These Crispy Oven Roasted Potatoes are a fantastic compliment to just about any weeknight meal. They're easy, use simple ingredients, and they're delicious. Not much else to ask for, right?
The Process
The key to achieving the crispy exterior, and super fluffy, almost creamy interior lies in the process of par-boiling and then roasting them in the oven with high heat. Cut the potatoes into bite sized pieces and then par-boil them in salted water for 10-15 minutes until just barely fork tender. After taking off the heat and draining them, toss them in a large bowl with several tablespoons of oil. I typically use avocado oil, but any neutral tasting oil will work fine. Beef tallow, duck fat, or lard would also be great to use! Tossing the potatoes and oil creates a slight film of potato starch and oil that coats each piece. This should be a relatively rough process, but not rough enough to break the potato pieces. This coating is what browns up so well and provides that fantastic crunch!
After they are coated, place them in a single layer on a baking sheet and put into an oven preheated to 450°F for 15 - 20 minutes until browned on one side. Flip the potatoes and cook for an additional 10 - 15 minutes to brown the other side.
Once they are removed from the oven, sprinkle with kosher salt and the herbs of your choosing.
One of the best parts about this recipe is how versatile it is. You can add any herbs and seasonings you want after they come out of the oven. They pair well with just about anything, too. We serve these with omelets and bacon for a simple "breakfast-for-dinner" during the week, grilled chicken and vegetables, or with my recipe for Ultimate Smash Burgers, etc.
I also love serving my recipe for Whole Roasted Chicken - Publican Style over these potatoes. Allowing the chicken juices to drip onto these potatoes really sets them off!
Check out my other side dishes for more inspiration!
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Recipe
Crispy Oven Roasted Potatoes
Equipment
- Large Pot
- Large Bowl
Ingredients
- 4 Cups Water For Boiling
- 5 Russet Potatoes 5 - 6 Medium Potatoes or 3 - 4 Large Potatoes
- 4 Tablespoons Neutral Oil
- ¼ Cup Finely Minced Herbs Parsley, Cilantro, Sage, Rosemary, Thyme, etc.
- Kosher Salt To Taste
Instructions
- Preheat oven to 450°F with the rack in the middle of the oven.
- Bring about 4-cups of water to a boil in a large pot. Add several pinches of salt and stir to dissolve.
- While water comes to a boil, cut potatoes into bite sized pieces, about ¾-inch by ¾-inch.
- Add potatoes to boiling water, and boil for 10-15 minutes until just fork tender.
- Drain potatoes and add to a large bowl. Add several tablespoons of any neutral tasting oil, and several large pinches of salt. Toss vigorously until a starchy film forms, coating each potato piece.
- Add the potatoes to a rimmed baking sheet, separating into a single layer. Roast undisturbed for 15 to 20-minutes. Using a spatula, flip potatoes and cook for an additional 15 to 20-minutes, until golden brown.
- Add the potatoes to a large bowl, and toss with kosher salt and finely minced herbs of your choosing. Serve warm.
Angie says
These potatoes are amazing and loved by everyone in our family! Perfectly crispy outside and tender inside. Worth the little bit of extra time!