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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Donna says
Fabulous fare and this looks as if it will have a long-standing love affair with many grilled meats and fish in this house! Question:..Do I need to use russet potatoes to succeed with your recipe..or could I use a firm (“charlotte” here in France)..or even the violet ones?..Alternating “columns” of sweet potatoe, white and violet ones would be visually amazing I’m betting!
Maureen says
I could have sworn I left a comment on this post but maybe it got lost. I saved the address because I was determined to make these crispy potatoes. I wasn’t disapointed! Delicious.
Sarah, Simply Cooked says
Stunning – I can imagine that although this takes a bit of time it is not actually that difficult. If you had someone to chat to and a cup of tea, it would be a pleasure to make such a beautiful dish.
Veronica says
Wow, I can just imagine the crispy tops of these potatoes–I would love the burnt bits-my fave! :) This dish looks amazing, along with the dish it’s in. I totally saved that to my Amazon wish list!
Gretchen says
Those potatoes turned out gorgeous! What a wonderful side to make when company comes over.
Katrina says
LOVE the curvy dish! And I really must make these potatoes! Maybe even tomorrow!
Anne @ Quick and Easy Cheap and Healthy says
Yum! I’ve always wanted to try these crispy potatoes – I’ll definitely have to give this recipe a go.
Isabelle @ Crumb says
Oh my… I’m such a sucker for crispy potato bits, so I as soon as I saw all those gorgeous golden crispy edges in the photo, I knew this was going to be my kind of recipe. Must try this out soon. Very soon. Like… tomorrow. :)
Culinary Adventures with Camilla says
These look gorgeous…and delicious. Thanks for sharing with the SRC. ~Camilla
Jayasri says
That’s a fantastic one, you could pass that to me, my kids will love you :), looks so cute…, Enjoying SRC very much, thanks to you dear….
Lisa @ Sweet as Sugar Cookies says
I am always trying to look for ways to get crispy roasted potatoes. This looks awesome. By the way, I also grew up on Maui, so if you ever do get there and want tips on the best things to eat, ask away.
Susie says
Wow…stunning! I think I may try these out, the pan sure makes them even more beautiful!
Monica @ The Yummy Life says
I love how these are lined up in rows. They make such an interesting presentation. Easy for serving them, too. Anxious to try this.
Noelle (@singerinkitchen) says
yummy! These look and sound perfect for any day.
Lesa @Edesia's Notebook says
That looks amazing! We’re potato lovers here too. And your new dish is super cute. I bet any meal would look great in it!
jennifurla says
This looks so super cool, fantastic and impressive.
sara says
These potatoes look AMAZING! I just got a mandoline, so I definitely need to try them out! :)
Melissa@IWasBornToCook says
LOVE the way these look! Nice pick for SRC.
Lisa~~ says
I have seen this recipe, coveted this recipe and need to make this recipe. Great choice.
If you haven’t already, I’d love for you to check out my SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
Dan says
Wow, those potatoes look beautiful – what presentation! I imagine they taste as good as they look.