The Best Crispy Roast Potatoes

If you crave potatoes that are shatteringly crisp on the outside and fluffy as a cloud within, you’ve just found your new favorite recipe! These are, hands down, the very best crispy roast potatoes you’ll ever try—golden, crunchy, and bursting with savory flavor in every bite.

What makes them irresistible? A quick boil, a rough-up for those textured edges, and a hot oven to seal the deal. They’re incredibly easy, make-ahead friendly, and impressive enough for any dinner party or holiday table.

Whether you’re serving them with a classic Sunday roast, alongside juicy chicken, or just sneaking them straight from the pan (no judgment here!), these potatoes will steal the show. This is my go-to recipe, inspired by my grandmother’s Sunday feasts—get ready for potato perfection!

Why You'll Love This Recipe

• Unbelievable crunch with a pillowy soft center—every time
• No fancy tools or tricky steps—just simple, reliable technique
• Perfect for making ahead or feeding a crowd
• Naturally gluten-free, with easy vegan options
• A guaranteed family favorite for holidays, gatherings, or weeknight dinners

Key Ingredients for The Best Crispy Roast Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Yukon Gold or Russet Potatoes

The potato you choose is key for that fluffy interior and crispy crust. Yukon Golds strike a perfect balance—they get creamy inside and brown beautifully. Russet potatoes are another classic option, giving you extra fluffiness. Be sure to cut them into even chunks for uniform cooking. If all you have are red potatoes, they’ll still taste great but may not get quite as crispy.

Olive Oil

A generous slick of olive oil helps the potatoes crisp up and adds fantastic flavor. Go for a good-quality, mild olive oil for roasting. You can also use vegetable or avocado oil if that’s what you have, but olive oil gives a richer, more aromatic finish.

Kosher Salt

Big, flaky kosher salt seasons the potatoes all the way through. Salt the water for boiling and sprinkle more on before roasting. You can swap for sea salt in a pinch, just adjust to taste.

Fresh Garlic

Roasting garlic alongside the potatoes permeates them with delicious, savory flavor. Mince it or toss in whole cloves for a milder, caramelized effect. If you prefer, garlic powder works as a substitute, but fresh is best for flavor.

Fresh Herbs (such as Rosemary or Thyme)

Herbs bring a fragrant, earthy note to your potatoes. Rosemary is classic, but thyme, sage, or even parsley work well. Add them during the last 10 minutes of roasting to avoid burning, or sprinkle fresh at the end for a burst of color and aroma.

Instructions for The Best Crispy Roast Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by cranking your oven up to 425°F (220°C). A hot oven is the secret to achieving those crisp, golden edges.

Boil the Potatoes

Place your chopped potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for 10-12 minutes, until just tender but not falling apart. This step gives you that creamy interior.

Drain and Rough Up the Edges

Drain the potatoes well and let them steam dry for a minute or two. Then, return them to the pot and shake vigorously (with the lid on!) to rough up the outsides. Those craggy bits are what turn extra crispy in the oven.

Toss with Oil, Garlic, and Seasonings

Transfer the potatoes to a large mixing bowl. Add olive oil, half the salt, smashed garlic, and a good grind of black pepper. Toss thoroughly to coat every piece.

Roast Until Golden and Crispy

Spread the potatoes in a single layer on a large baking sheet. Don’t overcrowd—use two pans if needed. Roast for 40-45 minutes, flipping once or twice, until deeply golden and crisp on all sides.

Finish with Fresh Herbs

In the last 10 minutes of roasting, sprinkle chopped rosemary or thyme over the potatoes. Toss gently and return to the oven to let those flavors mingle without burning.

Serve and Enjoy

Sprinkle with remaining salt and any extra herbs. Serve hot and watch them disappear!

Recipe Variations

Classic Duck Fat Potatoes

For an extra-indulgent twist, swap olive oil for duck fat. It creates outrageously crisp and flavorful potatoes—wonderful for special occasions or holiday feasts.

Garlic-Free Option

Not a garlic fan? Skip it entirely or use a pinch of garlic powder instead. The potatoes will still be deliciously crisp and golden.

Vegan & Gluten-Free

This recipe is naturally gluten-free and vegan when made with olive or vegetable oil. To keep it vegan, simply avoid using animal-based fats like duck or beef drippings.

Spice It Up

Give your potatoes a flavor boost by tossing in smoked paprika, chili flakes, or cumin with the oil. It’s a fun way to change things up and add bold color.

Lemon & Herb Finish

Brighten up your potatoes by squeezing fresh lemon juice and scattering chopped parsley over the top right before serving. It adds a fresh, zesty kick that pairs perfectly with roast meats or veggies.

Serving Suggestions

These crispy roast potatoes are the ultimate sidekick for roasted chicken, steak, or your favorite plant-based main. Pair with a crisp green salad and a tangy dipping sauce like garlic aioli or herby chimichurri for an unforgettable meal. Garnish with more fresh herbs or a dusting of flaky salt for extra pizzazz.

Storage and Reheating

Store leftover roast potatoes in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a hot oven (400°F/200°C) for 10-15 minutes to restore their crispy exterior. You can also reheat them in an air fryer. Freezing is not recommended, as the texture can become mushy after thawing.

Frequently Asked Questions About The Best Crispy Roast Potatoes (FAQ)

Q: Can I make crispy roast potatoes ahead of time?
A: Yes! You can parboil and rough up the potatoes a few hours ahead, then roast them just before serving for maximum crispiness.

Q: Why do you boil the potatoes before roasting?
A: Boiling creates a fluffy interior and gives the edges texture. This step is key for the crispiest, most delicious roast potatoes.

Q: What’s the best oil or fat for roasting potatoes?
A: Olive oil is classic and flavorful, but duck fat or beef drippings make them extra rich and crispy. Use your favorite!

Ready for potato bliss? These crispy roast potatoes are a real showstopper—crunchy, golden, and totally comforting. I can’t wait for you to try them! If you love the recipe, please leave a comment and rating below. Happy roasting!