Crispy Roasted Potatoes
Perfectly crispy roasted potatoes with golden edges and fluffy insides, these potatoes are an irresistible side dish for any meal.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or small red potatoes Choose potatoes that are medium-sized.
- 2 tablespoons olive oil or vegetable oil Use enough oil to coat the potatoes without drowning them.
- 1 teaspoon salt Toss with salt after roasting for more crunch.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and peel (if desired) the potatoes, then cut them into even-sized pieces, about golf ball to egg size.
- Parboil the chopped potatoes in boiling water for about 5-7 minutes until slightly softened.
- Drain the potatoes and rough up their edges by shaking them in the pot.
- Pat the potatoes dry with a towel.
Cooking
- Toss the potatoes in a bowl with oil and salt until well-coated.
- Spread the potatoes out in a single layer on a baking sheet, ensuring they have enough space.
- Bake in the preheated oven for 30 minutes, flipping them halfway through roasting.
- Remove from the oven when they've reached a golden brown color all over.
Notes
For best crunch, avoid the microwave when reheating and use the oven instead. Store in an airtight container in the fridge and cool beforehand to prevent sogginess. Can be served with various dishes and dips.