The BEST Crispy Roasted Potatoes [2 Ways]

Revisiting an THM classic with a tutorial on how to make the perfect roasted potatoes. With two variations for when you’re in a rush or have more time! They’re crispy on the outside and soft on the inside with a delicious spicy coating. These roasted potatoes will change your life!

“Never say never”. The most precious lesson Justin Bieber has taught me.

I have a habit of making outrageous claims like “I would NEVER do that!”, only to regret it 6 months later when the pendulum that is my opinions swings immediately opposite.

For the longest time, I didn’t want to reshoot or edit old blogs and recipes. I loved that my blog reflected my journey as a business woman and we all have to start somewhere. Having said that, I want to make sure I’m consistently giving you the best content and if that means reworking some blogs and reshooting some pictures, I’m going to do it.

So here I am years later, feeling ready to tackle some of my older content, even if I said I never would. But instead of erasing the journey, I’m letting you guys come along with me for it! So I hope you take this as a lesson in permission to grow. It’s okay to improve, to change, to revisit and expand. The journey wouldn’t be nearly as fun if your starting point was also your destination.

Oh and in the great words of Justin Bieber, “Never say never.”

What You Need for The Best Roasted Potatoes:

• potatoes – I prefer yukon gold or kennebec potatoes for this recipe!
• avocado oil – you can also use olive oil but avocado oil has a higher smoke point which yields a crispier potato
• white vinegar – apple cider vinegar works too
• seasonings and spices – mustard powder, garlic powder, chili powder, sea salt and pepper.

Make these two ways!

My secret tip to perfect roasted potatoes is to double cook them. There are two ways to make these potatoes:

Traditional Version: involves boiling the potatoes first and then baking in the oven for a longer period of time. Hands off and so delicious!

Quick Version: involves microwaving the potatoes and then pan roasting them on the stovetop. This method takes a little more attention while roasting on the stovetop but still just as tasty!

Roasted Potato FAQs

What are the best potatoes for roasting? Starchier potatoes like yukon gold or kennebec are best for roasting butttt in my opinion you can’t go wrong with choosing your potato. I’ve roasted them all and don’t discriminate!

Do I have to boil my potatoes first? Boiling first pre-cooks the potatoes so they get extra crispy while roasting (without burning!) but no, you can use the quick version above if you don’t want the extra step.

What size should your potatoes be? It’s less about the size of the potatoes than making sure they’re all a similar size so they roast evenly.

Do I have to use avocado oil? No – certainly not! However avocado oil has a higher smoke-point which helps the potatoes get crispy without burning. You can sub for extra virgin olive oil but just keep an eye on the potatoes making sure they don’t burn.

Why add vinegar to your cooking water? This helps to ensure that the potatoes don’t overcook.

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Like this crispy potato recipe? Here are others you might enjoy:

• Charred Green Beans
• Crispy Sweet Potato Fries
• Maple Bacon Brussels Sprouts
• Roasted Maple Dijon Carrots