Crispy Roast Potatoes
Elevate any meal with these golden, crunchy exterior and fluffy interior crispy roast potatoes. Simple to make and customizable for any flavor profile.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes Starchy potatoes are recommended for best texture.
- 3 tablespoons olive oil
- 1 teaspoon salt Used in par-boiling and seasoning.
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika Optional, for extra flavor.
- 1 tablespoon fresh rosemary or thyme Optional, for garnish.
Instructions
Preparation
- Wash the potatoes thoroughly, then peel if preferred. Cut them into evenly-sized chunks.
- Bring a large pot of salted water to a boil. Add the potato chunks and par-boil for about 10 minutes until slightly tender but not fully cooked. Drain and let sit for a few minutes to dry out.
- Preheat your oven to 425°F (220°C).
Cooking
- In a large bowl, toss the par-boiled potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika until well coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast for about 30 minutes, turning halfway through, until golden brown and crispy.
- Sprinkle fresh rosemary or thyme over the roasted potatoes before serving, if desired.
Notes
Consider pairing these potatoes with roast chicken, grilled steak, or a fresh vegetable stir-fry. For leftovers, store in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat in the oven for best results.