How to Make the Perfect Crispy Roasted Potatoes
This recipe is is the ultimate roast dinner essential. This Perfect Crispy Roasted Potatoes recipe isn't your ordinary baked potato. No, no my friends, this is the real deal. These are the serve-next-to-your-pot-roast-but-be-careful-they-might-outshine-it roasted potatoes.
Not tooting my own horn here, but I foresee lots of saves, likes, and positive comments on this one 😊. The balance of crispiness with the savoury flavours in such a simple recipe will have you ditching frozen potatoes and working from scratch. Especially when I have spilled all my tips and tricks on how to perfect them quickly and easily.
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The Perfect "Roasties"
I love a well-put-together roast dinner as much as any of you. So does my family and that's why I like to ensure I'm giving it my best. The perfect roasties are an essential side dish with roast beef, Turkey, Chicken or any main protein dish.
For the non-British, "roasties" is the colloquial British term for crispy roasted potatoes. They're known for being creamy on the inside while sporting a divinely thick crispy crust on the outside.
The trick to the balance in texture: a quick boil bath for the potatoes before roasting in the oven. Parboiling the potatoes helps create that creamier inside texture before they go into the oven in their butter marinade to crisp up.
Bite-Sized Roasted Potatoes Baked to a Crisp
What to Serve These Perfect Crispy Roasted Potatoes With
These potatoes honestly do well to be served on their own if you're in the mood for something light and simple. But, they also do other main dishes a great service as a side dish. Serve them with:
1. Pot Roast/Roast Beef
2. Baked Chicken or Turkey
3. Seafood (Baked Salmon, Fried Shrimp, etc.)
4. Grilled Steaks
And, of course, the list goes on. You can serve them up next to a hearty salad with vegan protein choices as well.
Pro Tips
Be sure not to skip adding the oil because it helps to keep the butter from burning.
Use an oil that has a high smoking point like avocado, sunflower, or olive oil.
Shake the parboiled potatoes in a sieve to create a flaky shaven texture to help the butter and oil better stick and create a thicker crispy outer layer.
Potatoes need to be evenly coated in the butter and oil mixture to get the golden color and crispy texture.
Be sure to spread the potatoes as evenly as possible onto the sheet pan so they cook evenly and can crisp up.
Halfway through the 45 minute bake time, you can remove them to shake them up, but I didn't do that and they still came out perfectly crispy.
Don't roast them too long ahead of serving time to help them keep their crisp when eaten.
You'll be Craving Them More Often Than You Think
Frequently Asked Questions
How long to parboil potatoes?
How do I get the potatoes to get very crispy?
Can I use thyme instead of rosemary?
How to store leftover crispy roasted potatoes?
How long to roast potatoes?
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Ingredients
- Potatoes
- Butter
- Oil
- Salt and Pepper
- Rosemary
Step by Step
First, peel, cut, and wash potatoes and bring water to boil in a pot as you cut potatoes into about 4 to 6 cubes each.
Then, add potatoes into boiling water for about ten minutes. You want to preheat your oven to 220 degrees Celsius. In a sheet pan, add the butter and oil and put into the oven so the butter can melt.
Once you remove the parboiled potatoes, pour into a sieve and shuffle, moving the potatoes up and down until the potato gets flaky and crumby all around (it will have a shaven type look around the edges).
Then, pull out the sheet pan with the butter and oil, put the potatoes in it and, using a spatula, move potatoes around so that it’s all coated in the oil and butter mixture.
Next, spread the potatoes out flat, sprinkle salt and pepper to taste, and remove the leaves of 1 or 2 sprigs of rosemary off the stem and put them on the potatoes.
Finally, put the pan in the oven to bake for 45 min on 220 degrees Celsius until it gets nice and golden and crispy.
Serve and enjoy :)
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It's my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I'd love to hear from you :)
Must-Try Recipes:
- 1.6 kg potatoes ((I used 1 bag))
- 150 g butter
- 1/3 cup oil ((preferable avocado, sunflower, or olive))
- salt and pepper to taste
- 3 sprigs of time
First, peel, cut, and wash potatoes.
Next, bring water to boil in a pot as you cut potatoes into about 4 to 6 cubes each.
Then, add potatoes into boiling water for about ten minutes.
Now, you want to preheat your oven to 220 degrees Celsius. In a sheet pan, add the butter and oil and put into the oven so the butter can melt.
Once you remove the parboiled potatoes, pour into a sieve and shuffle and moving the potatoes up and down until the potato gets flaky and crumby all around (it will have a shaven type look around the edges).
Then, pull out the sheet pan with the butter and oil, put the potatoes in it and, using a spatula, move potatoes around so that it’s all coated in the oil and butter mixture.
Next, spread the potatoes out flat, sprinkle salt and pepper to taste, and remove the leaves of 1 or 2 sprigs of rosemary off the stem and put them on the potatoes.
Finally, put the pan in the oven to bake for 45 min on 220 degrees Celsius until it gets nice and golden and crispy.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
