These crispy oven roasted potatoes are easy to make using just one pan! Fluffy and creamy on the inside, crispy goodness on the outside!
I have to confess that getting oven roasted potatoes to be truly crispy has eluded me for quite some time. Why did all the crispy stuff seem to stay on the pan, and not come up with the potato? What was everyone else doing that I wasn't?
Par-cooking the potatoes was the clear answer. But isn't that a lot of trouble?
NO! Because these potatoes are par-cooked and get crispy on the same sheet pan!! It's a two-stage process, but really, all you have to do is cut those taters in half, make sure to have some aluminum foil, water and olive oil handy, and there you go.
If you're here for the crispy potato-ness of it all, try my Ukrainian Potato Pancakes (Deruny).
Jump to:
- Crispy oven roasted potatoes are achievable with this two-step method!
- How do these potatoes get so crispy?
- Ingredients you'll need
- What kind of potatoes are best for this recipe?
- How to make crispy oven roasted potatoes
- Make ahead instructions
- How to reheat crispy oven roasted potatoes
- Serving Suggestions
- Recipe
Crispy oven roasted potatoes are achievable with this two-step method!
- We'll cut the potatoes in half and steam them in the oven first, to soften them.
- Then we'll slather them in olive oil and put them right back into a very hot oven until they are fully roasted and CRISPY!
- You only need one sheet pan for this recipe.
- Just 4 ingredients.
- Gluten free and dairy free!
- They can be made ahead and easily reheated.
How do these potatoes get so crispy?
What's the secret to these crispy oven roasted potatoes? First, we are using small, round potatoes and just cutting them in half, not into little pieces. Second, we are keeping the cut side of the potato in contact with the sheet pan for the entire time that it gets roasted, no flipping, so we are focusing all of our crispy energy just on one side of the potato. Finally, the oven is on a very high heat for maximum crispiness!
Ingredients you'll need
- Yukon Gold potatoes: Choose smaller potatoes, no bigger than 2" each, try to use ones that are as close to the same size as possible. (If you've got large Yukon Golds on hand, try these Goat Cheese Mashed Potatoes!)
- Water: To par cook the potatoes on the sheet pan.
- Olive oil: We'll use a fair amount so they get super crispy in the oven.
- Salt
What kind of potatoes are best for this recipe?
I find Yukon Gold to be the best for crispy oven roasted potatoes. They stay creamy on the inside and are the perfect size for this roasting method. Russet potatoes could dry out from the high heat of the oven, and they aren't small enough to cut in half and cook all the way through. If you need to substitute, baby red potatoes would work well, but you might need to adjust the cooking times.
How to make crispy oven roasted potatoes
Adapted from Bon Appétit.
Step 1: Par-cook the potatoes in the oven
Preheat oven to 425 degrees. Cut potatoes in half. Arrange cut side down on a sheet pan. Don't overcrowd the pan.
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Add the water, enough to cover the entire surface of the pan, but you don't want it to slosh over the sides when you move the pan.
Cover the entire pan tightly with foil, you might need two layers. You want to keep all the steam in, so make sure there are no gaps or openings.
Bake about 25-30 minutes, until a skewer or knife slides through the foil and into the potato easily. Check a couple of the potatoes to be sure they are done.
Remove from oven and let potatoes cool with the foil still covering the pan for about 5 minutes.
Step 2: Make the potatoes crispy!
Turn oven up to 500 degrees or as close to that as possible.
Carefully lift one corner of the foil, allowing steam to escape. Gently tilt the sheet pan toward the open corner and allow water to drain off into the sink. WARNING: Do not risk a steam burn! Use tongs to lift the corner of foil.
Remove foil and allow potatoes to cool just enough so you can handle them, flip them over so they are cut side up.
Pro tip
Let all the steam escape so the cut surface of the potatoes dries. If there is any water remaining on the pan, dab it off with a kitchen towel. This is the trick that creates maximum crispiness! Water and steam are the enemy of crispy!
Then, drizzle ยผ cup of olive oil all over the potatoes, season with salt and pepper, and toss to coat. Place them cut side down again, and return to the 500 degree oven, uncovered, for 20-25 minutes.
Step 3: Let potatoes cool before serving
Remove from oven and allow to cool on the sheet pan for at least 5 minutes. This is crucially important.
Pro tip
When you let the potatoes cool just a little, they will naturally release from the pan much more easily - like meat from the grill, when it's done, it releases. If you don't do this, all of the crispy part of the potato will stick to the pan.
Use the thinnest spatula you have to gently get under each potato and release them from the pan. Just try an edge first to see if it's ready. If not, let them cool a little more.
Sprinkle again with kosher salt and pepper and enjoy!
Make ahead instructions
Crispy oven roasted potatoes can be made ahead. Obviously, they are taking up oven space and you may want to be cooking other things in there to serve alongside. Make them up to 2 days ahead. Store in an airtight container in one layer, or layered in parchment in the refrigerator (to preserve the crispy layer.) Allow to come to room temperature before reheating for best results.
How to reheat crispy oven roasted potatoes
These potatoes are easy to reheat if you have leftovers. Just do like my grandma used to do with leftover biscuits. Heat a drizzle of olive oil in a non-stick skillet over medium heat and cook until heated through. Place the potatoes cut-side down in the pan for 2-4 minutes, then flip and cook until heated through. Voila! Crispy once again.
Serving Suggestions
Crispy oven roasted potatoes are perfect alongside main courses with bold flavors.
- Grilled Pork Tenderloin with Chimichurri Sauce brings the flavors of Argentina to your table.
- Chicken Thighs with Red Wine and Dried Plums is an elegant one-pan chicken dinner.
- Boneless Leg of Lamb with Cilantro-Mint Salsa Verde is the stuff family dinners are made of.
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Recipe
Crispy Oven Roasted Potatoes
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Ingredients
- 1 ½ - 2 lbs Yukon gold potatoes
- 1 ½ cups water
- ¼ cup olive oil
- Kosher salt
- cracked black pepper
Instructions
- Preheat oven to 425 degrees.
- Choose smaller potatoes, no bigger than 2″ each, try to use ones that are as close to the same size as possible. Cut potatoes in half. Arrange cut side down on a sheet pan. Don’t overcrowd the pan.
- Add the water, enough to cover the entire surface of the pan, but you don’t want it to slosh over the sides when you move the pan. Cover the entire pan tightly with foil, you might need two layers. You want to keep all the steam in, so make sure there are no gaps or openings.Bake about 25-30 minutes, until a skewer or knife slides through easily. Check a couple of the potatoes to be sure they are done.
- Remove from oven and let potatoes cool with the foil still covering the pan for about 5 minutes. Turn oven up to 500 degrees or as close to that as possible. Carefully lift one corner of the foil, allowing steam to escape. Gently tilt pan toward the open corner and allow water to drain off.
- Remove foil and allow potatoes to cool just enough so you can handle them. Flip them over to cut side up and let the steam escape so the cut surface of the potatoes dries. If there is any water remaining on the pan, dab it off with a kitchen towel. (This is a little extra trick that creates maximum crispiness!)
- Then, drizzle ยผ cup of olive oil all over the potatoes, season with salt and pepper, and toss to coat. Place them cut side down again, and return to the 500 degree oven, uncovered, for 20-25 minutes.
- Remove from oven and allow to cool for at least 5 minutes. This is crucially important! When you let them cool just a little, they will naturally release from the pan much more easily – like meat on the grill, when it’s done, it releases. Use the thinnest spatula you have to gently get under each potato and release them from the pan. Just try an edge first to see if it’s ready. If not, let them cool a little more. Sprinkle again with kosher salt and pepper and enjoy!
Notes
- Use a very thin spatula to loosen the potatoes from the baking sheet when they come out of the oven. I use my super-thin OXO metal spatula for this task.
- To reheat the potaotes and keep them crisp, add a drizzle of olive oil in a non-stick skillet over medium heat. Place potatoes cut side down in skillet until heated through.
Donna Kokorudz
Mine arenโt as pretty as yours, but they are very good.
Debra
Hi Donna!
Oh, I'm sure they're gorgeous! Thanks for trying the recipe and glad you found them tasty!
Debra