Crispy Oven Roast Potatoes

How to Make Crispy Oven Roast Potatoes

1. 1

   Step 1: Preheat oven and cut potatoes

   Preheat the oven to 425°F (220°C) and position a rack in the upper-middle. Peel (optional) and cut the potatoes into even 1 to 1 1/2-inch chunks so they cook uniformly.

   For this step

   • 2 1/2 lbRusset or Yukon Gold potatoes
2. 2

   Step 2: Parboil the potatoes

   Place the cut potatoes in a large pot and add cold water to cover by about an inch; add the kosher salt and bring to a boil. Simmer for 8–10 minutes until the edges are just tender but the centers are still firm, then drain well.

   For this step

   • 1 tbspKosher salt
   
3. 3

   Step 3: Rough the edges and toss with seasonings

   Return the drained potatoes to the hot pot and shake vigorously for 30–60 seconds to rough up the surfaces — this creates more crispy edges. On a large rimmed baking sheet, combine the potatoes with olive oil, cornstarch, garlic powder, rosemary, and black pepper, tossing to coat in a single layer with space between pieces.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 1/2 tbspCornstarch
   • 1 tspGarlic powder
   • 1 tbspFresh rosemary, finely chopped
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: Roast until golden and crispy

   Spread the potatoes cut-side down (if applicable) and roast in the preheated oven for 25–35 minutes, flipping once halfway through, until deeply golden and crisp on the outside. If needed, switch to broil for 1–2 minutes at the end to intensify browning, watching closely to avoid burning.
   
5. 5

   Step 5: Finish and serve

   Remove the potatoes from the oven and immediately taste for seasoning, adding a pinch of kosher salt if needed, then sprinkle with chopped parsley. Serve hot alongside your main dish for best texture and flavor.

   For this step

   • 2 tbspFresh parsley, chopped (for garnish)
   

1. Preheat the oven to 425°F (220°C) and position a rack in the upper-middle. Peel (optional) and cut the potatoes into even 1 to 1 1/2-inch chunks so they cook uniformly.
2. Place the cut potatoes in a large pot and add cold water to cover by about an inch; add the kosher salt and bring to a boil. Simmer for 8–10 minutes until the edges are just tender but the centers are still firm, then drain well.
3. Return the drained potatoes to the hot pot and shake vigorously for 30–60 seconds to rough up the surfaces — this creates more crispy edges. On a large rimmed baking sheet, combine the potatoes with olive oil, cornstarch, garlic powder, rosemary, and black pepper, tossing to coat in a single layer with space between pieces.
4. Spread the potatoes cut-side down (if applicable) and roast in the preheated oven for 25–35 minutes, flipping once halfway through, until deeply golden and crisp on the outside. If needed, switch to broil for 1–2 minutes at the end to intensify browning, watching closely to avoid burning.
5. Remove the potatoes from the oven and immediately taste for seasoning, adding a pinch of kosher salt if needed, then sprinkle with chopped parsley. Serve hot alongside your main dish for best texture and flavor.