Crispy roasted potatoes with a crunchy exterior and creamy, fluffy interior, made by par-boiling russet potatoes before roasting them in hot oil. This technique prevents soggy results and delivers maximum texture contrast.
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Preheat your oven to 400°F (200°C). Pour about a half-inch of neutral oil into a large, oven-safe skillet and place it in the oven to preheat.
Bring a large pot of water to a boil and season generously with salt.
Add the cubed potatoes to the boiling water and cook for 15-20 minutes, or until they are fork-tender.
Drain the potatoes in a colander.
While the potatoes are still hot in the colander, season them with salt and pepper. Shake the colander vigorously for about a minute to fluff up the exteriors of the potatoes.
Carefully remove the hot skillet with oil from the oven. Gently add the fluffed potatoes to the hot oil in a single layer. They should sizzle immediately.
Return the skillet to the oven and roast for 35-40 minutes, tossing the potatoes a few times during cooking, until they are deep golden brown and very crispy.
Remove the potatoes from the oil with a slotted spatula and drain them on a paper towel-lined tray before serving.
Store cooled roasted potatoes in an airtight container in the refrigerator for up to 4 days; reheat in a 375°F oven for 10–15 minutes to restore crispness.
Par-boiling softens the interior and creates a rough, starchy surface that crisps up in hot oil. It ensures the inside is fully cooked before the outside burns.
Use a neutral oil with a high smoke point, such as vegetable, canola, or light olive oil. Avoid butter or extra virgin olive oil, which burn at lower temperatures.
Stick to 1-inch cubes for even cooking. Larger pieces won't crisp properly; smaller pieces may dry out before the exterior crisps.
Keep them in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10–15 minutes to restore crispness.
Russet potatoes are ideal due to their high starch content. Yukon Gold works but won't be as crispy; avoid waxy potatoes like red potatoes.
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