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The Perfect Roast Potato

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.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Servings: 6

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

  • Peel the potatoes and parboil them in salted water for 5–8 minutes.
  • Heat the oven to 375°F and place a baking pan inside to preheat.
  • Drain the potatoes and let them rest for 5 minutes.
  • Toss the warm potatoes with olive oil, salt, pepper, and garlic cloves.
  • Transfer the potatoes and garlic to the hot baking pan; they should sizzle immediately.
  • Roast for 1¼–1½ hours until deeply golden brown, turning every 20 minutes.
  • After 10 minutes, shake the pan to ensure the potatoes aren’t sticking.
  • Remove the roasted garlic around the 40–45 minute mark to prevent burning.
  • Continue roasting potatoes until crisp on all sides.
  • Serve hot and enjoy!

Notes

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.