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Ultimate Crispy Oven Roasted Potatoes: Fluffy Inside, Golden Outside

A pile of golden brown, crispy oven roasted potatoes seasoned with rosemary on a white plate.
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Learn the secret to making the best oven roasted potatoes that achieve a perfectly crisp, golden exterior and a soft, fluffy interior every time. This simple recipe is ideal for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1/2 cup duck fat or high-heat oil (like avocado oil)
  • 2 teaspoons coarse sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 4 sprigs fresh thyme

Instructions

  1. Preheat your oven to 425°F (220°C). Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Boil the potatoes for 8 to 10 minutes until the edges begin to soften slightly. You want them tender but not falling apart.
  3. Drain the potatoes completely in a colander. Let them steam dry for 5 minutes.
  4. Place the drained potatoes back into the empty, dry pot. Cover the pot and shake it vigorously for about 30 seconds. This action roughs up the edges, creating the surface area needed for maximum crispiness.
  5. In a small saucepan, gently melt the duck fat or heat the oil over low heat. Pour the melted fat/oil over the roughed-up potatoes.
  6. Add the sea salt, pepper, garlic powder, and dried rosemary to the pot. Gently toss the potatoes until they are evenly coated with the fat and seasonings.
  7. Spread the seasoned potatoes in a single layer on a large, heavy-duty baking sheet. Do not overcrowd the pan; use two sheets if necessary. Place 2 sprigs of fresh thyme on each sheet.
  8. Roast for 20 minutes. Remove the pan from the oven and use a spatula to flip the potatoes.
  9. Return to the oven and roast for another 20 to 25 minutes, or until the potatoes are deep golden brown and extremely crispy.
  10. Remove from the oven and serve immediately as your perfect side dish.

Notes

  • For the ultimate crisp, ensure the potatoes are completely dry before adding the fat. Excess moisture creates steam, leading to soggy potatoes.
  • Do not skip the step of shaking the potatoes after draining; this creates the necessary rough texture for a crunchy crust.
  • If you do not have duck fat, use beef tallow or a neutral oil with a high smoke point.

Nutrition

Find it online: https://gourmetgaze.com/oven-roasted-potatoes-crispy-recipe/