If you’ve been searching for the Crispiest Roasted Potatoes ever, look no further! This is the recipe for you!
I make a lot of potatoes! Mashed, oven fried, hash browned and roasted, you name it, potatoes are my husband’s favorite carb.
Roasted potatoes are the easiest to make. Sometimes I throw them in with a roast, sometimes I just roast them on their own. For me, the best part of roasted potatoes is the super crispy crust- the crisper the better!
Several years ago I discovered the secret to the crispiest roasted potatoes in Cook’s Illustrated Magazine. A quick parboil releases the starches, and a good “roughing up” speeds up the evaporation and hastens browning. Cutting the potatoes in disks, rather than chunks, allows for an even cooking surface.
Try this recipe, then let me know if you think these are the crispiest roasted potatoes ever.
- 2 1/2 pounds Yukon Gold potatoes rinsed and cut into 1/2" thick slices (do not peel)
- Kosher Salt
- 5 Tablespoons olive oil
- Ground black pepper
Adjust oven rack to lowest position, place rimmed baking sheet on rack and heat oven to 450 degrees.
Place cut potatoes and 1 tablespoon of kosher salt in large Dutch oven; cover with cold water by 1 inch. Bring to a boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes.
Drain potatoes and transfer to large bowl. Drizzle with 2 Tablespoons of olive oil and 1/2 teaspoon salt; using a rubber spatula, toss to combine. Drizzle with another Tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potatoes are roughed up, about 1 to 2 minutes.
Remove baking sheet from oven and coat with 1 tablespoon oil. Transfer potatoes to baking sheet and spread into an even layer, skin side up if end pieces.
Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes.
Remove baking sheet from oven and using a metal spatula, loosen potatoes and flip each slice over. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer. Season with more salt and pepper. Serve immediately.
Every year, we visit the Greek Festival here in Pasadena. We always get an order or two of the Garlic Fries with a sprinkle of feta. My version of Greek Style Roasted Potatoes, with garlicky olive oil, feta and oregano, are always a hit. Pre-mixed Greek spice is in the spice section of your local grocery store.
- 1 Tablespoon Greek seasoning
- 3 Tablespoons olive oil
- 3 Tablespoons minced garlic
- 2 ounces feta cheese crumbled
- 1 Tablespoon chopped fresh oregano
Follow above directions for Roasted Potatoes, add Greek seasoning along with salt and olive oil, when tossing potatoes.
Just before removing potatoes from oven, heat oil in a small skillet over medium heat. When oil starts to shimmer, add garlic and immediately remove from heat so that garlic does not burn. Toss garlic oil over hot potatoes. Sprinkle with feta cheese.
Looking for more potato recipes?