Crispy Roasted Potatoes Without Boiling
This is for you if you’ve ever wanted perfect crispy roasted potatoes without messing with a large pot of cold water and an initial boil. These potatoes are roasted at high heat, seasoned simply, and come out with a crispy exterior and tender middle. No parboiling. No fuss. Just good, simple food.
These are hands-down one of my favorite roasted potato recipes. They’re incredibly simple to make—no initial boil and no peeling. This method skips the large pot of cold water; no alkaline water or starchy slurry is needed. I love how the edges get golden and crunchy while the insides stay soft and fluffy. The flavor is so good, I don’t add much—just salt and pepper does the trick.
Why You’ll Love These Crispy Roasted Potatoes
- No boiling. Just slice, season, and roast for the perfect roasted potatoes.
- Crispy, golden potatoes using butter or animal fat, kosher salt, and black pepper.
- Works with almost any type of potato – red potatoes, Yukon gold potatoes, baby potatoes, or new potatoes.
- One of the best crispy roast potatoes methods with minimal prep.
Ingredients
- 2 pounds of potatoes – I prefer organic Yukon gold or red potatoes for the best texture. Leave the skins on—they help create that crispy exterior.
- 6 tablespoons butter or animal fat – Bacon grease, lard, or beef tallow work great. Avoid olive oil here—it doesn’t hold up well at high heat.
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Optional: Add a pinch of garlic powder, onion powder, or toss with fresh herbs like rosemary for extra flavor.
Kitchen Tools (affiliate links): baking stone
How to Make Crispy Roasted Potatoes (Without Boiling)
Check out the recipe card below with ingredient amounts, cooking times, and everything you need to make perfect crispy roasted potatoes:
- Preheat the Oven: Preheat your oven to 450°F. Make sure it’s fully heated before the potatoes go in.
- Prep the Potatoes: Wash and dry 2 pounds of potatoes. Leave the skins on for better texture. Cut the potatoes into evenly sized chunks, about 3/4 to 1 inch thick.
- Toss with Oil + Seasoning: Place the cut potatoes in a large bowl. Add 6 tablespoons of melted butter or animal fat (like bacon grease, lard, or beef tallow). You can also choose to add the fat directly to the sheet pan and place it in the oven for 2 to 3 minutes to melt. Remove the pan carefully, add the potatoes, and toss them directly on the hot pan to coat.
- Roast: Spread the potatoes in a single layer—this is one of the key steps for getting them crispy. Place the sheet pan in the oven and roast for 30 to 40 minutes. Flip the potatoes halfway through to ensure even browning. The potatoes are done when golden on the outside, crisp, and easily pierced with a fork. Season with salt and pepper.
- Serve: Serve hot, straight from the oven. These roasted potatoes are perfect with just about anything and also work great as a base for meal prep recipes, like my make-ahead breakfast bowl.
Tips for the Crispy Roasted Potatoes in the Oven
- Line a sheet pan with parchment paper for easier cleanup.
- Make sure the potatoes are at room temperature before roasting.
- Spread your potatoes out in a single layer for best results—this avoids soggy potatoes.
- Use hot oil with a high smoke point, like animal fat (tallow or lard), vegetable oil, or melted butter.
- Give the potatoes a good shake in the pan halfway through, making sure they get flipped.
- Roast until pale golden brown with little resistance when pierced.
- Feel free to add any extra seasonings you like—garlic powder, onion powder, or chopped fresh rosemary.
Best Potatoes for Roasted Potatoes
I’ve tested a lot of potatoes, and while russet potatoes can work, they tend to get a little mushy when roasted. The real winners for me are Yukon gold potatoes, which have a creamy center, thin skins, and are beautifully golden and crisp. Red potatoes, which hold their shape well, roast with a nice texture and crispy exterior.
How Long to Roast Potatoes Without Boiling
Roast potatoes without boiling for 30 to 40 minutes at 450°F. Make sure they’re in a single layer on a prepared sheet pan, and flip them halfway through for even browning. The cooking time depends on the size of the potato chunks—smaller pieces cook faster.
Storing Leftovers
To store leftovers, cool the crispy roasted potatoes and put them in an airtight container. Reheat in the air fryer or preheated oven for the best texture.
More Potato Recipes You Will Love
- New Potatoes with Green Beans and Bacon
- Easy Oven Roasted Potatoes and Onions Recipe
- Pan Fried Potatoes
Crispy Roasted Potatoes Without Boiling
Equipment
- 1 9 x 13 sheet pan
Ingredients
- 2 pounds of potatoes
- 6 tablespoons butter or animal fat – Bacon grease bacon grease, lard, or beef tallow.
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Optional: Add a pinch of garlic powder onion powder, or toss with fresh herbs like rosemary for extra flavor.
Instructions
- Preheat your oven to 450°F. Make sure it’s fully heated before the potatoes go in.
- Wash and dry 2 pounds of potatoes. Leave the skins on for better texture. Cut the potatoes into evenly sized chunks, about 3/4 to 1 inch thick.
- Place the cut potatoes in a large bowl. Add 6 tablespoons of melted butter or animal fat (like bacon grease, lard, or beef tallow). You can also choose to add the fat directly to the sheet pan and place it in the oven for 2 to 3 minutes to melt. Remove the pan carefully, add the potatoes, and toss them directly on the hot pan to coat.
- Spread the potatoes in a single layer. Place the sheet pan in the oven and roast for 30 to 40 minutes. Flip the potatoes halfway through to ensure even browning. The potatoes are done when golden on the outside, crisp, and easily pierced with a fork. Season with salt and pepper.
- Serve hot, straight from the oven. These roasted potatoes are the perfect side dish!
Notes
- Line a sheet pan with parchment paper for easier cleanup.
- Make sure the potatoes are at room temperature before roasting.
- Spread your potatoes out in a single layer for best results—this avoids soggy potatoes.
- Use hot oil with a high smoke point, like animal fat (tallow or lard), vegetable oil, or melted butter.
- Give the potatoes a good shake in the pan halfway through, making sure they get flipped.
- Roast until pale golden brown with little resistance when pierced.
- Feel free to add any extra seasonings you like—garlic powder, onion powder, or chopped fresh rosemary.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
