I mean no disrespect to mashed potatoes but, outside of a traditional Thanksgiving menu, I’d pick these ultimate crispy roasted potatoes instead every single time.
It took an amount of recipe testing you could either call “excessive” or “fueled by a passion for potatoes,” but the result is my method for fool-proof crispy roasted potato perfection: glorious mouthfuls of creamy, buttery goodness encased in a thick, crunchy, golden-roasted crust.
I cooked 50 lbs of potatoes so you don’t have to
Sometimes, I nail a recipe right on the first-ish try. But more often than not, the recipe development process is a trial-and-error-filled labor of love.
Fifty pounds of roasted potatoes later, I can safely say that this recipe falls into the latter category 😅
I started by testing four very 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).
After that, I tested and tweaked this recipe…nine times.
But friends—it was so worth it. This deep dive helped me develop a method that guarantees the textural triumph I was going for: a potato with serious crunch that gives way to a melt-in-your-mouth interior. And of course, excellent flavor.
Looking for more crowd-pleasing potato recipes? Try my creamy, fluffy vegan mashed potatoes, crispy smashed potatoes (with ginger tahini dressing), or these indulgent vegan scalloped potatoes!
Three secrets for swoon-worthy spuds
After the weeks (months?) I spent testing and tweaking this recipe, I could write a dissertation on “Achieving Optimal Textural Contrast in Roasted Potatoes.”
But for your sake, I’ve distilled my “research” into three key strategies for perfect crispy potatoes:
1. Use Yukon Golds… plus one Russet
Ahhh, the Yukon Gold vs. Russet debate: Yukon Golds have a superior flavor (rich, buttery) and a creamy texture when baked, but Russets, being a high-starch potato, get much crispier when roasted.
How do you get the best qualities of both potatoes? Well…use both potatoes. This recipe calls for slicing one Russet potato super thin so it breaks down in the parboil and essentially becomes a fluffy jacket around the hunks of creamy, flavorful Yukon Gold.
Rich, buttery flavor with a starchy crisp shell ✅
2. Parboil before roasting
Parboiling = partially cooking the potatoes before roasting them by simmering them in a pot of salted water.
You can’t skip it.
Believe me, I tried—it led to potatoes that burned on the outside or turned leathery before the insides could fully cook.
3. Rough ‘em up
For maximum crispiness, you’ll want to “rough up” the surface of your potato chunks before the roast. More roughing up = more texture = more crunchy, roasty bits.
This is where the Russet potato comes into play—you’ll toss the parboiled Yukon Golds in the starchy, mashed up Russet before baking. This thick, starchy coating roasts into a delectably crunchy golden shell around the buttery Yukon Golds.
Ingredient notes
- Yukon Gold potatoes + 1 Russet: Read the section above for details on why this combo is critical. TLDR: Yukon Golds bring the flavor, and the high-starch Russet gets mashed and coats the Yukon Golds so they get extra crispy in the oven!
- Extra virgin olive oil: In a recipe with minimal ingredients like this one, the flavor of each element matters—so use good-quality olive oil!
- Kosher salt: Potatoes need salt…and a lot of it. You’ll salt the parboiling water (which helps flavor the potatoes from the inside out), then season the potatoes with more salt before the roast!
Can’t find these exact potato varieties or live outside the U.S.? Check out the FAQ section for substitutes.
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
Nailing the creamy interior : crunchy exterior ratio
The secret to this lies in how you cut the two types of potatoes.
Yukon Gold (medium-starch potato): Large chunks don’t get enough crunchy coating, while small pieces will overcrowd the roasting pan. Instead, slice these gold potatoes into small-to-medium pieces: 1 ½” wide, no larger than 2” (~4 to 5 cm).
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.
Russet (high-starch potato): You’ve got to slice this thinly because it needs to break down and soften a lot more than the gold potatoes do during the parboil. Slicing the Russet thinly helps it become almost a mash.
Salt Tips
Out of the four 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—and 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.
It’s so important to sufficiently salt the water for the parboil, because this is the only stage of the process where the salt can penetrate the interior of the potato!
Important Notes: 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 during the roast, leaving you with a perfectly seasoned potato.
I use Diamond Crystal kosher salt. If using sea salt or Morton’s kosher salt, use slightly more than half the salt listed in the recipe (1 tsp Diamond Crystal kosher salt = ½ tsp + ⅛ tsp). If using table salt, use half the amount of salt listed in the recipe (1 tsp Diamond Crystal kosher salt = ½ tsp).
The pan you use matters
A sheet pan will work—but in the tests where I used a roasting pan like this, I got superior potatoes. I suspect this is because the roasting pan is thicker (so it retains and distributes heat more evenly) and has higher sides (which help lock in moisture).
Tip: The potatoes on the edges of whatever pan you use will brown faster. To encourage even browning, after flipping the potatoes, swap some of the ones on the edges of the pan with the ones in the middle.
How to serve these crispy roasted potatoes
- At your holiday dinner, with other killer sides like Mushroom Gravy and Vegan Mac & Cheese. And a main like this Vegan Wellington.
- As a side for meaty mains like BBQ Tempeh or Grilled Tofu Skewers
- Alongside a dipping sauce like this Vegan Aioli, Avocado Crema, or Vegan Ranch Dressing.
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.
Instead of Yukon Golds, use a yellow-fleshed, medium-starch potato with a buttery flavor. In the U.K, this might be a Vivaldi or Rooster. In Australia, Nicola or Dutch Cream.
Instead of Russets, use a high-starch potato (floury and dry). In the U.K., look for King Edward potatoes (or Maris Piper). In Australia, try Sebago or Coliban.
If you love these Crispy Roasted Potatoes, please be sure to leave a rating and review below! It’s always much appreciated 🙂
Introducing
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.
Video
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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
I have found it you dry and refrigerate
the potatoes (whole) overnight they
become even crispier.
Made these. Insanely Perfect! I’ve never eaten a potato with such a creamy interior, plus the crispy exterior was easy-peasy to replicate and just as scrumptious.
Recipe for a lifetime. THANK YOU!!!
We’re over the moon to hear you enjoyed the recipe, Annette. Thanks for your kind words!
I love Crispy Baked Potatoes.. I’ve done them before they were Delish !!!
Hi Maree, thank you so much for your kind review!
I made them christmas day using duck fat and they were superb. I highly recommend this receipe
We’re glad you enjoyed the recipe, Maureen!
I think my reaction after taking a bite out of these potatoes says it all: “holy f***!” I’ve made crispy roasted potatoes before, using these steps (parboiling, seasoning with oil, roasting in the oven, flipping etc) but Nisha’s precise instructions really made a difference: the amount of salt, oil, the exact timing. It all contributed to the incredible result: crispy skin with buttery interior. And the rosemary addition shouldn’t be skipped IMO, because it brings that contrasting element that makes the recipe unique. I’ll be making these again for sure!
Amalia, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the roasted potatoes.
I attempted to make these for the first time today. I failed. Firstly, the russets did not cook through when I parboiled them with the golds so I had to pick them out and put them in a different pot and cook them for about 30 minutes more and even then they didn’t cook enough to make them into a smooth mash. I did slice them thin so I’m not sure why they didn’t cook through. Even after cooking them for 30 minutes they still weren’t falling apart which made for a sub-par mash coating on the golds. Then I had the potato’s in the oven for over an hour at 450F and there was hardly any browning. We are at 9000 ft elevation so I think at my next attempt I’m going to put the oven to 480, maybe 490 and watch them closely so they don’t burn.
Just wanted to clarify that we just moved so I’m still trying to figure out baking at elevation
Hi Natalia, Adjusting for high elevation can be a bit of trial and error, but it seems like you’re on the right path with your adjustments. Let me know how your next attempt goes! Here are a few tips to help adjust the recipe and hopefully get better results at high elevation:
(1) Parboiling Issues: Russet potatoes can take longer to cook, especially at higher elevations. Even though you sliced them thin, at 9000 ft, water boils at a lower temperature, so the potatoes may not cook through as quickly. You could try: (a) Increasing parboiling time for russets, maybe an extra 5-10 minutes. (b)Testing doneness with a fork to ensure they’re soft enough before mashing. (c) Alternatively, pre-cooking the russets separately as you did is a good option, just make sure they’re well-softened before mashing.
(2) Oven Temperature and Browning: At higher elevations, the lower air pressure can affect how food cooks, causing it to brown slower. You’re on the right track by planning to raise the oven temperature slightly to 480-490°F. Just keep an eye on them to avoid burning. You could also try broiling them for the last few minutes after they’ve been roasting to help achieve the crispy golden-brown texture.
(3) Crispiness: To enhance crispiness, you might want to: (a) Increase the oil slightly: Higher altitude can cause oils to evaporate more quickly, so a little extra oil may help achieve the crispiness you’re after. (b) Flip the potatoes halfway through roasting, ensuring an even crisp all around.
Hi Kaitlin
I’m going to try this recipe again and I just saw your reply. Thank you so much for your tips. I will definitely try these suggestions. Excited for these potato’s! I know they’ll be amazing once I figure out the right method for my elevation ☺️
Hi Natalia, we wish you the best of luck! 🙂
These were the best potatoes I have ever made! My husband jokingly said he won’t be eating anything else ever again. It’s also an easy recipe despite having a few steps. I loved the rosemary and also plan to play around with other types of seaosning.
LOL! We love to hear it, Sue! Thank you so much for the comment 🙂
Wonderfully crispy and crunchy! Loved by all at my family’s Thanksgiving.
We’re so happy that the roasted potatoes turned out well for you, Genevieve. Thank you for taking the time to leave a comment and for trying out the recipe!
Parboiling
We’ve been busy roasting potatoes and I came across something that said the reason for parboiling is that it breaks down the starch on the outside. It’s the starch, which is a sugar, that then burns, goes brown and I guess causes the chewiness
My first attempt did not go as well as I had hoped, which is a first for one of your recipes. We have made many others that have turned out so well! We recently moved and are still becoming accustomed to our stove top that is propane. It seems to cook very hot compared to natural gas we had for years. I simmered on the lowest setting for 8 minutes and after draining, drying and gently tossing, we had mostly mashed potatoes. Next time I’ll simmer for 5 minutes and check them. The recipe is also much saltier than we are used to as we sparingly use salt, so I’ll reduce that next time. Overall, I believe in the science and your skills here and will make these again with better results.
Hi Ann Marie, we appreciate the feedback. Hopefully next time you’re able to get the recipe just right. Cheers!
Ann Marie, you might consider getting a cast iron burner plate on top of your burner to help with the very hot burner. Not expensive. (Google will be more instructive than me.)
Such a hit for Thanksgiving! My spectacularly picky mother-in-law even loved these, so that was a personal win for me. Can’t wait to make them for Christmas!
Amazing, Delphine! Happy to hear it. Thanks for the review 🙂
I did a test run of these before tomorrow (thanksgiving) and I was so happy with how they came out. My father-in-law is picky and hard to please but I know these will impress him. Thank you!
Awesome, Sharanya. Thanks for your comment and for taking the time to review!
Wonderful recipe! Hubby and I both gave it ⭐⭐⭐⭐⭐
Thanks for the lovely feedback, Leilani!
Nisha! These are hands down the best and crispiest potatoes I have ever made! I’m going to definitely repeat the recipe and trial different seasonings, like tandoori or Cajun seasoning. Thank you for all that you do for the plant-based community!
Your review made our day, Maneesha! Thank you for taking the time to share your thoughts and for trying out the recipe.
Nisha nailed it again! I can’t thank you enough for your dedication and precision so we don’t have to troubleshoot in our kitchen. The potatoes were just like you described in the video and my family is already asking me to make them again!
Hi Leonie, Thank you so much for such a fantastic review! Appreciate you taking the time!
Awesome! Thumbs up from everyone at the table! Thanks, Nisha, another winner!
Hi Sandra, Thank you so much for such a fantastic review! Appreciate you taking the time!
Another winner recipe! My family devoured these this morning with your tofu scramble. Totally worth the effort to see their happy faces. Thank you!!!
Hi Annalise, thank you so much for your kind review! It’s great to hear this is a new family favorite!
I’ve always enjoyed roasted potatoes, but I’ve never had them quite like this. That crunchy outside – wow! So nice with the rosemary too. Definitely making again for thanksgiving.
Hey Kelsey! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
Delicious recipe, turned out great. Our family has been adopting a plant-based lifestyle and enjoy trying the numerous recipes and vids. One question. Is it essential to peel the potatoes? I believe there are important nutrients in the skin and peeling seems wasteful.
Thanks,
Curtis
Hi Curtis, great to hear you enjoyed it! You can keep the peel on, but in my testing, the potatoes don’t develop as much starch when you keep the peel on, and the starch that does develop doesn’t stick to the potatoes as much, so they won’t get as crispy in the oven though. They will still be delicious though!
I already had potatoes because I’m test driving some recipes pre-Thanksgiving and saw your video this morning and thought let’s try it out. Wow oh wow, so glad I did. So crispy and just so tasty. For Thanksgiving, I’m going to make a double batch and try adding some thyme along with rosemary.
We’re so happy that the roasted potatoes turned out well for you, Renata. Thank you for taking the time to leave a comment and for trying out the recipe!