Crispy Roasted Potatoes are one of life’s true joys. If you don’t like a crispy potato, we can’t be friends. I kid. But, seriously. These are so good and so perfectly crisp, you won’t do potatoes any other way.
This crispy roasted potato recipe is so simple and so flavorful, that you’ll keep it on heavy rotation when you need that perfect side dish. Everyone, and I mean everyone, will fall in love with it. And, you’ll look like the genius you are. It’s a potato win-win.
Let’s get started!
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crispy Roasted Potato recipe Ingredients
- Yukon Gold Potatoes
- Duck Fat
- Fresh Ground Black Pepper
- Fresh Chives
- Maldon Sea Salt
how to make the crispiest roast potatoes
parboil
Get ready to have the best crispy roasted potato side dish of your life. To begin, peel the Yukon Golds and cut them into even-sized chunks. When I say chunks, I mean cut each potato into quarters. This will increase the surface area to help get the lovely crispness that we are going for.
Add the chunks to a pot of cold water. Bring this pot to a boil and cook the potatoes just about 10 minutes once the water comes up to a boil. You don’t necessarily want to cook these to super soft.
While the potatoes boil away, place the roasting dish with the duck fat into a 425° oven to get nice and hot.
Next, drain the potatoes into a colander and let any remaining water evaporate. This step is very important in our roasted potato journey. Any excess water will prohibit the potatoes from becoming super crispy.
Once the water has evaporated, return the potatoes to the pot, cover with the lid, and give the potatoes a good shake to rough up the outsides of the potatoes. Take out your aggression and stress here. The more roughed up the edges of the potato, the crispier they will be!
oven roasting
It’s now time to roast the potatoes in the oven until nice and crispy. At this point, you’ve drained and shaken the potatoes. CAREFULLY, remove the roasting pan from the oven. CAREFULLY, spoon the potatoes into the roasting dish. You want to take your time to avoid any splashing of the oil. That oil is hot. Hot oil can burn you. You do not need a burn.
Once the potatoes have been carefully placed in the roasting pan and each one is coated with the fat, it’s time to put them in the oven. Roast them at 425° for 20 minutes. Remove them from the oven and CAREFULLY flip each potato over. Return the roasted potatoes to the oven for an additional 15 minutes. Remove this from the oven, flip the potatoes and repeat this for at least 2 more times. The idea is to give each side of the potato time to crisp up.
After the final flip and cook, you should have the most lovely, crispy roast potatoes ever. Let them cool for just a few minutes and top with minced chives, flakey sea salt, and fresh ground pepper.
When the chives, salt, and pepper hit the warm potatoes, the smell is absolutely intoxicating. I refuse to make roasted potatoes any other way now. I am obsessed and I am not mad about it!
other great side dish recipes
crispy potato frequently asked questions
These crispy oven roasted potatoes and the duck fat are a true match made in heaven. However, if you cannot find duck fat, use an oil with a high smoking point. If not duck fat, I would recommend avocado oil.
For this crispy oven roasted potato recipe, I highly recommend the Yukon Gold potato. They give the best crispy exterior, fluffy interior result. However, a russet would be my next choice.
I do not recommend using a red potato. These will come out of the oven fairly crisp, but will become soggy within minutes.
Roast potatoes go with anything and everything. And, if you don’t have anything and everything, eat them by themselves, straight out of the roasting dish. Like I did. But, they do make an excellent side dish.
Serve them with:
Prime Rib
Roast Chicken
Fried Turkey
Roasted Salmon
With eggs for a great breakfast
Steaks
Literally, anything and everything.
This recipe is best made right before you plan on eating it. Leftovers, should you have any, can be reheated in a 350° oven until they are warmed through.
This is where you can definitely make this recipe your own. Rosemary is a classic addition to potatoes, but my family thinks it’s a little strong so I use chives. Thyme would be lovely and dill would be amazing. Just use what you love and what you have!
This recipe is both gluten and dairy-free. No need to substitute anything for those dietary needs.
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Crispy Roasted Potatoes
Ingredients
- 2½ lbs Yukon Gold potatoes
- 5-6 tbsp duck fat
- 1 bunch chives, minced
- 1 tbsp flaky sea salt more if you like it saltier
- 1 tsp fresh ground pepper
Instructions
- To begin, peel the Yukon golds and cut them into even-sized, large chunks.
- Add the chunks to a pot of cold water. Bring this pot to a boil and cook the potatoes just about 10 minutes after the boil starts.
- While the potatoes boil, place the roasting dish with the duck fat into a preheated 425° oven to get nice and hot.
- Next, drain the potatoes into a colander and let any remaining water evaporate.
- Return the potatoes to the pot, cover with the lid, and give the potatoes a good shake to rough up the outsides of the potatoes.
- CAREFULLY, remove the roasting pan from the oven. CAREFULLY, spoon the potatoes into the roasting dish. You want to take your time to avoid any splashing of the oil.
- Take care to coat each potato piece in the fat and return to the oven. Roast them at 425° for 20 minutes. Remove potatoes from the oven and CAREFULLY flip each one over.
- Return the roasted potatoes to the oven for an additional 15 minutes. Remove this from the oven, flip the potatoes and repeat this for at least 2 more times. The idea is to give each side of the potato time to crisp up.
- After the final flip and cook, you should have the most lovely, crispy roast potatoes ever. Let them cool for just a few minutes and top with minced chives, flakey sea salt, and fresh ground pepper.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Crispy Roasted Potato recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
For another great side dish recipe, try my Whole Roasted Cauliflower!
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