Crispy Roasted Potatoes – crispy, crunchy potatoes that are light and fluffy inside with just potatoes, olive oil, and sea salt!
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Perfect Crunchy Potatoes
If you love crispy, crunchy potatoes with a soft center, you’re going to LOVE this recipe.
This is hands down the BEST recipe for crispy, crunchy, delicious potatoes – we lightly parboil the potatoes to make them soft and fluffy when you bite into them, but crispy and crunchy on the outside!
When we say crispy- we mean it! These potatoes bring some serious crunch – without giving up the perfect pillowy, creamy potato texture you love.
We hope you love these delicious crunchy baked potato wedges as much as we do!
You can chop these wedges a little finer to be homefries, or a little larger to be chips.
These potatoes are perfect alongside Thanksgiving Turkey, Prime Rib, Ribeye Roast, Roasted Cornish Game Hens, Perfectly Broiled Lobster Tails, Slow Cooker Orange Cranberry Ginger Glazed Ham, and so many more delicious main dishes!
How To Bake Crunchy Potatoes
Making these potatoes is super simple – just like our Garlic Butter Roasted Potatoes Recipe, the potatoes simply need to lightly boil and then roast to crispy perfection.
When seasoning the potatoes with salt, you can also add pepper, Italian herbs (noted in the recipe below), garlic salt, chicken salt, Aleppo pepper, cajun seasoning, or any other seasoning you’d like to flavor your potatoes with!
This recipe is meant to be a great base to work from, so you can build flavors you love off of it. Be sure to comment with your favorites below so we can try them, too!
- Preheat oven to 400 degrees.
- Bring a large pot of water to boil.
- Scrub potatoes well to clean.
- Add to pot of boiling water.
- Let potatoes boil until just soft to the touch when poked with a fork, about 10 minutes.
- Drain potatoes well.
- Cut potatoes in fourths, then into 1″ chunks.
- Line a baking sheet with foil.
- Add 2 tablespoons olive oil to foil.
- Drop potato chunks on top of olive oil, toss to coat.
- Season generously with salt, pepper, and herbs.
- Bake for 15 minutes. Flip potatoes. Bake another 10, until potatoes are crispy, crunchy, and golden brown. If desired, flip and bake another 5-10 minutes for extra crispy, crunchy potatoes.
Tips To Perfect Crunchy Baked Potatoes and FAQs
Go as crunchy as you want. Some people like a little crunch – some like a lot! We’re parboiling to cook the potatoes and adding extra crunch in baking with olive oil, so you get a crispy, crunchy, satisfying bite with these potatoes – but you can make them as cooked as you like.
To get the right texture for these potatoes, we reccomend parboiling first, so you can get the soft, pillowy potato center, while crisping up the outside. If you just bake the potato without parboiling, it will still be tasty, but will lack the light, airy texture parboiling the potato first gives by releasing some of the potato’s starches.
Yes, potatoes can be parboiled ahead of time and tossed in olive oil until ready to crisp up! This is a great timesaver ahead of a big meal, so your potatoes can go right into a hot oven to crisp up just before you sit to eat!
Potatoes are done when they are deep golden brown and crispy to the touch – but the degree to which you want to cook them is up to you. Some people like lightly crispy, some people want super crunchy – find the crispiness you love!
Roasted potatoes can be stored in an airtight container in the refrigerator for up to four days or frozen for up to four months.
Other Potato Recipes You’ll Love
For more delicious, easy potato recipes, please check out some of our recent favorites:
You can find the rest of our potato recipes here.
If you’re planning your Thanksgiving table, and want more delicious ideas, please check out some of our favorite Thanksgiving recipes below:
Crispy Roasted Potatoes Recipe
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Crispy Roasted Potatoes - crispy, crunchy potatoes that are light and fluffy inside with just potatoes, olive oil, and sea salt!
- 6-8 boiler potatoes (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maldon or other flake sea salt (or kosher/rough salt)
- 1-2 teaspoons Italian herbs seasoning, optional
Preheat oven to 400 degrees.
Bring a large pot of water to boil.
Scrub potatoes well to clean.
Add to pot of boiling water.
Let potatoes boil until just soft to the touch when poked with a fork, about 10 minutes.
Drain potatoes well.
Cut potatoes in fourths, then into 1" chunks.
Line a baking sheet with foil.
Add 2 tablespoons olive oil to foil.
Drop potato chunks on top of olive oil, toss to coat.
Season generously with salt, pepper, and herbs.
Bake for 15 minutes. Flip potatoes. Bake another 10, until potatoes are crispy, crunchy, and golden brown. If desired, flip and bake another 5-10 minutes for extra crispy, crunchy potatoes.
Amount Per Serving Calories 275Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 1144mgCarbohydrates 49gFiber 5gSugar 3gProtein 6g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.