Roasted potatoes are simple, but the difference between “okay” and amazing comes down to a few small tricks.
Ingredients (basic)
- Potatoes (Yukon Gold or Russet work best)
- Oil (olive oil or any neutral oil)
- Salt
- Optional: garlic, black pepper, paprika, rosemary, chili flakes
Method
- Preheat your oven to 220°C (425°F). A hot oven is key.
- Cut potatoes into even chunks so they cook evenly.
- Parboil (optional but worth it)
Boil them for 5–7 minutes until just slightly soft. This step gives you that crispy outside later. - Rough them up
Drain and shake them in the pot—this creates fluffy edges that crisp up beautifully. - Season well
Toss with oil, salt, and spices. Don’t be shy with salt. - Roast
Spread on a tray (don’t overcrowd). Roast 35–45 minutes, flipping halfway, until golden and crispy.
Flavor ideas
- Garlic & rosemary: Classic and aromatic
- Spicy: Add chili flakes + paprika
- Desi-style: Sprinkle chaat masala and a squeeze of lemon after roasting
- Parmesan crust: Add grated cheese in the last 10 minutes
Pro tips
- Use a metal tray (better browning than glass)
- Preheat the tray for extra crispiness
- Don’t skip drying the potatoes after boiling
If you want, I can show you how to make them extra crispy like restaurant-style or even do them in an air fryer.
