Mastering Crispy Roast Potatoes: Your Ultimate Guide to a Perfect Side Dish
There’s an undeniable magic in a perfectly cooked potato. Whether it’s the humble Russet, the creamy Yukon Gold, or vibrant baby reds, potatoes hold a special place in my culinary heart. Often, the humble side dish is relegated to a supporting role, sometimes even forgotten amidst the main course. However, this exquisite recipe for crispy roast potatoes is designed to steal the spotlight. While it might require a touch more attention in preparation, the result is truly spectacular – a dish that will not only impress your guests but will also become a much-requested family favorite. Much like our popular Hasselback Potatoes, this potato masterpiece promises to be a resounding success at your dinner table.
The Art of Crispy Roast Potatoes
These crispy roast potatoes transcend the ordinary, serving as the ideal accompaniment to virtually any meal. My journey to perfecting this dish began when I stumbled upon a Crispy Potato Roast on Susan’s delightful blog, Eat Little, Eat Big. Its visual appeal was simply irresistible, and I knew immediately that I had to recreate it in my own kitchen.
The outcome? Absolutely marvelous! What makes these crispy roast potatoes even more exceptional is their versatility and ability to retain their deliciousness even the next day. A quick 30-second pop in the microwave, and they emerge tender on the inside with just the right hint of crispness. While adapting Susan’s original recipe, I introduced a couple of minor tweaks. I incorporated a small amount of homemade garlic butter I had on hand, which added an incredible depth of flavor. I also personalized the seasoning blend to suit my family’s preferences. Beyond these subtle modifications, the core of the recipe remains faithful to its inspiring origin.
Ingredients for Perfectly Crispy Roast Potatoes
Crafting these delectable crispy roast potatoes requires a few simple, high-quality ingredients that work together to create a symphony of flavor and texture. The star of the show, of course, is the potato, specifically Russets for their ideal starch content, which leads to that coveted crispy exterior and fluffy interior.
- 1 tablespoon garlic butter, melted (or substitute with plain melted butter for a simpler flavor)
- 2 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- Kosher salt, to taste
- Seasoning of choice (Suggestions: fresh rosemary and thyme, paprika, garlic powder, onion powder, or a blend of your favorite herbs and spices)
Why These Ingredients Work So Well
The combination of butter and olive oil is key. Butter provides rich flavor and helps with browning, while olive oil has a higher smoke point, ensuring a beautifully crispy finish without burning. Russet potatoes, with their high starch content, are perfect for roasting as they absorb the fats and seasonings, creating a fluffy interior while developing a beautifully crisp crust. Shallots add a subtle sweetness and aromatic depth that complements the potatoes wonderfully, caramelizing slightly in the oven.
Essential Kitchen Tools for Crispy Roast Potatoes
Having the right tools can make all the difference in preparing this recipe efficiently and achieving the best results. A good quality mandoline or a sharp chef’s knife is crucial for consistent potato slices, which is vital for even cooking and crisping.
- Casserole dish (A sturdy, oven-safe dish is essential for roasting. Cast iron or ceramic works wonderfully for even heat distribution.)
- Mandoline or chef’s knife (For achieving uniform, thin potato slices. A mandoline makes this task much quicker and more precise.)
- Cutting board (A stable surface for slicing and preparing ingredients.)
- Measuring cups and spoons (For accurate measurement of butter, oil, and seasonings.)
How To Make Crispy Roast Potatoes: A Step-by-Step Guide
Achieving truly crispy roast potatoes is all about technique and a little patience. While the full printable version with exact measurements and timings is available at the end of this post, here’s a detailed breakdown of the process to ensure every bite is a triumph.
Preparation is Key
First, begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures the oven is at the optimal temperature for immediate crisping once the potatoes are introduced. In a small bowl, combine your melted unsalted butter and extra-virgin olive oil. If you have homemade garlic butter, as I did, you can mix that in now to infuse an incredible aromatic base. If not, a little crushed garlic added to the butter and oil mixture works wonderfully too. This flavorful fat mixture will be crucial for both taste and texture.
Next, prepare your casserole dish by brushing the bottom thoroughly with a portion of the melted butter and oil mixture. This not only prevents sticking but also helps the bottom layer of potatoes become beautifully golden and crisp. When it comes to the potatoes, after peeling them, cut off the very ends and set them aside. These ends might seem insignificant, but they play a clever role in structuring the dish.
Now, for the magic of slicing. Whether you’re using a mandoline for speed and precision or a sharp chef’s knife for careful control, slice the potatoes very thinly crosswise. Uniformity is key here – thin slices will cook evenly and contribute to that desired crispy texture. As you slice, place the potato rounds in a bowl to keep them together until you’ve processed all 4 pounds. This prevents them from drying out and makes arrangement easier.
Assembling Your Potato Masterpiece
With your potatoes thinly sliced, it’s time to assemble. Take those potato ends you set aside and use them to line the bottom of your casserole dish. This creates a stable base and ensures no potato goes to waste. Because my dish was quite deep, I opted to stack some of the potato slices to increase the overall height and create a more impressive presentation. This layering also aids in consistent cooking.
Now, artfully arrange the thinly sliced potato rounds vertically on top of the base layer, creating a beautiful fanned effect. As you layer the potatoes, strategically wedge the thickly sliced shallots throughout the dish. The shallots will soften and caramelize, adding an incredible sweet and savory counterpoint to the potatoes. Once the potatoes and shallots are arranged, generously brush the entire surface with the remaining butter and oil mixture. This ensures every slice gets coated in flavor and fat, crucial for crisping. Finally, sprinkle liberally with Kosher salt and your seasoning of choice. Don’t be shy with the seasoning – it’s what truly elevates the flavor profile.
Baking to Golden Perfection
Once assembled and seasoned, place your casserole dish in the preheated oven and bake for approximately 1 hour and 15 minutes (1 1/4 hours). Keep a close eye on the potatoes and shallots during the last 20-30 minutes. If they start to brown too quickly, gently tent the dish with aluminum foil. This prevents excessive browning while allowing the potatoes to continue cooking through and becoming tender. Continue baking for another 15-20 minutes, or until the potatoes are fork-tender and the edges are gloriously golden and crisp. The exact baking time may vary slightly depending on your oven and the thickness of your potato slices, so trust your judgment and look for that perfect crispy, tender balance.
Tips for the Crispiest Roast Potatoes Ever
- Consistent Slicing: Using a mandoline ensures uniform thin slices, which cook evenly and crisp up beautifully. If using a knife, take your time for best results.
- Don’t Skimp on Fat: The combination of butter and olive oil is key for flavor and achieving that golden, crispy exterior. Ensure all potato surfaces are lightly coated.
- Avoid Overcrowding: While this recipe stacks potatoes, ensuring adequate air circulation around the outer layers is important. Use a dish that allows for a good spread.
- High Heat is Your Friend: Roasting at 375°F (190°C) is ideal for encouraging crisping without burning the potatoes too quickly.
- Season Generously: Salt is essential for flavor and also helps draw out moisture, contributing to crispiness. Don’t forget your chosen herbs and spices!
- The Foil Trick: If browning too fast, covering with foil is a simple yet effective way to continue cooking the interior without burning the exterior.
I can confidently say that these crispy roast potatoes will be a regular feature in my kitchen. The rave reviews from my family are all the proof I need. A huge thank you to Susan for sharing such a fantastic recipe and inspiring this delicious journey!
More Delicious Side Dish Recipes to Explore:
If you loved these crispy roast potatoes, you’re in for a treat! We have a wide array of other incredible side dish recipes that are perfect for any occasion. From comforting classics to exciting new flavors, there’s something to complement every main course.
- Crockpot Corn On The Cob: Sweet, tender corn, cooked effortlessly in your slow cooker.
- Bacon Topped Three Cheese Potatoes: A rich, cheesy, and utterly indulgent potato dish.
- Homemade Stuffing: A fragrant and flavorful classic, perfect for holidays or any roast.
- Parmesan Crusted Asparagus Fries: A healthy and crispy alternative to traditional fries.
- Homemade Onion Rings and Dipping Sauce: Perfectly crispy, golden rings with a delightful dipping sauce.
- Fried Cabbage: A simple yet incredibly flavorful vegetable side.
- Roasted Carrots: Sweet and tender, caramelized carrots that make a vibrant addition to any plate.
- Glazed Carrots: A classic side with a delightful sweet and savory glaze.
This post was originally published on this blog on February 6, 2012, and has been updated and expanded for clarity and additional helpful tips.
Frequently Asked Questions About Crispy Roast Potatoes
- What kind of potatoes are best for crispy roast potatoes?
- Russet potatoes are highly recommended due to their high starch content, which helps achieve a fluffy interior and a super crispy exterior when roasted. Yukon Golds can also work for a creamier texture.
- Can I make these crispy roast potatoes ahead of time?
- While best served fresh for maximum crispiness, you can prepare the potatoes by peeling and slicing them a few hours in advance, keeping them submerged in cold water to prevent browning. Drain and dry thoroughly before assembling. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a hot oven or air fryer to regain some crispness.
- How do I prevent my potatoes from sticking to the casserole dish?
- Generously brushing the bottom and sides of your casserole dish with the butter and oil mixture is crucial. Using a non-stick casserole dish can also help. The “potato ends” layer at the bottom also helps create a small barrier.
- What can I use if I don’t have shallots?
- If shallots aren’t available, you can substitute them with thinly sliced red onion or sweet onion for a similar aromatic quality. The flavor profile will be slightly different but still delicious.
- What seasonings do you recommend?
- Beyond kosher salt, popular choices include freshly ground black pepper, garlic powder, onion powder, paprika (sweet or smoked), dried or fresh rosemary, thyme, or oregano. A blend of these can create a fantastic aroma and taste. Feel free to experiment with your favorite herb and spice combinations!
- My potatoes aren’t getting crispy enough. What went wrong?
- Several factors could contribute to this:
- Too thick slices: Ensure potatoes are sliced very thinly and uniformly.
- Not enough fat: Make sure all potato surfaces are adequately coated with the butter and oil mixture.
- Oven temperature too low: The oven needs to be hot enough (375°F / 190°C) to crisp the potatoes effectively.
- Overcrowding: While this recipe layers, ensure there’s enough space for heat to circulate, especially around the outer edges. If your dish is too small for 4 pounds, consider using two dishes.
- Moisture: Ensure potatoes are relatively dry before coating and roasting. Excess moisture will steam them instead of crisping.
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.
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In a small bowl, combine melted butter and oil. Brush bottom of a casserole dish with some butter mixture.
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Cut the ends off the potatoes and set aside. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
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Fill bottom of casserole with the cut ends, then arrange potato slices vertically on top. Wedge the shallots throughout the potatoes.
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Sprinkle with seasoning of choice and brush with remaining butter mixture.
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Bake 1 1/4 hours. If potatoes an shallots are getting too brown, tent with foil and bake another 15-20 minutes more, or until tender.
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.
