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 eat 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.
- SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy.
- DRY your potatoes. And then dry them a little more. Water = Steam = Soggy = BAD BAD BAD. I use a kitchen towel – but make sure you use one that doesn’t let off any lint.
- Preheat the oven with your pan in the oven. That way it’s super hot when you add the potatoes and the crisping action starts immediately.
- DO NOT OVERCROWD your pan. Just don’t do it. DON’T DO IT. If you do, they’ll steam instead of getting crispy. How many times have I said “crispy?” Crispy. Crispy. Crispy.
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!
- 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)
- Soak diced potatoes in a bowl of cold water for at least 1 hour. Change water if it looks cloudy.
- Preheat oven to 425°F 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 lint) 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.