Few side dishes are as universally beloved as crispy roast potatoes. Perfectly golden on the outside and fluffy on the inside, these potatoes are an unbeatable comfort food that pairs with just about anything—from a holiday roast to a casual grilled meal. And when you nail the texture and flavor like in this recipe, you’ll understand why they’ve earned the title: The Best Crispy Roast Potatoes Ever.
This American-inspired version uses a few smart tricks—like parboiling, steam-drying, and adding cornstarch—to deliver an ultra-crunchy crust. Enhanced with garlic, paprika, rosemary, and thyme, each bite is aromatic, savory, and deeply satisfying.
Ingredients
- 1 kg Yukon Gold or Russet potatoes, peeled and cut into 4 cm chunks
- 3 tablespoons olive oil or duck fat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary (or fresh, chopped)
- ½ teaspoon dried thyme
- 1 tablespoon cornstarch
Instructions
Step 1: Parboil the Potatoes
Fill a large pot with salted water and bring to a boil. Add the peeled, chopped potatoes and parboil for 10–12 minutes—they should be fork-tender but not falling apart.
Drain the potatoes and let them sit for 5 minutes to steam dry. This step helps remove moisture, making them even crispier when roasted.
Step 2: Rough Up the Edges
Return the potatoes to the pot. Add 1 tablespoon of olive oil and 1 tablespoon of cornstarch. Shake the pot vigorously with the lid on. This “roughing up” creates textured edges that turn wonderfully crunchy in the oven.
Step 3: Roast to Perfection
Preheat the oven to 220°C (425°F). Spread the potatoes in a single layer on a baking sheet—make sure they’re not overcrowded.
Drizzle with the remaining olive oil, then sprinkle with salt, pepper, garlic powder, smoked paprika, rosemary, and thyme. Toss gently to coat evenly.
Roast for 40–45 minutes, flipping halfway through, until the potatoes are crisp, golden brown, and fragrant.
Step 4: Serve & Enjoy
Let the potatoes cool slightly before serving. Sprinkle with fresh parsley or a pinch of flaky sea salt for that final touch.
Serve these roast potatoes alongside roasted meats, grilled veggies, or your favorite dipping sauce—they’re guaranteed to steal the spotlight.
Why These Are the Best Crispy Roast Potatoes Ever
What sets this recipe apart?
- Parboiling ensures soft, pillowy centers.
- Steam-drying and cornstarch create that signature crunch.
- Bold seasoning adds layers of savory, smoky flavor.
- High heat roasting gives the perfect golden finish.
You won’t need a deep fryer or fancy tools—just smart techniques and classic ingredients that work beautifully together.
Flavor Variations & Tips
- Use duck fat instead of olive oil for extra richness and flavor.
- Add Parmesan for a cheesy crust—sprinkle it on during the last 10 minutes of baking.
- Go spicy with a pinch of cayenne or chili flakes.
- Toss in fresh herbs like parsley or chives after roasting for a fresh pop.
Serving Suggestions
These roast potatoes pair perfectly with:
- Roast chicken, beef, or pork
- Grilled sausages or steak
- Green bean almondine or roasted carrots
- Aioli, ranch dressing, or spicy ketchup for dipping
They’re also great as a holiday side, brunch staple, or potluck favorite.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 400°F (200°C) oven or air fryer to restore crispiness. Avoid microwaving, which makes them soggy.
Why This Recipe Works Year-Round
These roast potatoes are a year-round hit. In summer, serve them with grilled meats and chilled salads. In winter, pair them with hearty mains and gravies. Their satisfying crunch and deep flavor make them suitable for any meal, any season.
Final Thoughts
Crispy roast potatoes are a side dish worth mastering—and with this recipe, you absolutely will. From their crunchy exterior to their tender interior and smoky herb seasoning, these potatoes are comfort food at its finest.
Whether you’re making Sunday dinner or adding something special to a weekday meal, this recipe delivers The Best Crispy Roast Potatoes Ever—guaranteed to impress every time.
The Best Crispy Roast Potatoes Ever
Ingredients
- 1 kg Yukon Gold or Russet potatoes peeled and cut into 4 cm chunks
- 3 tablespoons olive oil or duck fat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary or fresh, chopped
- ½ teaspoon dried thyme
- 1 tablespoon cornstarch
Instructions
Step 1: Parboil the Potatoes
- Fill a large pot with salted water and bring to a boil. Add the peeled, chopped potatoes and parboil for 10–12 minutes—they should be fork-tender but not falling apart.
- Drain the potatoes and let them sit for 5 minutes to steam dry. This step helps remove moisture, making them even crispier when roasted.
Step 2: Rough Up the Edges
- Return the potatoes to the pot. Add 1 tablespoon of olive oil and 1 tablespoon of cornstarch. Shake the pot vigorously with the lid on. This “roughing up” creates textured edges that turn wonderfully crunchy in the oven.
Step 3: Roast to Perfection
- Preheat the oven to 220°C (425°F). Spread the potatoes in a single layer on a baking sheet—make sure they’re not overcrowded.
- Drizzle with the remaining olive oil, then sprinkle with salt, pepper, garlic powder, smoked paprika, rosemary, and thyme. Toss gently to coat evenly.
- Roast for 40–45 minutes, flipping halfway through, until the potatoes are crisp, golden brown, and fragrant.
Step 4: Serve & Enjoy
- Let the potatoes cool slightly before serving. Sprinkle with fresh parsley or a pinch of flaky sea salt for that final touch.
- Serve these roast potatoes alongside roasted meats, grilled veggies, or your favorite dipping sauce—they’re guaranteed to steal the spotlight.
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