These crispy roasted potatoes are perfect! An easy side dish recipe that only uses one pan. Fluffy and creamy on the inside, crispy potato goodness on the outside!
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I have to confess that crispy roasted potatoes have 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?
I have a friend who is a former chef, and I was sending him mad texts with photos, asking him for fixes. “Maybe you’re not using enough oil?” he said. Yes, that turned out to be true, but it was only part of the problem.
I wanted an oven roasted potatoes recipe that would yield crispiness without having to par-cook the potatoes. I tried parchment, different kinds of potatoes, different kinds of sheet pans.
I was just feeling like I could be lazier. And lo and behold, I found the answer to all my lazy yearnings.
These crispy roasted potatoes are par-cooked and crisped up 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.
AND – they are easy to reheat if you have leftovers. Just do like my grandma used to do with leftover biscuits. Heat up a skillet with a little oil, put them cut side down, and the magic happens again in minutes. Voila! Crispy roasted potatoes once again.
How to make crispy roasted potatoes:
Adapted from Bon Appétit
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 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.
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.
Remove foil and allow potatoes to cool just enough so you can handle them, flip them over so they are cut side up.
Now this is the trick that creates maximum crispiness: 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. (Water and steam are the enemy of crispy!)
Then, drizzle 1/4 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 the oven roasted 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.
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. I use my super-thin metal OXO spatula for this.
Sprinkle again with kosher salt and pepper and enjoy!
How to reheat crispy roasted potatoes
Heat a drizzle of olive oil in a non-stick skillet over medium heat. Place potatoes cut side down until heated through. Flip them over and crisp the skin side a little and serve.
What can you serve with oven roasted potatoes?
More easy side dish recipes
- Shaved Brussels Sprouts Salad with Mache and Tarragon Vinaigrette
- Roasted Butternut Squash with Red Onion, Tahini and Za’atar
Ingredients
- 1 1/2 – 2 lbs Yukon gold potatoes
- 1 1/2 -2 cups water
- 1/4 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 1/4 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 these crispy oven roasted 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. Flip them over and crisp the skin side a little and serve.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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