With a few simple tricks, you can have delicious roasted potatoes that are tender on the inside and extra crispy on the outside.
Why You’ll Love This Recipe
If you’re looking for the ultimate recipe for crispy potatoes, look no further than these aptly named Crispy Roasted Potatoes.
These potatoes start with a quick parboil to make sure the insides turn out soft and tender. Then, after cooling slightly, you rake a fork over the curved side of the potato.
All those ridges brown up beautifully, resulted in potatoes with lots of crunchy, delicious texture and flavor. Sure, it’s a few extra steps, but totally worth it if you really love crispy potatoes like I do.
Just make sure you rinse your boiled potatoes in cold water and pat them dry before taking a fork to them. Otherwise they’ll be way to hot to handle!
A little bit of butter, olive oil, garlic and herbs are all you need to give these potatoes amazing flavor. I like to finish them off with a sprinkling of coarse sea salt and some fresh chopped parsley.
You will pull up some skin when you rake the potatoes with a fork, but that’s okay–it just creates even more texture on the potatoes that will get nice and crispy during baking.
If there’s one side dish that’s always a hit at my house, it’s potatoes in almost any form. And when you’re feeding three hungry teenage boys, potatoes are also a super economical side dish.
And although these potatoes are simple enough for a weeknight dinner, they’re also fancy enough to serve to company. They’re a perfect accompaniment to beef roast, pork tenderloin or grilled chicken.
I like to use baby potatoes in this recipe, but you can use full size potatoes too–you still want to cut them in half (and I recommend peeling larger potatoes as well), but you’ll need to increase the cooking time by about 20 minutes to ensure they cook through.
My whole family couldn’t stop raving about these Crispy Roasted Potatoes. They’ll definitely be making a repeat appearance on our dinner menu!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Produce: baby potatoes, garlic, fresh parsley
- Butter
- Olive oil
- Spices: rosemary, salt and pepper
Crispy Roasted Potatoes
Ingredients
- 3 pounds baby potatoes halved
- 3 tablespoons butter melted
- 1/4 cup olive oil
- 3-4 cloves garlic minced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 450 degrees. Generously grease a large baking sheet. Boil halved potatoes in a large pot for 6-8 minutes, or until barely tender.
- Rinse potatoes under cold water. Drain and pat dry with paper towels. Gently rake the rounded side of the potatoes with a fork to create ridges.
- Place the potatoes in a large bowl, set aside. In a small bowl whisk together butter, olive oil, garlic and rosemary. Pour over potatoes and toss to coat well. Season with salt and pepper, to taste.
- Arrange the potatoes, cut side down, on prepared baking sheet. Bake for 25-30 minutes, or until golden brown. Turn potatoes once during baking, if desired.
- Re-season with salt and pepper if needed and garnish with fresh parsley before serving.
Video
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