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Crisp Roasted Potatoes

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4 large russet potatoes
3 tablespoons olive oil
1 tablespoon butter, melted
1 teaspoon kosher salt
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves

Crisp Roasted Potatoes

Crisp Roasted Potatoes is a wonderful and easy side dish perfect for a roast chicken dinner or a holiday feast.

  • Serves 6
  • Easy

About This Recipe

Everyone needs a great roasted potato recipe, and this is it. Crisp Roasted Potatoes are crisp on the outside, tender on the inside, and perfectly seasoned. They are delicious with meatloaf, roasted chicken, or as one of the side dishes for a holiday dinner.

Russet potatoes are the best to use for this recipe because they get nice and crisp while remaining tender and slightly mealy, which is the perfect potato texture. Other types of potatoes such as Yukon Gold will work as well, but I prefer russet. I wouldn’t use red potatoes, because they don’t roast as well.

The only real work in this recipe is peeling and cubing the potatoes. But work carefully and methodically and you’ll be done before you know it.

The potatoes are first cooked partially in the microwave so they are tender. Don’t skip this step.

One of the best things about this recipe is how versatile it is. You can season the potatoes with just salt and pepper, add some diced onions, use herbs like thyme or basil, or make them spicy with some cayenne pepper or crushed red pepper flakes. And you can add grated Parmesan cheese or sprinkle them with shredded Havarti or cheddar when they’re done.

How to make the best Crisp Roasted Potatoes

  • As you work, put the cubed potato pieces into a large bowl of cold water. This will help remove some of the surface starch so the potatoes crisp up perfectly in the oven, and will also keep them from turning color before you are done with all of the potatoes.
  • You can use olive oil to roast the potatoes, or use a combination of olive oil and butter, which is what I prefer.
  • One of the best things about this recipe is that some of the potatoes have really crispy sides, while others are softer and more tender. The flavor from the olive oil and herbs is just spectacular.

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Put cold water into a large bowl.

Scrub the potatoes, peel them, and cut them into 1-inch chunks.


In a large microwave-safe dish, combine the potatoes with 1/2 cup water. Cover with plastic wrap and vent one corner.

Microwave on high for 4 to 6 minutes to partially cook the potatoes.


Drain the potatoes well, then spread onto a large cookie sheet in a single layer and cool for 10 minutes so they dry.

Meanwhile, preheat the oven to 400°F.


In a large roasting pan, combine the olive oil and butter. Add the potatoes, sprinkle with the salt and herbs, and toss with your hands to coat. Spread the potatoes evenly in the pan.


Roast for 35 to 45 minutes, turning gently once with a spatula, until the potatoes and tender inside and are starting to brown well. Serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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