This recipe makes perfect Crispy Roast Potatoes that have a crisp exterior, and a delectable soft, fluffy center.
This delicious recipe goes great with anything from a holiday dinner to Crispy Oven Baked Chicken Thighs served alongside Roasted Broccoli.
Perfect Oven Roasted Potatoes
This recipe is the perfect example of what roast potatoes should be! They are super crispy, and simply seasoned with fresh thyme and salt and pepper.
Sometimes simple is just better! This recipe is made using just 5 ingredients making it super easy to prepare. It’s the perfect side dish for a busy weeknight dinner or fancy holiday spread!
Why This Recipe Works
- Par Boiling the potatoes allows the outside to get soft enough to rough them up, creating the best surface for crisping.
- Just the right amount of olive oil makes the potatoes crisp without becoming greasy.
- Simply seasoning them with salt and pepper and a hint of fresh thyme allows the potatoes to remain the star of the show.
Which Potatoes For Roasting?
A good rule of thumb would be to choose a waxy potato. As they have enough starch to make the interior light and fluffy, they can hold their shape, and develop a nice golden exterior.
In the US, a good choice is Yukon Gold or Russet. In the UK, King Edward work well, In Australia, Dutch Cream are good all-round potatoes.
How To Parboil Potatoes For Roasting
Most recipes will tell you to start with cold water. This is because boiling potatoes in hot water will cook the outside of the potato faster than the inside resulting in an uneven cook.
That logic is great for boiled potatoes, but for roast potatoes, starting with potatoes that are cooked on the outside, and undercooked inside is perfect for achieving a crispy exterior.
Once drained and dry, gently shake them in the strainer to rough up the cooked exterior. This will result in a perfectly crisp roast potato.
What Oil Is Best
Oils with a mild flavor and a higher smoke point are best for roasting potatoes as they can be heated to the higher temperatures used in roasting. These oils include extra virgin olive oil, canola, and grapeseed oil.
How to Make Crispy Roast Potatoes
Add the potatoes to a large bowl. Add oil, salt, and pepper. Gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme. Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown. Transfer to a plate lined with paper towels to drain off any excess oil and serve.
Step By Step Instructions
Start with peeling and cutting the potatoes. I cut mine into pieces smaller than a ping-pong ball.
Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor and soaking removes excess starch that can cause them to stick to the pan and creates a much crisper finish.
Add the potatoes to a large pot. Then boil enough water to cover the potatoes well (about 2 inches higher) pour it over, salt the water, and cook for 5-7 minutes.
To tell if the potatoes are parboiled enough, insert a fork into a potato. They are done if the fork slides in fairly easily, but meets some resistance in the center.
Be sure to use a fork not a knife as a knife is sharp and will always slide in easily.
Drain in a strainer and leave dry. Once dry, gently shake the strainer to rough up.
Add the potatoes into a large bowl. Add the oil. Add the salt and pepper, gently stir to coat.
Transfer to a baking sheet in one layer, and add the fresh thyme. Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown.
Transfer to a plate lined with paper towels to drain off any excess oil and serve hot.
Erren’s Top Tips
- To safely add the potatoes to the boiling water, add the potatoes to the empty pot, boil the water in a kettle and then pour over the potatoes. This keeps you from having to drop them into the hot water and getting burned by the splash.
- Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.
- For extra crispy potatoes, turn them in the pan halfway through the cooking time.
- For extra flavor and super crisp result, try using duck, or goose fat to roast your potatoes. You won’t be disappointed!
More Roasted Vegetables
FAQs
Yes, to parboil the day before roasting, parboil, drain, rough the outside, and coat with oil the day before. Then simply cover them with plastic wrap and store in the fridge until needed.
The best way is to cover them with cold water to keep them from turning brown. Don’t store them this way any longer than overnight as they will start to lose their structure.
To make ahead and freeze, parboil, drain, rough the outside and transfer them to a baking sheet or dish in a single layer. Loosely cover them with plastic wrap and freeze. Once frozen, transfer to a freezer bag and return to the freezer.
To roast from frozen, heat the olive oil in a large roasting pan for five minutes in the oven. Carefully add the frozen potatoes to the hot oil and turn to coat. Cook for 45-50 minutes, turning in the oil halfway through until golden and crisp.
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Let’s Make Crispy Roasted Potatoes
Instructions
- Preheat the oven to 200ºC/400ºF.
- Peel the potatoes, cutting any larger ones so they’re uniformly sized. I cut mine to be a little smaller than a ping-pong ball.
- Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes well (about 2 inches higher than the potatoes) pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.
- Once dry, gently shake the strainer to rough up.
- Add the potatoes into a large bowl. Add the oil, salt an pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.
- Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown. For even browning, flip the potatoes in the pan halfway through the cooking time.
- Transfer to a plate lined with paper towels to drain off any excess oil and serve.
Tips + Notes
- Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor and soaking removes excess starch that can cause them to stick to the pan and creates a much crisper finish.
- To safely add the potatoes to the boiling water, add the potatoes to the empty pot, boil the water in a kettle and then pour over the potatoes. This keeps you from having to drop them into the hot water and getting burned by the splash.
- To tell if the potatoes are parboiled enough, insert a fork into a potato. They are done if the fork slides in fairly easily, but meets some resistance in the center.
- Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.
Daniel Atkins says
This is my go to recipe for potatoes! Can not fault the recipe at all and the instructions are so good and easy to follow! Best website for great eats! Thank you so much! 😊
Erren Hart says
Thank you, Daniel, for your kind words and 5-stars! We’re so happy you enjoy it and that the instructions were easy to follow. We appreciate your review and hope you’ll visit us again soon!
Blair Deseaux says
I diverged from your recipe a bit too much to write a proper review (although the potatoes still turned out great), but I do have a few constructive comments:
1. It would be nice if the page included the oven temperature at the beginning of the top portion with the photos (not just on the recipe card), since 1) many people follow the photos as they’re preparing the food, and 2) people like to preheat the oven at the beginning, so that it reaches temperature, along with some extra time for the heat to evenly distribute, by the time they’re done with the prep work. I noticed that at least a couple reviewers had trouble finding the oven temperature, and I’ll admit that it took me a moment. Everyone overlooks things sometimes, so a little bit of redundancy with that would be helpful and comes at very little cost to you.
2. The recipe doesn’t mention which rack position to use, so I roasted the potatoes on the center rack by default. It might be helpful to include a recommended rack position when you list the oven temperature for all oven-based recipes.
3.) The directions on the recipe card say to peel and cut the potatoes first, and then to wash them under cold water (to remove starch). In the interest of food safety, it’s a good idea to wash fruits and vegetables (especially potatoes) BEFORE peeling or cutting them, regardless of whether you do a second rinse later on. This is because the action of peeling and cutting will transfer any dirt/bacteria/fertilizer/pesticides that are on the outer skin to the interior of the fruit/vegetable. Therefore, you want to remove those undesirable substances/organisms as much as reasonably possible before you cut through the skin. Perhaps it is assumed or implied that people know to wash produce before cutting/peeling it, but 1) that would not be an accurate assumption, and 2) the fact that you included a “wash” step later on in the recipe suggests that it doesn’t go without saying, and so people may think that the absence of a wash step listed before peeling/cutting means that it’s not necessary.
Also, in anticipation of critics who like to point out the obvious and unhelpful facts that “everything has germs on it” and that “you’ll never get it completely clean,” I will add this: Everyone is aware that it’s not realistically feasible to render the skin of produce 100% free of all dirt and germs by washing it in cold water, but this is a numbers game, and reducing the quantity of potentially harmful microbes/pesticides present by means of a thorough washing is effective at preventing many cases of food-borne illness. Even if you are going to rinse the produce item again at a later step (to get rid of starch, or for whatever reason), it’s harder to remove contaminants from the inside of something like a potato, compared to cleaning them from the skin (especially if you’re using a vegetable brush, which I would not recommend using to scrub the inside/cut surface of produce.).
4. I cut the potatoes but left them skin-on. Not only were they fabulously delicious and crispy, but the skin also has a lot of nutrients that are lost if you peel them.
Erren Hart says
Wow Blair, that’s a lot of feedback! Thanks so much for taking the time to share your thoughts! I’m glad you were able to make the recipe work for you. I’ll be adding the oven temp in the step by step instructions from now on! 🙂
Jill says
I’m excited about this recipe.
PS: I wish I had a Blair in real life to give such helpful feedback.
Harry Smith says
Tell your developer the floating share buttons on the left cover the content on an iPad. Disconcerting. Needs margin on elements.
Erren Hart says
Thanks, Harry. I’ve passed it along!
Bill W says
I loved the recipe. I’ve been cooking for a long time and always trying recipes for oven roasted potatoes. This recipe is great. Evenly browned crispy potatoes that are tender and creamy on the inside.
Erren's Kitchen says
Thank you so much Bill, I’m glad you liked it 🙂
Andrea says
Love these! Crunchy on the outside and soft on the inside!
Erren's Kitchen says
Thank you Andrea, I’m so glad you like the recipe 🙂
Kim says
Thank you for the recipe! Couldn’t find the oven temp, so guessed.
Erren's Kitchen says
Hi Kim, the first instruction on the recipe card tells you to heat the oven to 200 degrees C (400 degrees F). I’m sorry you missed it. Thank you for stopping by to let me know how much you liked the recipe 🙂
Trace says
Oh my god my wife loves me a little more right now. Which is ironic as we are so in love. Best recipe ever. Best roast potatoes we have ever had….Trace xxx
Erren's Kitchen says
I love to hear this, so glad it worked so well for you 🙂
john doe says
I loved this recipe so much!
Erren's Kitchen says
Thank you!
John Doeh says
No temp? I’m using 400 for “hot oven”
Erren's Kitchen says
The first step in the recipe tells you exactly the temperature. I hope this helps