Get ready for the best potatoes around. These Crispy Roasted Potatoes are super easy to make and have the crunchiest exterior.
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One of my favorite things in the world is a super crispy potato. You can keep your chocolate, just hand over the potatoes.
All the Textures
These potatoes are the perfect mix of textures. The outside is super crispy while the inside of the potatoes become light, tender and fluffy.
It’s just the best juxtaposition.
You can add a little more texture by leaving the skin on the potatoes too. This recipe is great with the potatoes peeled or unpeeled so do what you prefer.
Tips for Crispy Roasted Potatoes
There are a few tips you need to know in order to get some really crispy results.
Spice Them Up
This recipe is for basic crispy roasted potatoes but there are so many ways you can spice them up and add more flavor to coordinate with your main dish.
You can use any spice or herb you love on these potatoes. I love a combination of garlic powder, onion powder and cayenne pepper in addition to the standard ingredients included in the recipe.
A mix of cumin, chili powder and oregano would give some major Mexican vibes.
So Many Uses
These crispy roasted potatoes of course make a delicious addition to your dinner plate but that’s not all they can do.
They make a great breakfast potato to go with your eggs and bacon. They are also a great addition to a breakfast burrito.
Top them with shredded cheese and bacon then toss them under the broiler for a minute for the most addictive appetizer.
More Simple Side Dishes:
Learn how to make the crispiest potatoes around. These Crispy Roasted Potatoes are simple to make. The crispy exterior and tender, fluffy interior will blow your mind. Read the post for all the tips on making crispy roasted potatoes.
- 2 lbs. yukon gold or russet potatoes
- 2 Tbsp. cornstarch
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Dice potatoes into 1/2-inch chunks. Place in a bowl and cover with cold water. Soak for 30 minutes. Drain water and pat potatoes very dry with a towel.
Preheat oven to 425 degrees F. Spread potatoes into a single layer on a parchment lined baking sheet. Sprinkle with cornstarch and toss with your hands until well coated. Drizzle with olive oil and sprinkle with salt and pepper. Toss again with your hands.
Spread potatoes into an even layer and make sure they aren't crowded. You may need to use two baking sheets. Bake for 20 minutes. Remove from the oven and flip each potato. This will take a few minutes but it's so worth it to get them completely crispy. Place back in the oven and roast another 10 to 15 minutes, until golden and crispy on both sides.