Here’s a simple, reliable way to make crispy roasted potatoes:
🥔 Ingredients
- 1 kg potatoes (Yukon Gold or any starchy variety work well)
- 3–4 tbsp oil (olive or vegetable)
- 1–1.5 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 3–4 garlic cloves (optional)
- Fresh or dried rosemary/thyme (optional)
🔥 Method
- Preheat oven to 220°C (425°F).
- Cut potatoes into even chunks (keeps cooking uniform).
- Parboil (important step)
- Boil potatoes in salted water for 7–10 minutes
- Drain and let them steam dry for a minute
- Rough them up
- Shake potatoes in the pot or colander so edges get fluffy (this makes them crispier)
- Season well
- Toss with oil, salt, pepper, herbs, and garlic
- Roast
- Spread on a tray in a single layer
- Bake for 35–45 minutes, flipping halfway
- Finish crispy
- Last 5 minutes: increase heat slightly if needed
⭐ Tips for extra crispiness
- Don’t overcrowd the tray
- Use a preheated baking tray if possible
- More surface roughness = more crunch
If you want, I can also give you a restaurant-style version (extra crispy outside, fluffy inside) or an air fryer method.
