How to Make Crispy Roasted Potatoes
Crispy on the outside and fluffy in the middle — the parboil-and-rough-up method that works every time.
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1. Preheat the oven and the pan
Set a rack in the middle of the oven and heat to 425°F (220°C). Place an empty rimmed sheet pan on the rack while the oven heats. A hot pan gives the potatoes an instant sear instead of letting them steam.
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2. Cut the potatoes into even chunks
Peel them or leave the skins on after scrubbing. Cut into roughly 1½-inch pieces so they finish cooking at the same time. Smaller pieces will burn before larger ones are done.
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3. Parboil in well-salted water
Boil the potatoes in generously salted water for 8 to 10 minutes. They are ready when a knife slides into the outside easily but meets resistance at the center. Drain immediately.
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4. Dry and rough them up
Return the drained potatoes to the dry pot and put it back over low heat for 1 to 2 minutes to drive off moisture. Shake the pot firmly for 30 seconds until the surfaces look scuffed and fluffy. This step is the difference between crisp…
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5. Toss with fat and seasoning
Drizzle with olive oil and add salt and pepper. Toss gently so every surface is coated. Add chopped garlic, rosemary, or smoked paprika if you like, but keep the pan from getting crowded.
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6. Roast, then flip
Carefully spread the potatoes on the hot sheet pan in a single layer. Roast for 25 minutes, then flip each one with tongs. Roast another 15 to 20 minutes until deeply golden on all sides.
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7. Finish hot and taste again
For extra crunch, raise the heat to 450°F (230°C) for the final 5 minutes. Pull the pan out, taste one, and add a final pinch of salt while the potatoes are still hot. Serve right away.