The perfect crispy roasted potatoes? It’s a lot to promise, and this recipe 100% delivers! The secret is to par-boil the potatoes before roasting so they are fluffy and soft inside but have that irresistible crispy seasoned coating on the outside.
Why this Recipe Works
This recipe works like a charm because of the par-boiling. Par-boiling means that you boil your raw potatoes in hot water until they are soft enough to be pierced with a fork. They are therefore partially cooked before you transfer them to be roasted.
Par-boiling the potatoes cuts down on roasting time and ensures that the outside can get crispy without overcooking the interior. The crispy, fluffy combo with every bite is just the best!
I love roasting potatoes when I have something already in the oven. I just throw them in during the last 30 minutes the chicken is cooking and they are ready to go in time for dinner. Just par-boil them, first!
Ingredients & Substitutions
potatoes – you can use any small potato like fingerling, small red potatoes, small Yukon gold potatoes, or small purple potatoes.
onion – optional in this recipe, but adds another delicious flavor. Just don’t cut them too small or they will burn.
How to Make this Recipe
Preheat the oven to 425F. Chop the potatoes so that they are all the same size, ~1 1/2 inch pieces. Just barely cover the potatoes in a pot with water. Add salt, and bring to a boil.
When it comes to a full boil turn the heat to simmer and simmer for 1-2 minutes until fork-tender.
Drain. Add the (optional) onion, cut in 1/4 inch thick half-moons. You don’t want the onion slices to be too small or they will burn. Then coat the potatoes in oil and season with salt. Transfer to a sheet pan.
Bake for a minimum of 35 minutes – however long it takes them to get golden and crispy.
More Potato Recipes
I love using potatoes in my recipes. It’s an inexpensive ingredient that can be dressed up in so many different ways. Here are some favorite ways to serve them!
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Crispy Roasted Potatoes
Print Recipe SaveIngredients
- 2 lbs. small potatoes like red, yukon gold, fingerling
- 3 tbsp Olive oil
- Salt
- 1 onion sliced, optional
Instructions
- Preheat the oven to 425F.
- Chop the potatoes so they are all the same size, ~1 1/2 inch pieces.
- Just barely cover the potatoes in a pot with water. Add salt, and bring to boil.
- When it comes to a full boil turn the heat to simmer and simmer for 1-2 minutes until fork-tender.
- Drain. Add the (optional) onion, cut in 1/4 inch thick half-moons. You don't want the onion slices to be too small or they will burn. Then coat the potatoes in oil and season with salt.
- Transfer to sheet pan.
- Bake for a minimum of 35 minutes – however long it takes them to get golden and crispy.
Make these for every big holiday, they always are the first thing to run out. Excellent recipe.
Just wondering if the potatoes can be parboiled the day before and refrigerated, then roasted the following day.
Hi Deborah. Yes, they can. Let them come to room temperature first, if you can, but it should work either way.
Best potatoes ever, amazing!
Glad you liked them… thanks for sharing!
My hubby is always asking for roast potatoes. I don’t normally parboil first but mine take much longer to get crispy. Tried this, and definitely making them this way again next time roast potatoes are on our menu (which is often!)
I’m so glad you liked how they came out, Jacqueline!
These potatoes turned out so yummy. The outside was perfectly crispy while the inside was soft and creamy. We used Yukon Golds and we served them along our pork chops. The dinner was so good we are doing a repeat next week.
Makes me so happy to hear, Marisa… thank you for sharing!