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Crispy roast potatoes

Roughened, parboiled edges give roast potatoes their crisp crust.

Prep 15 minCook 55 minEasyServes 4
Let’s cook
Crispy roast potatoes serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Parboil

    Heat oven to 425°F / 220°C. Put potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 8–10 minutes until outer edges soften but centers still hold together.

  2. Drain and roughen

    Drain well, then let steam escape for 3 minutes. Shake gently in the colander to roughen the softened edges; these will become crisp.

  3. Roast

    Toss with oil, salt, rosemary, and pepper. Spread on a rimmed baking sheet with space between. Roast 40–45 minutes, turning once or twice, until deep golden.

  4. Serve hot

    Check that the centers are fully tender. Let stand a minute, then serve. If some pieces brown faster, move them toward a cooler part of the tray.

A little kitchen wisdomRoughened, parboiled edges give roast potatoes their crisp crust. Let surface moisture evaporate before adding oil.

Make it your own

Use waxy potatoes for a firmer, less fluffy result. Add fresh herbs after roasting so they do not scorch.

Build a skill while you cookRoasted vegetables with browned edges →
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