Ah, crispy potatoes 🥔✨—the ultimate side everyone fights over. Here’s a foolproof way to get them golden, crunchy outside, fluffy inside.
Crispy Roast Potatoes (serves 3–4)
Ingredients
- 4–5 medium potatoes (Yukon Gold or Russet are best)
- 3 tbsp olive oil or melted butter
- Salt & black pepper
- Optional: garlic powder, paprika, rosemary, thyme
Instructions
- Prep the potatoes
- Peel (optional) and cut into even chunks (~2-inch pieces).
- Rinse under cold water to remove excess starch.
- Boil in salted water for 8–10 min, until slightly tender but not falling apart.
- Rough up the edges
- Drain and shake in the pot or a colander—this creates extra surface texture for crispiness.
- Season & oil
- Toss potatoes in olive oil/butter, salt, pepper, and any herbs/spices.
- Roast
- Spread on a baking sheet single layer.
- Roast at 220°C / 425°F for 30–40 min, flipping halfway, until golden brown and crispy.
- Serve immediately
- Sprinkle a bit more salt if desired and enjoy the crunch!
Pro Tips
- Boil first: makes the interior fluffy
- High heat: essential for crisp exterior
- Space out: overcrowding = steaming, not roasting
If you want, I can also give a pan-fried version that’s crispy in minutes—perfect for weeknights. Do you want that?
