Easy Roasted Potatoes
These easy roasted potatoes are the crispiest potatoes you’ll have. Baby Dutch yellow or Yukon Gold potatoes are parboiled until just fork-tender, then roasted at 425F with savory brine blend until they’re golden brown. This recipe is so simple but unbelievably delicious.
A Note from Teri on Easy Roasted Potatoes
The secret to crispy roasted potatoes is cooking it twice. When you parboil the potatoes first, the outside gets slightly roughed up and starchy. The parboiled potatoes are then ready for roasting with a little oil and seasoning. When they go into the hot oven, they crisp up fast and stay crispy. You get potatoes that are golden and crunchy on every side, rather than just the bottom.
The Celtic Sea Salt® Savory Brine Blend is what takes the flavor to the next level. It goes into the boiling water first, then it goes on the potatoes before they roast, then a final sprinkle comes out of the oven. You can use other savory blends, but none compare to the quality of Celtic Sea Salt®. If you care about your food, then you care about your salt, so getting high quality salt and spices makes a huge difference. These potatoes are so simple but they are spectacular.
Why This Recipe Works
Most roasted potato recipes tell you to skip the parboil, but that is what makes this recipe so amazing. I know it can feel like an added step, but it is a crucial one. Trust me, once you start parboiling before roasting, you’ll never look back.
Parboiling the potatoes before they go in the oven cooks the inside through so the oven time is focused on getting them crispy. The boiling also makes the surface a little starchy, which gives the oil and seasoning more to grab onto. It is the difference maker for a truly crispy potato.
The other key to this recipe is the temperature. 425F is the ideal roasting temp. It is high enough to get the crisp and color you want, but it is not so high that it will burn your potatoes.
If you want to try some other delicious potato recipes, make these smashed potatoes, mashed potatoes, or loaded potato skins. For a whole dinner in a potato, try this caesar salad stuffed potato.
Ingredients and Variations
- Baby Dutch yellow or baby Yukon Gold potatoes: Either variation works for this recipe. The goal is to have small, waxy potatoes with thin skin and creamy interiors. They are the best for roasting potatoes.
- Celtic Sea Salt® Savory Brine Blend: Goes into the boiling water, on the potatoes before roasting, and again as a final sprinkle right before serving. It is worth getting the seasoning for this recipe alone.
- Olive oil: You need just enough to coat the potatoes evenly before they go on the sheet pan. Too much will drown the potatoes and not give that perfect crisp.
- Salt: Add the salt at the very end while the potatoes are hot out of the oven. It is the perfect way to finish them in addition to the brine blend.
How to Make These Easy Roasted Potatoes
Step One: Parboil the Potatoes
Preheat the oven to 425°F.
Bring a large pot of water to a boil. Once boiling, add 1 teaspoon of brine to the water along with the potatoes. Cook until fork-tender. Drain well then return then transfer to a tray to dry.
Step Two: Roast the Potatoes
Drizzle the potatoes with the olive oil and sprinkle with Celtic Sea Salt® Savory Brine Blend. Toss to coat evenly. Spread the potatoes out on a baking sheet in a single layer, cut-side down.
Transfer the baking sheet to the oven and roast for 20 minutes. Flip the potatoes over and continue roasting until golden brown and crispy all over, another 20-30 minutes.
Remove from the oven, sprinkle with the remaining Celtic Sea Salt® Savory Brine Blend and a pinch or two of salt, and serve immediately.
Tips for The Best Roasted Potatoes
- Don’t skip the parboil. I know it feels like an extra step, but it is so crucial. It is so important for the final product!
- Steam them dry after boiling. Once you drain the potatoes, let them sit for a minute or two to dry. You need them dry to make sure they get crispy in the oven.
- Place them in a single layer, cut-side down. Every potato should have its flat cut face directly on the pan for the first 20 minutes. That’s where the first big crust forms before you flip them halfway through.
- Don’t crowd the pan. If the potatoes are piled on top of each other, the steam can’t escape and they won’t crisp. Use two sheet pans if you need to.
- Season at the end too. The final sprinkle of brine blend and salt right out of the oven is what gives the potatoes an added pop of flavor.
Recipe FAQs
Yes, and here’s why: a quick parboil cooks the inside through, which helps it get crispy all over in the oven. Once you parboil, you’ll never go back!
Baby Dutch yellow or baby Yukon Gold potatoes. They’re waxy, creamy, and hold together well through both boiling and roasting. Their thin skin gets crispy without getting tough.
There are a few possible reasons. They weren’t dried well enough after boiling, the pan was too crowded, the oven wasn’t hot enough, or they didn’t roast long enough.
They’re best fresh out of the oven. If you need to get ahead, you can parboil them a few hours early and hold them at room temperature. Season and roast right before serving.
425F. It is high enough to build real color and crunch without drying the inside out or burning anything.
Russets work if you cut them into similar-sized chunks, but they’ll be a bit fluffier inside with a slightly thicker skin. Waxy potatoes like Yukon Golds give you the creamiest interior with the crispiest skin, which is why this recipe calls for them.
Try These Other Side Recipes
Easy Roasted Potatoes
Ingredients
- 2 pounds baby Dutch yellow or baby Yukon Gold potatoes** halved
- 1 1/3 tablespoon Celtic Sea Salt Savory Brine Blend divided
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven to 425F.
- Bring a large pot of water to a boil. Once boiling, add 1 teaspoon of brine to the water along with the potatoes. Cook until fork-tender, about 5-7 minutes. Drain well then transfer to a tray to dry.
- Drizzle the potatoes with the olive oil and sprinkle with 1 tablespoon of Celtic Sea Salt Savory Brine Blend. Stir or toss to coat evenly. Spread the potatoes out on a baking sheet in a single layer, cut-side down.
- Transfer the baking sheet to the oven and roast for 20 minutes. Flip the potatoes over and continue roasting until golden brown and crispy all over, another 20-30 minutes. The potatoes should be crispy all over.
- Remove from the oven, sprinkle with the remaining 1 teaspoon of Celtic Sea Salt Savory Blend and a pinch or two of salt, and serve immediately.
Notes
- **If you only find a 1 ½ pound bag, that is totally fine! And if your bag has potatoes as small as a marble, feel free to keep those whole.
- Make sure to dry the potatoes before roasting so they get crispy.Â
- Don’t skip the parboil! It is a crucial step to crispy potatoes.Â
- I highly recommend getting the Celtic Sea Salt Savory Brine Blend, but you can substitute another savory blend if needed.Â
