Extra Crispy Roasted Potatoes without Boiling

Crispy oven roasted potatoes are a side dish that is welcome at any dinner as far as I’m concerned. Golden at the edges and soft at the center; they bring starchy magic to whatever is on the table. With just a handful of ingredients and spices, you get crispy, seasoned potatoes that work with a roast chicken, steak, or even a fried egg sandwich. Once you learn the trick to getting them crispy instead of soggy, you’ll make these potatoes on repeat. They’re a blank canvas that can hold up to different spices and herbs or just a sprinkling of salt. Whichever way you make them, they’re the kind of comfort food that makes the meal both effortless and intentional.

Crispy oven roasted potatoes on a plate with green sauce in the background.

Table of Contents

Why You’ll Love this Recipe

Easy side dish that goes well with many main dishes
Delicious and quick

Ingredient potatoes with russet potatoes, avocado oil, and spices.

Ingredient List

Potatoes: Russet potatoes are my go to for roasted potatoes because the exterior is crisp and the interior is fluffy. You can also use waxy potatoes like yukon gold or red potatoes, but it gives a waxier bite.

Avocado Oil: High heat oil protects the potatoes and makes them crispy. Butter will burn so save that for after you cook them. Duck fat or ghee would work as well and give a delicious flavor.

Expert Tips to Know

High heat is important to get crispy roasted potatoes. Make sure to coat with enough oil so that the potatoes are covered to protect them from the heat and crisp evenly. Avocado oil is ideal because of its high smoke point.

Every oven is different. You’re looking for a deep brown color on the outside of the potatoes with a tender texture on the inside.

Soaking the potatoes in cold water for about five minutes after cutting helps get rid of the extra starch on the surface of the potatoes. This allows the potatoes to crisp easier. If you have time, you can soak them for a full 30 minutes, but I find just rinsing off the starch to work well.

Make sure that the potatoes are in an even, single layer with room in between so they can crisp instead of steam.

Cut the potatoes in uniform pieces so that the potatoes cook evenly.

Step-by-Step Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cut the potatoes lengthwise and place them cut side down on the cutting board. Cut them in half lengthwise again. Cut them into 1-2 inch chunks.
Put them in a bowl and cover with water for 5 minutes to rinse the excess starch off. Drain the water and dry the potatoes with paper towels or in a salad spinner. Return them to the bowl and toss them in oil
Put the potatoes on the baking sheet and add salt, pepper, garlic powder, onion powder, and cayenne
Bake for 30-40 minutes total flipping the potatoes half way through cooking

A tray of potatoes before they get roasted.

Roasted potatoes so crispy and golden you could cry.

Variations

This recipe is a blank canvas for making roasted potatoes. These seasonings are what I always put on them. You can change up the flavor profile with herbs as well.

Thyme and rosemary go well with these potatoes. Add 1 teaspoon of herbs to the seasonings.
Garlic butter roasted potatoes are divine as well. Heat 3 tablespoons of butter in a sauce pan and add 1 tablespoon of minced garlic. Let it warm up and infuse on low heat for 5 minutes then remove from the heat. When the potatoes are done cooking, drizzle the butter and garlic onto the potatoes. The fresh garlic will burn in the oven so it’s best to use it as a topping. The best news is that you can use lacto-fermented garlic and since you’re using a low heat, the probiotics are mostly still alive.
Parmesan crusted potatoes add a nice salty touch. Five minutes before the potatoes are finished cooking. Pull them out of the oven and grate parmesan cheese over top of them. This is personal preference so go nuts with the cheese. Bake for five more minutes to melt and crisp the cheese.

What to Serve with Crispy Roasted Potatoes

Roasted potatoes are a versatile side dish. I love making them with my Fried Egg Sandwich on Ciabatta for a breakfast for dinner vibe. Or with Peruvian Chicken because the green sauce is amazing on crispy potatoes. They go well with Boneless Beef Ribs and can be cooked in the oven together. Sometimes I even make them with Dry Brined Steak when I want a change from the typical loaded baked potato.

Crispy roasted potatoes with chicken thighs and green sauce in the background.

Storage

These potatoes don’t store well because they immediately lose their crispness. They’re still potatoes, and thus good, but they don’t have the same magic as the day you make them. I’ve not had success in trying to reheat them. This is one of those recipes that’s just best made when you want to eat them.

That being said, they should be fine for up to 3 days in the refrigerator. Roasted potatoes do not freeze well as the texture is ruined. Luckily, they’re easy to throw together quickly.

FAQs

Why aren’t my roasted potatoes crispy?

If your potatoes come out soft, it usually means the oven wasn’t hot enough or the baking sheet was too crowded. High heat and plenty of space is key.

Do I need to soak or parboil the potatoes first?

Soaking in cold water helps remove excess starch for extra-crisp edges. Parboiling is optional, but it can give you fluffier insides with crackly outsides.

What oil works best for roasted potatoes?

Avocado oil is ideal for its high smoke point, but olive oil, canola, or even melted duck fat all work and bring different flavors.

Can I prep roasted potatoes ahead?

Yes, cut and soak them up to 24 hours in advance. Keep submerged in cold water in the fridge until ready to cook.

If you’ve read my posts for very long, you’ll notice my affinity for potatoes and this recipe is no exception. Whether you make them for Christmas dinner or a brunch with the girls, they’re sure to please. Let me know in the comments what you ate these roasted potatoes with. I’m always looking for different meals to try them with. And subscribe to my newsletter for more recipes.

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