Crispy Oven Roasted Potatoes are probably one of our favorite, easy, classic, delicious side dishes we both make all the time! Our recipe produces truly crispy, crunchy on the outside, while fluffy and creamy on the inside roasted potatoes – which are simply the best!
Not only do we love this recipe because it results in some of the most delicious potatoes ever, but also because it’s so EASY! We absolutely love a simple, minimal ingredient recipe and this is exactly that!
How to Make Crispy Oven Roasted Potatoes
Ingredients
Process
- Preheat oven to 425˚F. Place potatoes in a large pot and fill with water until completely covered. Bring to a boil over medium-high heat. Once boiling, lower heat to medium and simmer for 10 to 12 minutes or until potatoes begin to get tender but are still firm.
- Drain completely in a colander and allow steam to dissipate, 5 minutes.
- Toss potatoes in the colander with a generous amount of salt and pepper. Shake vigorously to create craters all over each potato.
- Pour oil into a baking sheet with a rim (or a baking dish). Place in the oven for about 10 minutes.
- Gently toss potatoes until coated in oil, then turn each potato piece so all are cut-side down in an even, singe layer.
- Roast potatoes for about 30 minutes or until fork tender, making sure not to touch the potatoes until after they’ve roasted. Remove from oven and transfer potatoes to a serving platter. Sprinkle with sea salt flakes and serve.
Why These Are The Best Oven Roasted Potatoes
We truly think these are the BEST oven roasted potatoes ever and we’ve got lots of reasons to back that claim up, but most importantly:
- They’re crazy easy to make! Like you don’t even have to toss them around or shake them up a million times when they’re roasting; once they’re in the oven, you basically set it and forget it!
- They’re DELICIOUS! The exterior of each piece of potato gets SUPER crisp, while the inside gets very creamy – the best of both worlds!
- There are only TWO ingredients needed -four if you count the salt and pepper!
Tips and Tricks for Success
- Parboiling the potatoes will help them get super fluffy and soft inside.
- Vigorously tossing/shaking the potatoes once they’re parboiled, to get the rough edges, are what will produce the extra crispy exterior…so definitely don’t skip this step!
- Not touching the potatoes while roasting them will also help to create the crisp exterior, so try to hold in the urge to give them a stir with a wooden spoon!
Best Oil to Use for Oven Roasted Potatoes
We like using an avocado oil because it can withstand high heat, but is also mild in flavor. You can really use any high smoke point oil for this recipe such as safflower oil, canola oil, or canola oil.
What to Serve with Oven Roasted Potatoes
Not only is this an absolutely delicious side dish, but it also pairs incredibly well with so many main dishes! Some of our favorite pairings for our crispy oven roasted potatoes are:
- Air Fryer Salmon
- Oven Baked Chicken Thighs
- Spatchcock Chicken
- Creamy Baked Cauliflower
- Standing Rib Roast
- Garlic Butter Lamb Chops
More Delicious Potato Recipes You Will Love
Crispy Oven Roasted Potatoes
Crispy Roasted Potatoes that are actually crispy! We love these super simple to make extra crispy potatoes! They make the most perfect side dish to any roast, seared fish, burgers, or even on their own as a little snack, with a side of aioli! Everyone will be thrilled to see these potatoes on the table!
Servings:
INGREDIENTS
- 1 1/2 pounds baby gold potatoes quartered
- 1/2 cup avocado oil or vegetable oil
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 425˚F. Place potatoes in a large pot and fill with water until completely covered. Bring to a boil over medium-high heat. Once boiling, lower heat to medium and simmer for 10 to 12 minutes or until potatoes begin to get tender but are still firm.
- Drain completely in a colander and allow steam to dissipate, 5 minutes. Toss potatoes in the colander with a generous amount of salt and pepper. Shake vigorously to create craters all over each potato.
- Pour oil into a baking sheet with a rim (or a baking dish). Place in the oven for about 10 minutes.
- Gently toss potatoes until coated in oil, then turn each potato piece so all are cut-side down in an even, singe layer.
- Roast potatoes for about 30 minutes or until fork tender, making sure not to touch the potatoes until after they’ve roasted.
- Remove from oven and transfer potatoes to a serving platter. Sprinkle with sea salt flakes and serve.
NOTES
Tips and Tricks for Success
- Parboiling the potatoes will help them get super fluffy and soft inside.
- Vigorously tossing/shaking the potatoes once they’re parboiled, to get the rough edges, are what will produce the extra crispy exterior…so definitely don’t skip this step!
- Not touching the potatoes while roasting them will also help to create the crisp exterior, so try to hold in the urge to give them a stir with a wooden spoon!
Calories: 251kcal Carbohydrates: 30g Protein: 3g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Sodium: 882mg Potassium: 716mg Fiber: 4g Sugar: 1g Vitamin A: 3IU Vitamin C: 34mg Calcium: 21mg Iron: 1mg
CUISINE: peruvian
KEYWORD: best crispy potato, easy side dish, potato recipe
COURSE: dinner, Side Dish
DIET : Gluten Free
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Delicious and so easy! The best potatoes I’ve ever made! Thank You!
Nothing new here folks. You’ll find roasted potatoes accompanying meat dishes all over the UK. I’m sure that’s where you got the idea. Also, russet potatoes work just as well.
Not claiming to have created anything new here. The UK isn’t the only place that regularly serves “meat and potatoes”. It’s very common around the world. With that said, our recipe is a SOLID crispy roasted potato recipe – if you’re looking for legitimately crispy on the outside, creamy on the inside potatoes..not all recipes are equal.