My Cookbook: Souk to Table 
Crispy Roasted Potatoes (The Best!)
If you’re craving the perfect roasted potatoes—crispy on the outside, fluffy on the inside—this recipe is your new go-to. These golden, crunchy potatoes are seasoned simply and roasted to perfection, making them the ultimate side dish for just about any meal. Or… maybe you won’t get to the meal and you’ll end up eating them all right off the pan (true story).
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5-STAR READER REVIEW
“OMG!!! This is the first time I have had any success with roasted potatoes and, believe me, I have tried! It was so easy and fast and with ingredients from the pantry, no less! Thank you so much! Excellent recipe. Sadly, I ate them all straight off the pan. Immediately added little potatoes to next weeks groceries!”
—Amy
The Main Crispy Potato Dilemma!
So here’s the usual dilemma most of us may have… we don’t want to deep fry potatoes because we want it to be slightly healthier. So we end up baking them. But baking them (if done the wrong way) can yield soggy potatoes that don’t have much of a crisp and lack texture.
Enter these crispy roasted potatoes…. The not-so-secret step that makes these delicious is parboiling. The potatoes cook on the inside when you parboil, so the baking time is basically crisping them up to perfection, which we do at a high oven temperature. If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks. That’s why the parboiling is really important!
Now these potatoes are my “basic” ones with my usual go-to seasoning. If you want to try something new or kick things up a notch, you need to check out these batata harra which follow the same principle but get jazzed up, middle eastern style.
Recipe Ingredients
Just your basic ingredients, the trick is all in the technique! Feel free to adjust the seasoning to your liking, but I love this combination and it works well for kids too.
You can use baby potatoes (or new potatoes) like I did here, or you can use larger potatoes like Yukon Gold or white potatoes (these are my favourites). The baby potatoes just need a slice in the middle, but if you’re using larger potatoes, you can cube them into even sized chunks.
How to make crispy roasted potatoes
- Preheat your oven to 450F; a hot oven is key!
- Start by washing your potatoes and slicing them in half. If you’re using larger potatoes, cube them into even sized chunks. The size is up to you, but keep them even so they cook evenly. Also – you can keep the peel on or remove it.
- Next, parboil the potatoes by dropping them in already boiling water for 10-15 minutes. This depends on the size of your pieces. You need to be able to pierce them with a fork easily, but they shouldn’t be falling apart.
- Next, drain the potatoes and leave them to cool for 5 minutes. Add them to a bowl and mix them with the oil and the seasoning.
- Lay them on a parchment lined baking sheet and bake for 30 minutes, flipping them halfway.
TIP: Use parchment paper! This avoids the potatoes sticking to the pan, which will result in losing that crispy layer when you scrape them off the pan.
If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!
Crispy Roasted Potatoes (the Best!)
Ingredients
- 1.5 lbs baby potatoes, or yellow or white potatoes
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried basil, or herb of preference
- 1/4 cup olive oil, or other vegetable oil
Instructions
- Preheat your oven to 450F
- Start by washing the potatoes and cutting into even sized chunks. If using baby potatoes, simply cut them in half
- Boil water and drop your potatoes into the pot when it is already boiling. Boil for 10-15 minutes (depending the size of the potato) until you can easily piece a fork through them, without falling apart
- Remove, drain and set aside to cool for 5 minutes
- In a bowl, add the potatoes, the olive oil and all the seasoning. Mix well until the potatoes are well coated
- Lay the potatoes on a parchment lined baking sheet, spaced apart (not on top of each other). If using baby potatoes, lay them cut side down
- Bake for 30 minutes, flipping them halfway through. Remove when they are crispy and golden on both sides (this may need more time depending on your oven)
- Serve with your favourite dip and enjoy!
Notes
- You can use baby potatoes or yellow potatoes or white potatoes. If using the large potatoes, make sure you cut them into even sized chunks
- Feel free to change up the seasoning to your preference
- Make sure your oven is hot when roasting! Depending on your oven, the roasting time may be longer than 30 minutes to get to a crispy result. Check on them and remove them when they are ready
One of my favorites!
these were delicious and loved by our crowd of 13. We used 3 bags of baby potatoes for our crowd. They were worth the extra step of par boiling.
What sauce do you have pictured with the potatoes? We always use Heinz ketchup, but are open to other sauces. Thank you!!
Hi Sharon! So glad you loved them and that you thought the parboiling was a step well worth it! Thanks for your review!
What is the sauce that you used to dip the potatoes in please? Potatoes are almost ready for the oven. Thank you!
Sorry for catching this comment late, Sandra! How did you like the potatoes? For the sauce I love making my white sauce or sometimes I just mix mayo with yogurt and swirl in some hot sauce!
PS. I forgot to mention, the parchment paper was a great idea, because the clean-up was much easier…
My mother used to make potatoes like this and i’ve always loved them. I wasn’t sure how she made them, so for years I used to boil them first and they came out perfect. So I thought maybe cut out the boiling and put them right in the oven. They took longer to cook and get crispy, by the time they were done they were mushy and stuck to the pan. Therefore I stopped making them because I thought it was my new ovens fault. Anyway I wanted to make them yesterday, and looked up to see what I was doing wrong. I found your recipe which I’m thankful for because my husband and myself really enjoyed them so much…Thank you!
Oh I’m so glad you gave this recipe a try Tina – so happy you loved the potatoes! Thanks for the review! 🙂
Can I cook these in the same oven as meatloaf? What is the best adjustment for the time and temp?
Hi Terri. What time and temp are you cooking your meatloaf at? I suggest baking at the specified temperature of 450F to get the most crisp.
I followed the directions but I can’t say I’ll make this again as directed. The garlic burned (of course) and became very bitter. It ruined the whole dish. I will try it again but perhaps only add the garlic when i flip them.
Hello! I’m sorry to hear this didn’t go perfectly for you. Did you add fresh garlic? The recipe calls for garlic powder, not fresh garlic, because as you correctly noted, it will burn! Hope you give it another try 🙂
I had bigger chunks of potatoes so it took about an hour and flipped the taters 3 times. The second and third time I held a stick of butter to each piece, holding the stick with its wrapper on, until I could see some butter melting and drizzling. I think butter took the flavor up to magnificent. At least according to my husband.
OMG!!! This is the first time I have had any success with roasted potatoes and, believe me, I have tried! It was so easy and fast and with ingredients from the pantry, no less! Thank you so much! Excellent recipe. Sadly, I ate them all straight off the pan. Immediately added little potatoes to next weeks groceries!
Lol I am so glad this worked out for you Amy! I ALWAYS eat them right from the pan too! The struggle is real.
Does this work for french fries too? I don’t like double frying, which I know is recommended. But I love these potatoes, so in theory it should work for french fries… right? lol
Great question! I’ve never tried it with french fries, but my assumption would be that they would have to be cut a bit on the thicker side, and not boiled too long. Otherwise because of the long shape, they may fall apart if boiled too long. I’d def give it a try! Let me know how it goes 🙂