How to Make Crispy Oven-Roasted Potatoes

Make crispy roasted potatoes with a hot pan, dry potatoes, rough edges, enough oil, and plenty of space for even browning.

Quick reference

Oven: 425-450°F Use the hotter end for extra browning
Potato prep: Parboil or rinse Remove excess surface starch
Pan: Preheat with oil A hot surface starts the crust
Roasting: Turn once Avoid disturbing the potatoes too often

Start with the right preparation

Cut potatoes into evenly sized chunks or wedges so they finish together. For the crispiest result, parboil them in salted water until the edges are tender but the centers still hold their shape, usually about 5 to 8 minutes depending on size. Drain thoroughly. If you are skipping parboiling, rinse the cut potatoes in cold water until the water is mostly clear, then drain. Both methods reduce excess surface starch.

Use russet or Yukon Gold potatoes.
Keep pieces roughly 1½ inches wide.
Do not let parboiled potatoes become soft.

Dry them and create rough edges

Spread the potatoes on a clean towel or baking sheet and dry them very well. Moisture creates steam, which slows browning. Once dry, toss parboiled potatoes gently in the pot or bowl so their surfaces become slightly scuffed. Those small rough edges catch oil and turn deeply golden in the oven. Add salt and seasonings after drying, along with enough oil to lightly coat every piece.

Dry before adding oil.
Use about 1½ to 2 tablespoons oil per pound of potatoes.
Add garlic or delicate herbs near the end if they tend to burn.

Heat the pan and oven

Set the oven to 425 to 450°F and place a sturdy, rimmed baking sheet inside while it heats. A hot pan gives the potatoes an immediate sear instead of letting them sit in oil on a cool surface. Use a metal pan when possible; glass and crowded high-sided dishes generally brown less efficiently. Carefully add the oiled potatoes to the hot pan when the oven is ready.

Choose 450°F for smaller pieces and extra browning.
Use 425°F if the potatoes are larger or heavily seasoned.
Handle the hot pan with oven mitts.

Give each piece room

Arrange the potatoes in a single layer with a little space between pieces. If they touch or overlap, trapped steam will soften the crust. Use two pans rather than crowding one if needed, and rotate pans between oven racks if your oven browns unevenly. Roast until the undersides are richly browned, then turn each piece once with a thin spatula or tongs.

Keep cut sides against the pan.
Turn once, not repeatedly.
Check smaller pieces early because ovens and pans vary.

Finish and serve

Continue roasting until the potatoes are crisp outside and tender inside, usually 25 to 40 minutes total after they enter the oven, depending on size and whether they were parboiled. Season with a final pinch of salt while hot. Serve immediately for the best contrast between the crunchy exterior and soft center. For another batch, let the pan heat fully again before adding fresh potatoes.

Test the largest piece with a thin knife.
Add chopped parsley, scallions, or lemon zest after roasting.
Do not cover the potatoes, or the crust will soften.