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The secret to crispy oven roasted potatoes is all in the method: a quick parboil, a hot pan, and a generous toss in oil and butter guarantees crisp, golden brown edges and tender centers every time. 
Overhead view of browned, crispy, roasted potatoes on a square white plate.

These crispy oven roasted potatoes use a simple two-step cooking method that includes brief parboiling followed by high-heat roasting to create a golden, crunchy exterior with a soft center. It’s a technique that delivers reliable results and creates a dish that pairs beautifully with everything from roast chicken to grilled steak or broiled fish.

Key Ingredients

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

Recommendations and Substitutions

  • YUKON GOLD POTATOES: Yukon golds are our potato of choice for this recipe. They have a naturally buttery flavor, hold their shape well, and crisp up beautifully on the outside, while the inside stays tender, but never mealy.
  • BUTTER AND OIL COMBINATION: For best results, use a combination of melted butter and oil together, as butter alone would burn before the potatoes were cooked through. Choose an oil with a high smoke point like avocado, canola, or safflower. Other options with high smoke points are clarified butter, ghee, and refined duck fat. Any of these could be used in place of the butter/oil combo.

Overview

How to Make Crispy Oven Roasted Potatoes

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

BEFORE YOU BEGIN: Preheat the oven.

PAR-BOIL THE POTATOES: Cut your potatoes into bite-sized cubes, place them in a saucepan, cover with cold water, and bring them to a boil for a few minutes to soften. Drain well and set aside.

PREP THE BAKING SHEET: Combine melted butter and olive oil on a baking sheet and pop it in the oven to get it nice and hot. Meanwhile, toss the potatoes with a bit of flour to help them crisp up in the oven.

ADD THE POTATOES: Once the pan is hot, add the potatoes and turn them to coat them in the butter-oil mixture. Make sure they’re in a single layer with a little space between – this is key for making crispy oven roasted potatoes.

ROAST UNTIL CRISP AND GOLDEN: Roast them until they’re golden and crisp, turning every so often to get even browning. Season and serve.

More Simple Potato Recipes

If you like this recipe for oven roasted potatoes, you might also want to try these other easy side dishes. For something even simpler, our oven roasted baby potatoes are tossed with olive oil and seasoning – no pre-boiling required. Or, for a stovetop option, our skillet browned potatoes combine crispy potatoes with sweet, sautéed onions (great with eggs for a Sunday breakfast).

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Crispy, golden brown, oven roasted potatoes on a white serving plate.
5 from 5 votes

Crispy Oven Roasted Potatoes

The secret to crispy oven roasted potatoes is all in the method: a quick parboil, a hot pan, and a generous toss in oil and butter guarantees crisp, golden brown edges and tender centers every time. 
Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 2-1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons melted butter
  • 3 to 4 tablespoons oil, (see notes)
  • 1 tablespoon flour
  • All-Purpose Seasoning Blend, (or salt)
  • Freshly ground black pepper
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Instructions 

  • Preheat the oven to 400°F.
  • Add the potatoes to a medium saucepan, sprinkle with salt and cover with cold water. Bring the water to a full boil, then reduce the heat and simmer for 3 minutes. Drain well and return to the pan for a minute or two to evaporate any excess water.
  • Combine the melted butter and olive oil on a baking sheet (17 x 11-inch) and tilt it back and forth to coat the surface evenly. If you can't cover the surface completely, add a little more oil. Place the pan in the oven for 5 minutes to preheat the butter-oil mixture.
  • While the pan is heating, dust the potatoes lightly with flour, tossing to coat as evenly as possible. Add the potatoes to the hot pan and using tongs, turn the pieces to coat them with the butter-oil mix. Spread them in a single layer, allowing for a little space between the pieces for optimal crisping.
  • Roast until browned and crispy, 45 to 50 minutes, turning the potatoes every 15 minutes to ensure even browning. Season to taste immediately with All-Purpose Seasoning Blend (or salt) and freshly ground pepper and serve.

Notes

For best results, use a combination of melted butter and oil together, as butter alone would burn before the potatoes were cooked through. Choose an oil with a high smoke point like avocado, canola, or safflower. Other options with high smoke points are clarified butter, ghee, and refined duck fat. Any of these could be used in place of the butter/oil combo.

Nutrition

Calories: 246, Total Fat: 11g, Cholesterol: 10mg, Sodium: 41mg, Carbohydrates: 34g, Fiber: 4g, Sugar: 1g, Protein: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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4 Comments

  1. Winner winner potato-dinner!
    Thank you for this recipe! Easy to follow and delicious! I also appreciate you including the rationale of why we heat the oil. Many oven-roasting recipes don’t call for that step, but it really makes a difference!

    1. Hi Elizabeth,
      Thanks for your comment. I have yet to meet anyone who doesn’t like roasted potatoes. Glad you enjoyed them.