Learn how to cook extra crispy potatoes in the oven with this incredibly easy tutorial! This side dish is a family favorite and is highly requested for breakfast or with your favorite meal.
As a self proclaimed “Midwest girl”, I am on team meat and potatoes any day. While I love these spicy cumin roasted potatoes on occasion, this has been my traditional go-to roasted potato recipe that makes the most killer crowd pleasing side dish for sharing with friends and family.
If you’ve been wondering how to get truly extra crispy roasted potatoes that are golden brown on all sides and packed with flavor, then you need to save this recipe ASAP! It’s a fairly simple recipe, but does take a bit of time (you will need to partially boil and then roast at a higher heat to get that all over crunch you want when you traditionally fry).
Read through all the helpful culinary tips and techniques below to help guide you through this dish. Grab all the details below or jump to the recipe below and dive in!
- Large Pot
- Knife and Cutting Board
- Colander or Strainer
- Large Roasting Pan or Baking Sheet
Use my culinary notes below to guide you through this recipe and answer commonly asked cooking questions. Enjoy!
What are the best potatoes to use for roasting?
There are so many different types of potatoes to choose from these days at the grocery store, so it’s hard to know which potatoes will be the best for roasting.
While you can follow this recipe using most potato types here are a few that I would recommend:
- Yukon Gold (my favorite)
- Russet Potatoes
- Red Potatoes
Each of these potatoes have a nice, starchy texture and that starch is the key to getting a super crispy outside coating without frying. You can peel your potatoes or also roast these with the skin on (I have cooked it both ways).
Garlic Herb Roasted Potato Ingredients:
- Potatoes: I prefer Yukon gold (as mentioned above). These are easy to halve and then quarter. Otherwise you want even size pieces about the size of a quarter.
- Butter: This provides fat and flavor for browning the potatoes. Use ghee for a whole30 or grass fed butter for a more paleo friendly style potato dish.
- Olive Oil: This pairs well with the butter for adding fat, flavor and also helps with balancing out the crispiness of your potato.
- Garlic Powder: While I usually love fresh garlic, something about garlic powder just hits the spot with this recipe.
- Smoky Paprika: A great flavor enhancer and adds some nice color to the potatoes. I cannot recommend using this enough!
- Dried Herbs: I love rummaging through my spice drawer and sometimes add dried parsley, dried rosemary, or dried thyme. You can use some or all of these if desired for a nice herbaceous combination.
- Sea Salt and Pepper
Cooking Instructions and Helpful Tips:
The trick to successfully getting delicious and crispy garlic roasted potatoes is all in the cooking technique (so read and take notes my friends). This recipe requires three main steps for success.
Step 1: Parboiling-
I find that the key to a crispy outside potato that also isn’t dry, but soft and tender on the inside is due to the partial cooking by boiling first. I dice my potatoes as evenly as possible and boil them for about 10 minutes in a large pot.
Step 2: Draining and Shaking (DO NOT SKIP)-
After your potatoes are tender (I check this with a fork), dump the water out and allow the potatoes to rest briefly in a colander or strainer. Once the rest about five minutes, gently shake the potatoes to roughen up the edges.
Shaking the potatoes in your strainer is a key component to getting an extra crispy outside! The reason this helps is because the starch breaks down and creates a rougher surface for the butter and oil to adhere to and allows it to sear better in your baking dish.
Step 3: Roasting on High Heat-
Higher temperatures are a second key part to the cooking process and achieving golden brown deliciousness. Preheat the oven to 425 F. and allow it to full come to temperature before roasting.
I prefer to use this 5 qt. Le Creuset pan for roasting because I can melt the butter over the heat on the stove and them simply toss the potatoes in and place the baking dish right into the oven. A cast iron skillet is a great alternative.
If you don’t use a skillet but choose to use a baking sheet instead, that works well too. Simply melt your butter and toss your potatoes, melted butter, oil, and seasoning into a large bowl and then add to the baking sheet.
I cook the potatoes in a nice even layer for about 20 minutes and flip them halfway through and finish baking them until preferred doneness. They should be golden brown and crispy on all sides.
Remove them from the oven and serve straight from your baking dish. I sometimes will top them with a little extra flaky sea salt and fresh parsley for color if desired.
Why are my potatoes not getting crispy when I bake them?
If you’ve tried roasting potatoes for that perfect crunchy bite but can’t quite seem to get it right, try these tips!
- Soak your diced, raw potatoes in cold water. Cold water helps remove some of the outside starch and prevents the potatoes from sticking together. You can also store potatoes like this in your fridge until you’re ready to cook them.
- If you’re using a baking sheet, allow the pan to preheat in the oven as your oven preheats as well. Pouring your partially cooked potatoes onto an already hot pan is a great ay to start the browning process.
- Make sure your potatoes are not crowded! Crowding encourages steaming and not browning. A larger pan or two pans may be needed to have the best outcome.
- 6 cups Potatoes (Yukon, Russet, or Red), quartered
- 3 tbsp. Olive Oil
- 3 tbsp. Butter
- 2 tsp, Garlic Powder
- 2 tsp. Smoky Paprika
- 1 tbsp. Dried Parsley
- 1 tsp. Dried Rosemary
- 1 tsp. Dried Thyme
- 2 tsp. Salt
- 2 tsp. Black Pepper
- Preheat your oven to 425 F.
- Start by prepping your potatoes. Choose to peel or leave the skin on your potatoes. Cut you potatoes into even, 1 inch size pieces.
- Place your potatoes in a large pot and cover with water. Bring to a boil and boil about 8-10 minutes. They should be al dente (tender but not too soft).
- Drain your potatoes into a strainer or colander and let them sit about 5 minutes.
- After they sit briefly, shake your potatoes to allow the potatoes to roughen up around the edges. This breaks down the outside starches and is key to allowing the butter and oil to adhere and gives it a super crispy outside.
- In your baking skillet over medium low heat, melt your butter. Then add your oil. Remove it from the heat and pour in your potatoes and toss them in the butter and oil mixture. (If you use a baking sheet to roast simply to this in a large bowl instead).
- Next, pour in all your seasonings (garlic powder, smoky paprika, dried herbs, salt and pepper). Fold the seasonings in lightly to toss and evenly coat.
- Make sure your potatoes are spread out across the surface area of the baking dish. Do not over crowd your potatoes! Crowding prevents browning.
- Bake for 20 minutes and then flip the potatoes halfway and bake another 20-25 minutes until they are crispy and golden brown on all sides.
- Remove from the oven and garnish with a little extra flaky sea salt and fresh parsley if desired.
Want to reheat these for meal prep or to eat for breakfast? Try reheating in a frying pan over medium heat for best results and add to your favorite skillet or serve with eggs.
Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 840mgCarbohydrates: 37gNet Carbohydrates: 33gFiber: 4gSugar: 2gProtein: 5g