Making crispy roasted potatoes can be challenging, but it doesn’t have to be. Some recipes call for par boiling; some say to use lots of oil. How does one make crispy roast potatoes in the oven perfect every time? I’ll show you my method and I guarantee you will get great results.
How To Make Perfect Crispy Roasted Potatoes:
Par boiling – You can choose this method of boiling for about 10 minutes before placing in the oven. You might have decent results. Just make sure to not overcook them or they will be soggy.
Sheet pan with oil and seasoning – this method might work, but remember they will stick quickly so be prepared to open the oven often and mix them around every 3 minutes or so.
My secret method – parchment paper and the proper amount of oil – the combo of the right amount of oil and the non-stick parchment paper create an optimal environment for roasting potatoes.
You will get crispy roasted potatoes that don’t stick and don’t suck every single time. Oh and a couple of seasonings like garlic, lemon, parsley, salt, and pepper will be added. If you’re feeling wild and crazy add some rosemary too – it’s a really nice flavor.
Now there are a couple of things I recommend, but rest assured they are easy. Anyway on to those instructions.
Here are the potatoes. Make sure they are nice and hard. Soft potatoes are probably old and should be discarded.
Cut the potatoes into slices length wise. Figure roughly 8 slices per potato.
Fresh ingredients for this crispy roasted potato recipe is the way to go every single time.
If you’re unable to get your hands on fresh parsley or lemon juice, you can go with the dried/bottled version, but always try to get these simple fresh ingredients when possible – they really do make a huge difference.
Add the salt, pepper, oil, and garlic to the sliced potatoes and mix it all around.
After mixed, add the potatoes to the parchment paper lined baking sheet and spread them out. Try to not let them touch each other as this will ensure a crispier potato.
The garlic is nice and golden brown. I love it this way. If you prefer it less brown, you can add the garlic at the halfway point instead.
The potatoes are finished with some fresh squeezed lemon, lemon zest, chopped fresh parsley, and some rosemary if desired.
I love these crispy roasted potatoes especially during the fall. They are so comforting and delicious. These potatoes scream fresh flavors and simplicity.
The perfect texture in these potatoes comes from leaving the potatoes one side down through the whole roasting process on the parchment paper.
Check out these other food recipes that go perfect with crispy roasted potatoes:
And of course the drinks:
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- 3 pounds white potatoes
- ½ cup olive oil
- 3 large lemons
- 12 cloves garlic
- 2 tsp kosher salt
- ½ tsp black pepper
- ¼ cup parsley
- ⅛ cup rosemary
- 1 lemon zest chopped
- Preheat oven to 400 degrees f.
- Cut potatoes into long strips. Approximately 8 strips per potato.
- Chop garlic and parsley.
- In a bowl combine potatoes, garlic, salt, pepper, and olive oil. Mix well to evenly coat all potatoes.
- Spread parchment paper onto large baking sheet. Spread potatoes out onto parchment paper and make sure to spread out into one layer. If potatoes are touching they will not crisp up well. Use 2 sheets if potatoes are touching and crowded.
- Place potatoes in oven for 45 minutes and let them get real crisp on one side. This is the secret - if you flip them half way they will not be crisp like the picture.
- After 45 minutes check if potatoes are brown. If not return to oven for 10 more minutes. If so remove and squeeze juice of 2 -3 lemons all over potatoes and distribute parsley evenly. Add the zest all over. If desired add some chopped fresh rosemary. Enjoy.
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