Description
Learn how to make the best crispy roast potatoes with this easy homemade recipe! Golden and crunchy on the outside, soft and fluffy inside, these garlic herb potatoes are the perfect side dish for any meal.
The Best Crispy Roast Potatoes Ever
Every time I make these crispy roast potatoes, they disappear before anything else on the dinner table. Honestly, I used to think restaurant-style roast potatoes were impossible to recreate at home, but after trying this method, I haven’t looked back. I usually serve them with roast chicken, steak, or even burgers, and everyone always asks for the recipe. The secret is parboiling the potatoes first and then roasting them with butter, garlic, and herbs until they’re beautifully golden and crispy.
If you’re looking for the ultimate potato side dish, this recipe is guaranteed to become a family favorite.
Ingredients
- 2 pounds (900g) Yukon Gold or Russet potatoes
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, lightly crushed
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Step-by-Step Method
Step 1: Prepare the Potatoes
Wash the potatoes and cut them in half or into large chunks if they’re oversized.
Bring a large pot of salted water to a boil and cook the potatoes for 10–12 minutes, just until they begin to soften but are not fully cooked.
Drain well and let them steam dry for 5 minutes.
Step 2: Rough Up the Potatoes
Place the drained potatoes back into the pot.
Cover with the lid and gently shake the pot a few times. This roughens the edges, creating the crispy texture everyone loves.
Step 3: Season
Preheat the oven to 425°F (220°C).
In a roasting pan, melt the butter with the olive oil.
Add the garlic cloves, rosemary, and thyme.
Carefully toss the potatoes in the hot butter mixture.
Sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
Step 4: Roast
Arrange the potatoes in a single layer with the cut side down.
Roast for 25 minutes.
Flip each potato and continue roasting for another 20–25 minutes, until deeply golden and crispy.
Step 5: Serve
Transfer to a serving platter.
Sprinkle with fresh parsley and a little extra flaky sea salt.
Serve immediately while hot and crispy.
Cooking Tips
- Yukon Gold potatoes create a creamy center, while Russets become extra crispy.
- Let the potatoes dry after boiling to help them crisp up.
- Don’t overcrowd the pan—leave space between each potato.
- Roast at a high temperature for maximum crunch.
- Flip only once to develop a rich golden crust.
Serving Suggestions
These crispy roast potatoes pair perfectly with:
- Roast beef
- Grilled steak
- Roast chicken
- Pork chops
- Lamb
- Air fryer chicken
- Garlic aioli
- Ranch dressing
- Sour cream
- Gravy
Approximate Nutrition (Per Serving)
- Calories: 260
- Protein: 4g
- Carbohydrates: 33g
- Fat: 13g
- Saturated Fat: 5g
- Fiber: 4g
- Sugar: 2g
- Sodium: 390mg
Nutrition values are approximate.
Conclusion
These truly are the best crispy roast potatoes I’ve ever made. They’re crunchy on the outside, fluffy on the inside, and packed with buttery garlic and herb flavor. I usually make a double batch because they disappear so quickly, and they’re just as delicious served alongside a holiday roast as they are with a simple weeknight dinner. Once you try this easy method, you’ll never want to make roast potatoes any other way.
Frequently Asked Questions
1. What are the best potatoes for roasting?
Yukon Gold and Russet potatoes are the best choices because they create a crispy exterior while staying fluffy inside.
2. Why should I boil the potatoes first?
Parboiling softens the potatoes and creates rough edges that become wonderfully crispy during roasting.
3. Can I prepare these ahead of time?
Yes. You can boil the potatoes a day ahead, refrigerate them, and roast them just before serving.
4. How do I store leftovers?
Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.
5. Can I make these in an air fryer?
Absolutely! After parboiling and seasoning, cook them in a preheated air fryer at 400°F (200°C) for 18–22 minutes, shaking the basket halfway through for even browning.
