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Home / Side Dishes

Crispy Roasted Potatoes

Learn how to make perfect roast potatoes with this foolproof recipe for roast potatoes that come out perfect every time!

Erren Hart

|

last Updated:

03/25/2025
5 from 129 votes
Jump to Recipe Video
Serves: 4 people
Prep: 15 minutes mins
Cook: 1 hour hr
Crispy Roasted Potatoes piled on a serving dish garnished with thyme
A Pinterest Pin showing Crispy Roasted Potatoes
golden roasted potatoes piled high on a dish sprinkled with salt and fresh thyme
a Pinterest pin showing a dish of roasted potatoes
Crispy roasted potatoes cut and roasting on a pan and crispy roasted potatoes plated and ready to be served.
Crispy roasted potatoes plated and ready to be served.

a close up image of Crispy Roasted Potatoes piled on a serving dish garnished with thyme

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This recipe makes perfect Crispy Roasted Potatoes with 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.

golden roasted potatoes piled high on a dish sprinkled with salt and fresh thyme
  • Why This Recipe Works
  • Ingredient Notes
  • How To Parboil Potatoes For Roasting
  • How to Make Crispy Roast Potatoes
  • Step By Step Instructions
  • Storage & Freezing Instructions
  • Erren’s Top Tips
  • FAQs
  • Rate This Recipe
  • Recipe

Roasted potatoes are a classic side dish that everyone loves. They’re crispy on the outside, soft and fluffy on the inside, and go well with just about anything. But getting them perfectly crisp can be a challenge. This simple guide will show you how to make the perfect crispy roasted potatoes every time, with just a few simple ingredients and helpful tips.

Sometimes simple is just better!  This recipe uses just 5 ingredients, making it super easy to prepare.  It’s the perfect side dish for a busy weeknight dinner or a fancy holiday spread!

Why This Recipe Works

  • Parboiling the potatoes allows the outside to get soft enough to rough them up, creating the best surface for crisping.
  • Roughing them up before roasting creates a textured surface that crisps up nicely.
  • Just the right amount of oil makes the roasted 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.

Ingredient Notes

all of the ingredients for Roasted Potatoes laid out on a table

Which Potatoes For Roasting

When roasting potatoes, a good rule of thumb is to choose a waxy potato. They have enough starch to make the interior light and fluffy, holding their shape and developing a nice golden exterior.

In the US, a good choice is Yukon Gold or Russet. If you’re in the UK, King Edward works well. In Australia, Dutch Cream is good all-around potatoes.

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 light olive oil, canola, and grapeseed oil.

Herbs & Seasoning

Seasoning: I like to keep it simple with salt and pepper. Kosher or sea salt are both great options. You can experiment with flavors like fresh garlic, garlic powder, sweet or smoked paprika, or onion powder.

Herbs: In our roasted potatoes, we use fresh thyme, but feel free to use other fresh herbs like rosemary or oregano instead for a different flavor.

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 excellent for boiled potatoes, but for roasted 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.

Potatoes in a strainer being shaken

How to Make Crispy Roast Potatoes

  1. Add parboiled potatoes to a large bowl. Add oil, salt, and pepper. Gently stir to coat, transfer to a baking sheet in one layer, and add the fresh thyme. 
  2. 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

Preparation

Start with peeling and cutting 2 lbs of potatoes. I cut mine into pieces a little smaller than a ping-pong ball. Just cut the potatoes into similar-sized pieces to ensure even cooking.

 Potatoes being cut with a knife on a cutting board

Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor, soaking removes excess starch that can cause them to stick to the pan and creates a crisper finish.

Boil enough water to cover the potatoes, salt the water, and pour it over them.

potatoes in a pot of bubbling water

Parboil the potatoes for 10 to 15 minutes until they are tender on the outside but firm on the inside.

To tell if the potatoes are parboiled enough, Take one potato from the boiling water and test it using a fork or a sharp knife tip. If it pierces the potato with little resistance, it’s done.

Be sure to use a fork, not a knife, as a knife is sharp and will always slide in easily.

a fork going into a parboiled potato on a spoon

Drain the potatoes in a strainer and leave them to dry out. 

potatoes in a strainer left to dry

Once the potatoes are dry, gently shake the strainer to rough them up. Not so much that they break; you just want to create a textured surface. I promise you, doing this will make them crisp up beautifully.

roughed up potatoes in a strainer

Place the potatoes in a large bowl and add 4 tablespoons of oil, and season to taste. I add about 2 teaspoons of salt and 1/2 teaspoon of black pepper. Then gently toss them to coat them evenly with the oil and seasoning.

Potatoes in a bowl coated with oil, salt and pepper

Transfer the potatoes to a rimmed baking sheet, spreading them in a single layer. Then sprinkle some fresh thyme over the potatoes.

Use non-stick foil to line the pan – this is a game changer because you never have to worry about the crispy goodness being left behind stuck to the pan!

The potatoes on a sheet pan ready to bake

Roasting & Serving

Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown. 

Crispy Roasted Potatoes fresh from the oven on a baking tray

Season with salt, serve hot, and enjoy!

Crispy Roasted Potatoes piled on a serving dish garnished with thyme

Storage & Freezing Instructions

To Make Ahead: Parboil the potatoes until they’re partially cooked, then drain and dry them thoroughly. Next, rough them up by gently shaking them in the colander to create that crispy texture, and store them in the fridge without adding any seasoning, as salt can draw out moisture and affect the texture if added too early.
On the day you’re serving, remove the potatoes from the fridge, toss with seasoning and oil, and then bake as directed. This way, you’ll get the perfect, crispy results without any excess moisture.

Storing Leftovers: Place them in an airtight container and refrigerate for up to 3 days.

To Freeze: Roasted potatoes can be easily frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge.

To Reheat: Bake in a preheated oven at 400°F/200°C for 10-15 minutes or until heated through and crispy.

Erren’s Top Tips

  • Cut the potatoes into similar-sized pieces to ensure even cooking.
  • 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 dropping them into the hot water and getting burned by the splash.
  • Be sure to salt the water – Adding salt to the water when boiling or parboiling potatoes is essential as it enhances the potatoes’ flavor and helps keep their texture intact.
  • Use an oil with a high smoke point to prevent the oil from burning and producing a bitter flavor. Good options for high smoke point oils include light olive oil (not extra virgin), canola, grapeseed, and vegetable oil.
  • Use non-stick foil to line the pan – this is a game changer because you never have to worry about the crispy goodness being left behind stuck to the pan! Plus, it makes clean-up easier.
  • Use a rimmed baking sheet to help prevent oil or drippings from spilling onto the bottom of the oven.
  • 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. 
  • Start with a hot oven – Preheat the oven before adding the potatoes. This will help to create a crispy exterior while keeping the interior soft and fluffy.
  • For extra crispy potatoes, flip them in the pan halfway through the cooking time.
  • For extra flavor and super crisp results, try using duck, or goose fat to roast your potatoes. You won’t be disappointed!

FAQs

Can you parboil potatoes the day before roasting?

Yes, to parboil the day before roasting, parboil, drain, rough the outside, and coat with oil the day before.  Then cover them with plastic wrap and store them in the fridge until needed.

How to store peeled potatoes overnight?

Covering them with cold water is the best way to keep them from turning brown. Don’t store them this way any longer than overnight, as they will start to lose their structure.

Can you freeze roasted potatoes to make ahead?

To make ahead and freeze roasted potatoes, 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 them.  Once frozen, transfer to a freezer bag and return to the freezer.
Heat the olive oil in a large roasting pan for five minutes to roast from frozen 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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a close up image of Crispy Roasted Potatoes piled on a serving dish garnished with thyme

Recipe

Crispy Roasted Potatoes

Learn how to make perfect roast potatoes with this foolproof recipe for roast potatoes that come out perfect every time!
5 from 129 votes
Print
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
Serves 4 people

Ingredients

  • 2 lbs Potatoes
  • 4 Tablespoons light olive oil
  • Salt and pepper to taste
  • Fresh Thyme

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 extra starch, then add them to a large pot. Boil enough water to cover the potatoes well (about 2 inches higher than the potatoes). Pour over the potatoes, salt the water, and parboil for 10 to 15 minutes, then drain in a strainer and leave dry.
  • Once dry, gently shake the strainer to rough up.
  • Add the potatoes to a large bowl. Add the oil, 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. 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

  • Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor, soaking removes excess starch that can cause them to stick to the pan and creates a 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 dropping 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 reasonably quickly but meets some resistance in the center.
  • Use an oil with a high smoke point to prevent the oil from burning and producing a bitter flavor. Good options for high smoke point oils include light olive oil (not extra virgin), canola, grapeseed, and vegetable oil.
  • 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. 
Show Nutrition Hide Nutrition

Nutrition

Calories: 255 | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 936mg | Fiber: 5g | Vitamin C: 25.8mg | Calcium: 68mg | Iron: 7.4mg
Created by Erren Hart
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5 from 129 votes (75 ratings without comment)

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162 responses

  1. Barbara Avatar
    Barbara
    09/27/2021

    So easy and foolproof, love it.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/28/2021

      Thank you so much Barbara 🙂

      Reply
  2. Ikram Avatar
    Ikram
    08/25/2021

    Thank you thank you for this.. I followed the instructions and it came out perfect!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      08/25/2021

      I’m so pleased you liked the recipe Ikram 🙂

      Reply
  3. Kaelee V Avatar
    Kaelee V
    08/23/2021

    Will this work the same with silicone baking mats instead of tinfoil?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      08/25/2021

      Hi kaelee, yes I believe silicone mats are great for this 🙂

      Reply
  4. Trihawk Avatar
    Trihawk
    07/29/2021

    Great stuff! Never heard of soaking it in iced cold water before. I twisted to save time and energy. Went with the air fryer. About 20 minutes. Shook it at the half time mark. Voila! …with the oil, I added a half a spoon of butter as well (reduced the oil=) and added garlic salt along with paprika. Yum! Thanks!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/30/2021

      Fantastic! Good to know that it works in the air fryer too 🙂

      Reply
    2. Michelle Hembree Avatar
      Michelle Hembree
      07/31/2021

      Did you parboil the potatoes and then put them in the air fryer?

      Reply
  5. Mo Avatar
    Mo
    07/14/2021

    Awesome… tried it and it turned out perfect.. crisp and golden on the outside, soft on the inside, delicious all through. I used russet potatoes. I also used the salted ice water 20 minute soak technique advised. Added a little paprika, cayenne and garlic powder for spicier potatoes.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/15/2021

      Wow, that sounds delicious Mo, I’m so glad you liked the recipe, thank you 🙂

      Reply
  6. Fluffee Brown Avatar
    Fluffee Brown
    07/01/2021

    It turns out flawless everytime, I slightly changed the seasonings to black pepper, thyme, cajun spice and Clubhouse garlic plus! But my execution is exactly what is stated in this recipe, I stick to the script; resulting in crispy, heavenly bites of goodness!!! Thanks for posting this awesome recipe!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/01/2021

      I’m so glad you like it, your seasonings sound delicious 🙂

      Reply
  7. MMC Avatar
    MMC
    05/16/2021

    Very easy to follow, and turned out crispy, perfectly formed and tasty! dusted with chicken salt and oil. Thank you for this

    Reply
    1. Erren Hart Avatar
      Erren Hart
      05/16/2021

      Yay! I love to hear this, I’m so pleased you enjoyed them 🙂

      Reply
  8. Michele Simoes Avatar
    Michele Simoes
    04/26/2021

    Best roasted potatoes I ever made, and I have been trying for many years! They came out perfectly crispy on the outside and perfectly cooked on the inside. Thank you Thank you for this recipe.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      04/27/2021

      I love to hear this, I’m so glad you enjoyed the recipe 🙂

      Reply
  9. Jessica Da Costa Avatar
    Jessica Da Costa
    04/19/2021

    This recipe is a godsend. My roast potatoes came out perfect. I never usually leave reviews but honestly everyone needs to try this.

    Reply
    1. Erren Hart Avatar
      Erren Hart
      04/19/2021

      That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂

      Reply
  10. DC Avatar
    DC
    04/15/2021

    Yum! I have some leftover boiled potatoes that I want to use, but they are fully cooked… Can I still use them for this recipe but reduce the time from 40-45 minutes? maybe like 25-30?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      04/17/2021

      Hi, yes you would need to lower cooking time, maybe keep an eye on them too 🙂

      Reply
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