Here’s a foolproof way to make crispy potatoes—golden on the outside, tender on the inside, and packed with flavor.
Ingredients (Serves 4)
- 2 lbs (900 g) potatoes (Yukon Gold or Russet work best)
- 3 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- 1 teaspoon paprika or smoked paprika (optional)
- 1–2 teaspoons fresh rosemary or thyme, chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat to 425°F (220°C).
- Prepare the Potatoes:
- Peel (optional) and cut potatoes into even cubes, wedges, or slices.
- Rinse under cold water to remove excess starch, then pat dry with a towel.
- Season:
- In a large bowl, toss potatoes with olive oil, salt, pepper, garlic, paprika, and herbs if using. Make sure every piece is coated.
- Arrange on Baking Sheet:
- Spread potatoes in a single layer on a baking sheet. Crowding will steam them, so leave some space.
- Bake:
- Bake for 25–35 minutes, flipping halfway through, until golden and crispy.
- For extra crispiness, broil for 1–2 minutes at the end, watching carefully.
- Serve:
- Garnish with fresh parsley and a sprinkle of salt.
- Serve hot as a side for meats, veggies, or eggs.
💡 Tips for Extra Crispy Potatoes:
- Parboil cubes for 5 minutes before roasting for a fluffier interior.
- Toss with a little cornstarch before baking for an extra-crispy crust.
- Use high heat (425–450°F / 220–230°C) and don’t cover with foil.
If you want, I can also give a pan-fried skillet version that’s even crispier and faster—takes about 20 minutes. Do you want me to do that?
