Crispy Roasted Potatoes

Want to know the trick to making extra Crispy Roasted Potatoes? Quick parboil, stab and poke, and oil them up. So easy!

Guys, I've got a pan of crispy roasted potatoes for you!

These babies are truly crispy on the outside and soft and creamy on the inside. They're rolled in my fav flaky sea salt, sprinkled with green onions, and dolloped with sour cream.

These crispy potatoes have been a regular on the table here, taking up the space between giant salads and pan-fried chicken and fish. They're delicious

Extra Crispy Roasted Potatoes …

They're the side dish of my dreams. The salty crispiness reminds me of french fries, but only in grown-up version pretty nugget potato form. It's the quick par-boil that does the trick here. It softens the potatoes just enough so that you can rough them up after. All those rough edges catch the tasty fat you pour over them and help them turn crispy in the oven. And because they're partially cooked, they won't have time to burn in the extra hot oven.

It's totally worth the extra quick step of throwing them into a pot and giving them a boil.

Weekend breakfast tip: if you're making these on a Friday night, make extra. They're delicious quartered and fried into hash browns the next day. Just sayin'.

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4.98 stars (42 ratings)

Crispy Roasted Potatoes Recipe

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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Want to know the trick to make Crispy Roast Potatoes? Quick parboil, rough them up, and then coat them generously in oil.

4 servings

Ingredients

• ▢ 2 lb Yukon gold potatoes
• ▢ ¼ teaspoon baking soda
• ▢ ¼ cup olive oil, duck fat, bacon fat, or melted butter (see notes)
• ▢ 1 teaspoon fresh thyme (plus more for serving)
• ▢ 1 teaspoon sea salt
• ▢ ½ teaspoon black pepper

Instructions 

• Turn your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the potatoes into 8 pieces each. (First, cut each potato in half lengthwise. Then, place them cut side down and cut both halves lengthwise then cut them crosswise once to make cubes.)
  2 lb Yukon gold potatoes
• Add the baking soda to a large pot of water and bring it to a boil over high heat. Add the potatoes and boil them for 10 minutes.
  ¼ teaspoon baking soda
• Drain the potatoes using a colander then shake the colander to rough up the potatoes. They should look like they're coated in mashed potatoes. Let them dry for 1 minute.
• Transfer the potatoes to a bowl and add the oil, thyme, salt, and pepper and mix well.
  ¼ cup olive oil, duck fat, bacon fat, or melted butter, 1 teaspoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon black pepper
• Spread the potatoes out in an even layer on the baking sheet and bake for 30 minutes. Turn the potatoes over and then continue to bake for another 10-15 minutes, until they are golden brown and super crispy. Serve the potatoes with extra fresh thyme sprinkled over top.

Notes

We love using a combination of duck fat, bacon fat, and melted butter in this recipe – it adds the best flavor. If you have rendered fat in your fridge (perhaps leftover from making bone broth or homemade chicken stock) this is a great way to use it. Olive oil is the lightest option and is great for making healthy crispy roast potatoes. 

Nutrition

Serving: 1 serving = ¼ of the recipe (with vegan sour cream), Calories: 295kcal (15%), Carbohydrates: 40g (13%), Protein: 5g (10%), Fat: 14g (22%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 664mg (29%), Potassium: 961mg (27%), Fiber: 5g (21%), Sugar: 2g (2%), Vitamin A: 30IU (1%), Vitamin C: 45mg (55%), Calcium: 31mg (3%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.