How to Make Crispy Roasted Potatoes Every Time

There’s nothing quite like a pan of perfectly crispy roasted potatoes—golden on the outside, fluffy inside, and irresistibly seasoned. Whether you’re pairing them with roasted chicken or serving them as the star of brunch, mastering this simple dish is easier than you think.

Choose the Right Potato

The secret starts with the type of potato. Not all are created equal when it comes to crispiness.

Russet potatoes: Great for ultra-crispy edges and fluffy interiors.
Yukon Golds: Deliver a buttery flavor with moderate crisp.
Red potatoes: Hold shape well but stay slightly softer.

For best results, go starchy—Russets are your best bet for restaurant-style crunch.

Parboil Before Roasting

This step is non-negotiable. Parboiling means partially cooking the potatoes before roasting, creating the ideal texture.

Cut your potatoes into even chunks (about 1½ inches).
Drop them into boiling salted water for 8–10 minutes.
Drain well and let them steam dry for a few minutes.

Once dry, rough up the edges by shaking them in the pot. This creates a textured surface that crisps beautifully in the oven.

Use the Right Fat (and Enough of It)

Here’s where flavor and texture come together. A crispy potato needs a generous coating of fat.

Olive oil gives a rich Mediterranean taste.
Duck fat or beef drippings deliver deep, savory crispiness.
Vegetable oil works if you’re keeping it simple.

Toss your potatoes in a few tablespoons of hot oil right before baking. Preheating the oil on the baking sheet makes a huge difference.

Season Smartly

Salt and herbs make roasted potatoes shine—but timing matters.

Before roasting: Toss with salt, pepper, and a little garlic powder.
After roasting: Add fresh herbs like rosemary, thyme, or parsley.

Avoid adding delicate herbs too early—they’ll burn instead of flavor.

Roast Hot and Flip Once

For the crispiest results, high heat is key.

Temperature: 425°F (220°C)
Time: 40–45 minutes
Flip once halfway through roasting to get all sides golden.

Spread the potatoes out evenly on the pan—crowding traps steam, leaving you with soft potatoes instead of crispy ones.

Bonus Tips for Extra Crunch

Add a sprinkle of cornstarch before roasting for an ultra-crisp crust.
Use a dark baking sheet for better browning.
Let the potatoes rest for a few minutes before serving to lock in texture.

Serve and Enjoy

Crispy roasted potatoes pair perfectly with almost anything:

Roast chicken or steak
Fried eggs and toast
A creamy dipping sauce like aioli or ranch

They’re best served hot—straight off the pan, while that crunch is at its peak.

Takeaway

Perfectly crispy roasted potatoes aren’t complicated—they just require the right prep, fat, and patience. Once you’ve mastered the method, you’ll never settle for soggy spuds again.

Jenna Collins