Crispy potatoes

The perfect crispy roasted potatoes? It’s a lot to promise, and this recipe 100% delivers! The secret is to par-boil the potatoes before roasting so they are fluffy and soft inside but have that irresistible crispy seasoned coating on the outside.

Why this Recipe Works

This recipe works like a charm because of the par-boiling.

Roasted potatoes

Par-boiling means that you boil your raw potatoes in hot water until they are soft enough to be pierced with a fork. They are therefore partially cooked before you transfer them to be roasted.

Par-boiling the potatoes cuts down on roasting time and ensures that the outside can get crispy without overcooking the interior.

The crispy, fluffy combo with every bite is just the best!

I love roasting potatoes when I have something already in the oven. I just throw them in during the last 30 minutes the chicken is cooking and they are ready to go in time for dinner.

Just par-boil them, first!

Ingredients & Substitutions

potatoes – you can use any small potato like fingerling, small red potatoes, small Yukon gold potato

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