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The best Crispy Roasted Potatoes in just a couple super simple steps and only 3 ingredients. Buttery, crisp on the outside but deliciously creamy on the inside, these potatoes will have you swooning!
This recipe was originally published in November 2018. It has been updated for photos and content.
I hate poorly cooked potatoes. you know, when they are overcooked, undercooked, underseasoned, and just plain blah…
But no more!! I’ve cracked the code. Today we learn how to make perfect crispy roasted potatoes. And I’m not exaggerating. They are perfect. And crispy. And just so addictively delicious, a lot like these Duck Fat Smashed Potatoes or these spicy, lemony Lyonnaise Potatoes.
These super crispy potatoes barely made it off the baking sheet onto my plate so I could eat them with my Braised Beef Short Ribs. And there certainly weren’t any leftovers (2 pounds of potatoes between 2 people seems reasonable, right?).
I made these the first time when I was visiting my sister in Tucson for Labor Day. And they were delicious. I made a few tweaks and here we are today.
The Ingredients
There are only 3 ingredients in these crispy oven roasted potatoes!!!! I love making an amazing dish that takes minimal effort and has only 3 ingredients.
Obviously potatoes is ingredient #1. I recommend using small potatoes – white, purple, red, fingerling, gold – really any of them will work for this recipe. They key is to cut them in 1-2″ pieces, which is easier when the potato is small.
The butter is key here. It adds the flavor, richness, and is what helps the potatoes get nice and crispy. You can also substitute duck or goose fat for an equally crispy potato.
Fatworks is one of my favorite places to buy animal based fats. They have a wide variety or organic, cage free, farm raised fats that are just incredible. Here are some that would work wonderfully on these potatoes:
- Ghee (clarified butter)
- Duck Fat
- Pork Lard (leaf lard)
- Beef Tallow
- Goose Fat
And of course, salt. When I make something simple like this, I like to use a high quality sea salt. Buy sea salt. For something extra special though, use truffle salt. Buy truffle salt.
How to Make Crispy Roasted Potatoes with Butter
Preheat the oven to 400F degrees. Boil the potatoes until they can just be pierced by a fork/knife and drain them (about 8-10 minutes).
While the potatoes are cooking, melt the butter and salt in a large bowl. Add the cooked potatoes and stir to coat with the butter.
Seasoning Variations
At this point, you can add other other seasonings. Just make sure whatever you add isn’t cut too small otherwise it may burn while the potatoes roast.
Try some of these options: (some of the below are affiliate links – I earn a small commission if you buy through the links)
- Whole garlic cloves – they roast up nice and caramelized
- Chopped onions
- Replace the salt with Cajun seasoning
- Sprinkle the potatoes with truffle zest
- Add 1-2 teaspoons of fresh rosemary
- Chopped bacon (yes…I said chopped bacon…this is incredible guys!!)
Place the butter coated potatoes on a parchment paper lined baking sheet and roast for 45-50 minutes, stirring halfway through.
These potatoes would be incredible served up with this Creamy Pesto Chicken or this Homemade Meatloaf (this is my most favorite meatloaf in the world!!!).
Expert Tips
- We are par-boiling the potatoes only, they should not be overcooked or mushy at all. They should still be slightly firm.
- Be sure to flip the potatoes half way through so they get crispy on all sides.
- Make sure the potatoes are cut in half (or quarters if you are using slightly larger potatoes) so they roast evenly. Pieces should be 3/4 to 1″.
- To make potatoes extra crispy, you can dust them in cornstarch after coating them with the seasoning. use about 1/8 cup and mix it right in with the potatoes.
- Substitute any kind of fat for the butter (scroll towards to top of the post to find some amazing options for different fats).
How to Reheat Potatoes
To reheat these potatoes, drizzle them with 1 tablespoon of butter (or any fat), mix well to coat, and place them in a 400F degree oven for 10-15 minutes until they start to sizzle.
Did you make this recipe? Rate it and leave a comment below to let me know what you think!
The Best Crispy Roasted Potatoes
Ingredients
- 2 pounds mini potatoes halved
- 1 tablespoon salt
- 6 tablespoons unsalted butter
Instructions
- Preheat the oven to 400F degrees.
- Boil the potatoes until they can just be pierced by a fork/knife. Drain.
- While the potatoes are cooking, melt the butter and salt in a large bowl. Add the cooked potatoes and stir to coat with the butter.
- **At this point, you can add other other seasonings if you desire such as truffles, garlic, onions, etc.** (SEE post above for some options)
- Place the butter coated potatoes on a parchment paper lined baking sheet and cook for 45-50 minutes, flipping halfway through. The potatoes will be browned and slightly crispy on the outside when done.
Expert Tips:
- We are par-boiling the potatoes only, they should not be overcooked or mushy at all. They should still be slightly firm.
- Be sure to flip the potatoes half way through so they get crispy on all sides.
- Make sure the potatoes are cut in half (or quarters if you are using slightly larger potatoes) so they roast evenly. Pieces should be 3/4 to 1".
- To make potatoes extra crispy, you can dust them in cornstarch after coating them with the seasoning. use about 1/8 cup and mix it right in with the potatoes.
- Substitute any kind of fat for the butter (scroll towards to top of the post to find some amazing options for different fats).
- To reheat, drizzle them with 1 tablespoon of fat, mix well to coat, and place them in a 400F degree oven for 10-15 minutes and roast until they start to sizzle and crisp back up on the outside.
Nutrition
