This recipe for Crispy Roasted Potatoes makes an irresistible side: crisp like a chip on the outside and light and creamy on the inside. They’re often called English roasted potatoes and are a classic accompaniment to a Sunday roast. While they require some time in the oven, they don’t need constant attention, and the results are well worth it.
Ingredients
The ingredient list is simple: potatoes, kosher salt, and a high-heat cooking oil. Optional additions that enhance flavor include duck fat, flakey sea salt, and chopped chives. Yukon Gold potatoes are recommended for the best texture and flavor.
Use the JUMP TO RECIPE button at the top of the post or scroll to the recipe card below for exact measurements and step-by-step instructions.
Method
Peel and cut small to medium Yukon Gold potatoes into roughly 2-inch pieces (halves or quarters, depending on size). Place the potatoes in a pot, cover with cold water, add kosher salt, and bring to a simmer. Parboil for 7–10 minutes—potatoes should be cooked at the edges but still firm in the center.
Drain the potatoes and return them to the pot with a few pinches of kosher salt and, if using, duck fat. Put the lid on and shake the pot to rough up the edges—this creates a textured surface that becomes extra-crispy when roasted. Meanwhile, preheat the oven to 425°F and heat a shallow layer of sunflower or avocado oil in a deep casserole dish or a metal 9×13 pan in the oven.
Carefully remove the hot pan from the oven and add the potatoes to the sizzling oil. Roast for 45–60 minutes, turning every 15 minutes so every side browns evenly. The exterior should develop a deep golden crust while the interior remains fluffy.
Finish with a generous sprinkle of flakey sea salt and a scattering of minced chives. Serve hot as a standout potato side dish.
Notes & Tips
Choose a high smoke-point oil—sunflower, avocado, or grapeseed are good choices. Avoid extra-virgin olive oil for this high-heat method. Heating the oil in the oven before adding the potatoes gives the crust a head start and helps produce a crisp exterior.
Yukon Gold potatoes are ideal because their texture crisps nicely and stays tender inside. Peel them so all sides can brown evenly.
Don’t skip the shake-in-the-pot step. Roughing up the edges creates a textured surface that crisps beautifully when roasted. If you prefer, drain into a colander and toss there until the surfaces look “fuzzy.”
Parboiling before roasting is essential to achieve a golden exterior and a fluffy interior. Plan on about an hour in the oven and rotate the potatoes every 15 minutes for even browning.
Substitutions
If you don’t want to use duck fat, simply omit it and use a bit more of the cooking oil. Avocado or grapeseed oil work well in place of sunflower oil. If you don’t have flakey sea salt, finish with kosher salt instead. Herbs: chives are classic, but parsley or another fresh herb also works.
More Fantastic Potato Dishes
Ranch Potato Salad
Greek Fries with Chicken
Crispy Skin Baked Potatoes
Truffle French Fries
Irish Colcannon Potatoes
Loaded Baked Potato Mashers
Easy Homemade French Fries
Roasted Potato Salad
Did you make this recipe? Leave a review or comment and consider subscribing to the newsletter or following on social channels for more recipes.
📖 Recipe
Crispy Roasted Potatoes
30 minutes
1 hour
1 hour 30 minutes
These Crispy Roasted Potatoes yield the most delicious side dish ever. They are like a cross between a potato chip and mashed potatoes.
Ingredients
- Sunflower Oil, for the pan
- 3 pounds Yukon Gold Potatoes, peeled and diced into 2-inch pieces
- Kosher Salt, as needed
- ⅓ cup Duck Fat (optional)
- Flakey Sea Salt
- Chives, minced
Instructions
- Preheat the oven to 425°F and place a deep casserole dish or metal 9×13 baking pan inside with enough sunflower oil to coat the bottom and rise about 1/8 inch up the sides.
- Place the potatoes in a large pot, cover with cold water, and add 2 tablespoons kosher salt. Bring to a simmer.
- Simmer 7–10 minutes until the edges are tender but the center is still slightly firm. Test with a fork—potatoes should hold together without falling apart.
- Drain the potatoes and return them to the pot with duck fat (if using) and a few pinches of kosher salt. Cover and shake the pot to roughen the edges until the surfaces look “fuzzy.”
- Carefully remove the hot pan from the oven and add the potatoes to the sizzling oil. Roast 45–60 minutes, turning every 15 minutes, until golden and crispy on all sides.
- Transfer to a serving platter, sprinkle with flakey sea salt and minced chives, and serve hot.
Notes
Use a high-heat oil such as sunflower, avocado, or grapeseed. Heating the oil in the oven before adding the potatoes helps create an immediate sizzle and better crust. Yukon Gold potatoes, peeled, produce the best balance of crispy exterior and creamy interior. If you skip duck fat, simply use more of the cooking oil. Finish with flakey salt or kosher salt and your choice of fresh herbs.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 248
Total Fat: 10g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 8mg
Sodium: 129mg
Carbohydrates: 36g
Fiber: 4g
Sugar: 2g
Protein: 4g
This is an estimated caloric value; actual numbers may vary based on ingredients and portion sizes.