Crispy Roasted Potatoes
Get ready to fall in love with the perfect side dish: Crispy Roasted Potatoes with Garlic Aioli! With golden, crunchy exteriors and fluffy, tender insides, these crispy potatoes are easy to make and absolutely irresistible. If you’re craving French fries but want a healthier option, choose this recipe! Whether you’re serving them with dinner or as a snack, these potatoes are sure to be a hit.
Best Crispy Roasted Potatoes Recipe
This recipe will guide you step-by-step to achieve the crispiest and best roasted potatoes. With optional tips for extra crunch and a simple Garlic Aioli recipe to elevate your dish, these potatoes are a must-try.
Choosing the Right Potatoes
I recommend using baby potatoes or Yukon Gold potatoes. However, you can use any potatoes you have on hand like russet potatoes, fingerling potatoes, or even sweet potatoes.
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Prepare the Potatoes
Preheat your oven to 400°F (200ºC). Wash the potatoes thoroughly and pat them dry. If using baby potatoes, cut them in half. For larger potatoes, peel and cut them into 1-inch chunks.
Parboil the Potatoes
The par-boiling step is optional but recommended. Bring a large pot of salted water to a boil. Add the potatoes and cook for 7 minutes. Drain and let them dry in a colander for a few minutes. Parboiling helps achieve a crispier texture by roughening the edges of the potatoes.
Roast the Potatoes
Place the parboiled potatoes in a large bowl. Add olive oil (or avocado oil or vegetable oil), salt, and pepper, and toss to coat evenly. If using cornstarch, add it now and stir until the potatoes are lightly coated on the outside.
Spread the potatoes out in a single layer on a baking sheet lined with parchment paper or lightly greased. Avoid overcrowding on the pan to ensure even crisping. Roast in the preheated oven for 40 minutes, flipping the potatoes halfway through for even browning until fork tender.
Finish and Serve
Once the potatoes are golden brown and crispy, remove them from the oven. Sprinkle with garlic powder, paprika, and dried thyme or rosemary, if using. Garnish with fresh herbs and freshly chopped parsley or chives for a burst of freshness.
Serve immediately as a side dish or snack. These crispy roasted potatoes pair wonderfully with dips like sour cream, garlic aioli, or ketchup. Or even try using other spices like smoked paprika.
Garlic Aioli Recipe
Elevate your roasted potatoes with this creamy, flavorful dip. In a small bowl, whisk together mayonnaise, garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy. For a creamier, more traditional aioli, optionally whisk in 1 tbsp olive oil.
Cover and refrigerate the aioli for 15-20 minutes to let the flavors meld together. Serve as a dip for roasted potatoes, fries, vegetables, or as a sandwich spread.
Tips & Tricks
- Parboiling: This step is optional but highly recommended for achieving maximum crispiness. The boiled edges of the potatoes roughen up, creating a surface that crisps beautifully in the oven.
- Cornstarch for Crispiness: Adding cornstarch helps create an ultra-crispy coating. Use sparingly to avoid clumping.
- Seasoning After Baking: Adding spices before roasting can cause them to burn, so sprinkle them on after baking for the best flavor.
Serving Suggestions for Crispy Roasted Potatoes
These roasted potatoes are a versatile side dish that pairs well with roasted chicken, salmon, grilled steak, or even a hearty salad.
Storage and Reheating
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. Make sure they are completely cooled before storing to maintain their texture. Reheat the potatoes in a preheated oven or toaster oven at 375°F (190°C) for 10-15 minutes to restore their crispiness. Alternatively, you can reheat them in an air fryer for 5-7 minutes. Avoid microwaving, as it can make the potatoes soggy.
Why You’ll Love These Crispy Roasted Potatoes
These roasted potatoes are simple, satisfying, and endlessly customizable. With their golden crunch and tender interior, they’re perfect for any occasion. Plus, the Garlic Aioli adds an extra layer of indulgence that will have everyone asking for seconds.
Happy cooking, friends! Let me know how your crispy roasted potatoes turn out on Instagram! If you love this recipe, you’ll love my Good Eating Bowl eBook! It’s full of deliciously healthy recipes to fulfill any savory craving!
Crispy Roasted Potatoes
Ingredients
Potatoes
- 2 lbs baby potatoes or Yukon Gold potatoes 907 g
- 3 tbsp olive oil
- 1 tbsp cornstarch or flour optional, for extra crispiness
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika optional, for a smoky flavor
- 1 tsp dried thyme or rosemary optional
- fresh parsley or chives chopped (for garnish)
Garlic Aioli Recipe
- 1/2 cup mayonnaise store-bought or homemade
- 1 clove garlic finely minced or grated
- 1 tbsp fresh lemon juice
- 1/2 tsp dijon mustard
- 1/4 tsp salt adjust to taste
- black pepper to taste
Instructions
Prepare the Potatoes
- Preheat your oven to 400°F. (200ºC)
- Wash the potatoes thoroughly and pat them dry. If using baby potatoes, cut them in half. If using larger potatoes, peel them, and cut them into 1-inch chunks.
Parboil the Potatoes
- Parboiling the potatoes is optional but recommended for maximum crispiness.
- Bring a pot of salted water to a boil. Once the water comes to a boil, add the potatoes. Cook for 7 minutes.
- Drain the potatoes and let them dry in the colander for a few minutes.
Roast the Potatoes
- Add the potatoes to a bowl, add the olive oil, salt, and pepper, and stir to combine.
- Add the cornstarch, if using, and stir to combine.
- The reason why I don’t add the spices just yet it’s because they burn in the oven and I don’t like that. So I leave them to add at the end of baking.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper or a lightly greased tray. Make sure the potatoes are not crowded to ensure even crisping.
- Roast in the preheated oven for about 40 minutes, or until crispy and browned. Flip the potatoes halfway through to ensure they crisp evenly on all sides.
Finish and Serve
- Once the potatoes are golden brown and crispy, remove them from the oven.
- Sprinkle with freshly chopped parsley or chives for a burst of freshness.
- Serve immediately as a side dish or snack. Enjoy!
- These crispy roasted potatoes are perfect with dips like sour cream, garlic aioli, or ketchup!
Garlic Aioli Instructions
- In a small bowl, whisk together the mayonnaise, finely minced garlic, lemon juice, Dijon mustard, salt, and a pinch of black pepper until well combined.
- Taste the aioli and adjust the salt, lemon juice, or garlic to your preference.
- Add Olive Oil (Optional): For a creamier, more traditional aioli, slowly drizzle in 1 tbsp of olive oil while whisking continuously until the mixture is smooth and silky. This is optional to add some creaminess to the sauce.
Chill and Serve
- Cover and refrigerate the aioli for at least 15-20 minutes to let the flavors meld together.
- Serve as a dip for fries, roasted potatoes, vegetables, or as a spread for sandwiches and burgers.
