Here’s a simple way to make crispy potatoes that are golden on the outside and tender on the inside:
Ingredients
- 2 lbs (900 g) potatoes (Yukon Gold or Russet work best)
- 3 tbsp olive oil (or melted butter)
- 1 tsp salt
- ½ tsp black pepper
- Optional: garlic powder, paprika, rosemary, or thyme
Instructions
- Prep the potatoes: Peel (optional) and cut potatoes into even cubes or wedges.
- Parboil: Boil potatoes in salted water for 5–7 minutes until slightly tender but not fully cooked. Drain and let them steam dry for a few minutes.
- Rough up the edges: Shake the potatoes in the pot or a bowl to create slightly rough edges—this helps them crisp.
- Season and oil: Toss the potatoes with olive oil, salt, pepper, and any optional herbs/spices.
- Roast: Preheat oven to 425°F (220°C). Spread potatoes in a single layer on a baking sheet. Roast 25–35 minutes, flipping halfway, until golden brown and crispy.
- Serve: Remove from oven and serve immediately for maximum crispiness.
💡 Tip: For extra crunch, sprinkle a little cornstarch on the potatoes before roasting—they’ll turn perfectly golden.
If you want, I can also give a pan-fried crispy potato method that’s faster and doesn’t require an oven. Do you want me to do that?
