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Learn how to make perfect Crispy Roasted Potatoes – you know, those buttery, crisp on the outside but deliciously creamy on the inside, flavor packed potatoes that you always dream of making? Well now you can in just a couple super simple steps and only 3 ingredients!
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.
These super crispy roasted potatoes barely made it off the baking sheet onto my plate. And there certainly weren’t any leftovers (2 lbs. 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 tweeks and here we are today. Perfect crispy roasted potatoes.
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. So if it seems like a lot of butter, it is. But you need it. Just forget about that diet for one day. Indulge. You’ll thank me.
How to Make Crispy Roasted Potatoes with Butter
Preheat the oven to 400 degrees. Boil the potatoes until they can just be pierced by a fork/knife and drain them.
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. I occasionally like to add whole cloves of garlic. They roast up nice and caramelized. Just make sure whatever you add isn’t cut too small otherwise it may burn while the potatoes roast.
Place the butter coated potatoes on a parchment paper lined baking sheet and roast for 45-50 minutes, stirring halfway through.
How do you get potatoes crispy in the oven?
The key is to roast them in plenty of fat. You get the best results using butter or duck fat. Roast them in about 1/2 cup of butter/duck fat/goose fat, etc. at 400 degrees for 45-50 minutes. That will give you perfect crispy oven fried potatoes.
How to reheat crispy roast potatoes
To reheat these roasted potatoes, drizzle them with 1-2 tbsp. of butter (or any fat), mix well to coat, and place them in a 400 degree oven for 10-15 minutes and roast until they start to sizzle.
How to make crispy roast potatoes with duck fat
To make these potatoes with duck fat, follow the exact recipe, exact swap the butter for duck fat.
Simple side dishes are the best – check out these other simple but delicious recipes:
Spicy Korean Cauliflower Wings
Thai Red Curry Mac and Cheese
Wild Rice and Mushroom Stuffing
Bacon Braised Brussels Sprouts
Parmesan Crusted Oven Fried Squash
Oven Baked Bacon Wrapped Asparagus
Cranberry Roasted Butternut Squash
Buttery Brandied Sauteed Mushrooms
Instant Pot Spicy Creamed Corn
Parmesan Roasted Cauliflower
Did you make these quick roasted potatoes? Rate the recipe and leave a comment below to let me know what you think!
The Best Crispy Roasted Potatoes
- 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.
- 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.
Did you make this roasted potato recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!