CRISPY ROASTED POTATOES — With a few simple tricks, you can have delicious roasted potatoes that are tender on the inside and extra crispy on the outside.
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.
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 for Crispy Roasted Potatoes to your favorite Pinterest board for later.
Tips for Choosing and Storing Potatoes
Appearance: Look for clean, smooth potatoes with a firm texture and no cuts, bruises or discoloration. Potatoes that feel soft or squishy have probably already started going bad.
If your potatoes start to sprout, you can still eat them. Simply remove and discard any sprouts, which are not edible.
Color: Try to avoid green potatoes, which is the result of a chemical called solanine that makes the potatoes taste bitter. If you do have green spot on your potatoes, cut those away before eating them. When eaten in large quantities, solanine can cause gastrointestinal discomfort.
Storing: Store potatoes in a dark, well ventilated area, preferably between 45 and 55 degrees. Perforated plastic bags or paper bags offer the best environment for extending shelf-life. Don’t wash potatoes until you’re ready to use them.
Here’s what you’ll need to make Crispy Roasted Potatoes
- Produce: baby potatoes, garlic, fresh parsley
- Olive oil
- Spices: rosemary, salt and pepper
- 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
- 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.
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Bon Appetit