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Crispy roasted potatoes fresh out of the oven on a sheet pan, golden and perfectly browned.

Crispy Roasted Potatoes Without Boiling

Crispy roasted potatoes made without boiling. Toss Yukon gold or red potatoes with oil, salt, and pepper, then roast at high heat until golden and crisp. A simple and flavorful side dish for any meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 servings

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.