How to Make Crispy Roasted Potatoes
Don’t settle for soggy potatoes. Learn how to make crispy roasted potatoes – it’s SO easy! They’re irresistibly delicious.
Crispy roasted potatoes vs. soggy roasted potatoes. One is a clear winner and one just isn’t worth the calories. It’s basically a fight between good and evil. Ben doesn’t love mashed potatoes or baked potatoes but he’s a huge fan of these little roasted guys. He always picks out the crispiest ones. As do I. That’s why it’s imperative that maximum crispiness is achieved. This is serious business, folks.
I might even venture to say they are better than fries? Especially with a dollop of sour cream and a sprinkling of fresh chives. I could have eaten the entire sheet pan of these in one single sitting.
I have four important tips for achieving crispy roasted potatoes so that there will be no soggy loners left on the pan. And these tips are completely doable…kind of fail-proof, actually.
I like to add onions for flavor but you can make these without onions. I really do love the onions though but to each their own!
So there you have it. That’s how to make crispy roasted potatoes so that no one gets stuck eating soggy potatoes. They are easy steps to take but they yield a huge result. You’ll be happy you went the extra mile!
How to Make Crispy Roasted Potatoes
Don’t settle for soggy potatoes. Learn how to make crispy roasted potatoes – it’s SO easy! They’re irresistibly delicious.
Ingredients:
- 5 cups diced red skin potatoes that have been scrubbed clean
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper (more or less to taste)
- 1 large onion, diced the same size as potatoes (optional)
Directions:
- Soak diced potatoes in a bowl of cold water for at least 1 hour. Change water if it looks cloudy.
- Preheat oven to 425 degrees Fahrenheit with a rimmed baking sheet inside the oven.
- Drain potatoes and rinse with more cold water. Put potatoes in a towel (one that won’t let off fuzz) and dry thoroughly. Return to a dry bowl.
- Add oil, salt, pepper and onions. Stir to coat – or use your hands!
- Carefully remove hot pan from oven and add potato mixture. Spread to an even layer and return to the oven. Cook for 25 minutes. Stir and return for oven for 10 minutes or until golden brown and fork tender.
Note: Reheat potatoes in oven or toaster oven for best results. Microwaving will result in soggy potatoes.
Verdict: I’m a little obsessed. Was it obvious?
Husband’s take: Basically the only way he likes potatoes.
Changes I would make: None.
Difficulty: Easy.
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
What a perfect side dish recipe for Thanksgiving! Love how crispy these potatoes are!
Let’s say it one more time… crispy. :) These potatoes do look perfectly crispy! Can I have some for breakfast?
yum–love ’em crispy, too
Is parchment paper a no-no here? Will it kill the crispy?
That should be fine – just put it on after preheating, not before.
Oh yeah…these beat boring old mashed potatoes any day! Thanks for the tip about cold water soak, had no idea the difference it made.
great tips!!! Will try this next time!
Love crispy potatoes, they’re so yummy, love all your tips :)
omigosh ULTIMATE crispy goodness! and I love the onions!
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Soaking the potatoes is the key to making them extra crispy. It’s also helpful to cut them fairly small. These two things will give your potatoes the crispy roast that is so hard to come by!
These were amazing. Thank you!
So happy to hear you liked them! Thanks for taking the time to come back and leave a comment!
I have these potatoes in the oven RIGHT now. The smell is outstanding. If they taste ANYTHING like they smell, I’ll never use another roasted potato recipe!!! 3 more minutes on the timer and then they’re ready!!!
I waited to post this until I actually tasted the potatoes so that I could give a rating.
The potatoes were definitely crispy! However, the onions were burned. I may use this recipe again in the future, but with modifications (lower temp so onions don’t burn and more spices to give more flavor).
Thanks for your feedback, Jennifer! I like the onions a little crispy (maybe I’m weird…I probably am!) but you could also cut the onions into larger pieces or add them partway through the cooking time to reduce the level of crispiness on those onions and still get the potatoes nice and crisp. Thanks again for taking the time to come back and leave feedback!
Just cooked this recipe today.
It does what it promises: oven potatoes ridiculously crispy and I don’t think I will ever use any other recipe.
My onions were also burned but I suspect they added considerable flavour to the whole dish.
This recipe also opens lots of chances to add your own seasoning or herbs. Rachel, have you ever tried some rosemary/thyme/etc?
Wonderful, in any case.
I love rosemary on roasted potatoes! These are really a blank slate — you can put almost anything on them! I like garlic powder and paprika too.