How to Make Crispy Roasted Potatoes (seasoned)
Crispy on the outside and tender in the center, these Crispy Roasted Potatoes are well seasoned and irresistible. If you love easy and delicious recipes, then you have to give these crispy roasted potatoes a try.
Serve these potatoes alongside my Juicy Pan Roasted Chicken Breasts, or my Greek Chicken Souvlaki for the ultimate meal!
Why You’ll Love This Recipe
- Crispy. The crispy outside and fluffy center make these potatoes hard to beat. Plus, the seasoning blend adds so much flavor!
- Secret ingredient. Cornstarch! Adding cornstarch to the spice blend and coating the potatoes will give you an extra crispy potatoes. The cornstarch creates a crispy seal on the outside of the potato thats so good!
- Easy to make. These potatoes are made from simple ingredients that you likely have on hand.
- Customizable. If you like a little spice, try adding some cayenne pepper to the spice blend. Just keep in mind that a little goes a long way.
Recipe Ingredients
- Russet Potatoes – You’ll need 2 – 2.5 pounds of russet potatoes for this recipe. This is roughly 4-5 medium sized potatoes. Peel and quarter the potatoes. Soak the pieces in cold water to rid any excess starch. Option to use Yukon gold potatoes instead.
- Cornstarch – This recipe calls for cornstarch as the secret ingredient. It helps lock in the flavor of the potatoes and creates a crispy crust that’s incredible.
- Seasoning – You’ll need chili powder, smoked paprika, kosher salt, garlic powder, onion powder and a few turns of cracked black pepper.
- Avocado Oil – You’ll need avocado oil for this recipe. Option to use another neutral oil like vegetable, canola or grape seed oil instead.
- Butter – This recipe calls for melted unsalted butter.
- Chives – Garnish the potatoes with freshly chopped chives.
- Cheese – Top the potatoes with a sprinkle of grated parmesan cheese.
Variations
- Dip in ketchup. Keep it simple and dip these taters in ketchup to enjoy them as steak fries.
- Top with nacho cheese. For a fun twist, add some melted nacho cheese to these potatoes.
- Sprinkle with parmesan cheese. My favorite way to enjoy these potatoes is with freshly chopped chives and a sprinkle of grated parmesan cheese. It’s so good!
Expert Tips
- If you cut the potatoes too small, they will fall apart. Quarter the potatoes, but if they are extra-large cut them into medium sized pieces. Make sure the pieces are all roughly the same size for even cooking.
- Soak the potatoes in cold water once they are cut. This will remove excess starch.
- Dry the potatoes before roasting. Once you drain off all the water, add them back to the pot. Cover the pot with a clean towel and shake the pot left to right. This will cause the outside of the potatoes to get rough edges which will crisp up when baked.
Best Potatoes to Use for Roasting
Russet potatoes are a starchy potato which yields a fluffy center and crispy outside. They brown easily but if cut too small can fall apart. You can also use Yukon gold potatoes. They have less starch but are still very versatile. I would avoid waxy potatoes as they will not get crispy.
How to Make Crispy Roasted Potatoes
Step 1: Preheat the oven to 425 degrees. Lightly spray a baking dish with avocado oil spray and set it aside.
Step 2: Combine the cornstarch with the smoked paprika, chili powder, garlic powder, onion powder, kosher salt and cracked black pepper. Mix well and set aside.
Step 3: Wash, peel and quarter the Russet potatoes.
Step 4: Add the potatoes to a bowl of cold water to rid any excess starch.
Step 5: Boil a pot of water and add about 1 tablespoon of table salt. Drain the cold water from the potatoes and add them to the boiling water parboiling for 8-10 minutes. Drain the boiling water using a colander. DO NOT overboil.
Step 6: Add the potatoes back into the pot allowing them to dry. Then, cover the pot with a clean kitchen towel. Shake the pot left to right to rough up the edges of the potatoes. These edges will get crispy when roasted.
Step 7: Pour the roughed-up potatoes into the prepared baking dish.
Step 8: Top with the spice blend and cornstarch mixture.
Step 9: Then pour the melted butter and avocado oil over the potatoes.
Step 10: Toss until well coated. No dry spots. Arrange cut side down, making sure they have room between.
Step 11: Roast. Once cooked, top with chives and grated parmesan cheese. Serve hot and enjoy.
How to Store
Best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Overtime the potatoes will become less crispy.
Frequently Asked Questions
Russet potatoes are a starchy potato which yields a fluffy center and crispy outside. You can also use Yukon gold potatoes. They have less starch but are still very versatile. I would avoid waxy potatoes as they will not get crispy.
Not necessarily. However, parboiling the potatoes cooks them faster and allows the edges to get extra crispy. Be sure not to over boil or they will fall apart.
Other Potato Recipes to Consider Trying
How to Make Crispy Roasted Potatoes (seasoned)
Equipment
- 1 peeler
- 1 bowl for cold water
- 1 pot with colander
- 1 glass baking dish
Ingredients
- 2 – 2.5 lbs. Russet potatoes, roughly 4-5 medium sized potatoes washed, peeled and quartered
- 3 tablespoons avocado oil
- 1.5 tablespoons unsalted butter
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- few turns cracked black pepper
- chives, chopped small
- grated parmesan cheese, sprinkle over the hot, cooked potatoes.
Instructions
How to Make
- Preheat the oven to 425 degrees. Lightly spray a baking dish with avocado oil spray and set it aside.
Mix the Spice Blend and Cornstarch
- Combine the cornstarch with the smoked paprika, chili powder, garlic powder, onion powder, kosher salt and cracked black pepper. Mix well and set aside.
Prep the Potatoes
- Wash, peel and quarter the Russet potatoes. Add them to a bowl of cold water to rid any excess starch.
Parboil the Potatoes
- Boil a pot of water and add about 1 tablespoon of table salt. Drain the cold water from the potatoes and add them to the boiling water parboiling for 8-10 minutes. Drain the boiling water using a colander.
Dry the Potatoes
- Add the potatoes back into the pot allowing them to dry. Then, cover the pot with a clean kitchen towel. Shake the pot left to right to rough up the edges of the potatoes. These edges will get crispy when roasted.
Season the Potatoes and Roast
- Pour the roughed-up potatoes into the prepared baking dish. Top with the spice blend and cornstarch mixture. Then pour the melted butter and avocado oil over the potatoes. Toss until well coated. No dry spots. Arrange cut side down, making sure they have room between.
- Roasted for 28-30 minutes. Flip and roast again for 15-20 minutes more. Remove from the oven, and place in a serving dish. Top with chives and grated parmesan cheese. Serve hot and enjoy.
