Perfect Crispy Roast Potatoes
Transform your side dish game with these Perfect Crispy Roast Potatoes—golden, crunchy, and irresistibly delicious! Made with velvety Yukon Gold potatoes, this recipe uses a simple parboiling step to ensure fluffy interiors, while a hot oil roasting method guarantees ultra-crunchy exteriors. Seasoned with garlic powder, freshly cracked black pepper, and finished with aromatic rosemary and thyme, these potatoes offer the perfect balance of savory flavors and fresh herbaceous notes. Ideal for everything from holiday feasts to weeknight dinners, these roasted potatoes are ready in just over an hour and serve as the ultimate crowd-pleasing side dish. Whether you're searching for the perfect roast potato recipe or crowd-worthy comfort food, this dish is your new go-to! Keywords: crispy roast potatoes, best roast potato recipe, Yukon Gold potatoes, easy side dish, roasted potatoes with herbs.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
Instructions
Preheat your oven to 425°F (220°C).
Peel the potatoes and cut them into evenly sized chunks, about 1 to 1.5 inches.
Place the potato chunks in a large pot and fill with cold water, enough to cover the potatoes completely.
Add a generous pinch of salt to the water. Bring the pot to a boil over medium-high heat.
Once boiling, reduce the heat and simmer for about 10 minutes, or until the potatoes become slightly tender but not falling apart.
Drain the potatoes in a colander and return them to the same pot. Cover the pot with a lid and give it a good shake to rough up the edges of the potatoes. This helps create crispier surfaces when roasting.
In a large roasting tin, pour the vegetable oil and place it in the preheated oven for about 5 minutes to heat up the oil.
Carefully remove the roasting tin from the oven. Add the parboiled potatoes to the hot oil, ensuring the potatoes are coated evenly. Be cautious as the oil might splatter.
Season the potatoes in the roasting tin with salt, freshly ground black pepper, and garlic powder. Toss to coat evenly.
Spread the potatoes in a single layer and ensure they have enough room around them for even roasting.
Roast in the oven for 30 minutes. After 30 minutes, add the fresh rosemary and thyme to the potatoes.
Toss the potatoes to turn them and evenly distribute the herbs.
Return the tray to the oven and roast for an additional 20 minutes, or until the potatoes are golden brown and crispy.
Remove from the oven and taste for seasoning, adding more salt or pepper if necessary.
Serve immediately as a delightful side dish.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 6.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3837 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
