These flavorful oven-roasted potatoes are soft on the inside and crispy on the outside. The potatoes are parboiled then roasted for the best texture!
I probably make roasted potatoes more than almost any recipe on the blog, save for maybe marinated baked tofu. When I'm short on time I make air fryer potatoes, but the texture of these parboiled then roasted potatoes is hard to beat.
They're the perfect addition to weekend breakfast and brunches alongside egg casserole and whole wheat pancakes, but they're also great as a side with lunch and dinner.
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Why this recipe works
- Texture: The roasted potatoes are soft, velvety, and creamy on the inside yet crisp and golden on the outside.
- Versatile: Can be made as-is or adjusted to use fresh herbs, your favorite spices, or just salt and pepper.
- Super easy: Just slice the potatoes, parboil them, toss with oil & seasonings and roast!
Ingredients
- Potatoes: I use Russet potatoes, but any variety of potatoes works for this method. You can remove the skins or keep them on. The potato skins become extra crispy when roasted, so I like to keep them on.
- Oil: This and high heat combine to make ultra-crispy potatoes. Choose a neutral oil like canola, vegetable, or peanut oil. Olive oil will work but I recommend cooking at 425F because it has a lower smoke point.
- Seasonings like paprika, dry thyme, fresh garlic, salt, and pepper are used to give a light herby flavor to the breakfast potatoes. You can use 1 ½ teaspoons fresh thyme in place of dry and ½ teaspoon dry garlic powder instead of fresh cloves.
Type of potatoes to use
This method for oven-roasted breakfast potatoes works with most kinds of potatoes. That being said, I have preferences:
- Russet potatoes: I prefer using starchier potatoes like Russet potatoes for roasted potatoes.
- Skin on or off: Leave the skin on for more texture. Skin the potatoes before boiling for more traditional breakfast potatoes.
Other potatoes to try with this method include new potatoes, Yukon gold potatoes, baby potatoes, and even sweet potatoes.
Step-by-step instructions
Potato size: Dice the potatoes into roughly ¾ inch pieces. Aim for all pieces to be similarly sized. You can use this method to roast any size of potato, just adjust cook time accordingly.
Step one: Parboil the diced potatoes to quickly soften them.
Add the diced potatoes to cold water, then bring to a boil over high heat. Parboiling typically takes 8 to 10 minutes, whereas fully boiling the potatoes takes 10 to 12 minutes.
The potatoes are ready when you're able to pierce them with a fork without much pressure. When parboiling, the potatoes should be just underdone and not quite ready to eat.
Step two: Toss the boiled potatoes with oil and seasonings, then roast them for 20 minutes.
Pat the potatoes dry. This step is important as it removes excess liquid and allows the oil to stick to the potatoes. Toss with canola or vegetable oil, chopped garlic, thyme, paprika, and a bit of salt.
Layer on a foil or parchment paper-lined baking sheet. Bake at 450F on the middle oven rack.
Step three: Roast until the outsides are golden and crispy, about 20 minutes. The potatoes should be slightly puffed and very tender.
Cassidy's tips
- Don't overcrowd the potatoes on the baking sheet. If the potatoes overlap, they won't have room to become golden and crispy.
- Oil is necessary for roasted potatoes because it is what makes them golden. If you're wary about adding too much oil, start with just 1 teaspoon and add more as needed to fully coat the potatoes.
- Sheet pan potatoes vs skillet potatoes: You can make oven-roasted potatoes on a sheet pan or in a 12-inch cast iron skillet. I usually use a large sheet pan so that I have room to double the recipe. A cast iron is a great option for extra flavor, but make sure to avoid overcrowding the potatoes.
- Seasoning options: Instead of paprika and thyme, try out cumin and chili powder for tacos for potatoes, or keep things classic with just salt & pepper. I also love using Cajun seasoning or homemade taco seasoning.
Recipe FAQ
I recommend boiling the potatoes because it gives them a super velvety texture. If you prefer to not boil the potatoes you will need to bake them for 40 to 45 minutes. Stir the potatoes halfway through for even cooking.
Boiling the potatoes before roasting them helps keep them from overbaking. Cooking them at a high temperature allows them to crispy up and cook more quickly without drying out.
A large metal sheet pan or half sheet pan works best. Line it with parchment paper or foil for easier cleanup, but note that it will brown due to cooking at high heat.
Serving suggestions
- Pair with egg dishes like this mushroom frittata, vegetarian breakfast casserole, and vegetarian egg bites.
- Breakfast bowls: Combine potatoes with a fried egg, your favorite breakfast protein (I prefer smoked tempeh bacon or vegan sausage patties), avocado, and a dollop of salsa.
- Lunch or dinner: Pair with chicken fried tofu, arugula salad, and mac and cheese.
- Tacos: Add to tacos or burritos for extra carbohydrates. Try tossing the potatoes with taco seasoning before roasting.
Storage tips
- Storage: Keep potatoes refrigerated in a closed container for 3-4 days.
- How to reheat: When roasted potatoes are reheated in the microwave they lose a lot of their crispiness. For best quality, reheat roasted potatoes in the oven at 375 degrees F until hot and crispy.
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Parboiled Oven Roasted Potatoes
Ingredients
- 2 ½ pounds russet potatoes see note #1
- water as needed
- 2 tablespoons canola oil or other neutral oil
- 5 cloves garlic roughly chopped
- 1 teaspoon paprika see note #2
- 1 teaspoon dry thyme
- ½ teaspoon kosher salt more to taste
- fresh ground black pepper to taste
Instructions
- Clean the potatoes and remove any blemishes. Remove the skin if desired, or leave it on for extra texture and crispiness.
- Dice potatoes into roughly ¾ inch cubes.
- Add diced potatoes to a medium pot. Add just enough water to cover the potatoes, about an inch. Salt the water generously. Bring the potatoes to a boil over high heat. Once boiling, preheat the oven to 450F.
- Boil until slightly underdone, about 8 minutes. The potatoes should be pierceable with a fork, but still have some resistance. Drain water and gently pat the potatoes with a paper towel to remove excess moisture.
- In a large bowl, or in pot used to cook the potatoes, add the oil, garlic, paprika, thyme and salt. Add the potatoes, tossing to coat.
- Layer the potatoes evenly on a parchment paper lined baking sheet (optional). Roast at 450F for 20-25 minutes, until they are crispy and golden. Season with fresh ground black pepper to, taste.
Notes
- Russet potatoes: I keep the skin on but you can take it off if you prefer. You can also use this method for new potatoes and Yukon gold potatoes.
- Seasonings: You can use 1 ½ teaspoons fresh thyme in place of dry and ½ teaspoon dry garlic powder instead of fresh cloves. This recipe can also be made with just salt and pepper, Cajun seasonings or taco seasonings.
- Storage and reheating: Keep potatoes refrigerated in a closed container for 3-4 days. They are best reheated in the oven at 375 degrees F until hot and crispy.
- Parchment paper is not required, but it helps prevent the potatoes from sticking to the baking sheet. Note that it does brown quickly when used at 450F.
Michelle C says
Easy & delicious! Made them the night before. Reheated for the brunch the next morning. So good!!
Cassidy Reeser says
Love to hear they worked well as a make ahead recipe! Thanks for the review!
Michelle says
Made them for the first time to serve with quiche for a brunch and everyone loved them! I used red potatoes because that's all I had in the pantry. The next time I made them, I used russet potatoes per the recipe but hubby and I both agree much better taste and texture with red potatoes!
Cassidy Reeser, RDN, LD says
Thanks Michelle! I'm glad you liked making them with red potatoes, I'll have to try that myself!