Here’s how to make perfectly crispy roasted potatoes—golden on the outside, fluffy inside, and packed with flavor:
🥔 Crispy Roasted Potatoes
🧾 Ingredients
- 4–5 medium potatoes (Yukon Gold or russet work best)
- 3 tablespoons oil (olive oil or vegetable oil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- Optional: fresh rosemary or thyme
👩🍳 Instructions
1. Preheat Oven
- 220°C / 425°F
- Place your baking tray in the oven while it heats (this helps crispiness!)
2. Prep Potatoes
- Peel (optional) and cut into even chunks
- Rinse and pat dry well (removes starch for crispier edges)
3. Parboil (Secret Step!)
- Boil potatoes in salted water for 8–10 minutes
- Drain and let them steam dry
- Shake them gently to rough up the edges (creates crispiness)
4. Season
- Toss with oil, salt, pepper, garlic powder, and paprika
5. Roast
- Carefully place on the hot tray in a single layer
- Roast 35–45 minutes, flipping halfway
- Cook until deep golden and crispy
6. Finish
- Sprinkle fresh herbs or a little extra salt
- Serve hot
🔥 Tips for Extra Crispiness
- Don’t overcrowd the pan
- Use enough oil to coat evenly
- High heat is key
- Let them sit undisturbed for the first 20 minutes
🍽️ Serving Ideas
- With roasted chicken or steak
- As a snack with garlic sauce or ketchup
- Toss with parmesan for extra flavor
💡 Bonus Upgrade:
Add a spoon of cornstarch after boiling for an extra crunchy crust 😋
If you want, I can show you a super crispy air fryer version that uses less oil but gets just as crunchy 👍
