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The Ultimate Crispy Roast Potatoes: Secret Technique for Golden Crunch and Fluffy Interior

Close-up of golden brown, perfectly crispy roast potatoes fresh out of the oven on a metal tray.
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Follow this straightforward method to make the best roast potatoes with a perfectly crispy outside and a light, fluffy inside every time you cook. This recipe is a reliable side dish for any dinner or holiday meal.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1/2 cup vegetable oil or duck fat
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • Optional: 4 cloves garlic, smashed
  • Optional: 2 sprigs fresh rosemary
  • Optional: 1/4 cup grated Parmesan cheese (for finishing)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the cut potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
  2. Bring the water to a boil over high heat. Boil the potatoes for 8 to 10 minutes until the edges start to soften slightly. Do not overcook them.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess moisture to steam off. Gently shake the colander to rough up the edges of the potatoes; this creates the surface area needed for crispiness.
  4. While the potatoes boil, heat the oil or fat in a large, heavy-bottomed roasting pan in the preheated oven for 5 minutes until it shimmers.
  5. Carefully remove the hot pan from the oven. Add the roughed-up potatoes to the hot fat, turning them to coat completely. Spread them into a single layer.
  6. Return the pan to the oven and roast for 25 minutes.
  7. Remove the pan. If using, add the smashed garlic cloves and rosemary sprigs around the potatoes. Gently turn the potatoes with a spatula.
  8. Return to the oven and roast for another 20 to 30 minutes, turning them once more halfway through, until they are deep golden brown and irresistibly crunchy.
  9. If using Parmesan, remove the potatoes from the oven, sprinkle with Parmesan cheese, and return to the oven for 2 minutes until the cheese melts slightly. Serve immediately as your perfect side dish for dinner.

Notes

  • For the crispiest potatoes, use Russet potatoes as they have a higher starch content.
  • Do not overcrowd the roasting pan; use two pans if necessary to ensure the potatoes roast instead of steam.
  • For extra flavor, add 1 teaspoon of baking powder to the boiling water in step 1.

Nutrition

Find it online: https://mayaplate.com/best-roast-potatoes-crispy-fluffy-recipe/