How to make crispy roast potatoes?

Achieving deeply crispy roast potatoes

Start with starchy or all-purpose potatoes, like Russets or Yukon Golds. Parboiling first softens the centers and roughing the surface helps create extra crunch. After a brief boil, drain and give the potatoes a shake in the pot to fluff the outsides—those rough edges brown beautifully in the oven.

Use high heat and enough fat. Roast at 425–450°F (220–230°C) and coat the potatoes in a combination of oil and butter or just a high-smoke-point oil. A preheated baking tray or roasting pan helps the bottoms crisp quickly when the potatoes hit the hot surface. Turn once or twice so all sides brown evenly.

Key steps at a glance:

• Choose starchy or all-purpose potatoes
• Parboil until just tender
• Rough up the edges by shaking or tossing
• Preheat the tray and oven to high heat
• Use enough fat and season well

Seasoning and finishing touches matter. Salt both during boiling and before roasting for better flavor penetration. Add aromatics like crushed garlic, rosemary, or thyme during the last 15 minutes to avoid burning. Finish with a sprinkle of flaky sea salt and fresh herbs for contrast.

Common pitfalls and fixes:

• Soggy results: Oven too cool, overcrowding the pan, or insufficient fat. Give each piece room and use a hot tray.
• Burned garlic: Add it late in the roast.
• Pale potatoes: Flip less frequently early in cooking to let a crust form.

With practice this method gives roast spuds that are golden and crackly outside with a fluffy interior—perfect alongside roast meat, fish, or a simple salad.