Crispy Roasted Potatoes

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Revisiting an THM classic with a tutorial on how to make the perfect crispy 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!




Regular version:

  1. Chop potatoes into bite-sized pieces.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. Preheat oven to 425 degrees F.
  4. Bring a large pot of water to a boil and add 1/4 tsp of salt.
  5. Once boiling add vinegar and then potatoes.
  6. Cook on high for 10 minutes.
  7. Strain potatoes into a colander and then spread out on a parchment or silicone lined baking sheet.
  8. Lightly pat at potatoes with a paper towel to dry.
  9. In a small bowl combine spices (mustard,garlic, chili, salt and pepper).
  10. Drizzle potatoes with oil and then sprinkle with spices until well-coated.
  11. Bake on bottom rack for 20 minutes.
  12. After 20 mins, move potatoes to top rack and bake for another 20 minutes.
  13. Serve warm.

Quick version:

  1. Poke holes in potatoes with a fork and place in a large microwave-safe bowl.
  2. Microwave on high for 4-5 minutes.
  3. Potatoes will be hot so carefully slice into bite-size pieces.
  4. Combine spices in a small bowl.
  5. Heat up a cast-iron skillet over medium-high heat and add avocado oil.
  6. Add potatoes and top with spices. Stir so potatoes are well-coated.
  7. Cook on stovetop for about 10 minutes or until potatoes have reached desired level of crispiness. Stir occasionally.
  8. Serve warm.

*Use an all-purpose potato like yukon gold or kennebec for best results. Equivalent to about 5-6 medium potatoes.