Description

This recipe for Ultimate Crispy Roasted Potatoes yields golden, crunchy on the outside and tender on the inside potatoes using Yukon Gold and Russet potatoes. Parboiling softens the potatoes before roasting them in a hot pan with olive oil to achieve the perfect texture. Optional fresh rosemary adds aromatic flavor, making this a perfect side dish for any meal.

Ingredients

Scale

Potatoes

2 ½ pounds (1.1 kg) medium-sized Yukon Gold potatoes
1 large (12 oz / 340g) Russet potato

Seasoning & Oil

Diamond Crystal kosher salt (or equivalent) for boiling and seasoning – approx. 2 tablespoons + 1 ¾ teaspoons
Freshly cracked black pepper, to taste
¼ cup + 2 tablespoons (84g) extra virgin olive oil, plus a bit more for rosemary paste

Optional Herb

1 heaping tablespoon (6g) fresh rosemary, finely chopped (optional)
Fine sea salt, for finishing (only as needed)

Instructions

Boil Water: Bring 2 quarts (2L) of water to a boil in a large saucepan or Dutch oven to prepare for parboiling the potatoes.
Preheat Oven and Roasting Pan: Preheat the oven to 450ºF (232ºC) and place a rack in the bottom. Place a medium roasting pan (11”x15” or 12”x16” / 30×40 cm) on the rack to preheat for 10 to 15 minutes.
Prep Potatoes: Peel all potatoes. Cut Yukon Gold potatoes into quarters roughly 1 ½” pieces (no larger than 2”). Slice the Russet potato lengthwise into quarters, then crosswise into very thin slices.
Parboil Potatoes: Add 2 tablespoons (20g) kosher salt to boiling water, add potatoes, and cover to quickly return to a boil. Then uncover and reduce heat to maintain gentle simmer. Simmer uncovered for about 8 minutes until Yukon Gold centers soften but still have slight resistance; Russets should be very soft and nearly falling apart.
Drain and Dry: Drain the potatoes and return them to the hot pot to dry out for a few minutes.
Toss Potatoes: Transfer potatoes to a large bowl. Toss vigorously for 1 minute to develop a starchy coating, gently mashing any Russet pieces. Add olive oil, 1 ¾ teaspoons kosher salt, and generous black pepper. Toss with a silicone spatula repeatedly until the starchy coating thickens and almost resembles mashed potatoes.
Transfer to Hot Pan: Remove the preheated roasting pan from the oven using oven mitts. Add potatoes one by one into the pan to preserve texture. Spread potatoes in a single layer with minimal touching, carefully using spatula to add any excess mashed potato mixture on top.
First Roast: Roast potatoes for 20 minutes until golden on the bottom.
Flip and Continue Roasting: Using tongs, flip the potatoes and roast for another 20 minutes until nicely golden brown.
Prepare Rosemary Paste (Optional): If using rosemary, mix finely chopped rosemary with enough olive oil to form a thick, spoonable paste (~1 scant tablespoon) while potatoes roast.
Final Flip and Roast: Flip potatoes again. If not using rosemary, roast an additional 7 minutes until deeply golden and crispy. If using rosemary, push potatoes close together, spread rosemary paste evenly on top, then roast for 7 minutes until crisp and golden.
Finish and Serve: Remove potatoes from oven, allow to cool for a few minutes. Taste and add fine sea salt as desired before serving.

Notes

Note 1: Yukon Gold potatoes provide a creamy texture, while Russet potatoes offer a fluffier, tender contrast when roasted.
Note 2: Diamond Crystal kosher salt is preferred for its volume and purity, but any kosher salt can be used with adjusted quantity.
Parboiling is key for achieving a crispy exterior and tender interior by partially cooking the potatoes before roasting.
Using a preheated roasting pan ensures crispiness by instantly searing the potatoes as they hit the pan.
Tossing to develop a starchy coating helps create the crispy crust during roasting.
The rosemary paste is optional but provides a fragrant herbal accent to the potatoes.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Keywords: crispy roasted potatoes, roasted Yukon Gold potatoes, roasted Russet potatoes, garlic-free roasted potatoes, oven roasted potatoes, crispy potato recipe