Crispy Roasted Potatoes (Par-boil then Roast)

Name: Crispy Roasted Potatoes
Prep time: 5 min
Cook time: 50 min
Total time: 35 min
Ingredients: 2 lbs. small potatoes (like red, yukon gold, fingerling); 3 tbsp Olive oil; Salt; 1 onion (sliced, optional)

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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.

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 - 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

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.

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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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 mins

Cook Time50 mins

Total Time35 mins

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

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

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