How to Make Crispy Roasted Potatoes

Great roasted potatoes are not an accident. The secret is a quick parboil, a rough-up in the pot, and a hot oven. That combination creates a starchy, craggy surface that turns deeply golden while the inside stays light and fluffy.

This method works with almost any potato you have on hand, though starchy varieties give the best contrast. The whole process takes about an hour, most of it hands-off.

Why this method works

Parboiling cooks the outside of each chunk while the center stays firm. Shaking them in the dry pot scuffs the surface, and those tiny rough edges are what crisp up in the oven. Preheat the pan, give the potatoes room, and do not crowd them.

Things you'll need

• 2 lb (900 g) potatoes, cut into 1½-inch chunks
• 3 tbsp olive oil or melted butter
• 1½ tsp kosher salt, plus more for the water
• Freshly ground black pepper
• Large pot and colander
• Rimmed sheet pan and tongs

Step-by-step

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Step 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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Step 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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Step 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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Step 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 and soggy.

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Step 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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Step 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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Step 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.

Tips

• Dry the potatoes thoroughly before they hit the pan — moisture is the enemy of crispness.
• Preheating the sheet pan gives you a head start on browning.
• Leave space between chunks. Crowded potatoes steam instead of roast.
• A convection oven can cut the roasting time by 5 to 10 minutes; check early.

Warnings

• Hot oil can splatter when the potatoes hit a preheated pan. Add them carefully and keep your face back.
• Use a rimmed pan and an oven mitt. A bare sheet pan with oil is slippery and dangerous.
• Do not crowd the pan to save time — you will end up with pale, soft potatoes.

Frequently asked questions

Can I use sweet potatoes instead?

Yes, but lower the oven to 400°F (205°C) and parboil for only 5 minutes. Sweet potatoes soften faster and can turn mushy.

Why did my potatoes turn out soggy?

Usually one of three things: the potatoes were wet, the pan was crowded, or the oven was not hot enough. Dry them well, use two pans if needed, and preheat properly.

Can I parboil them ahead of time?

Yes. Parboil and rough them up, then refrigerate in a covered container for up to a day. Roast from cold and add 5 minutes to the cooking time.