal.