Seriously Good Crispy Roasted Potatoes
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Revisiting an THM classic with a tutorial on how to make the perfect crispy roasted potatoes. With two variations for when you’re in a rush or have more time! They’re crispy on the outside and soft on the inside with a delicious spicy coating. These roasted potatoes will change your life!
These crispy roasted potatoes are one of the OG recipes from The Healthy Maven. They were originally shared in the winter of 2013 when I had just started my food blogging journey. The recipe(s) were delicious but the pictures did not do them justice.
Since then I’ve republished the post and pictures several times in the hopes of inspiring you to make this delicious side dish! I know there are so many roasted potato recipes on the web but I’ve made it my mission to convince you to try these crispy roasted potatoes.
I’ve even adapted the recipe for a quick version when you’re in a pinch and don’t have time for the whole boiling and then baking steps.
This recipe also makes the best side dish to any protein. I personally love the pairing of oven-roasted potatoes with my honey mustard chicken but truly you cannot go wrong with any dish. They’re also gluten-free, vegan and require minimal ingredients. So if you’re looking to try the best roasted potatoes, allow me to make my sales pitch with this recipe!
Ingredients in Roasted Potatoes:
- Potatoes – I prefer yukon gold or kennebec potatoes for this recipe!
- Avocado oil – you can also use olive oil but avocado oil has a higher smoke point which yields a crispier potato
- White vinegar – apple cider vinegar works too
- Seasonings and Spices – mustard powder, garlic powder, chili powder, sea salt and pepper. Trust me on this spice blend – it makes them so delicious. But if you want different options check out my suggestions below.
Make Crispy Roasted Potatoes- Two Ways!
My secret tip to perfect roasted potatoes is to double cook them. There are two ways to make these crispy roasted potatoes:
Traditional Version (60 minutes): involves boiling the potatoes first and then baking in the oven for a longer period of time. Hands off and so delicious!
Quick Version (15 minutes): involves microwaving the potatoes and then pan roasting them on the stovetop. This method won’t be quite as crispy but it’s MUCH faster and still delicious!
Easy Swaps + Substitutions
- Add fresh herbs – if you love to flavor of fresh herbs feel free to toss your roasted potatoes in your fresh herbs (or dried herbs) of preference or sprinkle at the end. Some ideas inclyde rosemary, thyme and parsley. For spices I also like adding smoked paprika too!
- Make them cheesy – In the last 10 minutes of roasting sprinkle with parmesan cheese for a cheesy potato.
- Garlicky potatoes – add 1-2 minced garlic cloves when mixing potatoes in large bowl with spices. You can do this in place of the garlic powder.
Crispy Roasted Potato FAQs
Starchier potatoes like yukon gold potatoes or kennebec are best for roasting butttt in my opinion you can’t go wrong with choosing your potato. I’ve roasted them all and don’t discriminate!
Boiling first pre-cooks the potatoes so they get extra crispy while roasting (without burning!) but no, you can use the quick version below if you don’t want the extra step.
It’s less about the size of the potatoes than making sure they’re all a similar size so they roast evenly.
Nope. This is definitely a preference thing. I like keeping the skins on as I find they help your potatoes get crispy but feel free to peel if you prefer.
No – certainly not! However avocado oil has a higher smoke-point which helps the potatoes get crispy without burning. You can sub for extra virgin olive oil but just keep an eye on the potatoes making sure they don’t burn.
This helps to ensure that the potatoes don’t overcook.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. These taste best when re-heated in the oven or in an air fryer to maintain their crispy exterior and tender center. I would not recommend storing in the freezer as frozen potatoes tend to get a little bit starchy and mushy.
More Potato Recipes:
Crispy Roasted Potatoes
Revisiting an THM classic with a tutorial on how to make the perfect crispy roasted potatoes. With two variations for when you’re in a rush or have more time! They’re crispy on the outside and soft on the inside with a delicious spicy coating. These roasted potatoes will change your life!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Roast
- Cuisine: American
- Diet: Vegan
Regular version:
- Chop potatoes into bite-sized pieces.
- Line a baking sheet with parchment paper or a silicone mat.
- Preheat oven to 425 degrees F.
- Bring a large pot of water to a boil and add 1/4 tsp of salt.
- Once boiling add vinegar and then potatoes.
- Cook on high for 10 minutes.
- Strain potatoes into a colander and then spread out on a parchment or silicone lined baking sheet.
- Lightly pat at potatoes with a paper towel to dry.
- In a small bowl combine spices (mustard,garlic, chili, salt and pepper).
- Drizzle potatoes with oil and then sprinkle with spices until well-coated.
- Bake on bottom rack for 20 minutes.
- After 20 mins, move potatoes to top rack and bake for another 20 minutes.
- Serve warm.
Quick version:
- Poke holes in potatoes with a fork and place in a large microwave-safe bowl.
- Microwave on high for 4-5 minutes.
- Potatoes will be hot so carefully slice into bite-size pieces.
- Combine spices in a small bowl.
- Heat up a cast-iron skillet over medium-high heat and add avocado oil.
- Add potatoes and top with spices. Stir so potatoes are well-coated.
- Cook on stovetop for about 10 minutes or until potatoes have reached desired level of crispiness. Stir occasionally.
- Serve warm.
*Use an all-purpose potato like yukon gold or kennebec for best results. Equivalent to about 5-6 medium potatoes.
Keywords: roasted potatoes, crispy roasted potatoes, potatoes
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