Step 1: Parboil for the Perfect Texture
Peel (optional) and cut potatoes into large chunks.
Place in salted cold water and bring to a boil.
Boil 8–10 minutes until edges are just soft (not fully cooked).
Drain well.
👉 This step creates fluffy interiors and rough edges for crisping.
Step 2: Rough Them Up
Shake the drained potatoes in the pot until the edges look rough and fluffy.
This is the secret to crispy edges.
Step 3: Season Boldly
Add olive oil, salt, pepper, garlic powder, paprika, and herbs.
Toss gently to coat every surface.
Step 4: Roast Hot
Preheat oven to 425°F (220°C).
Spread potatoes on a hot baking tray in a single layer (no crowding).
Roast for 20 minutes, flip, then roast another 20–25 minutes.
Step 5: Final Crisp
For maximum crunch, raise oven to 450°F (230°C) for the last 5 minutes.
Add crushed garlic in the last 10 minutes if using.
🌟 Pro Tips for Deep Savory Flavor
- Use duck fat or beef tallow instead of oil for next-level taste
- Don’t overcrowd the pan – air = crispiness
- Salt immediately after roasting for best flavor absorption
- Finish with flaky sea salt or a touch of butter
🍽 Serving Ideas
- With steak, chicken, or roasted vegetables
- As breakfast potatoes with eggs
- Tossed with Parmesan and herbs
- Served with garlic aioli or sour cream