These Perfect Roast Potatoes are everything a roasted potato should be—crispy, golden, and shatteringly crunchy on the outside, yet light and fluffy inside. Parboiled potatoes are tossed in olive oil, garlic, salt, and pepper before roasting at high heat until beautifully browned. This simple, timeless recipe pairs well with any dinner and is ideal for holidays, family meals, or whenever you crave classic comfort food.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers consistent, ultra-crispy results with minimal effort. Parboiling softens the exterior, creating the perfect starchy surface for crisping, while roasting in a preheated pan ensures the potatoes won’t stick and develop an evenly golden crust. The method is simple, reliable, and highly customizable—use olive oil, butter, garlic, or herbs to suit your taste. These roast potatoes are the perfect side dish for everything from Sunday roasts to weeknight dinners.

The Perfect Roast Potato

Roast potatoes are a timeless staple, and this recipe delivers everything people love about them—crisp edges, fluffy interiors, and deep golden color. The process is rooted in classic roasting techniques, starting with parboiling to create the perfect surface texture. Whether you’re serving them alongside roast chicken, steak, or a holiday feast, these potatoes steal the spotlight.

One of the secrets behind truly perfect roast potatoes is the parboiling step. Gently simmering the potatoes softens them just enough so their edges become slightly rough when tossed. These rough edges crisp beautifully in the oven, creating the signature crunchy exterior everyone loves. It’s a simple technique, but it makes all the difference in achieving restaurant-quality results.

Preheating the baking pan is another crucial step that sets this recipe apart. When the seasoned potatoes hit the hot surface, they sizzle immediately, forming a protective crust that prevents sticking and encourages browning. This quick sear effect helps the potatoes roast evenly without absorbing excess oil or becoming soggy.

Garlic adds an aromatic depth that elevates the entire dish. While optional, roasting whole garlic cloves alongside the potatoes brings a warm, subtle flavor that infuses the oil and enhances the potatoes without overpowering them. The garlic turns sweet and tender as it roasts, and although it must be removed earlier than the potatoes, it still contributes beautiful flavor.

Using olive oil or a blend of olive oil and butter brings richness and complexity. Olive oil provides crispiness and a savory aroma, while butter adds irresistible flavor and browning. Depending on your taste, you can also use avocado oil, duck fat, or beef tallow to customize the flavor and crispiness of your roast potatoes.

These roast potatoes also excel in versatility. You can add rosemary, thyme, oregano, smoked paprika, or even Parmesan cheese toward the end of cooking for unique variations. The base recipe is simple and reliable, making it the perfect foundation for flavorful customization based on your meal.

The texture of these potatoes is what makes them unforgettable. The exteriors roast until crackly and crisp, while the centers remain soft, warm, and cloud-like. It’s this contrast that makes roasted potatoes universally loved and suitable for any occasion—from holiday dinners to everyday meals.

This recipe also works beautifully for meal planning. Leftover roast potatoes can be reheated in an air fryer, oven, or skillet and will regain their crispiness with ease. They make great additions to breakfast plates, salads, or hash mixes. With such great reheating capability, this recipe is a reliable go-to for weekly menus.

Beyond the flavor and texture, the minimal ingredient list is part of its charm. With just potatoes, oil, salt, pepper, and optional garlic, you can create an impressive side dish that tastes anything but simple. It doesn’t require special skills or complicated steps, just a few smart techniques that elevate the result.

Ultimately, these Perfect Roast Potatoes represent everything comfort food should be—warm, nostalgic, satisfying, and irresistibly crispy. They complement a wide variety of main dishes and are destined to become a staple in your kitchen. Whether you’re making a holiday feast or a casual family dinner, this recipe guarantees potatoes that turn out perfect every single time.

Servings & Time

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Ingredients

• 6 medium to large russet potatoes, peeled

• 1/4 cup olive oil (or butter, or a combination of both)

• 1/2 tsp kosher salt

• 1/2 tsp cracked black pepper

• 1 whole garlic bulb, broken into 4 pieces (optional)

Instructions

1. Peel the potatoes and parboil them in salted water for 5–8 minutes.

2. Heat the oven to 375°F and place a baking pan inside to preheat.

3. Drain the potatoes and let them rest for 5 minutes.

4. Toss the warm potatoes with olive oil, salt, pepper, and garlic cloves.

5. Transfer the potatoes and garlic to the hot baking pan; they should sizzle immediately.

6. Roast for 1¼–1½ hours until deeply golden brown, turning every 20 minutes.

7. After 10 minutes, shake the pan to ensure the potatoes aren’t sticking.

8. Remove the roasted garlic around the 40–45 minute mark to prevent burning.

9. Continue roasting potatoes until crisp on all sides.

10. Serve hot and enjoy!

Tips

Ingredient Substitutions

• Use Yukon Gold potatoes for a creamier interior.

• Replace olive oil with duck fat for extra crispiness.

• Add rosemary, thyme, or smoked paprika for additional flavor.

Make-Ahead & Storage

• Best served fresh, but leftovers reheat beautifully in the oven or air fryer.

• Store in the refrigerator for up to 3 days.

• Re-crisp at 400°F for 10–12 minutes.

Serving Variations

• Sprinkle Parmesan cheese during the last 10 minutes of roasting.

• Serve with sour cream, aioli, or chimichurri.

• Pair with roast chicken, steak, or grilled vegetables.

Avoid Common Mistakes

• Don’t skip parboiling—it creates the crispy crust.

• Don’t overcrowd the pan; potatoes need space to brown.

• Don’t use a cold pan; preheating prevents sticking.