If you're on a mission to make the absolute most crispy and delicious potatoes then these parboiled roasted potatoes are for you! They're partially boiled (parboiled), and then roasted in a hot oven - this two-step process is one of the best ways to get amazingly crunchy skin. So grab your favorite dipping sauce and let's do this.
The secret to super crispy potatoes is parboiling and then roasting them, as we do in this recipe. That's because potatoes are extra starchy which makes them tough to break down during the cooking process. Boiling potatoes helps to break down those starches, but it leaves you with soggy potatoes that have a gelatin-like layer on the outside. However, roasting the potatoes after parboiling turns that exterior layer into a crispy crust! This two-step process leaves you with perfect roast potatoes!
This oven-roasted potato recipe is a perfect side dish! They complement almost any protein main dish such as meatloaf, fish, and rotisserie chicken. If you're looking for some pairing ideas to enjoy with this potato recipe then check these out!
Parmesan Crusted Baked Walleye
Ingredients and Substitutions for Crunchy Potatoes
All substitutions are a 1:1 substitute unless otherwise noted.
Potatoes: We use Russet potatoes for this recipe.
Substitutions: Yukon golds, red potatoes, and baby potatoes can also be used.
Duck fat: Duck fat mixes with the spices and coats the outside of the potato pieces while they roast.
Substitutions: Extra-virgin olive oil can be used as a substitute. Other animal fat can also be used such as beef tallow or lard.
Baking Soda: Potatoes are very starchy, which makes it difficult for them to break down while they're being boiled. Luckily, baking soda helps! This is because baking soda brings down the pH level of water, which helps break down the starchy outside of the potatoes. When the exteriors are broken down they become more crispy.
Substitutions: Sorry, no substitute for baking soda.
Salt: Adding salt to the water while the potatoes are parboiling helps to flavor them.
Substitutions: Sorry, no substitute for salt.
Spice blend: These roasted potatoes have an amazing combination of spices! We use garlic powder, cumin, turmeric, paprika, cayenne pepper, white pepper, and salt. I know, it's a lot, but it's so good!
Substitutions: Black pepper can be substituted for white pepper. Also, this combination of spices is a bit on the spicy side. If that's not your thing, you can flavor them to your liking. Rosemary, thyme, and sage are all great spices to use as a substitute.
How to Make Crispy Roasted Potatoes
Step one: Preheat oven to 500 degrees F. Cut potatoes to roughly ½ inch thick by 1-2 inch wide pieces. Note: you can peel the potatoes first if you prefer no potato skins, but this is not necessary.
Step two: Add potatoes to a large pot. Then, fill with cold water until the potatoes are covered with about 1" of water over them. Then, add baking soda and 1 tablespoon of salt and stir.
Step three: Bring the water to a boil. Then, reduce to a simmer on medium heat and cook for 5 minutes. After 5 minutes test that you can insert a fork into one of the potato pieces with little resistance. This is how you know they're done. Once done, drain the potatoes.
Step four: Mix duck fat (or olive oil) and spices together in a large bowl. Then, add potatoes and mix to fully coat the surface of the potatoes.
Step five: Place potatoes in a single layer on a baking rack with a large baking tray underneath. Then, bake for 45 minutes. Note: if you don't have a baking rack you can roast the potatoes directly on a sheet pan or large roasting pan. Just be sure to flip them halfway through cooking if you do this.
Step six: Remove from oven, let cool, and enjoy!
Watch How to Make This - Step by Step
A baking rack is not required to make these crispy roasted potatoes. However, a rack will help airflow from the oven get to the full surface area of the potato pieces. If you need a baking rack you can get one here! If you don't have a wire rack, you can roast the potatoes directly on a baking sheet. Just be sure to flip them halfway through cooking in order to roast all sides of the potato pieces.
Facts and Common Questions
Yes, air fry the parboiled potatoes in the air fryer for 15 minutes at 400 degrees F. We've tested this method and they turn out just as crispy as roasting in the oven. The only downside is that our air fryer is much smaller than our oven, so you can only roast a small number of potatoes.
You do not need to parboil potatoes before roasting. However, parboiling them will help give them an extra crunchy outside! This is because parboiling potatoes help to break down the starchy exterior and leaves a gelatin-like crust on the outside. This crust becomes crispy and brown when roasted. Yum!
The length of time to parboil potatoes depends on how large the potatoes or pieces are. In this recipe, we cut our potatoes into roughly ½-inch slices. We then parboil for 5 minutes. The larger the potato the longer they need to be parboiled. For example, potato slices that are 2 inches thick should be parboiled for 10 minutes. You want to make sure they're boiled until a fork can poke into them with little resistance.
You don't need to let the potato pieces cool between parboiling and roasting. Parboiling is different from blanching, which cools the food in cold water after boiling it. That's not necessary for this recipe.
However, they should be drained and the water should be allowed to evaporate (for about a minute or so). This will ensure the potatoes don't have excess moisture when you roast them!
Want to Save it for Later? Here’s how!
These can be saved in the fridge for up to 4 days. They can be stored in the freezer for up to a year.
From fridge: Reheat in the oven at 400 degrees F for 5 minutes. You can also reheat in the air fryer at 400 degrees for 3 minutes. Although you can reheat in the microwave, we do not recommend this method because it will cause the potatoes to lose some of their crispy exteriors!
From the freezer: Reheat in the oven at 400 degrees F for 15 minutes. Reheat in the air fryer at 400 degrees for 12 minutes.
The term parboil comes from the Old French word 'parboillir', which means 'to boil thoroughly'. However, it was mistakenly interpreted as 'part', which is how its current meaning to 'partially boil' came to be. It can be used in a variety of instances, such as cooking rice, removing skin from fruit, and softening vegetables before roasting (source).
More Joyful Recipes!
Looking for more amazing potato side dishes? Try these!
Scalloped Potatoes Without Cream
Biscoff Sweet Potato Casserole
Mashed Potatoes and Butternut Squash
Did you try this and love it? Leave us a review, we would love to hear from you!
Super Crispy Parboiled Roasted Potatoes
- 2 lbs russet potatoes
- ½ teaspoon baking soda
- 3 tablespoon duck fat or olive oil
- 4 teaspoon salt
- 1.5 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon white pepper
- Preheat oven to 500 degrees F. Cut potatoes to roughly ½ inch thick by 1-2 inch wide pieces. Note: you can peel the potatoes first if you prefer no potato skins, but this is not necessary.
- Add potatoes to a large pot. Then, fill with cold water until the potatoes are covered with about 1" of water over them. Then, add baking soda and 1 tablespoon (3 teaspoons) of salt and stir.
- Bring the water to a boil. Then, reduce to a simmer on medium heat and cook for 5 minutes. After 5 minutes test that you can insert a fork into one of the potato pieces with little resistance. This is how you know they're done. Once done, drain the potatoes.
- Mix duck fat (or olive oil) and spices together in a large bowl. Then, add potatoes and mix to fully coat the surface of the potatoes.
- Place potatoes in a single layer on a baking rack with a large baking tray underneath. Then, bake for 45 minutes. Note: if you don't have a baking rack you can roast the potatoes directly on a sheet pan or large roasting pan. Just be sure to flip them half way through cooking if you do this.
- Remove from oven, let cool, and enjoy!
You're not lying about these being super crispy potatoes. Wonderful!
These are so dang crispy with the duck fat!!
Andrea Kinney says
These are so dang good!! I used olive oil instead of duck fat and the potatoes were absolutely delicious.
I learned a lot while reading this. Love the idea of crispy potatoes, yum!!
Great recipe for everyone to enjoy.
We love this!
These are seriously the most crispy potatoes! Restaurant quality.