Crispy Oven 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 oven roasted potatoes 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!
Jump to:
a word about what you'll need
The ingredient list for this oven roasted potatoes recipe is short and sweet. Just like it should be. However, there are two things we need to go over right quick.
You'll want to get some duck fat. The flavor it gives the potatoes in unlike anything else. It's the trick to getting the potatoes super crispy, too. You can find it in a lot of grocery store or order it on Amazon.
Also, and something you should keep in your arsenal, Maldon Flaky Sea Salt. This salt is used for finishing dish like this. The texture and the flavor of this particular type of salt is incredible and, in my oh-so-humble opinion, necessary. If you don't have any, get some. You'll use it all the time and I will show you how!
crispy, crispy potatoes: a few pointers
This is a very simple oven roasted potatoes recipe, but I do have a few pointers to give you to ensure you get the best end result.
Step 1: Parboil the potatoes
You need to cook the potatoes a little before you cook them in the duck fat. it's called parboiling.
Basically, what you'll do is add the chunks of potatoes 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, you're just giving them a head start.
Step 2: Heat the duck fat and dry the parboiled potatoes well
My top tip for this entire oven roasted potatoes recipe is that you must get the oil really hot before you add the potatoes to it. You also have to ensure that once the potatoes have partially cooked, you must get them dry as possible. This is very important in getting things crispy, crispy.
While the potatoes boil away, place the roasting dish with the duck fat into a 425° oven to get nice and hot.
After the potatoes have parboiled, strain the cooking water and let any excess moisture evaporate.
Step 3: Finishing the potatoes in the hot fat
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. Do not drop it like its hot.
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 oven roasted 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 these crispy oven roasted potatoes any other way now. I am obsessed and I am not mad about it!
frequently asked questions
What if I don't have duck fat?
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.
Can I use other types of potatoes for this recipe?
For this crispy oven roasted potatoes 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.
What do I serve with these crispy oven roasted potatoes?
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.
Can I make these roasted potatoes ahead of time? How do I reheat them?
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. If you reheat them in the microwave, they will not be crispy.
What other herbs would be good with roasted potatoes?
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!
Is this oven roasted potato recipe gluten and/or dairy-free?
This recipe is both gluten and dairy-free. No need to substitute anything for those dietary needs.
Recipe
Crispy Oven Roasted Potatoes Recipe
Ingredients
- 2½ lbs Yukon Gold potatoes
- 5-6 tablespoon duck fat
- 1 bunch chives, minced
- 1 tablespoon flaky sea salt more if you like it saltier
- 1 teaspoon 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. They need to be very dry.
- 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
If you guys make this Crispy Oven Roasted Potatoes Recipe, be sure to leave a comment and/or give this recipe a rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I'm only human.
Thank you!
I am so incredibly happy that you are here! I hope you try my Crispy Oven Roasted Potatoes 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!
Erin says
These are so good. Bought duck fat just for this and I am so glad I did. The crispy bits are amazing. Served it with grilled steaks. Will be making again!