Crispy roasted potatoes are all about a few key steps —

 

Crispy roasted potatoes are all about a few key steps — here’s the foolproof method:

1. Choose the right potato: Yukon Golds or Russets work best — starchy types crisp up beautifully.

2. Cut evenly: Chop into bite-sized pieces for even cooking.

3. Parboil first: Boil the potato chunks in salted water for about 7–10 minutes until just tender (this roughs up the surface, which gets extra crispy!).

4. Drain and rough them up: After draining, shake them around a little in the pot to create fuzzy edges.

5. Toss with fat: Coat well with olive oil (or a mix of oil and a little butter) — make sure every piece is glossy.

6. Season: Salt, pepper, maybe garlic powder, paprika, or rosemary.

7. Roast hot: Spread out on a baking sheet (don’t crowd them) and roast at 425°F (220°C), flipping once halfway through. They’ll need about 30–40 minutes for deep golden crispiness.

Pro tip: Preheating your baking sheet in the oven before adding the potatoes gives them an even better crispy crust!