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    Home » Recipes » Sides

    Crispy Roasted Potatoes

    Published: Jan 14, 2021 Modified: Jan 14, 2021 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE
    Bowl of roasted potatoes.
    Tray of roasted potatoes.
    Tray of roasted potatoes.

    The perfect roasted potatoes? It's a lot to promise, and this recipe really does deliver! The secret is to par-boil the potatoes before roasting so that they are fluffy and soft inside but have that crispy seasoned coating on the outside.

    Tray of roasted potatoes.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Roasted Potatoes FAQs
    5 More Potato Recipes
    6 Crispy Roasted Potatoes

    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 in a bowl.

    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 they are all the same size, ~1 ½ inch pieces. Just barely cover the potatoes in a pot with water. Add salt, and bring to boil.

    Pot of cut potatoes.

    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 ¼ 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.

    Sheet pan with potatoes.

    Bake for a minimum of 35 minutes - however long it takes them to get golden and crispy.

    Roasted Potatoes FAQs

    How do you make roasted potatoes crispy?

    You par-boil them first, then coat them in oil and seasonings. Then roast at 425F until crispy.

    What is a good potato for roasting?

    Roasting works best with small potatoes like fingerling, red potatoes, purple potatoes, yukon gold potatoes, yams, and sweet potatoes.

    Bowl of roasted potatoes.

    More Potato Recipes

    I love using potatoes in my recipes. It's an ingredient that is inexpensive, and can be dressed up in so many different ways. Here are some favorites:

    • Twelve cooked latkes on a wire rack.
      Mashed Potato Latkes
    • Sauceless pizza on white board next to three other pizzas.
      Sauceless Potato Jalapeño Pizza With Garlic Olive Oil
    • Easy Homemade Gnocchi
    • Fried Salmon Fish & Chips

    If you're looking for more side dishes, check out the side dishes on Proportional Plate here.

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Tray of roasted potatoes.
    Print Recipe
    5 from 19 votes

    Crispy Roasted Potatoes

    The perfect roasted potatoes? It's a lot to promise, and this recipe really does deliver! The secret is to par-boil the potatoes before roasting, so that they are fluffy and soft inside but have that crispy seasoned coating on the outside.
    Prep Time5 minutes mins
    Cook Time50 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 4
    Calories: 263kcal
    Author: Candice

    Ingredients

    • 2 lbs. small potatoes like red, yukon gold, fingerling
    • 3 tablespoon Olive oil
    • Salt
    • 1 onion sliced, optional

    Instructions

    • Preheat the oven to 425F.
    • Chop the potatoes so they are all the same size, ~1 ½ 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 ¼ 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.

    Notes

    Roasting works best with small potatoes like fingerling, red potatoes, purple potatoes, yukon gold potatoes, yams, and sweet potatoes.
    Don't cut the onion too small or it will burn. I usually slice them in half-moons that are at least ¼ inch thick.

    Nutrition

    Calories: 263kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 1072mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 2mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    1. Deborah Manahan

      April 08, 2023 at 9:48 am

      Just wondering if the potatoes can be parboiled the day before and refrigerated, then roasted the following day.

      Reply
      • Candice

        April 08, 2023 at 10:41 am

        Hi Deborah. Yes, they can. Let them come to room temperature first, if you can, but it should work either way.

        Reply
    2. JDWhite

      February 14, 2023 at 6:49 pm

      5 stars
      Best potatoes ever, amazing!

      Reply
      • Candice

        February 15, 2023 at 12:18 pm

        Glad you liked them... thanks for sharing!

        Reply
    3. Jacqueline

      January 31, 2021 at 2:01 pm

      5 stars
      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!)

      Reply
      • Candice

        February 01, 2021 at 1:32 pm

        I'm so glad you liked how they came out, Jacqueline!

        Reply
    4. Marisa F. Stewart

      January 31, 2021 at 12:19 pm

      5 stars
      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.

      Reply
      • Candice

        February 01, 2021 at 1:32 pm

        Makes me so happy to hear, Marisa... thank you for sharing!

        Reply
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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