How to Roast Perfectly-Crispy Potatoes (2024)

Start With a Floury, Starchy Spud

The potato type you select for roasting matters. Russets and Yukon Golds get well-crisped crusts when roasted, and their insides have a fluffy, creamy texture. Idaho and red potatoes are also full of starch, which works well for roasting. Waxier varieties (think Dutch Cream and Kipfler) have more moisture but won't be as flavorful for roasting.

Cut Them Into Chunks

Rather than dicing them into itty bitty bits, bigger potato pieces will better showcase the contrast between the soft centers and crunchy outsides. Use a 7" prep knife to cut the potatoes into large chunks by first cutting in half, then (placing the cut side down) cutting in half once more.

Parboil the Potatoes First

Parboiling helps soften the potato insides before the roasting begins, so you won't be tempted to burn the outsides in exchange for less undercooked insides.

Boil the potato chunks for eight to 10 minutes—they won't be fully cooked, but they'll be ready for the next step. The best way to check if done is by poking a knife into a spud—if it meets little resistance (and doesn't melt right in), you're done.

Drain Well

Next, drain the potatoes by pouring the pot of boiling water into a collander. Make sure you let your potatoes sit in the colander for a bit to steam dry before putting them in the oven.

Roast Them Hot

The ideal oven temperature for roasting potatoes is 425 F to 450 F. If your oven has a convection setting, use it. (This temp will help the potatoes get crisper and brown more evenly.) Keep in mind that the convection fan circulating hot air inside will amp up the temperature, so set it closer to 400 F if you're using convection heat.

Preheat the Baking Pan

Preheating your roasting pan helps the outsides of your potato chunks get nice and crispy right away, so you'll be less likely to overcook them.

This extra step is pretty simple. When you first preheat the oven, put the empty roasting pan inside. When the range (and potatoes) are ready, carefully remove the pan, then layer on the spuds.

Don't Overcrowd the Pan

Carefully spread the potatoes in a single layer on the preheated baking sheet with sufficient space for the oven's heat to distribute uniformly. None of the potato chunks should be on top of one another, but it's okay if a few of them touch.

Give Them a Few Tosses

Wait approximately 20 minutes so your spuds will be less fragile, then flip or shake them around on the pan (this encourages even roasting) about every 25 minutes. If they stick, use a thin metal spatula to gently move the pieces on the pan.

Pre-Cook Your Garlic and Herbs

This is a little bonus tip for those who like to add aromatics (we love rosemary and garlic) to roasted potatoes. To avoid ending up with a burnt-on garlic flavor, sauté minced garlic with herbs just until it starts to take on a golden color. Strain the oil from the solids; this way, you can toss the flavored oil with your potatoes and add the aromatics to your perfectly crispy potatoes once they're done.

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