Revisiting a classic with a clear tutorial for making perfectly crispy roasted potatoes. Two methods are included—one for when you have time and one for when you’re in a hurry. The exterior becomes crisp while the interior stays tender, finished with a flavorful, slightly spicy coating.
Table of Contents
- Ingredients in Roasted Potatoes:
- Make Crispy Roasted Potatoes – Two Ways!
- Easy Swaps + Substitutions
- Crispy Roasted Potato FAQs
- Storage Instructions
- More Potato Recipes
- Crispy Roasted Potatoes Recipe
These crispy roasted potatoes are one of the original favorite recipes from this collection. First shared years ago, the recipe keeps getting updated because it reliably produces great results. I’ve refined the technique and photos to help you get the best texture: golden, crunchy edges and a soft, pillowy interior.
There are plenty of roasted potato recipes out there, but this version stands out because it uses a simple spice blend and a double-cook method that makes the exterior extra crisp without drying the inside. I also include a quick alternative for busy weeknights that skips the boiling step.
Ingredients in Roasted Potatoes:
- Potatoes – All-purpose potatoes like Yukon Gold or Kennebec work best for roasting.
- Avocado oil – A high smoke-point oil like avocado oil helps produce crispier edges. Olive oil can be used as an alternative.
- White vinegar – A splash in the cooking water (or apple cider vinegar) helps keep the potatoes from overcooking during the parboil.
- Seasonings and spices – Mustard powder, garlic powder, chili powder, sea salt and black pepper make a simple, flavorful coating. See substitutions below if you want other flavor profiles.
Make Crispy Roasted Potatoes – Two Ways!
The key to great roasted potatoes is a double-cook approach. That can be achieved by parboiling then roasting in the oven, or by microwaving then crisping in a hot skillet for a faster result.
Traditional Version (about 60 minutes): Parboil the potatoes briefly, drain and dry them, toss with oil and spices, then roast in a hot oven. This hands-off method produces the crispiest results and deep golden color.
Quick Version (about 15 minutes): Microwave the potatoes until just tender, cut them into bite-sized pieces, then crisp them in a hot skillet with oil and spices. This method is faster and still yields tasty results, though the crust will be slightly less pronounced than the oven-roasted version.
Easy Swaps + Substitutions
- Fresh herbs: Toss finished potatoes with chopped rosemary, thyme, or parsley for brightness.
- Cheesy: Sprinkle grated Parmesan over the potatoes in the last 10 minutes of roasting for a savory crust.
- Garlicky: Use 1–2 minced garlic cloves when you mix the potatoes with oil and spices instead of garlic powder for a fresher garlic flavor.
- Spice variations: Swap smoked paprika for chili powder or add a pinch of cayenne for extra heat.
Crispy Roasted Potato FAQs
Medium-starch, all-purpose potatoes such as Yukon Gold or Kennebec are ideal because they crisp well while staying tender inside. That said, most varieties will work if you adjust cook time and cut size for even cooking.
Boiling (or microwaving) before roasting partially cooks the potato so the outside can crisp without the interior becoming dry or overcooked. If you’re short on time, try the quick microwave-then-skillet method.
Aim for uniform bite-sized pieces so they cook evenly. Matching the size across all pieces matters more than the exact dimensions.
Peeling is optional. Leaving the skin on adds texture and can help them become crispier; peel only if you prefer them skinless.
A small splash of vinegar in the parboil helps the potato maintain structure so it doesn’t overcook and fall apart during the roast, improving texture.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. To restore crispiness, reheat in a preheated oven or air fryer rather than the microwave. Freezing is not recommended, as frozen and thawed potatoes can become grainy and mushy.
More Potato Recipes:
- Oven-Roasted Crispy French Fries
- Roasted Fingerling Potatoes
- Roasted Japanese Sweet Potatoes
- Breakfast Patatas Bravas
- Roasted Sweet Potato Fries
- Maple Chipotle Sweet Potato Wedges
Crispy Roasted Potatoes
Two methods to get perfectly roasted potatoes: a traditional oven-roasted technique for maximum crispiness and a fast skillet method for busy nights. Both produce tender interiors with a nicely seasoned exterior.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 50 minutes (regular) / 15 minutes (quick)
- Total Time: 60 minutes (regular)
- Yield: 4 servings
- Category: Side
- Method: Roast (or stovetop for quick version)
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 lbs potatoes (about 5–6 medium; Yukon Gold or Kennebec recommended)
- 1 tbsp avocado oil or another high smoke-point oil
- 1 tsp white vinegar
- 1 tsp mustard powder
- 1/2 tsp garlic powder (or 1–2 cloves minced)
- 1/2 tsp chili powder (or smoked paprika)
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
Regular version:
- Chop potatoes into even, bite-sized pieces.
- Line a baking sheet with parchment paper or a silicone mat.
- Preheat the oven to 425°F (220°C).
- Bring a large pot of water to a boil and add 1/4 tsp salt.
- Add the vinegar, then add the potatoes to the boiling water.
- Parboil on high for 10 minutes, until just starting to become tender.
- Drain the potatoes in a colander and spread them out on the lined baking sheet.
- Pat the potatoes lightly with a paper towel to remove excess moisture.
- In a small bowl, mix mustard powder, garlic powder, chili powder, salt and pepper.
- Drizzle the potatoes with oil and sprinkle with the spice mixture, tossing to coat evenly.
- Bake on the bottom oven rack for 20 minutes to start browning.
- Move the pan to the top rack and bake an additional 20 minutes until golden and crispy.
- Serve warm.
Quick version:
- Prick whole potatoes with a fork and place them in a large microwave-safe bowl.
- Microwave on high for 4–5 minutes, until just tender.
- Carefully remove (they will be hot) and cut into bite-size pieces.
- Combine the spices in a small bowl.
- Heat a cast-iron or heavy skillet over medium-high heat and add avocado oil.
- Add the potato pieces, sprinkle with the spice mix, and toss to coat.
- Cook on the stovetop for about 10 minutes, stirring occasionally, until the potatoes reach your desired level of crispiness.
- Serve warm.
*Use an all-purpose potato like Yukon Gold or Kennebec for best results.
