How to Make the Best Roasted Potatoes

The Secret to Perfect Roasted Potatoes

A culinary journey to golden, crispy perfection.

Introduction: Why Roasted Potatoes?

Let’s be honest: there’s something magical about biting into a roasted potato. The crunch. The fluff. The harmony of salt, fat, and starch. But here’s the thing—most people make them wrong. Yes, wrong.

Step 1: Choose Your Potatoes Wisely

Not all potatoes are created equal. For the best results, opt for Yukon Gold or Russet potatoes. Yukon Gold brings creamy interiors, while Russets deliver an unbeatable crisp. It’s a choice that feels trivial but makes all the difference.

Step 2: Prep Like a Pro

Peel or don’t peel? It’s up to you, but peeling ensures a uniform crispness. Cut them into chunks—roughly 2 inches each. Too big? They won’t crisp. Too small? They’ll dry out. Precision is key.

Now, here’s where the magic begins: parboiling. Bring a pot of salted water to a boil, toss in the potato chunks, and let them cook until they’re just tender. This step? Non-negotiable.

Step 3: The Oil Game

Drizzle olive oil generously—don’t skimp! You want every piece coated. Add a pinch of salt, a sprinkle of pepper, maybe a dusting of garlic powder, and a touch of paprika for that extra oomph. Toss them well, ensuring every surface gleams with flavorful oil.

Step 4: Roast to Perfection

Preheat your oven to a blistering 425°F (220°C). Arrange the potatoes on a baking sheet, spacing them out. Crowding leads to steaming, not roasting. Nobody wants soggy potatoes.

Roast for 30-40 minutes, flipping halfway through. Watch as they turn golden, crisp, and irresistible.

The Final Touch

When they come out of the oven, hit them with a sprinkle of flaky sea salt and maybe some fresh herbs—parsley, rosemary, thyme, or all three. Serve immediately. Bask in the glory of your roasted potato triumph.

Pro Tip: Want to level up? Toss in some smashed garlic cloves or a handful of chopped onions halfway through roasting for extra flavor dimensions.