Crispy (creamy inside) Roasted Potatoes


I could eat just these for dinner and nothing else. The leftovers are great for making hash browns, so make more than you need for one meal. You will be very happy you did.

The key to making great roasted potatoes, not just good roasted potatoes is par boiling your potatoes before roasting them. Boiling the potatoes before roasting keeps the inside of the potato creamy and light. Roasting without boiling first will produce a dry potato, more like a baked potato. I saw this  and used it as a jumping board for making this version, I like better. Hope you like it too.

For crispy creamy roasted potatoes you will need;

  • 1 to 2 pounds of potatoes. You can use any kind. Just cut them into pieces about as big as a golf ball.
  • some oil in an oven proof pan
  • Parmesan cheese, or you can use bread crumbs, or really just oil if you like. The potatoes won’t be as crispy, but they will still be great.
  • Salt, pepper and any herbs. I used some garlic and rosemary.

Put some salted (use plenty of salt, your water should taste like the ocean) water on to boil and pre-heat your oven to 400F.
While the oven is heating up boil the potatoes for 10 minutes. I didn’t take a picture of that, you know what boiling potatoes look like, right?

Next film an oven proof pan with oil. I used olive oil, but use what you like.


Sprinkle some Parmesan cheese and any herbs you  have on the bottom of the pan.


After you potatoes have been boiling for 10 minutes drain them and cut them so they fit in the pan. I didn’t cut the small ones and a few of the bigger ones I smooshed and some I cut into thirds, so they all were about the same size in the pan. Brush the tops with a little oil and salt and pepper. When the oven is hot cook the potatoes for about 35 to 40 minutes.


They look like this when they are done. Sort of wrinkly. Pretty unimpressive at this stage huh?


But just wait, let them sit for about 5 minutes before you take them out of the pan, or the ‘crispy’ bottom will stick to the pan and not your potato, and all your patience and hard work will be for nothing. Test a corner before you remove them. Bingo.


I like to dip them into ketchup, Sriracha, and mayo…equal parts.


Swoon and enjoy.

Hope you make enough to have some leftovers for hash-browns. You will be so glad you did.









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