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Foolproof Crispy Oven Roasted Potatoes with Garlic and Herbs

A stack of golden brown, crispy oven roasted potatoes seasoned with dark herbs like rosemary.
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You can achieve perfectly golden, crispy oven roasted potatoes with fluffy interiors using this straightforward method. This recipe focuses on simple ingredients and techniques to ensure you never serve a soggy potato again.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, scrubbed and cut into 1.5-inch chunks
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a large, heavy-duty baking sheet in the oven while it preheats. Heating the pan ensures the potatoes start crisping immediately.
  2. Place the cut potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat and cook for 5 to 7 minutes until the edges of the potatoes just begin to soften. You want them slightly tender, not fully cooked.
  3. Drain the potatoes well in a colander. Let them sit in the colander for 5 minutes to allow excess steam to escape. This drying step is crucial for crispiness.
  4. Gently shake the colander a few times. This roughs up the edges of the potatoes, creating more surface area for crisping.
  5. In a large bowl, combine the olive oil, garlic powder, onion powder, dried rosemary, paprika, salt, and pepper. Add the drained, roughed-up potatoes to the bowl and toss gently until every piece is evenly coated with the oil and seasonings.
  6. Carefully remove the hot baking sheet from the oven. Drizzle a little extra olive oil onto the hot pan if it looks dry.
  7. Spread the seasoned potatoes onto the hot baking sheet in a single layer. Do not overcrowd the pan; use two sheets if necessary. Overcrowding causes steaming, which leads to sogginess.
  8. Roast for 20 minutes. Remove the pan and flip the potatoes using a spatula.
  9. Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and have a crisp exterior.
  10. Serve immediately as your ultimate side dish.

Notes

  • For extra crispiness, some cooks add 1/2 teaspoon of baking soda to the boiling water during the parboiling step.
  • Yukon Gold potatoes generally yield a creamier interior, while Russets break down slightly more on the edges for maximum crunch.
  • If you prefer fresh herbs, substitute dried rosemary with 1 tablespoon of fresh, chopped rosemary, adding it during the final 10 minutes of roasting to prevent burning.

Nutrition

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