When it comes to side dishes, few can rival the deliciousness of perfectly roasted potatoes. The “Halved Crispy Roast Potatoes” recipe takes the classic roast potato to a whole new level, offering a crunchy exterior and a soft, fluffy interior that makes it the perfect accompaniment to any meal. This recipe is a staple in many households, loved for its simplicity, affordability, and unbeatable flavor. Whether you’re serving it with a Sunday roast, alongside a weeknight dinner, or as part of a festive feast, these halved crispy roast potatoes will leave everyone asking for seconds.
This “Halved Crispy Roast Potatoes” recipe is a must-try for anyone who loves a good, hearty side dish. It’s easy to make, incredibly satisfying, and pairs well with just about any main course. Enjoy the delightful crunch and creamy center with every bite
INGREDIENTS:
- 6 large potatoes, preferably Yukon Gold or Russet
- 3 tablespoons of olive oil or melted butter
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1/2 teaspoon of garlic powder (optional)
- 1 teaspoon of fresh or dried rosemary, finely chopped (optional)
- 1/2 teaspoon of paprika (optional)
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS:
- Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that perfect crispy exterior on your potatoes.
- Prepare the Potatoes: Wash and peel the potatoes if you prefer, although leaving the skin on can add extra texture and flavor. Cut each potato in half lengthwise to create large, even halves. This size allows the potatoes to cook evenly while giving you that delicious contrast between the crispy edges and the soft interior.
- Parboil the Potatoes (Optional but Recommended): For the crispiest potatoes, parboil them before roasting. Place the halved potatoes in a large pot of salted boiling water and cook for about 8-10 minutes until they are just beginning to soften. Drain them thoroughly and let them cool slightly. This step helps to rough up the edges of the potatoes, which in turn creates more surface area for crisping in the oven.
- Season the Potatoes: In a large bowl, toss the halved potatoes with olive oil or melted butter. Ensure each potato half is well-coated. Add sea salt, black pepper, and any other seasonings you prefer, such as garlic powder, rosemary, or paprika. The seasoning is key to flavoring the potatoes inside and out.
- Roast the Potatoes: Arrange the seasoned potatoes cut side down on a baking sheet lined with parchment paper or foil. This positioning ensures the cut sides get extra crispy. Place the baking sheet in the preheated oven and roast for about 30-40 minutes, or until the potatoes are golden brown and crispy on the outside. Flip the potatoes halfway through the cooking time to ensure they cook evenly.
- Garnish and Serve: Once the potatoes are perfectly crispy and cooked through, remove them from the oven. Garnish with fresh parsley for a pop of color and added freshness. Serve immediately while hot and crispy.
Tips for Perfect Halved Crispy Roast Potatoes:
- Use the Right Potatoes: Yukon Gold or Russet potatoes work best for this recipe due to their starchy nature, which yields a fluffy interior and crispy exterior.
- Don’t Skip the Parboiling: Parboiling is the secret to getting that perfect crunch, as it roughs up the surface of the potatoes, allowing them to crisp up better in the oven.
- Ensure Even Coating: Make sure each potato half is thoroughly coated in oil or butter and seasoning. This not only adds flavor but also helps in achieving that desirable golden crust.
- Space Them Out: Don’t overcrowd the baking sheet. Giving the potatoes enough space allows the hot air to circulate, ensuring they roast rather than steam.