The Secret To Perfectly Crispy Roasted Potatoes Every Single Time

There’s nothing quite like that first bite of a perfectly roasted potato – crisp, golden edges giving way to a soft, steamy center.

Simple as they seem, truly great roasted potatoes are an art form, and once you’ve mastered the technique, you’ll never go back to the soggy kind.

The secret lies in a few smart steps: a gentle boil, the right fat, and patience while they crisp in the oven.

The result? Potatoes so crunchy they practically crackle, with a tender, buttery middle that makes them impossible to stop eating.

Ingredients

2 pounds medium potatoes (skin on)
Salt
2 tablespoon butter, duck fat, or another solid fat
1 tablespoon minced fresh rosemary or thyme
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon canola oil or avocado oil
A few garlic cloves, cut into slivers
Chopped fresh parsley or other herbs (optional)

Boil And Rough Up The Potatoes

Start by preheating your oven to 400°F. Quarter the potatoes so each piece is about two to three bites – large enough to stay fluffy inside but small enough to crisp evenly.

Place them in a pot and cover with cool water, then bring to a boil. Lower the heat so the water bubbles gently and salt it generously.

Cook for about 15 minutes until just tender, then drain and let them steam for five minutes.

While still warm, shake the potatoes in the pot or colander to rough up their edges – those ragged surfaces will become your crisp, golden crust later.

Add Flavor And Fat

Melt two tablespoons of butter, duck fat, or another solid fat along with a little minced rosemary.

Pour this over the potatoes, add ½ teaspoon of salt and a sprinkle of black pepper, and toss gently to coat.

This step helps the fat cling to every surface, setting the stage for a deep, even browning in the oven.

The rosemary infuses the potatoes with a savory, aromatic flavor that will perfume the kitchen as they roast.

Roast Until Golden and Crisp

Slide a large baking sheet into the oven to preheat for about five minutes, then add a tablespoon of butter and a drizzle of canola oil to the hot pan.

Return it to the oven for another couple of minutes until the fat sizzles.

Using a metal spatula, spread the fat evenly, then arrange the potatoes with their cut sides down.

Roast for 20 minutes without moving them – this stillness is what builds that irresistible crust.

Flip the potatoes to another side, flatten slightly with the spatula, and add the garlic to roast alongside.