Introduction

These Ultimate Crispy Roasted Potatoes offer a perfect balance of creamy centers and golden, crunchy edges. Made with a mix of Yukon Gold and Russet potatoes, they’re seasoned simply with rosemary, salt, and pepper for a flavor-packed side dish that’s sure to become a family favorite.

The image shows a close-up view of golden roasted potato pieces arranged on a black tray. Each potato piece has a crispy, browned outer layer with a rough texture, sprinkled with small bits of green herbs and black pepper. The pieces vary in shape and size, with some showing fluffy soft yellow insides and others more compact, all showcasing a crunchy, caramelized crust. The lighting highlights the rich golden and brown colors, creating a warm, appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ pounds (1.1 kg) medium-sized Yukon Gold potatoes
1 large (12 oz / 340g) Russet potato
Diamond Crystal kosher salt
Freshly cracked black pepper
¼ cup + 2 tablespoons (84g) extra virgin olive oil, plus a bit more for the rosemary
1 heaping tablespoon (6g) fresh rosemary, finely chopped (optional)
Fine sea salt for finishing (only as needed)

Instructions

Step 1: Bring 2 quarts (2L) of water to a boil in a large saucepan or Dutch oven.
Step 2: Preheat the oven to 450ºF and place a rack in the bottom of the oven.
Step 3: Peel all the potatoes and rinse them. Cut the Yukon Gold potatoes into quarters about 1 ½” pieces, no larger than 2″. Slice the Russet potato lengthwise into quarters, then slice crosswise as thinly as possible.
Step 4: Add 2 tablespoons (20g) kosher salt to the boiling water and the potatoes. Cover briefly to return to a boil, then uncover and reduce to a gentle simmer. Simmer for about 8 minutes, until Yukon Gold centers are tender but still firm, and Russets are very soft.
Step 5: While simmering, place a medium roasting pan on the bottom rack of the oven to preheat for 10 to 15 minutes.
Step 6: Drain the potatoes and return them to the hot pot to dry out for a few minutes.
Step 7: Transfer potatoes to a large bowl. Toss vigorously for 1 minute to form a starchy coating, mashing Russet pieces slightly. Add olive oil, 1 ¾ teaspoons kosher salt, and plenty of black pepper. Toss until the coating thickens and almost resembles mashed potatoes.
Step 8: Remove the hot pan from the oven using oven mitts. Add the potatoes one by one to the pan, spreading them in a single layer with minimal touching. Use a spatula to spread any excess mashed potato from the bowl onto the pan, avoiding drops on the pan.
Step 9: Roast for 20 minutes, then flip the potatoes using tongs. Roast another 20 minutes until golden brown.
Step 10: If using rosemary, mix finely chopped rosemary with enough olive oil to make a thick paste (~1 scant tablespoon). Flip potatoes again, then spoon and spread the rosemary paste evenly. Roast for 7 more minutes until deeply golden and crisp. If not using rosemary, just roast for 7 more minutes to achieve deep golden crispness.
Step 11: Remove from oven and let cool for a few minutes. Taste and sprinkle with fine sea salt if desired. Serve warm and enjoy.

Tips & Variations

Use a combination of Yukon Gold and Russet potatoes for the best balance of creaminess and crispness.
Preheating the roasting pan is key to achieving a crispy crust on the potatoes.
Adding fresh rosemary oil just before the last roast infuses a lovely herb aroma without burning.
Try substituting fresh thyme or garlic for rosemary for different flavor profiles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and roast at 400ºF for 10–15 minutes to restore crispness. Avoid microwaving to keep them crispy.

How to Serve

A white bowl holds golden roasted potato pieces, each with a crispy brown outer layer and soft yellow inside. The potatoes are cut into uneven round and oval shapes, stacked loosely in the bowl with a few sprigs of fresh green rosemary on top. Coarse salt flakes are scattered over the potatoes, adding texture. A silver spoon rests on the side inside the bowl. The bowl sits on a white marbled surface, with a green cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just one type of potato?

Yes, but using both Yukon Gold and Russet potatoes provides the best texture with creamy interiors and crispy exteriors. Yukon Golds hold their shape, while Russets break down to help create the crispy crust.

Do I have to peel the potatoes?

Peeling helps ensure an even, crispy surface and a uniform texture. However, if you prefer a more rustic style with skins on, you can leave the peel; just reduce the initial simmer time slightly.