An easy recipe for oven roasted potatoes and homemade baked French fries that are super crispy around the edges and fluffy in the middle. Crispy roasted potatoes are the best side dish to any meal, or served with scrambled eggs and bacon for breakfast.
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Why You’ll Love This Recipe
Always Crispy. I struggled for years to make crispy potatoes and baked French fries in the oven, always ending up with potatoes that burned before they were actually cooked through, and french fries that were limp and soggy instead of crisp. So my secret to making the best crispy roasted potatoes is to start with leftover baked potatoes instead of roasting raw potatoes. Because the potatoes have already been cooked, the only goal with roasting or baking them is to get them crisp. And the result is a perfectly crispy, perfectly cooked potato.
Bake in Advance, Roast Later. The potatoes can be baked and then refrigerated several days in advance. Then, when you’re ready to roast them, just slice what you need and roast them with olive oil or avocado oil. You’ll have perfect roasted potatoes in about 30 minutes! I love this option when I want a few crispy potatoes with eggs in the morning. I just cut off a few slices of baked potato, add them to a skillet with a small amount of oil, and they’re crisp and golden brown in no time.
Healthier than Deep Fried. Deep frying homemade french fries is a hassle, and uses a lot of oil. By baking them, you can use far less oil and still get the satisfying results of crispy potatoes and fries.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at lower altitudes, too, without adjustment, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Potatoes. I prefer russet potatoes for this recipe, since they’re firm and hold up well to slicing, even after they’ve been baked.
- Olive Oil or Avocado Oil. You don’t need a lot of oil, about 1 tbsp for each potato.
- Salt and Pepper.
Instructions
Pre-Bake the Potatoes
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Scrub the potatoes well, rub them lightly with about a teaspoon of olive oil, then wrap each potato in aluminum foil.
- Place the potatoes on a baking sheet, and bake the potatoes for 1 hour, or until you can easily pierce the potatoes with a sharp knife. Add another 10 minutes of baking time, if needed.
- Let the potatoes cool until cool enough to handle. You can bake the potatoes ahead of time, and keep them refrigerated for up to 5 days, until ready to roast them.
Roast the Potatoes
- Preheat the oven to 450 F, and position a rack in the center of the oven.
- Use a sharp knife to slice the baked potatoes into slices 1/4 inch thick. You could also chop them (think “home fries”), cut them into wedges, or cut them into long fries, whatever you like.
- On the baking sheet, drizzle the potato slices with the olive oil. Use your hands or a pastry brush to make sure both sides of the potatoes are evenly coated with the oil.
- Sprinkle the potatoes with coarse salt and pepper, on both sides.
- Roast the potatoes for about 15 minutes, until the bottoms are starting to turn brown. Turn all the slices over, and roast for another 10-15 minutes, until golden brown and crisp.
- Before eating, I like to sprinkle the potatoes with a little extra seasoning, such as one of my favorite dry rubs used to season steak or burgers.
- Crispy roasted potatoes are fantastic on their own or dipped in an herby garlic aioli.
Hot Honey Mustard Aioli
While re-testing this recipe with the potatoes cut into fries, I made a quick dipping sauce, which was just fantastic with the oven baked french fries. Just whisk together the ingredients until smooth, and serve with the fries.
- 1/4 cup mayonnaise (I use Chosen Foods avocado oil mayo)
- 1 tbsp whole grain mustard
- 1 tbsp hot honey or chili crunch hot honey
- 2-3 tsp water, if needed to slightly thin the sauce
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Instead of roasting the potatoes in the oven, you can also cook them in a hot skillet to get the exact same result. Just heat a little olive oil in a skillet over medium heat, and add the sliced baked potatoes in a single layer. Cook until the bottoms are golden brown, then flip and cook the other side until crisp and golden brown.
These potatoes are best enjoyed while hot from the oven, or at least within the next hour. But if you do refrigerate any leftovers, you can crisp them up again for several minutes in a 300-degree oven.
Yes, absolutely. For crispy oven baked french fries or crispy baked potato wedges, you can cut the baked potatoes into any shape you like before roasting with the oil.
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The Best Crispy Oven Roasted Potatoes
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 2 large russet potatoes
- 2 tbsp olive oil or avocado oil
- coarse Kosher salt
- coarse black pepper
Instructions
Pre-Bake the Potatoes
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Scrub the potatoes well, rub them lightly with about a teaspoon of olive oil, then wrap each potato in aluminum foil.
- Place the potatoes on a baking sheet, and bake the potatoes for 1 hour, or until you can easily pierce the potatoes with a sharp knife. Add another 10 minutes of baking time, if needed.
- Let the potatoes cool until cool enough to handle. You can bake the potatoes ahead of time, and keep them refrigerated for up to 5 days, until ready to roast them.
Roast the Potatoes
- Preheat the oven to 450 F, and position a rack in the center of the oven.
- Use a sharp knife to slice the baked potatoes into slices 1/4 inch thick. You could also chop them (think "home fries"), cut them into wedges, or cut them into long fries, whatever you like.
- On the baking sheet, drizzle the potato slices with the olive oil. Use your hands or a pastry brush to make sure both sides of the potatoes are evenly coated with the oil.
- Sprinkle the potatoes with coarse salt and pepper, on both sides.
- Roast the potatoes for about 15 minutes, until the bottoms are starting to turn brown. Turn all the slices over, and roast for another 10-15 minutes, until golden brown and crisp.
- Before eating, I like to sprinkle the potatoes with a little extra seasoning, such as one of my favorite dry rubs used to season steak or burgers.
- Crispy roasted potatoes are fantastic on their own or dipped in an herby garlic aioli, ketchup, or homemade ranch dressing.
Notes
- 1/4 cup mayonnaise (I use Chosen Foods avocado oil mayo)
- 1 tbsp whole grain mustard
- 1 tbsp hot honey or chili crunch hot honey
- 2-3 tsp water, if needed to slightly thin the sauce
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