Roasted Potatoes
These crispy roasted potatoes feature a foolproof parboil-then-rough technique that creates shatteringly crispy golden edges with fluffy, tender centers every time. Seasoned with garlic, rosemary, thyme, and smoked paprika, this recipe has been requested at every family gathering for over a decade — and once you try it, you'll understand why.
Equipment
- Large pot - At least 6 quarts capacity
- Rimmed baking sheet - Half-sheet size preferred for best results
- Colander - For draining parboiled potatoes
- Chef's knife - Sharp, for cutting potatoes into uniform chunks
- Large mixing bowl - For tossing potatoes with oil and seasonings
- Wooden spoon or spatula - For tossing and flipping potatoes
- Meat thermometer - (optional) For checking internal temperature of potatoes
Ingredients
- 3 lbs Yukon Gold potatoes - 1.4 kg; cut into 1.5-inch chunks, skin on
- 5 tbsp extra virgin olive oil - 75 ml; divided (4 tbsp for tossing, 1 tbsp for pan)
- 1 tsp sea salt - 6 g; plus more for boiling water
- 1/2 tsp freshly ground black pepper - 1 g
- 4 garlic cloves - minced
- 2 tbsp fresh rosemary - 5 g; finely chopped
- 1 tbsp fresh thyme leaves - 3 g
- 1/2 tsp smoked paprika - 1 g
- 1/4 tsp garlic powder - 0.5 g
For Garnish
- fresh parsley - chopped; to taste
Instructions
- Scrub potatoes under cold running water, pat completely dry, and cut into roughly 1.5-inch chunks with skin on. Place cut potatoes in a bowl of cold water to prevent browning while you heat the pot.
- Add potatoes to a large pot of cold salted water, bring to a boil, then cook on medium-high for exactly 8 minutes until partially cooked but still firm. While potatoes boil, preheat oven to 425°F (220°C).
- Drain potatoes in a colander, let steam dry for 2 minutes, then return to the empty pot, cover with the lid, and shake vigorously 5–6 times until edges look fluffy and slightly mashed.
- Transfer roughed-up potatoes to a large bowl, drizzle with 4 tablespoons olive oil, and add garlic, rosemary, thyme, smoked paprika, garlic powder, salt, and pepper; toss until every piece is well coated.
- Drizzle remaining 1 tablespoon of olive oil on the rimmed baking sheet, then spread potatoes in a single layer with space between each piece, turning cut-sides down.
- Roast on the middle oven rack for 20 minutes without opening the oven door, until the bottoms are deep golden brown.
- Flip each potato piece with a metal spatula and return to the oven for another 15–20 minutes until all sides are crispy and deeply golden.
- Transfer to a serving platter, sprinkle with fresh parsley and a pinch of flaky sea salt, and serve immediately while hot and crispy.
Notes
- Don't skip parboiling: This step is what creates the fluffy, rough exterior that crisps up beautifully in the oven — it's the key to restaurant-quality results.
- Best potato variety: Yukon Golds are ideal for their balance of starch and moisture. Russets work but can be drier; red potatoes are creamier but less fluffy inside.
- Space is essential: Overcrowding the pan causes steaming instead of roasting. Use two baking sheets if needed rather than cramming potatoes onto one.
- Use enough oil: Don't skimp — every piece needs a thorough coating to achieve golden, crispy edges.
- Oven temperature matters: Use an oven thermometer if possible, as many ovens run cooler than indicated. A true 425°F is critical for proper crisping.
- Make-ahead tip: You can parboil and rough up the potatoes up to 24 hours ahead; store covered in the fridge, then bring to room temperature, toss with oil and seasonings, and roast fresh.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in a 400°F oven for 10–15 minutes or in an air fryer at 375°F for 5–7 minutes to restore crispiness. Avoid the microwave if possible.
- Flavor variations: Try Garlic Parmesan (toss with Parmesan right out of the oven), Lemon Herb (add lemon zest + dill), Spicy Cajun (swap herbs for Cajun seasoning + cayenne), or Greek-Style (oregano + feta + lemon).
- Finishing salt: A sprinkle of flaky sea salt (like Maldon) right before serving adds a clean, bright flavor that elevates the whole dish.
Nutrition
Serving: 1ServingCalories: 245kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 1.7gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 8.5gSodium: 420mgPotassium: 18mgFiber: 3.5gSugar: 1.5gVitamin A: 4IUVitamin C: 28mgCalcium: 3mgIron: 8mg
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