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Best Crispy Oven Roasted Potatoes

A white bowl filled with golden brown, crispy oven roasted potatoes seasoned with rosemary and pepper.
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Follow this simple method to make potatoes that are perfectly crispy on the outside and fluffy on the inside.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1.5 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1/4 cup water or chicken broth (optional, for initial steaming)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Place the cut potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the water to a boil and cook for 8 minutes. This parboiling step helps create a fluffy interior.
  3. Drain the potatoes completely in a colander. Shake the colander gently to rough up the edges of the potatoes; this creates more surface area for crisping.
  4. In a large bowl, toss the drained potatoes with olive oil, pepper, rosemary, thyme, and minced garlic until they are evenly coated.
  5. Spread the seasoned potatoes in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary.
  6. Roast for 20 minutes.
  7. Remove the pan from the oven. If you want extra crispiness, add 1/4 cup of water or broth to the hot pan (it will steam briefly) and then toss the potatoes gently.
  8. Return the potatoes to the oven and roast for another 15 to 20 minutes, or until they are deep golden brown and crispy.
  9. Serve immediately.

Notes

  • For the crispiest results, use Yukon Gold or Russet potatoes.
  • Do not skip the roughing up step after draining the boiled potatoes.
  • Ensure your oven is fully preheated before placing the potatoes inside.

Nutrition

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