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The Ultimate Crispy Oven Roasted Potatoes: Fluffy Inside, Golden Outside

A close-up of golden brown, crispy oven roasted potatoes piled high on a white plate.
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Learn the simple method for making the best oven roasted potatoes that achieve a perfectly crisp exterior and a tender, fluffy interior every time. This easy recipe is ideal for weeknight dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch pieces
  • 4 tablespoons olive oil or rendered duck fat
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon paprika

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place the cut potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
  2. Bring the water to a boil over high heat. Boil the potatoes for 8 to 10 minutes until the edges just start to soften when pierced with a fork. Do not overcook.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape. This drying step is key for crispness.
  4. Gently shake the colander for about 30 seconds. This roughs up the edges of the potatoes, creating more surface area for crisping.
  5. In a large bowl, toss the roughed-up potatoes with the olive oil (or duck fat), kosher salt, black pepper, garlic powder, dried rosemary, and paprika until evenly coated.
  6. Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary. Overcrowding causes steaming, not roasting.
  7. Roast for 20 minutes. Remove the pan from the oven and flip the potatoes using a spatula.
  8. Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and very crispy on the outside.
  9. Serve immediately as your favorite side dish for dinner.

Notes

  • For extra flavor, add 4 cloves of smashed garlic and 2 sprigs of fresh thyme to the baking sheet during the last 15 minutes of roasting.
  • Yukon Gold potatoes tend to hold their shape better, while Russets yield a fluffier interior. Choose based on your preference for texture.
  • If you want the ultimate crispy texture, use duck fat instead of olive oil.

Nutrition

Find it online: https://kingscook.com/oven-roasted-potatoes-ultimate-crispy-recipe/