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The Ultimate Crispy Oven Roasted Potatoes: Secrets to Fluffy Inside, Golden Outside Perfection

Close-up of golden brown, crispy oven roasted potatoes seasoned with pepper and garnished with fresh rosemary sprigs.
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Make oven roasted potatoes that are perfectly golden and crispy on the outside while remaining tender and fluffy inside. This easy recipe uses simple techniques to achieve the best roast potatoes for any weeknight dinner or holiday side dish.

Ingredients

Scale
  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch pieces
  • 1/2 cup high-heat oil (like vegetable or canola) or rendered duck fat
  • 2 tablespoons all-purpose flour (for extra crispiness)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place the cut potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
  2. Boil the potatoes for 8 to 10 minutes until the edges just begin to soften. You want them fork-tender but not falling apart.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape. This drying step is key for crispiness.
  4. Gently shake the colander for about 30 seconds. This action scuffs up the edges of the potatoes, creating rough surfaces that will crisp up beautifully in the oven.
  5. In a large bowl, toss the roughed-up potatoes with the 2 tablespoons of flour, salt, and pepper until lightly coated.
  6. In a large, heavy-duty baking sheet (or two if needed, do not overcrowd), heat the oil or duck fat in the oven for 5 minutes until shimmering hot.
  7. Carefully remove the hot pan from the oven. Place the potatoes into the hot fat in a single layer, turning them to coat. Do not overcrowd the pan; use two pans if necessary.
  8. Return the pan to the oven and roast for 20 minutes.
  9. Remove the pan, add the smashed garlic, rosemary, and thyme to the pan, tossing gently to coat the potatoes.
  10. Return the pan to the oven and roast for another 20 to 25 minutes, turning the potatoes halfway through, until they are deep golden brown and extremely crispy.
  11. Remove from the oven and serve immediately as your ultimate side dish.

Notes

  • For a cheesy ranch oven roasted potatoes variation, toss the finished hot potatoes with 1/4 cup grated Parmesan cheese and 1 tablespoon of dry ranch seasoning mix immediately after removing them from the oven.
  • Using duck fat instead of oil provides richer flavor and superior crispiness.
  • Do not skip the par-boiling and shaking steps; these are the secrets to achieving a fluffy inside and crispy outside.

Nutrition

Find it online: https://chefsily.com/oven-roasted-potatoes-crispy-recipe/