How to Make Crispy Roasted Potatoes Every Time

Roasted potatoes that come out soft all the way through instead of crispy usually skip one crucial step: parboiling. It sounds like extra work, but it's what actually creates that shattering crust.

Parboil Before Roasting

Boil cut potatoes in salted water for about eight to ten minutes, until a knife slides in with just a little resistance left. This softens the inside so it roasts through properly in the time it takes the outside to crisp.

Rough Up the Edges

Drain the potatoes and give them a shake in the colander, or toss them roughly in the pot, until the outer edges look slightly fluffy and torn. That rough, craggy surface is what turns into the crispiest bits in the oven.

Let Them Steam-Dry for a Few Minutes

Spread the potatoes out and let them sit for five minutes before adding oil. Any leftover surface moisture works against crisping, so a short rest makes a real difference.

Use a Hot Pan and Hot Oil

Preheat your baking sheet in the oven along with a generous amount of oil, then carefully add the potatoes to the hot pan. That initial sizzle starts the crisping process immediately instead of letting the potatoes slowly warm up in a cold pan.

Roast at High Heat Without Crowding

425°F to 450°F, in a single layer with space between pieces, gives you the best shot at even browning on all sides.

Don't Touch Them Too Often

Flip the potatoes once or twice at most during roasting. Constant flipping keeps any one side from developing a real, solid crust before it's disturbed again.