The Recipe · No.875 · Crispy Roasted Potatoes

Crispy Roasted Potatoes, and Where to Source It

Parboil, then rough them up before roasting. A quick boil and a shake in the pan to scuff the edges creates a rough, starchy surface that crisps into a craggy shell in the oven — roast them raw and smooth and they never get that crust.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook40 min
Makes4 servings
CuisineAmerican
Greedometer ●●●●● Barely a splurge Level Some doing
A light hand — your arteries say thanks.
Cook it with
Air fryerSheet pan
Suits
VeganGluten-free
Straight Answers
Can you make Crispy Roasted Potatoes in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Can you freeze Crispy Roasted Potatoes? — Not ideal

You can, but the crisp coating softens. Freeze the cooked pieces, then re-crisp them in a hot oven or air fryer — never the microwave.

Can you make Crispy Roasted Potatoes ahead of time? — Prep ahead

Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.

Is Crispy Roasted Potatoes gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Crispy Roasted Potatoes vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Part One
The Ingredients — and where to get them
Cook for 4 servings
Potatoes
A floury potato like russet or Yukon, cut in chunks. Fresh, bought local.
2 lb
Source it →
Oil or fat
A high-heat oil, or duck fat or beef drippings for extra crunch. A good cooking oil.
1/4 cup
Source it →
Salt and garlic
Salt, and garlic or rosemary tossed in near the end. A flaky salt.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. ParboilBoil the potato chunks in salted water about 8 minutes until the edges soften, then drain.
  2. Rough them upShake them in the pan to scuff the edges.
  3. Roast hotToss with hot fat on a sheet pan and roast at 425F about 40 minutes, turning once, until deep golden.
  4. SeasonSalt well and toss with garlic or herbs.
Part Three
The Toolkit

Sheet pan · Saucepan · Colander

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© 2026 5best2buy · Worth The Hunt · Recipe No.875