How to Make Perfect Crispy Roasted Potatoes

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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.

**If you like potatoes (really, who doesn’t???) try these Classic Lyonnaise Potatoes or these Duck Fat Roasted Smashed Potatoes**

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. 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!

Crispy Roasted Potatoes

Simple potatoes roasted with butter and salt until crispy.

5 from 11 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 117kcal

Author: Danielle Wolter

Ingredients

• 2 lbs. small potatoes (SEE NOTES), cut in 1-2" pieces
• 1 tbsp. salt
• 1 stick unsalted butter

Instructions

• Preheat the oven to 400 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 other other seasonings if you desire such as truffles, garlic, onions, etc.** (SEE NOTES)
• Place the butter coated potatoes on a parchment paper lined baking sheet and cook for 45-50 minutes, stirring halfway through. The potatoes will be browned and slightly crispy on the outside when done.

Expert Tips:

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.
2. When boiling the potatoes, be careful not to over boil or they will become mushy. They should be just tender enough to pierce with a fork. 
3. 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.
4. To make these potatoes with duck fat (or other fats), follow the exact recipe, exact swap the butter for duck fat. 
5. If you add garlic, onions, etc. to the potatoes, make sure they are cut in larger pieces so they don't burn while the potatoes roast. 
6. 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 and crisp back up on the outside.

Nutrition

Serving: 0.5cup | Calories: 117kcal | Carbohydrates: 26g | Protein: 3g | Sodium: 965mg | Potassium: 636mg | Fiber: 3g | Sugar: 1g | Vitamin C: 29.8mg | Calcium: 18mg | Iron: 1.2mg

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