Crispy roast potatoes are sliced thin and stacked with shallots, fresh rosemary, butter, and olive oil leaving you with a golden brown crust and a super tender interior.
Why this recipe works
These aren’t your everyday crispy roast potatoes, y’all. The thinly sliced potatoes stay tender and soft on the inside while the top browns into a golden crown that’s crispy and crunchy.
The cool part about this dish is that they aren’t cubed like classic roasted potatoes, but rather sliced and layered similar to au gratin or scalloped potatoes. This keeps the potatoes ultra tender and evenly baked. Plus, it’s just more fun to eat that way. Let’s be real, you can serve me a potato side dish in any shape you want… I’ll eat ’em.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – Russet potatoes are best for this dish because of their starchiness. This helps the potatoes stick together. We did not peel our potatoes for this dish. If you choose to do the same, be sure to wash and scrub the potatoes well. You can peel them if preferred!
BUTTER – Plain butter is great, but you can optionally mix in some garlic to add a little extra flavor.
How to Make Crispy Roast Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F. In a small bowl, mix together melted butter and olive oil. Brush a small amount of the mixture on the bottom and sides of the baking dish.
- Add garlic salt, and black pepper to the remaining butter/oil mixture. If you are using the red pepper flakes, you can either add some now or sprinkle it on at the end before the dish goes into the oven.
- Wash the potatoes and pat dry with paper towels. We do not peel them for this dish. Do not slice yet.
- Cut shallots into 1/2-inch thick slices.
- Cut the ends off of a potato. Using a mandoline, cut potatoes into very thin slices, about 1/8-inch. You don’t want them paper thin, but you don’t want them as thick as when you make potatoes au gratin.
- Working with one potato at a time, place a stack of potato slices into the prepared baking dish. Once you have a couple potatoes in the dish it will become easier to stand them up. Keep stacking and tucking until the pan is full.
- Tuck slices of shallot into different areas of the potatoes.
- Brush melted butter mixture all over the potato slices until you have used it all.
- Place baking dish onto a baking sheet. This is important to insulate the bottom of the baking dish and keep the potatoes from sticking to the bottom of the pan.
- Place in oven and bake for 70 minutes.
- Sprinkle the rosemary on top of the potatoes and place back into the oven for another 15-20 minutes. Top will be brown and crispy and the potatoes inside will be tender. Use a fork or skewer to test for doneness.
Frequently Asked Questions & Expert Tips
Russet potatoes are ideal here thanks to their starchiness, though Yukon Gold will also work. Starchy potatoes are low in moisture and the perfect candidates for crispy results, which is why I prefer to use Russet. I would avoid waxy potatoes such as red potatoes, fingerlings, and white potatoes due to their higher moisture levels and denser texture.
Yes, you can partially prep this dish ahead of time if needed, though they are best if only parbaked or prepped before cooking to preserve the crispiness. To make ahead, slice the potatoes and prep as normal (slice and stack, through step 8). Cover the dish with plastic wrap and place them in the fridge up to 1 day in advance. Bake as normal, adding a couple of extra minutes if needed. The butter and oil mixture should help keep potato browning at bay. Otherwise, you can parbake the dish about 70% of the way through. Allow them to cool fully before covering with a lid or plastic wrap and storing in the fridge. Then, pop them back in the oven at 425F for the remainder of the time to crisp up the top.
Store any cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat in the oven at 375F until warmed through.
Serving Suggestions
Serve your crispy roast potatoes warm from the oven while still crisp. They’re great alongside roasted chicken, tenderloin, pork chops, steak… You name it. Of course, they go well with holiday main courses too and are always welcome at the Thanksgiving, Easter, and Christmas table!
Optionally garnish with red pepper flakes, or top with grated parmesan cheese before popping them in the oven. Enjoy!
More Potato Side Dish Recipes
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Crispy Roast Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 pounds russet potatoes unpeeled
- 3 Tablespoons butter melted
- 3 Tablespoons olive oil
- ½ large shallot sliced
- 1 Tablespoon fresh rosemary chopped
- 1 Tablespoon garlic salt
- ½ teaspoon black pepper
- red pepper flakes optional, to taste
Things You’ll Need
- 9 inch baking dish or deep dish pie plate
- Mandoline or food processor with slicing attachment
Before You Begin
- Russet potatoes are best for this dish because of their starchiness. This helps the potatoes stick together. We did not peel our potatoes for this dish. If you choose to do the same, be sure to wash and scrub the potatoes well. You can peel them if preferred!
Instructions
- Preheat oven to 375 F. In a small bowl, mix together melted butter and olive oil. Brush a small amount of the mixture on the bottom and sides of the baking dish.3 Tablespoons butter, 3 Tablespoons olive oil
- Add garlic salt, and black pepper to the remaining butter/oil mixture. If you are using the red pepper flakes, you can either add some now or sprinkle it on at the end before the dish goes into the oven.1 Tablespoon garlic salt, 1/2 teaspoon black pepper
- Wash the potatoes and pat dry with paper towels. We do not peel them for this dish. Do not slice yet.4 pounds russet potatoes
- Cut shallots into 1/2-inch thick slices.1/2 large shallot
- Cut the ends off of a potato. Using a mandoline, cut potatoes into very thin slices, about 1/8-inch. You don’t want them paper thin, but you don’t want them as thick as when you make potatoes au gratin.
- Working with one potato at a time, place a stack of potato slices into the prepared baking dish. Once you have a couple potatoes in the dish it will become easier to stand them up. Keep stacking and tucking until the pan is full.
- Tuck slices of shallot into different areas of the potatoes.
- Brush melted butter mixture all over the potato slices until you have used it all.
- Place baking dish onto a baking sheet. This is important to insulate the bottom of the baking dish and keep the potatoes from sticking to the bottom of the pan.
- Place in oven and bake for 70 minutes.
- Sprinkle the rosemary on top of the potatoes and place back into the oven for another 15-20 minutes. Top will be brown and crispy and the potatoes inside will be tender. Use a fork or skewer to test for doneness.1 Tablespoon fresh rosemary
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat in the oven at 375F until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on February 6, 2012.
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Brenda BABB says
great potatoes will make them again and again and again…..
Katie says
Hello, I’m so excited to try this! I am confused on how long to cook for though? What does 11/4 mean?
Amanda Formaro says
1 and 1/4
Helen Fairlie says
Hi Amanda I wondered if I can prepare these in advance without the potatoes going brown, perhaps part cooking initially ? they look just lovely, and would like to cook them for friends, but I like prepping as much as possible :)
Amanda Formaro says
Yes, you can partially prep this dish ahead of time if needed, though they are best if only parbaked or prepped before cooking to preserve the crispiness. To make ahead, slice the potatoes and prep as normal (slice and stack, through step 8). Cover the dish with plastic wrap and place them in the fridge up to 1 day in advance. Bake as normal, adding a couple of extra minutes if needed. The butter and oil mixture should help keep potato browning at bay. Otherwise, you can parbake the dish about 70% of the way through. Allow them to cool fully before covering with a lid or plastic wrap and storing in the fridge. Then, pop them back in the oven at 425F for the remainder of the time to crisp up the top.
Man. Mama says
Excellent, followed the recipe exactly.
Amanda Formaro says
Yay, thank you! :) So glad you liked them :)
Lori Lawrence says
This recipe is the base to what I made, which I thank you for your recipe it really inspired me.. first I used my Apple peeler, corer slicer, which made thicker slices. And I cut the core lenghtwise and placed in the bottom of my loaf pan, I chose to use a loaf pan because I was only doing 2 baking potatoes, and I put olive oil in bowl and swished my potatoes in and placed on top off the cores, anyway I didn’t have shallots, but I had onion and fresh garlic I sliced them up and placed both onion and garlic between each slice of potatoes. Poured melted butter over the potatoes and seasoned with Paprika, seasoning salt, garlic salt and pepper.. OMGoodness this was the best ! My Mark absolutely loved it, which is unusual, he said I could make that anytime.. and I agree..so thank you for sharing your recipe! God Bless
Amanda Formaro says
How wonderful Lori, that sounds delicious!!
Deeps @ Naughty Curry says
wow! they remind me of the crispy potato i ate in an amusement park long back, only those were twirled over a stick. looks amazing! i have to try thse now :)
Jess says
Ooooh, this is so easy yet looks so impressive! I’m excited to try it!
Mary Reinacher says
Made these Crispy Roasted Potatoes on Sunday along with your Best Tasting Meatloaf Ever and a greenbean casserole for a family Valentine’s Day party. Everyone from the 3 year old the the 65 year old loved it all. Thanks for all your help and inspiration in my kitchen. M
Amanda Formaro says
Thanks so much Mary! I LOVE those potatoes, they are even awesome heated up as leftovers. I’ve had them in the morning with eggs :) So glad you like the meatloaf too!
Maria says
These would go great with any meal!
Margaret says
Besides looking beautiful they sound delicious.
Kristin says
Wow…these look so good! I can’t believe how easy it is! I’m going to have to make these soon!
Marco says
Hi, Amanda! New to the website – looks great and am excited about the crispy potatoes. What does “family friendly” recipes mean though?
Amanda Formaro says
It simply means that I make recipes that most average families will enjoy. No crazy exotic ingredients :)
online parenting class says
yummy!:D
Kim Bee says
Perfection, absolute perfection. Really loving that white dish too.
Susie Bee on Maui says
Amanda-great job with the potatoes! I love your white dish too.
Thanks for all the hard work to make this monthly event such a success!
Avanika (Yumsilicious Bakes) says
I love potatoes too. Jacket potatoes are the one reason I’ve gained so much weight! I love that dish, it’s so pretty :)
Rhonda says
First off, I’m oozing with jealousy over your wave casserole. I’ve been eyeballing that baby for awhile. Potatoes are my go to starch, with pasta next…maybe tied? Anywho, love the recipe and presentation (personally I like a little oven roasted char).
Jennifer Sikora says
I have wanted to make these forever and I just have not done it. They look awesome! Thanks for sharing.
Katherine Martinelli says
Amanda I am right there with you on the potato love! I love them any which way – and I know I will love these! My husband even loves burnt onions (no joke) so he’d like it if I overdid them :-)
Sarah K. @ The Pajama Chef says
looks delicious, amanda! and i love your new pan. :)