I’ve perfected a method for roast potatoes that are crispy on the outside and fluffy on the inside. With a simple toss in oil and a hot oven, these roast potatoes come out golden, flavorful, and satisfyingly crunchy every time.

Why You’ll Love This Recipe

I love how straightforward yet dramatic the results are—just a few pantry staples and a little technique, and I get potatoes with that irresistible contrast of textures. They elevate any meal, from simple weeknight dinners to holiday feasts, and everyone always asks for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold or Maris Piper), peeled and cut into even chunks
Olive oil or a neutral oil with a high smoke point
Butter (optional, for extra flavor)
Garlic cloves, lightly crushed (optional)
Fresh rosemary or thyme sprigs (optional)
Coarse salt and freshly ground black pepper

Directions

Preheat the oven to 425 °F (220 °C). Place a roasting pan or baking sheet in the oven to heat up.
Parboil the potato chunks in salted water for 8–10 minutes, until the edges are just tender. Drain well.
Shake the saucepan gently to roughen the potato edges—this increases crispiness.
Carefully remove the hot pan from the oven and pour in the oil and butter. Add garlic and herbs if using.
Immediately add the potatoes to the pan, turning to coat and arrange in a single layer.
Roast for 25 minutes, then use a spatula to turn the potatoes for even browning.
Roast for another 15–20 minutes until deeply golden and crisp.
Remove from oven, discard garlic and herbs, and sprinkle generously with coarse salt and pepper. Serve hot.

Servings and timing

Servings: 4 as a side dish
Prep time: ~15 minutes (including parboiling)
Cook time: 40–45 minutes
Total time: about 1 hour

Variations

Replace fresh herbs with dried herbs or smoked paprika for a different flavor profile.
Add diced pancetta or bacon in the last 10 minutes for a smoky, savory twist.
Toss the finished potatoes with grated Parmesan or lemon zest for extra brightness.
Use duck fat instead of oil for an indulgent, rich flavor.

Storage/reheating

Storage: I store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze them fully cooked on a tray, then transfer to a freezer bag. Reheat from frozen for best texture.
Reheating: I reheat them in a preheated 400 °F oven for about 10 minutes, or until crisp again. An air fryer works great too—5 minutes at 375 °F brings back the crunch.

FAQs

What’s the best potato variety for crispy roast potatoes?

I prefer Yukon Gold or Maris Piper—they have the right balance of waxiness and starch that crisps beautifully without falling apart.

Do I need to parboil the potatoes?

Yes—I always parboil. That step lets me rough up the edges and start the crisping process while avoiding undercooked centers.

Can I skip the herbs and garlic?

Absolutely—the technique alone produces great results. I add garlic and herbs for extra aroma and flavor, but it’s optional.

Why are my roast potatoes soggy?

That usually means the oven or oil wasn’t hot enough, or the potatoes were crowded. I always preheat my pan and make sure they have space to roast, not steam.

Can I make them ahead for a party?

Yes—I parboil early, then roast just before guests arrive. I even assemble them in the pan, cover, refrigerate, and pop them into the hot oven when ready.

Conclusion

I delight in how these roast potatoes deliver maximum crisp in every bite with minimal fuss. They make any meal feel special, and I know they’ll be the golden, crunchy highlight on your table too.