Around the holidays, I know everyone’s into mashed potatoes, but if I’m being honest, I would take crispy roasted potatoes over mashed potatoes any day.
These roasted potatoes have the best of both worlds: a thick, crunchy coating with a creamy, buttery interior that melts in your mouth. They’re optionally brushed with fresh rosemary oil to take them to the next level!
A combination of science, repeated rounds of testing, and a dose of inspiration from other recipes including Serious Eats and America’s Test Kitchen has yielded my favorite-ever roasted potato recipe.
Whether you need a great recipe for the holidays or just can’t get enough of a crispy potato, this recipe will make you swoon!
Table of Contents:
1. 50 pounds of potatoes tested!
2. Why this recipe works
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. Frequently Asked Questions
7. Recipe card with notes
50 pounds of potatoes tested!
Before I came up with this recipe, I tested four popular roasted potato recipes from major food publications not once, but twice: America’s Test Kitchen, Serious Eats (Kenji Alt-Lopez), Bon Appetit (Claire Saffitz), and Epicurious (Frank Proto). And after that, I tested and tweaked this recipe nine times.
Here are three main lessons I learned from testing 50 pounds of potatoes:
(1) Parboiling the potatoes before roasting them is necessary.
Parboiling involves partially cooking the potatoes, typically simmering them in a pot of generously salted water, before roasting them.
I tried one recipe that skipped this technique and just roasted raw potatoes, and it was definitely my least favorite (I didn’t even bother including it here).
Skipping the parboiling step = potatoes that burn on the outside or turn leathery before they fully cook on the inside.
(2) The type of potato you choose matters a lot.
Every recipe I tested called for either Yukon Golds or Russets, and I much preferred the former.
Russet potatoes are a high-starch potato, which means they can get really crispy when roasted.
But, they come with two big downsides. One, the potato interior, especially with larger pieces, is dry (in a way that makes you want a glass of water). This is because they are a low-moisture potato.
Two, Russets have very little flavor. And with a simple recipe that has not much besides olive oil, salt and pepper, the potato’s flavor is extremely important
On the other hand, Yukon Gold potatoes have great flavor: they’re rich and nutty. And their interior texture is creamy and buttery, also great. Yukon Golds are a medium-starch potato so they can get crispy but not as crispy as Russets.
(3) Roughing up your potatoes yields crispier results
Both the Serious Eats recipe and the ATK recipe rough up the parboiled potatoes before roasting them.
ATK tosses the parboiled potatoes with oil and salt for a few minutes to help develop a starchy coating on the potatoes, while Kenji (Serious Eats) tosses the parboiled potatoes by themselves and then again with oil/salt.
These techniques create a thick starchy coating on the potatoes. When exposed to fat and high heat in the oven, that starchy coating turns into a crunchy, crispy shell.
Why this recipe works
The best of all worlds
Having learned that I strongly prefer Yukon Gold potatoes for their interior texture and flavor but that Russets get crispier on the outside, I decided to see if I could isolate the best characteristics from both potatoes.
Here’s what I came up with:
1) Use all Yukon Gold potatoes. EXCEPT also add in one large Russet potato.
2) Parboil all the potatoes, but cut the Russet super finely so it breaks down during parboiling.
3) Use the starchy mashed-up Russet potato pieces to coat the Yukon Gold potatoes before roasting.
The result? You get the creamy interior and buttery flavor of the Yukon Gold potatoes AND a really crispy-crunch on the outside thanks to the Russet potato starch.
The right ratio of of crunchy exterior to creamy interior
During my testing, I learned that if you cut your potato pieces too large, there’s not enough crunch for all the interior creaminess. And if you cut the potato pieces too small, your pan gets overly crowded, which causes your potatoes to steam.
For me, the goldilocks size is small-to-medium pieces, 1 ½” wide, no larger than 2” (~4 to 5 cm).
This yields my optimal ratio of a nice amount of crunchy, crispy exterior with some soft and creamy interior.
You can fit 2 ½ pounds (~1.1 kg) of Yukon Gold potatoes of this size on a standard rimmed sheet pan (“half sheet pan”), or in a medium-sized roasting pan (affiliate links), which is my preference (see the Tips section).
Ingredient Notes
Yukon Gold Potatoes
As explained above, I prefer roasted potatoes with a creamy, buttery interior as opposed to a dry fluffy interior (what you get with Russet potatoes).
Substitute: If you can’t find Yukon Gold potatoes, use any medium-sized, medium-starch gold potato.
Russet Potato
You will need one Russet potato though. That’s the high-starch potato that you end up mashing into a starchy mixture, similar to mashed potatoes.
The starchy Russet pieces + olive oil mix and mingle with the Yukon Golds, leaving them with a thick coating that crisps up beautifully in the oven.
Substitute: If you live outside the U.S., look for a high-starch potato that’s floury and dry.
Extra Virgin Olive Oil
The ingredients in this crispy roasted potato recipe are fairly minimal, so use the best-quality olive oil you have access to. The flavor will make a difference.
Kosher salt
Another thing I learned with all of my testing is that potatoes need a lot of salt. I already knew that from making my vegan mashed potatoes, crispy smashed potatoes, and vegan scalloped potatoes over the years, but with a super simple recipe where the potato’s flavor is on full display, you really need a fair amount of salt.
Here, the parboiling water gets generously salted and then the parboiled potatoes are seasoned with salt before getting roasted.
Rosemary (optional)
These potatoes are delicious enough to just have olive oil, salt, and pepper, but I particularly love potatoes with rosemary.
To add a nice rosemary flavor without too much effort, finely chop fresh rosemary and add just a bit of olive oil to make a coarse paste. When the potatoes are almost done roasting, brush this mixture on the roasted potatoes before popping them back in the oven for a final few minutes.
Step-by-step instructions
Peel and slice the Yukon Gold potatoes into 1 ½ to 2” pieces (4 to 5 cm). For small to medium-sized potatoes, this means cutting in quarters.
Peel the Russet potato, then slice it lengthwise into quarters. From there, slice it as thinly as you can.
Add both potatoes to a large saucepan of salted boiling water.
Gently simmer for 8 minutes, or until Yukon Golds offer just a little resistance when pierced with a knife; the Russets should be very soft and falling apart.
Return the parboiled potatoes to the hot pan for a few minutes to evaporate remaining moisture.
Add the potatoes to a large bowl.
Use a fork to mash the pieces of Russet potatoes that haven’t yet broken down (the Russet will be the small white pieces).
Now shake the bowl of potatoes vigorously for about 1 minute.
Once a starchy layer starts to coat the potatoes, pour in the olive oil, salt, and pepper.
Toss the potatoes with a silicone spatula until a thick mashed potato layer has formed on the potatoes.
Transfer the potatoes to a preheated roasting pan or sheet pan. Spread the potatoes out as best you can. Use a small spatula to spread any excess mashed potato in the bowl onto the potatoes.
Roast the potatoes at 450ºF/230ºC for 20 minutes. Use tongs to flip them over.
Roast for another 20 minutes, until golden brown on both sides.
While the potatoes roast, make the rosemary oil: finely chop fresh rosemary, then mix in just enough olive oil to make a coarse paste.
After 40 minutes in the oven, spoon the rosemary paste on the potatoes and spread it on the potatoes with a pastry brush or your fingers.
Roast for another 7 minutes, or until potatoes are deeply golden brown.
Tips for making this recipe
Don’t skip the parboiling.
Yes, parboiling is an extra step, but it’s pretty hard to get good roasted potatoes without parboiling.
Simmer the potatoes gently (not rapidly) until a paring knife inserted in the Yukon Gold potatoes yields just a little resistance: al dente and tender but not soft or mushy.
Slice the Russets very thinly.
Since the Russets are being parboiled in the same pot as the Yukon Gold potatoes, in order for them to fully break down and soften, they need to be sliced much thinner than the Yukon Golds. So slice the Russets as thinly as you can.
Don’t skimp on the salt.
Out of the four (technically, five) recipes I tested prior to developing this one, the only recipe that did not need salt at the end was from America’s Test Kitchen.
It’s likely not a coincidence that this was the only recipe that gave precise salt amounts for both the parboiling and the roasting stage.
For the other recipes, I thought I was salting generously, but perhaps not as generously as a professional cook would. As a result, these roasted potatoes needed more salt at the end, which is fine, but it’s ideal to sufficiently season the potatoes earlier in the process because the salt can’t penetrate the interior of the potato once it’s done roasting.
Tip: After the parboiled potatoes have been tossed with olive oil and salt, taste a small piece. It should taste a little salty. That saltiness will mellow out during roasting, leaving you with a perfectly seasoned potato.
Prefer things less salty? Use a bit less salt when tossing, then taste a small piece. If it tastes slightly salty to you, leave it there.
And don’t skimp on the oil!
Listen, no one’s eating crispy roasted potatoes for health reasons, so if you want truly excellent potatoes, don’t skimp on the oil. Plus, it’s extra virgin olive oil, which is the best kind of cooking fat!
And I’m not just including this as a tip because I love olive oil.
In my various tests, the recipes that had a higher ratio of oil to potatoes had the best mouthfeel—tender and creamy on the inside, not dry at all. I also tested my recipe with slightly less oil and while it was good, it did not get as crispy or as delicious.
Roasting pan
If you have a roasting pan like this (affiliate link), use it instead of a standard rimmed sheet pan.
If all you have is a sheet pan, that works fine! But in my testing, the roasting pan yielded superior potatoes.
I suspect this is because the roasting pan is thicker (so the pan retains and distributes heat more evenly) and has higher sides (so it locks in moisture instead of drying out).
Tip: Whichever pan you use, the potatoes on the edges of the pan will brown faster. After flipping the potatoes, if you want the most even browning, swap some of the potatoes on the edges of the pan with potatoes in the middle of the pan.
Frequently Asked Questions
For the best results, enjoy these shortly after making them! This is the case with any roasted potato recipe, but especially a crispy roasted potato because they will be crispiest shortly after they’re done.
Once cooled, store leftover roasted potatoes in an airtight container in the fridge for up to 3 days.
For the best results, reheat the potatoes in a cast iron skillet:
1) Heat a cast-iron skillet over medium heat for a few minutes until hot.
2) Add a glug of olive oil (a thin layer in the pan, you can spread it out with a paper towel).
3) Once shimmering, add the leftover roasted potatoes and toss to coat in the oil. Cover the pan and cook for 2 to 3 minutes.
4) Uncover and increase the heat to medium-high. Cook for 2 to 3 minutes, or until potatoes have crisped up a bit and are hot.
What to serve with Crispy Roasted Potatoes
- As a side for meaty mains like BBQ Tempeh, Grilled Tofu Skewers, or Mushroom Stroganoff.
- As an appetizer served with a dipping sauce like Vegan Aioli or Vegan Ranch Dressing.
- As a side dish for a holiday dinner, alongside other killer sides like Mushroom Gravy and Vegan Mac & Cheese.
If you love these Crispy Roasted Potatoes, please be sure to leave a rating and review below! It’s always much appreciated :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Ultimate Crispy Roasted Potatoes
Ingredients
- 2 ½ pounds (1.1 kg) medium-sized Yukon Gold potatoes (see Note 1)
- 1 large (12 oz / 340g) Russet potato
- Diamond Crystal kosher salt (see Note 2)
- 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
- Bring 2 quarts (2L) of water to a boil in a large saucepan or Dutch oven.
- Preheat the oven to 450ºF and arrange a rack in the bottom of the oven.
- While the water comes to a boil, prep the potatoes:Peel all the potatoes, including the Russet. Rinse the potatoes.Cut the Yukon Gold potatoes crosswise, then again lengthwise so you have quarters. They should be about 1 ½” pieces, no larger than 2" (4 to 5 cm) (see Note 1).For the Russet, slice lengthwise into quarters, then slice crosswise as thinly as you can.
- Once the water is boiling, add 2 tablespoons (20g) kosher salt and the potatoes. Cover to quickly bring back a boil, then uncover and reduce the heat to maintain a gentle simmer. Simmer uncovered for about 8 minutes, or until the centers of the Yukon Golds have softened and they offer a little resistance when pierced with a knife (Russets should be very soft and almost falling apart).
- While the potatoes simmer, transfer a medium roasting pan (11”x15” or 12”x16” or 30×40 cm) to the bottom rack of the oven. Preheat the pan for 10 to 15 minutes. If you don’t have a roasting pan, use a rimmed sheet pan.
- When the potatoes are done cooking, drain them. Return them to their hot pan to dry out for a few minutes.
- Transfer all the potatoes to a large bowl. Toss the potatoes vigorously for about 1 minute, or until a starchy coating starts to form on them, taking special care to mash up any Russet pieces with a fork.Pour in the olive oil, 1 ¾ teaspoons kosher salt, and a generous amount of black pepper. Use a silicone spatula to toss repeatedly until the starchy coating is even thicker, almost like mashed potatoes.
- Using oven mitts, remove the hot pan from the oven. Carefully add the potatoes into the pan (for the best texture, add the potatoes one by one to the pan). Use a small spatula to spread any excess mashed potato in the bowl onto the potatoes, trying to not let it fall onto the pan. Spread the potatoes out in a single layer with minimal touching.
- Roast for 20 minutes, then remove the pan. Use tongs to flip the potatoes. Roast for another 20 minutes, or until potatoes are nicely golden brown.Optional if using rosemary: While the potatoes roast, add the finely chopped rosemary to a small bowl and add just enough olive oil to make a thick, spoonable paste, ~ 1 scant tablespoon.
- After the 40 minutes, flip the potatoes again.If not using rosemary: return the potatoes to the oven and roast for 7 minutes, or until potatoes are deeply golden brown and crisp.If using rosemary: Scootch the potatoes close to one another and spoon the rosemary paste on top of them. Use a small spatula or spoon to spread out the rosemary as best you can. Spread out again. Roast for 7 minutes, or until potatoes are deeply golden brown and crispy.
- Remove from the oven, allow to cool for a few minutes, then enjoy. Taste, adding a pinch of fine sea salt as desired.
Notes
- For really small potatoes, you may need to only cut them in half crosswise. For larger potatoes, cut into five or six pieces.
- If using sea salt or salt, use half the amount called for in this recipe (e.g., 1 tablespoon salt for step 4 and 1 scant teaspoon for step 7).
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