Crispy Oven Potatoes (No Deep Fryer, No Sad Soggy Bits)
Updated: February 14, 2026
A repeatable method for golden crispy potatoes: parboil, rough up, and roast hot.
Fun fact
Parboiling roughs up the surface, which creates more crispy edges in the oven.
Pick the right potato
- Russet = fluffy + crisp
- Yukon gold = creamy + crisp
- Avoid waxy reds for maximum crunch
The method
- Cut evenly
- Parboil 6–8 min until edges soften
- Toss with oil + salt + pepper, roast hot (450°F) and flip once
Flavor upgrades
- Paprika + garlic powder
- Rosemary + lemon zest
- Parmesan at the end (so it doesn’t burn)