Similar Recipes
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Ultra-Crispy Roast Potatoes
These potatoes are parboiled, then tossed roughly in a bowl with a metal spoon until their surfaces are roughed and scratched up. All those microscopic nooks and crannies make for an extra-crunchy exterior.
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Crispy Smashed Potatoes
My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.
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Crispy Roasted Potatoes With Curry Leaf and Mustard Oil Mayonnaise
Crispy and fluffy roasted potatoes are the perfect partner for aromatic curry leaf mustard oil mayonnaise.
Duck Fat Potatoes - Crispiest, Best Roast Potatoes EVER!
Duck Fat Potatoes are the BEST crispy roast potatoes in the world!! They have an ultra thick, crunchy crust that STAYS crunchy - can't make this with oil!
Truly Crunchy Roast Potatoes
Par boiling, roughing up the surface, preheating the oil and a dusting of semolina and the steps that make these TRULY crispy roast potatoes.
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Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
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Crispy Baked Potato Wedges
Crunchy on the outside and fluffy on the inside, oven fries don't have to be forgettable.
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The Best Roasted Sweet Potatoes
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
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Extra-Crispy Herb-Roasted New Potatoes
A riff on salt-crusted Colombian potatoes, our extra-crispy new potatoes with buttery, herb-flecked crusts are simple. Simmer potatoes in heavily salted water until the water runs completely dry, which gives the potatoes extremely fragile, wrinkled skins that crisp up when roasted in a hot oven.
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The Ultimate Baked Potato
Here's how to get the crispest skin, the creamiest, fluffiest flesh, and how to work the very best flavor into every last bite of your next baked potato.
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These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
Serve With
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Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Dinner Tonight: Garlic-Roasted Chicken with Carrots and Parsnips
If you buy split chicken breasts with the bone in and skin still on, they can be wonderfully flavorful, especially in recipes like this one from Jennifer Rubell's Real Life Entertaining where they're roasted with carrots, parsnips, and two entire heads of garlic. The chicken-y juices and fat from the skin give the vegetables incredible flavor, while the garlic aroma permeates the entire dish.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Parmesan Roasted Green Beans
The most amazing way to cook fresh green beans - SUPER QUICKLY! Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green
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Pork Loin Roast With Winter Vegetables
A bone-in pork loin roast is one of those cuts that are guaranteed to impress. The best part is that it's also dead easy to cook just right, as long as you use the reverse-sear method.
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.