Nomora Food

Crispy Roasted Potatoes

Golden, extra-crispy roasted potatoes with fluffy centers, plus the simple techniques that make them reliably crunchy every time. Includes seasoning ideas and make-ahead tips.

Recipe by Maya Lin

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There are roasted potatoes, and then there are crispy roasted potatoes: the ones with jagged, crunchy edges that crackle when you scoop them up, and a center that stays fluffy and steamy. This is the method I teach when someone says, “Mine always come out kind of… leathery.” We are fixing that tonight.

A rimmed sheet pan filled with deeply golden roasted potato chunks with crisp, textured edges and a few sprigs of rosemary scattered around

The biggest secret is not a secret at all. It is steam plus fat plus space. We are going to parboil to build a fluffy surface, rough them up to create craggy edges, and roast hot on a preheated pan so the bottoms start crisping immediately.

Why this recipe works

Steam: Parboiling starts the cooking process and builds a fluffy surface that can crisp aggressively in the oven.
Roughing up the surface: Shaking the drained potatoes creates starchy, craggy edges that become the crispiest bits.
Fat: A thorough (not excessive) coating of oil promotes browning and crunch without “fry-steaming” the surface.
Space: Spreading potatoes in a single layer with breathing room prevents steaming and helps them roast, not soften.
Hot start: Roasting on a preheated sheet pan makes the potatoes sizzle on contact, giving you crisp bottoms fast.

Ingredient notes

Raw Yukon Gold potatoes on a wooden cutting board with a small bowl of flaky salt and a small pitcher of olive oil on a kitchen counter

Potatoes (2 to 2 1/2 pounds): Yukon Gold (creamy) or Russet (extra fluffy and crisp). Waxy red potatoes work, but they do not get quite as shatter-crisp.
Oil (3 to 5 tablespoons): Avocado oil, ghee, or light olive oil. Use enough to coat well, not drown. Use the higher end if you like them richer, if your chunks are extra craggy, or if you are using two pans.
Kosher salt: Salt the water and salt after roasting for the best flavor and crunch.
Optional flavor: Black pepper, garlic powder, rosemary or thyme, smoked paprika, lemon zest, grated Parmesan, chopped scallions.
Optional for the boil: 1/2 teaspoon baking soda. It slightly raises the pH of the water and helps the potato surfaces break down just enough to create craggy, crispable edges.

About oil at 450°F: Choose an oil you trust at high heat. Avocado oil and ghee are very comfortable here. If using olive oil, light olive oil is preferred over extra virgin, which can taste a bit sharp if it gets too hot.

Peel or not: Up to you. Skins-on Yukon Golds add extra texture. Russets are often peeled for the fluffiest insides.

Equipment you will need

Rimmed sheet pan: Preheat it in the oven so the potatoes start crisping immediately when they land.
Large pot with lid: For parboiling, draining, and shaking to rough up the surfaces.
Colander: For draining thoroughly.
Large bowl: For tossing potatoes with oil and seasoning.
Thin spatula: For flipping once a crust forms.
Oven mitts: The preheated pan is ripping hot.

Pro tips

Preheat the pan: Slide the rimmed sheet pan into the oven while it heats to 450°F / 232°C for crisp bottoms.
Cut evenly: Aim for 1 1/2-inch pieces so they brown and cook through at the same time.
Salt the water generously: It should taste pleasantly salty for well-seasoned potatoes.
Dry them out: After draining, return potatoes to the hot pot off the heat and let them sit 1 to 2 minutes to evaporate steam.
Rough them up: Lid on, shake a few times until the surfaces look starchy and shaggy.
Season smart: Salt lightly before roasting, then finish with flaky salt right after they come out to keep the exterior crisp.
Flip once: Roast 20 minutes, flip, then roast 15 to 25 minutes more for deep golden crunch.
Use two pans if needed: Space is not optional if you want crunch.
Finish with acid: Lemon, vinegar, or chimichurri wakes up crispy potatoes.

Substitutes that work

Potatoes: Yukon Gold or Russet are best. Waxy red potatoes work, but they do not get quite as shatter-crisp.
Oil: Use avocado oil, ghee, or light olive oil for high-heat roasting at 450°F / 232°C.
Baking soda: Optional in the boil. Skip it if you do not have it; the method still works.
Convection setting: If your oven runs hot, use 425°F / 218°C convection instead of 450°F / 232°C.

Variations

Choose a direction based on what else is on your plate. These are designed to use pantry staples and reduce waste by using bits you already have.

Classic herb: Rosemary + black pepper. Add fresh rosemary sprigs in the last 10 to 15 minutes to prevent scorching and keep the flavor lively.
Garlic Parmesan: Toss hot potatoes with 1 to 2 cloves microplaned garlic and 1/3 cup finely grated Parmesan. The residual heat mellows the garlic and the cheese clings to the crags.
Smoky: Smoked paprika + a pinch of cumin + squeeze of lime.
Vinegar salt and pepper: A quick splash of malt vinegar or sherry vinegar right out of the oven, then salt and lots of pepper.
Chili crisp: Drizzle chili crisp and top with scallions for a fast, punchy finish.

A bowl of roasted potatoes finished with grated Parmesan, lemon zest, and chopped parsley on a dinner table

Serving ideas

These potatoes are happy next to almost anything, but my favorite pairings are simple proteins and something bright:

Roast chicken or skillet chicken thighs with a lemony salad
Pan-seared salmon with dill yogurt or a squeeze of lemon
Veggie bowls with tahini sauce, pickled onions, and greens
Eggs any style for a breakfast-for-dinner plate

A dinner plate with crispy roasted potatoes alongside roasted chicken and a simple green salad on a warmly lit table setting

Storage and reheating

Make ahead: Parboil, drain, rough up, and cool. Refrigerate up to 24 hours. When ready, toss with oil and roast as usual.
Reheat: Re-crisp in a 425°F / 218°C oven or toaster oven for 10 to 15 minutes on a sheet pan. An air fryer also works beautifully.
Leftovers tip: Leftover roasted potatoes are great sliced and crisped in a skillet, then topped with a fried egg, salsa, or another sauce.

Leftover roasted potato pieces crisping in a cast iron skillet on a stovetop with a wooden spoon nearby

Common mistakes

Not crispy: The pan was crowded or not hot. Use two pans if needed and preheat the pan.
Brown but not crunchy: Too much oil can “fry-steam” the surface. Use enough to coat, not puddle.
Sticking to the pan: Give them time. If you try to flip before a crust forms, they cling. Wait 5 more minutes, then try again.
Burning edges: Potatoes cut too small or the oven runs hot. Drop to 425°F / 218°C and increase roast time slightly.
Centers not tender: Parboil longer. The potato should be almost tender before it hits the oven.

FAQ

Do I have to boil them first?

No, you can roast from raw and still get crisp edges, especially with smaller pieces, convection, or an air fryer. But for the most reliable shatter-crisp texture with fluffy centers, parboiling and roughing up the surface is the method.

Which potato is best for crispy roasted potatoes?

Russets give the crispiest, fluffiest result. Yukon Golds are slightly creamier inside with excellent browning. If choosing one for a crowd, Yukon Gold is forgiving and still very crisp.

Can I use parchment paper?

Yes, but expect slightly less browning on the bottoms. For maximum crisp, roast directly on a preheated metal sheet pan. If sticking worries you, a thin film of oil on the pan is plenty.

When should I add garlic?

Powdered garlic can go in with the oil. Fresh minced garlic burns easily at 450°F / 232°C, so add it near the end or finish with microplaned garlic while the potatoes are hot.

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