Crunchy Roasted Potatoes
Crunchy Roasted Potatoes are crispy on the outside and so soft and buttery on the inside. These golden brown potatoes are the perfect side dish!
AN AFFORDABLE SIDE DISH
When we were stationed in England back in the day, I learned how to make the absolute best Crunchy Roasted Potatoes! This recipe is all about the British way to make roasted potatoes because they really know what they’re doing with this little side dish! It’s more about technique than any special seasoning. They’re sooooo good! We are huge potato lovers in my house and this recipe never lets me down.
My family all said I could serve these potatoes as many times a week as I wanted….my husband said breakfast works too!
– Stacy
FREQUENTLY ASKED QUESTIONS:
It really works the best with russet potatoes, I wouldn’t try to get fancy here with Yukon gold and definitely not red potatoes – they are too waxy. Simple is definitely best in this case.
It goes great with any hunk of meat. Think of your favorite Pot Roasts, Roasted Chicken, Grilled Pork Chops, etc.
The finished potatoes were sprinkled with a little chopped flat leaf parsley. It was just to add a bit of color but it is not required if you don’t want to use it.
Leftover potatoes can be stored in the fridge in an airtight container for a few days. I’d reheat them in the Air Fryer to get them crispy again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large Russet Potatoes – it needs to be russet. Maybe Yukon gold but russet is the absolute best here. Do not use a waxy potato like a red potato.
- olive oil – you could also use vegetable to avocado oil.
- coarse salt – I like to use a kosher salt or sea salt.
- ground black pepper
- garlic powder – you can use more seasonings than I use but this recipe really lets the post flavor shine. But you can certainly use what you prefer on potatoes.
HOW TO MAKE CRUNCHY ROASTED POTATOES
Preheat the oven to 375F degrees. Peel the potatoes and cut them into large 2” x 2” or so chunks. Try to keep the chunks roughly the same size.
Fill a large stock pot half full of water and bring to a boil. Add 2 teaspoons of salt to the boiling water. Add the potato chunks to the water and boil for 15 minutes. After boiling, drain the potatoes in a colander and put them back into the stock pot. Place the lid on top of the pot and, while holding the lid on, give the pot a good shake to toss the potatoes around. This will create a starchy “slurry” on the outside of the potato that will absorb the fat and make the potatoes crispy!
Take a 9×13-inch roasting pan and add 2 Tablespoons of olive oil to the bottom and spread it around evenly. Add the potatoes to the pan and drizzle olive oil across the top of the potatoes. Now flip each potato over so that the tops and bottoms are covered in oil. Keep the potatoes in a single level and try to give them just a little space between each other. Sprinkle the salt, pepper and garlic powder evenly over the potatoes. Roast for 30 minutes then remove the pan and use a metal spatula to slightly compress each potato to maximize the amount of surface area touching the pan.
Put the tray back in the oven and roast for an additional 20 minutes or until golden brown. Serve immediately!
CRAVING MORE RECIPES?
Crunchy Roasted Potatoes
Ingredients
- 6 large Russet Potatoes
- 3 Tablespoons olive oil plus additional for drizzling
- 3 teaspoons coarse salt 2 for the salted water and 1 for the top of the potatoes
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 375F degrees
- Peel the potatoes and cut them into large 2” x 2” or so chunks. Try to keep the chunks roughly the same size.
- Fill a large stock pot half full of water and bring to a boil.
- Add 2 teaspoons of salt to the boiling water.
- Add the potato chunks to the water and boil for 15 minutes.
- After boiling, drain the potatoes in a colander and put them back into the stock pot.
- Place the lid on top of the pot and, while holding the lid on, give the pot a good shake to toss the potatoes around. This will create a starchy “slurry” on the outside of the potato that will absorb the fat and make the potatoes crispy!
- Take a 9×13 roasting pan and add 2 Tablespoons of olive oil to the bottom and spread it around evenly.
- Add the potatoes to the pan and drizzle olive oil across the top of the potatoes. Now flip each potato over so that the tops and bottoms are covered in oil.
- Keep the potatoes in a single level and try to give them just a little space between each other.
- Sprinkle the salt, pepper and garlic powder evenly over the potatoes.
- Roast for 30 minutes then remove the pan and use a metal spatula to slightly compress each potato to maximize the amount of surface area touching the pan.
- Put the tray back in the oven and roast for an additional 20 minutes or until golden brown.
- Serve immediately!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Serving Size: approximately 2/3 of a potato
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
My family all said I could serve these potatoes as many times a week as I wanted….my husband said breakfast works too!
These look delicious!! Can’t wait to try them. Just wondering if it would make a difference leaving the peel on ?
This is how I was taught and have only made it this way. It’s a very specific technique. The skin might keep it from getting crispy all over. But if you try it, please let me know!