Crunchy Roasted Potatoes

I’ll be honest: these are the kind of potatoes that make you whisper “again?” to yourself at 10 p.m. and then go back for thirds. Crunchy on the outside, fluffy on the inside, with little herby, garlicky pockets of joy — they’re not fancy, they just do exactly what potatoes should do. Try them when you want comfort food that doesn’t require babysitting, or when you need a side that’ll actually get people to talk to each other.

My husband calls these “the party potatoes” because he eats a whole plate before the main course is even put on the table. Our kiddo once used them as currency to bribe bedtime (it worked). This recipe became my go-to when I had to impress in five minutes — not because it’s fast to make, but because nearly everyone loves roasted potatoes and they make me look like I know what I’m doing in the kitchen. Also, PSA: I set the oven to a ridiculous temperature once and the bottoms caramelized into crunchy crisps so good I considered framing them. Lesson learned: important to watch, but also embrace the little happy accidents.

Kitchen Talk

MORE EASY SIDE DISHES RECIPES...

SIDE DISHES

Easy Oven Roasted Vegetables

SIDE DISHES

Bacon Fried Cabbage Recipe

SIDE DISHES

Easy Cabbage au Gratin Recipes

SIDE DISHES

Easy Parmesan Bacon Green Bean Casserole

I always underestimate how much my kitchen gets fogged up by the steam when I toss potatoes in a hot oven. One time I tried par-boiling in the microwave and the results were… acceptable, but a little lumpy. The trick that really stuck? Roughing up the potato surfaces after the par-cook — they crisp better and the edges get gloriously golden. Oh, and salt timing — I used to salt everything at the end and wondered why it tasted flat. Salt earlier, then taste at the finish. Also, I once swapped rosemary for thyme because I was out, and honestly? Both work, but rosemary gives that rustic grabbable vibe while thyme feels like dinner at someone’s cozy cottage.

Shopping Tips

– Vegetables: Choose starchy potatoes like russets or Yukon Golds for the best fluffy interior; waxy potatoes stay firmer and won’t crumble the same way.
– Fats & Oils: Use a high-smoke-point oil (avocado, grapeseed, or light olive oil) so the potatoes brown instead of burning; avoid extra-virgin olive oil for very high heat.
– Spices: Kosher salt and freshly cracked black pepper make a huge difference; add smoked paprika or garlic powder if you want a quick flavor bump.
– Fresh Herbs: Parsley or thyme brighten things at the end — add them fresh after roasting so they don’t blacken.
– Crunch Extras: For an extra crunch, toss in panko or a sprinkle of grated Parmesan at the last 5–7 minutes of roasting.

Prep Ahead Ideas

– You can par-cook (boil or steam) and even rough-up the potatoes a day ahead; store them in an airtight container in the fridge on a paper towel to absorb moisture.
– Mix your oil, garlic, and spices the night before in a jar so all you do in the morning is toss and roast.
– Keep roasted leftovers in a shallow container to cool quickly, then refrigerate; reheating in a hot pan brings back the crisp better than the microwave.

✔Time-Saving Tricks

– Use the highest oven rack you can safely fit — it speeds up browning. A hot, preheated sheet pan helps too.
– Par-cook potatoes in a covered pot or the microwave to cut overall roast time; then roughen and roast to crunch.
– Throw the pan under the broiler for the last minute or two if you want extra blistered edges — but watch it like a hawk.

✔Common Mistakes

– Not drying potatoes after par-cooking makes them steam instead of crisping; pat them dry like you mean it.
– Overcrowding the pan leads to soggy edges — give them space to breathe. If you’ve crowded the pan, split onto two sheets and crank heat.
– Throwing delicate herbs in too early will burn them; add fresh herbs after roasting or in the last few minutes.
– I once added garlic too early and it turned bitter; solution: add minced garlic in the final 5–7 minutes or use garlic powder earlier on.

What to Serve It With

– Quick green salad with vinaigrette for brightness.
– Smashed or grilled sausages, roasted chicken, or a fried egg on top for a hearty meal.
– Steamed broccoli or green beans tossed with lemon and butter.
– Crusty bread to soak up any herb oil — no judgment if you eat it straight off the pan.

✔Tips & Mistakes

– Use an oven-safe sheet pan and preheat it so the potatoes hit hot metal and start crisping immediately.
– Don’t salt only at the end; a little salt before roasting seasons through.
– If potatoes are browning too fast, lower the temperature and extend time — better fluffy inside than burned outside.
– If they’re limp after roasting, spread them out and broil for 1–2 minutes to revive crispness.

✔Storage Tips

Store leftover roasted potatoes in an airtight container in the fridge for up to 3–4 days. They’ll keep flavor but lose some crunch; re-crisp in a hot skillet or in a 425°F oven for 8–10 minutes. Cold potatoes are totally fine for breakfast hash — chop and fry with an egg and you’re living your best life.

✔Variations and Substitutions

– Swap rosemary for thyme, sage, or oregano depending on your mood — rosemary is more aromatic, thyme is subtle and versatile.
– Want garlic but worried about burning? Use garlic powder in the initial toss and fresh minced garlic in the last minutes.
– Short on time? Cut potatoes smaller for quicker roasting, but watch closely so they don’t dry out.
– Parmesan or panko makes them extra-crunchy; butter drizzled at the end delivers rich, nutty flavor but adds calories.

Frequently Asked Questions

Crunchy Roasted Potatoes

Crispy-edged, fluffy-centered roasted potatoes with a garlicky, herby kick. Perfect for weeknights or holiday dinners.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.25 lb russet potatoes peeled and cut into 1-inch chunks
• ▢ 0.5 tsp baking soda
• ▢ 1.25 tsp kosher salt divided
• ▢ 0.75 tsp black pepper freshly ground
• ▢ 1 tbsp cornstarch
• ▢ 1 tsp garlic powder
• ▢ 1 tsp smoked paprika
• ▢ 3.5 tbsp olive oil
• ▢ 1 tbsp fresh rosemary finely chopped
• ▢ 1.5 tbsp fresh parsley chopped, for serving

Instructions

Preparation Steps

• Preheat oven to 450°F. Set a rimmed baking sheet inside to heat up.
• Bring a large pot of water to a boil. Stir in baking soda and 1 teaspoon salt.
• Add potatoes and simmer 8–10 minutes until the edges look soft.
• Drain well and let steam off for 2 minutes. Shake the colander to rough up the surfaces.
• Toss potatoes with cornstarch, garlic powder, paprika, remaining salt, and pepper until coated.
• Drizzle with olive oil and sprinkle in rosemary. Toss to evenly coat.
• Spread potatoes on the hot baking sheet in a single layer, cut sides down when possible.
• Roast 20 minutes, flip, then roast 15–20 minutes more until deep golden and crisp.
• Shower with parsley and season to taste. Serve immediately.

Notes

Variation: Swap rosemary for thyme or add a pinch of chili powder for heat. Leftovers re-crisp well in a 425°F oven for 8–10 minutes.

This recipe is an original creation inspired by classic Crunchy Roasted Potatoes flavors. All ingredient ratios and instructions are independently developed.