Unleash the Ultimate Crunch: The Best Crispy Roast Potatoes Recipe for Any Meal
As a passionate home cook, I’m always on the hunt for the next show-stopping potato recipe. Whether it’s classic Russets, creamy Yukon Golds, or vibrant baby reds, if it’s a potato, I’m in! Far too often, side dishes, particularly potatoes, are relegated to an afterthought, simply serving to fill a plate. But this exceptional recipe for **Crispy Roast Potatoes** changes everything. While it may require a few extra minutes of preparation, the incredible result is undeniably impressive and guarantees these potatoes will be the star of your dinner table. Much like our beloved Hasselback Potatoes, this recipe is destined to become a firm family favorite, captivating everyone with its irresistible crunch and tender interior.
Why These Crispy Roast Potatoes Will Be Your New Go-To Side
These crispy roast potatoes are the ultimate side dish, perfectly complementing almost any main course. I first discovered a similar Crispy Potato Roast on Susan’s fantastic blog, Eat Little, Eat Big, and I instantly knew I had to recreate it. The images alone were enough to convince me; it looked far too good to simply pass by. My rendition, while staying true to the core principles, incorporates a few minor tweaks that truly elevate the flavor and texture.
The results were nothing short of marvelous! Each potato slice boasts a perfectly golden, crispy exterior while remaining wonderfully tender and fluffy on the inside. What’s even better? These potatoes are still absolutely delicious the next day. A quick pop in the microwave for about 30 seconds, or a few minutes in a toaster oven for extra crispiness, and you’re ready to savor them all over again. My modifications were subtle but impactful: I used some homemade garlic butter I had on hand, adding an extra layer of savory depth, and I customized the seasoning to my preference. Beyond these small adjustments, the original, brilliant technique remains the same, ensuring consistently spectacular results.
The Secret to Perfectly Crispy Roast Potatoes
Achieving that coveted golden-brown crispness while maintaining a soft, pillowy interior isn’t magic; it’s all about technique and a few key ingredients. Here’s what makes this recipe stand out:
- Thin Slicing is Key: The uniform, thin slices are crucial. They cook evenly and provide maximum surface area for crisping. A mandoline is highly recommended for safety and consistency, but a sharp chef’s knife can also do the trick with careful attention.
- The Fat Trifecta: A combination of melted garlic butter, unsalted butter, and extra-virgin olive oil provides incredible flavor and helps achieve that desired crisp. The butter adds richness, while the olive oil contributes to a higher smoke point and a beautiful crust.
- Vertical Arrangement: Instead of piling them haphazardly, arranging the potato slices vertically in the casserole dish allows hot air to circulate between them, promoting even cooking and an all-over crunch.
- Shallot Infusion: Thickly sliced shallots tucked between the potato layers caramelize and lend a sweet, delicate onion flavor that perfectly complements the rich potatoes.
- Strategic Seasoning: While salt is essential, choosing your preferred seasoning mix allows for endless customization, enhancing the natural potato flavor.
Ingredients for Unforgettable Crispy Roast Potatoes
Gathering your ingredients is the first step to creating this delectable side. Quality ingredients make a noticeable difference!
- 1 tablespoon garlic butter, melted (or substitute with 1 additional tablespoon unsalted butter and a pinch of garlic powder)
- 2 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds Russet potatoes, peeled (see notes below for other potato options)
- 4 shallots, thickly sliced lengthwise
- Kosher salt, to taste
- Seasoning of choice (e.g., paprika, rosemary, thyme, onion powder, a blend)
Helpful Kitchen Tools for Easy Preparation
Having the right tools can make all the difference in making this recipe smooth and enjoyable. These are the essentials:
- Casserole dish (preferably a deeper one to accommodate vertical stacking)
- Mandoline or sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Small bowl for mixing butter and oil
- Pastry brush for applying the butter mixture
How To Make The Best Crispy Roast Potatoes: Step-by-Step Perfection
Creating these incredible potatoes is simpler than you might think. Follow these detailed steps for a perfect outcome every time. (For a full printable version, scroll down to the recipe card at the end of this post!)
- Prepare Your Potatoes: Start by preheating your oven to 375°F (190°C). While the oven heats, combine the melted butter (garlic and unsalted) and olive oil in a small bowl. This blend will be your flavor base. Next, prepare your potatoes. After peeling, slice off the very ends of the potatoes and set them aside – these will be used to line the bottom of your dish. Now, using either a mandoline (with caution and a guard!) or a very sharp chef’s knife, slice the potatoes very thinly crosswise. The thinner and more uniform, the better your crisp will be. Keep the slices together in a bowl as you work to prevent them from drying out.
- Layering for Success: Brush the bottom of your casserole dish generously with a little of the melted butter and oil mixture. This prevents sticking and helps form a crispy base. Take the reserved potato ends and arrange them to line the bottom of the dish. If your casserole dish is quite deep, you might want to stack some of the potato slices horizontally first to raise the height and ensure your beautiful vertical arrangement is visible and crisps properly.
- Arrangement and Flavor Infusion: Once the base is set, begin arranging the thinly sliced potatoes vertically on top, shingling them tightly. This creates a stunning visual effect and allows for optimal crisping. As you arrange the potatoes, strategically insert the thick shallot slices throughout the layers. The shallots will soften and caramelize, imparting a wonderful sweetness and aroma.
- Season and Bake: Generously sprinkle the arranged potatoes with Kosher salt and your seasoning of choice. Then, brush the entire top and exposed edges with the remaining butter and oil mixture, ensuring every crevice gets coated for maximum flavor and crispiness.
- Bake to Perfection: Place the casserole dish in the preheated oven and bake for approximately 1 hour and 15 minutes (75 minutes). Keep an eye on them; if the tops of the potatoes and shallots start to brown too quickly before they are tender, simply tent the dish loosely with aluminum foil. Continue baking for another 15-20 minutes, or until the potatoes are completely tender when pierced with a fork and have achieved a beautiful, golden-brown crispness.
These crispy roast potatoes are a guaranteed repeat performance in my kitchen, and I’m sure they will be in yours too! A huge thanks to Susan for the original inspiration for this fantastic recipe.
Frequently Asked Questions About Crispy Roast Potatoes
What kind of potatoes are best for crispy roast potatoes?
Russet potatoes are highly recommended for this recipe due to their high starch content, which yields a wonderfully fluffy interior and a super crispy exterior. Yukon Gold potatoes are a good alternative if you prefer a slightly creamier texture, and they still crisp up beautifully. Avoid waxy potatoes like red new potatoes if you’re aiming for maximum crispiness, as they tend to hold more moisture.
Can I leave the skin on the potatoes?
For this specific recipe, peeling the potatoes is recommended to achieve the specific texture and appearance of thin, shingled slices. If you prefer skin-on potatoes, you might consider chunkier roast potato recipes, as the thin slices with skin might not hold together as well or crisp up identically.
How can I make my roast potatoes even crispier?
- Ensure potatoes are sliced uniformly thin.
- Don’t overcrowd the casserole dish; allow room for air circulation.
- Make sure the butter and oil mixture evenly coats all potato surfaces.
- Consider patting the sliced potatoes dry with a paper towel before coating them, to remove excess surface moisture.
- Increase oven temperature to 400°F (200°C) for the last 10-15 minutes, if needed, but watch carefully to prevent burning.
Can I prepare these ahead of time?
While best served fresh, you can prep the potatoes by slicing them up to a few hours in advance. Store them submerged in cold water in the refrigerator to prevent browning. Drain and thoroughly pat dry before assembling and baking. The dish itself can be assembled a couple of hours ahead and kept covered in the fridge, then baked when ready, though freshly assembled is always ideal for crispness.
How do I store and reheat leftover crispy roast potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat and revive their crispiness, spread them in a single layer on a baking sheet and reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or in an air fryer for 5-8 minutes, until heated through and crispy again. The microwave will heat them but won’t bring back the crisp.
What can I serve with crispy roast potatoes?
These versatile potatoes pair beautifully with a wide array of main courses. They are excellent alongside:
- Roasted chicken or turkey
- Steak or pork tenderloin
- Baked or pan-seared fish
- Hearty stews or pot roasts
- Any grilled meats or vegetables
They also make a fantastic addition to brunch spreads!
Explore More Delicious Side Dish Recipes
If you’ve enjoyed these amazing crispy roast potatoes, you’ll love exploring other flavorful side dish recipes to complement your meals. Here are some of our other popular choices:
- Crockpot Corn On The Cob
- Bacon Topped Three Cheese Potatoes
- Homemade Stuffing
- Parmesan Crusted Asparagus Fries
- Homemade Onion Rings and Dipping Sauce
- Fried Cabbage
- Roasted Carrots
- Glazed Carrots
This post was originally published on this blog on February 6, 2012, and has since been updated with additional tips, details, and SEO enhancements for an even better culinary experience!
Crispy Roast Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 tablespoon garlic butter melted
- 2 tablespoons unsalted butter melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes peeled
- 4 shallots thickly sliced lengthwise
- Kosher salt
- Seasoning of choice
Instructions
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Preheat oven to 375 degrees F (190°C).
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In a small bowl, combine melted butter (garlic and unsalted) and olive oil. Brush bottom of a casserole dish with some of this butter mixture.
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Cut the ends off the peeled potatoes and set aside. With a sharp knife or mandoline, slice the potatoes very thinly crosswise.
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Fill the bottom of the casserole with the cut potato ends. Then, arrange the potato slices vertically on top, shingling them tightly. Wedge the thickly sliced shallots throughout the potato layers.
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Generously sprinkle with Kosher salt and your seasoning of choice. Brush with the remaining butter and oil mixture, ensuring all exposed surfaces are coated.
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Bake for 1 hour and 15 minutes (75 minutes). If potatoes and shallots are getting too brown, tent loosely with foil and bake another 15-20 minutes more, or until potatoes are completely tender and beautifully crispy.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
