Crispy Roasted Potatoes
Equipment
- Baking sheet
Ingredients
Potatoes
- 2 lbs russet or golden potatoes, peeled and cut into ½-inch chunks
- Salt, to taste
- ¼ cup oil, neutral or olive oil
- 4 cloves garlic, crushed
- ¼ cup parmesan
- 1 tbsp parsley, finely chopped
Optional Garnishes
- Extra parsley
Instructions
- Take your peeled potatoes and cut them into ½-inch chunks.
- Season a pot of boiling water with salt, add your potatoes, and boil until fork tender, about 10 minutes, then drain.
- Immediately after draining, place your potatoes in a container and shake lightly to rough up the edges and create craggly bits.
- Place oil in a small saucepan, add garlic and salt, and cook for about 2 minutes before straining out the garlic.
- Pour your garlic-infused oil into an oven-safe pan, add your potatoes, and bake at 450°F (230°C) for 20 minutes.
- Flip the potatoes and bake again for another 20 minutes, or until deeply golden and crispy.
- Place your potatoes in a bowl right away and season with salt, parmesan, and parsley. Toss well.
- Serve your potatoes fresh and hot. You can optionally garnish with more parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why These Crispy Roasted Potatoes Always Disappear First
I always love a good roasted potato, but they’re never crispy enough, but these golden brown Crispy Roasted Potatoes have the best of both worlds! These have a crispy golden that have an amazing crunch when you bite into them, have a fluffy soft interior, and are coated in an amazing garlic-infused oil. One of the best parts about these Crispy Roasted Potatoes is that they pair well with anything! From Asian food to classic holiday dishes, I guarantee these will pair well with anything!
What Makes These Crispy Roasted Potatoes Stand Out
The secret to making these potatoes so crispy is the method. I like to parboil these potatoes to make the centers super creamy and fluffy, while shaking the potatoes creates the craggly bits that makes the outside super crispy. Beyond just the crispy exterior, there’s also the infused oil, which is flavored with garlic and salt, and a final toss with grated parmesan and fresh parsley. Every bite is filled with a ton of flavor, and you’ll want to eat them straight out the pan!
What You’ll Need To Make Crispy Roasted Potatoes
Potatoes
- 2 lbs potatoes, peeled and cut into ½-inch chunks
- Salt, to taste
- ¼ cup neutral or olive oil
- 4 cloves garlic, crushed
- ¼ cup grated parmesan
- 1 tbsp finely chopped parsley
Optional Garnish
- Extra chopped parsley
How to Make Crispy Roasted Potatoes
Start by peeling and cutting your potatoes into evenly sized chunks.
Salt a pot of boiling water, add the potatoes, and cook until fork tender, about 10 minutes. Drain thoroughly.
Place the drained potatoes into a container with a lid or large bowl. Shake gently to rough up the edges, these will create the crispy exterior.
In a small saucepan, heat your oil with crushed garlic and a pinch of salt for 1–2 minutes, until fragrant. Strain out the garlic to prevent burning.
Pour the garlic oil into an oven-safe pan or sheet tray, add the potatoes, and spread them out in a single layer.
Roast at 450°F (230°C) for 20 minutes. Flip carefully, then roast another 20–25 minutes until golden and deeply crisp.
While still hot, transfer to a bowl and toss with salt, parmesan, and parsley. Serve immediately.
Tips & Variations
You always want to boil your potatoes first because that’s how you get a super creamy interior with the crispy crunchy crust.
The trick to always getting your potatoes super crispy is to not overcrowd the pan. You want your potatoes spread out enough so they roast but not steam.
I know it may seem like a good idea to keep the garlic in the oil, but if you roast the potatoes and the garlic, the garlic will become bitter and burnt, which no one wants!
The best potato to use are either Russet potatoes or Yukon gold potatoes!
Frequently Asked Questions
Can I prep these ahead of time?
Absolutely. You can parboil and fluff up the potatoes earlier in the day. Just roast right before serving to lock in that crispy finish. I recommend cooking for an extra 5 minutes on each side to give the potatoes a longer time to warm and crisp up.
What’s the best way to get them ultra crispy?
Space them out, use high heat, and don’t skip the shaking step. Those craggly edges are the key for that signature crunch.
Do I have to peel the potatoes?
Not at all! If you like the texture of roasted skin, feel free to leave it on. I just do it to get the crispiest golden brown exterior possible.
Can I use another cheese besides parmesan?
Yes! Pecorino, asiago, or even a little shredded cheddar all work!
Try These Next
• Craving more crunchy dishes? Try my Crispy Potato Balls!
• Want something sweet-savory and rich? Check out my Char Siu Pork!
• In the mood for noodles? Don’t miss my Chili Garlic Butter Noodles!
