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.
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 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.
Roasted Potatoes FAQs
You par-boil them first, then coat them in oil and seasonings. Then roast at 425F until crispy.
Roasting works best with small potatoes like fingerling, red potatoes, purple potatoes, yukon gold potatoes, yams, and sweet 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:
If you're looking for more side dishes, check out the side dishes on Proportional Plate here.
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Crispy Roasted Potatoes
- 2 lbs. small potatoes like red, yukon gold, fingerling
- 3 tablespoon Olive oil
- 1 onion sliced, optional
- 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.
Made these roasted potatoes and they were amazing! Super crispy on the outside and fluffy on the inside. This is definitely going to be on rotation in our home.
Thanks, Kate! I'm so glad to hear it!
I made these to go with our roast duck today. They were perfect, lovely and crisp on the outside and soft and pillowy on the inside. Thanks for sharing this fantastic recipe!
Makes me so happy to hear you liked them, Helen... you are so welcome!
So perfectly crunchy on the outside and fluffy on the inside!!! Love them
Thanks for sharing, Justin! Glad you liked them 🙂
This is the ULTIMATE way to eat potatoes! I like my potatoes nice and crispy, so this recipe is perfect!
Glad it worked out well for you, Leslie!
Such simple and delicious roasted potatoes! My whole family was fond of these potatoes. Will definitely make your recipe again next time!
I'm so glad you all enjoyed them, Uma... thank you for sharing!
Amy Liu Dong
An easy, delicious and healthy side dish recipe to make. My parents will definitely love this, yum!
Glad to hear it, Amy 🙂
I'm always looking for tasty sides to make on busy weeknights. This is a winner.
So glad to hear it, Marta!
These potatoes are PERFECTLY browned & crispy. Love your parboiling trick for getting that fluffy interior.
Yay! So glad you liked them.
I think I could be happy eating these roast potatoes with every meal. I really think they are the answer to every "what's for dinner?" question my family throws at me. : )
I'm so glad you like them, Holly!
Not made yet but on my list. Can you do this in an air fryer
Hi Gayle. You should be able to use an air fryer. However, I don't think you would need to par-boil them first. Cook at 400F. If you give it a try, please report back and let us all know... would love to try it, myself!