The Ultimate 3-Ingredient Crispy Oven-Roasted Potatoes: Your Weeknight Secret Weapon
Discover the magic of simplicity with our incredibly easy and utterly delicious 3-Ingredient Crispy Oven-Roasted Potato recipe. Perfect for those hectic weeknights when you crave something comforting, flavorful, and wonderfully crisp without spending hours in the kitchen. This recipe transforms humble potatoes into a standout side dish or a delightful snack that will have everyone asking for more.
The secret to these sensational spuds lies in a clever combination: a rich stock base that infuses the potatoes with savory flavor as they par-cook, followed by a generous bath of high-quality extra-virgin olive oil that guarantees that irresistible crispy oven finish. A final flourish of flaky sea salt and a sprinkle of fresh, chopped parsley elevate these potatoes from simple to sublime. “Simple and delicious” are truly our favorite words when the weeknight dinner rush hits!
At its heart, this recipe celebrates the power of three core ingredients: fresh potatoes, premium extra virgin olive oil, and a robust stock base. While salt is a fundamental pantry staple found in virtually every household and garnishes like parsley are optional additions, these three components are what truly build the foundation of flavor and texture for this dish. This minimalist approach proves that you don’t need a lengthy ingredient list to create something truly extraordinary and satisfying.
Choosing the Best Potatoes for Unbeatable Crispiness
The type of potato you choose significantly impacts the final texture and taste of your oven-roasted delight. For this recipe, I highly recommend using baby Yukon Gold potatoes. Their thin skins crisp beautifully, and their naturally buttery, creamy flesh provides a wonderfully tender contrast to the crunchy exterior. If baby Yukon Golds aren’t available, regular-sized Yukon Gold potatoes, chopped into uniform 2-inch pieces, are an excellent substitute. The key is consistency in size to ensure even cooking.
My second preferred choice for this recipe is Russet potatoes. Russets are known for their high starch content, which makes them superb candidates for achieving that desired crispy texture. When roasted, their interiors become incredibly fluffy, creating a delightful contrast with their golden-brown, crunchy outsides. Just like with larger Yukon Golds, be sure to chop Russets into consistent 2-inch cubes for optimal results.
While other potato varieties can certainly be roasted, for the best balance of crispiness and fluffy interior, starchy or all-purpose potatoes like Yukons and Russets are your go-to. Waxy potatoes, such as red or new potatoes, tend to hold their shape more and have a less floury interior, which might result in a less ‘fluffy’ roasted potato, though they can still be delicious.
Simple Ingredients, Big Flavor
One of the beauties of this recipe is its straightforward ingredient list. You likely have most of these on hand already!
- Potatoes: 1 pound of baby potatoes (halved) or regular-sized gold Yukon potatoes (chopped into 2-inch cubes).
- Chicken Stock Base: 1 tablespoon of Better Than Bouillon type or bouillon cubes (see important note below). This is our secret weapon for deep flavor!
- Extra Virgin Olive Oil: 2 tablespoons, for that perfect crisp and rich taste.
- Kosher Salt or Sea Salt: 1 teaspoon, for seasoning during cooking.
- Chopped Parsley: 1 tablespoon for garnish (optional, but highly recommended for freshness).
- Flaky Sea Salt or Regular Sea Salt: 1/2 teaspoon for finishing (optional, adds a delightful texture and burst of flavor).
A Note on Stock Base: I am a huge fan of Better Than Bouillon chicken base. It’s a concentrated, intensely flavorful paste that adds an incredible depth of savory goodness to the potatoes, far beyond what plain salt can achieve. I also enjoy their vegetable version, which works equally well if you prefer a vegetarian option. If you don’t have a concentrated stock base, high-quality bouillon cubes dissolved in the boiling water are a fantastic alternative. The goal is to infuse the potatoes with rich flavor right from the start of the cooking process.
Tried and True Tips for Perfect Crispy Potatoes Every Time
Achieving perfectly crispy, tender-on-the-inside roasted potatoes is a culinary triumph that’s easier than you might think. Follow these tried-and-true tips to guarantee success:
- Don’t Skip the Stock Base for Deep Flavor: This is a simple recipe, but its secret lies in the extra flavoring from the stock base or bouillon. Par-cooking the potatoes in seasoned water ensures they absorb incredible depth of flavor from the inside out, making them much more delicious than if simply tossed with oil and salt from raw. This initial flavor infusion is critical for a truly gourmet result.
- Alternative to Stock Base: If a concentrated stock base or bouillon cubes aren’t handy, don’t despair! You can still achieve great results by par-cooking the potatoes in good-quality, pre-packaged chicken or vegetable broth (instead of plain water). This will provide a similar flavor boost, though you might need to adjust the amount of added salt.
- Parchment Paper is Your Best Friend: Always line your rimmed baking sheet with parchment paper. This simple step does wonders for crisping potatoes by preventing sticking and promoting even browning. It creates a non-stick surface that allows for easy flipping and ensures the potatoes develop a beautiful, crunchy crust without burning or welding themselves to the pan. Plus, it makes cleanup an absolute breeze! (It works wonders for other dishes too, like these crispy chicken wings!)
- Thoroughly Dry Your Potatoes: After par-cooking and draining, it is absolutely crucial to dry your potatoes thoroughly. Lay them out on a clean kitchen towel and pat them completely dry. Excess moisture on the potato surface turns into steam in the oven, which prevents crisping and leads to soggy potatoes. Dry potatoes are happy, crispy potatoes!
- Don’t Overcrowd the Pan: For maximum crispiness, give your potatoes space. Arrange them in a single layer on the baking sheet, ensuring they are not touching each other. Overcrowding traps steam, hindering the browning process and resulting in steamed rather than roasted potatoes. If necessary, use two baking sheets.
- Even Size Matters: Chop your potatoes into roughly equal-sized pieces (about 2-inch cubes or halves for baby potatoes). This ensures they cook evenly and are all tender and crispy at the same time. Inconsistent sizing leads to some potatoes being overcooked and others undercooked.
- Experiment with Seasonings: While salt is essential, feel free to get creative with other seasonings! Before roasting, try adding lemon pepper for a zesty kick, garlic powder, onion powder, paprika for a smoky touch, or dried herbs like rosemary and thyme for an aromatic profile. These can be used instead of or in addition to the kosher salt.
How to Make These Crispy Oven-Roasted Potatoes
Follow these straightforward steps for perfect crispy oven-roasted potatoes:
- Prepare Your Oven and Pan: Pre-heat your oven to a hot 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This prevents sticking and promotes crispiness.
- Par-Cook the Potatoes: In a 2-quart pot, boil 2 quarts (8 cups) of water and add a large pinch of salt. Once the water is at a rolling boil, stir in 1 tablespoon of your chosen soup base or bouillon cubes until fully dissolved.
- Add Potatoes: If using a ready-made liquid chicken stock, simply add it to the pot instead of water and soup base/bouillon. Add the halved baby potatoes or chopped 2-inch potato cubes to the boiling, flavored water.
- Boil for Flavor and Tenderness: Par-cook the potatoes for exactly 10 minutes. This step is crucial; it tenderizes the interior of the potatoes and allows them to absorb the savory stock flavor before they even hit the oven.
- Drain and Dry Thoroughly: Carefully drain the par-cooked potatoes into a colander. Immediately transfer them onto a clean kitchen towel or several layers of paper towels. Pat them completely dry, removing any excess liquid. This is perhaps the most vital step for achieving ultimate crispiness!
- Season and Coat: Place the dry potatoes into a large bowl. Drizzle generously with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of kosher salt (or your preferred seasoning blend). Toss everything together until the potatoes are evenly coated in oil and seasoning.
- Spread Evenly on Baking Sheet: Transfer the seasoned potatoes to your parchment-lined rimmed baking sheet. Spread them out into a single layer, ensuring there’s plenty of space between each piece. Avoid overcrowding, as this will steam the potatoes instead of crisping them. Use a second sheet if needed.
- Bake to Perfection: Bake for 30 minutes in the pre-heated oven. About halfway through the baking time (around 15 minutes), use a spatula to flip the potatoes gently. This ensures even browning and crisping on all sides.
- Check for Doneness: The potatoes are ready when they have beautifully crispy, golden-brown edges, are fork-tender and fluffy on the inside, and smell absolutely divine.
- Finish and Serve: Once removed from the oven, immediately garnish with 1 tablespoon of fresh, chopped parsley and a final sprinkle of flaky sea salt or a pinch of regular sea salt for an extra pop of flavor and texture. Serve hot and enjoy!
Versatile Serving Suggestions
These delicious 3-ingredient crispy oven-roasted potatoes are incredibly versatile and make a perfect side dish for a wide array of meals. Their savory flavor and delightful texture complement almost anything!
- Pair them beautifully with hearty main courses like Simple Herb Roast Chicken or a robust Two Ingredient Grilled Tri-Tip Roast.
- They are an excellent accompaniment to lighter proteins such as Yogurt Herb Marinated Grilled Chicken or Grilled Lemon Oregano Chicken + Salmoriglio Sauce.
- For a more substantial salad, serve them alongside a Grilled Steak Salad with Roasted Jalapeño Dressing.
- Beyond dinner, these crispy potatoes are fantastic for breakfast or brunch. Serve them with scrambled eggs, bacon, and toast for a satisfying start to your day.
- They also make a wonderful appetizer or snack on their own, perhaps with a side of aioli or your favorite dipping sauce.
No matter how you choose to enjoy them, these crispy potatoes are sure to be a hit!
Frequently Asked Questions (FAQs)
Here are some common questions about making these crispy oven-roasted potatoes:
Can I use different types of potatoes?
While Yukon Gold and Russet potatoes are highly recommended for their texture, you can experiment with other varieties. Just keep in mind that waxy potatoes (like red or new potatoes) may not get as fluffy on the inside, though they can still achieve a nice crisp exterior. Always aim for consistent sizing.
Is the stock base absolutely necessary?
The stock base is what gives these potatoes their unique and deep savory flavor, setting them apart from standard roasted potatoes. While you *can* technically omit it and just use salt in the boiling water, the flavor will not be as rich. If you don’t have a stock base, use a good quality chicken or vegetable broth instead of plain water for par-cooking.
Can I make these in an air fryer?
Yes! While this recipe is optimized for oven roasting, you can adapt it for an air fryer. After par-cooking and drying the potatoes, toss them with oil and seasoning as directed. Air fry at 400°F (200°C) for 15-25 minutes, shaking the basket every 5-7 minutes, until golden and crispy. Cooking time may vary by air fryer model.
How do I store and reheat leftovers?
Store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat and retain crispiness, spread them on a baking sheet and reheat in a preheated oven or air fryer at 375°F (190°C) for 10-15 minutes, or until heated through and re-crisped. Microwaving is not recommended as it will make them soggy.
Can I prepare the potatoes ahead of time?
You can par-cook the potatoes a day in advance. After par-cooking, drain them, dry them thoroughly, and let them cool completely. Then, store them in an airtight container in the refrigerator. When ready to roast, toss them with oil and seasoning and proceed with baking as directed. They may take a few extra minutes to crisp up from cold.
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All content and photographs ©Claudia’s Table and claudiastable.com
3-Ingredient Crispy Oven-Roasted Potatoes
Ana | Claudia’s Table
August 25, 2025
Pin Recipe
Equipment
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1 rimmed baking sheet
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1 parchment paper sheet
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2 quart pot
Ingredients
- 1 pound Baby potatoes halved, or regular-sized gold Yukon potatoes, chopped into 2-inch cubes.
- 1 tablespoon Chicken stock base better than bouillon or bouillon cubes
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Kosher salt or sea salt
- 1 tablespoon Chopped parsley for garnish optional
- 1/2 teaspoon Flake salt or sea salt to finish optional
Instructions
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Pre-heat oven to 400°F (200°C).
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Line a large rimmed baking sheet with parchment paper.
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Boil 2 quarts (8 cups) of water and add a large pinch of salt.
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Once the water is boiling, add the soup base or bouillon cubes, stirring until dissolved.
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If you are using liquid chicken stock instead of water and base, omit soup base or bouillon cubes.
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Add the halved or cubed potatoes to the boiling, flavored water.
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Par-cook the potatoes for 10 minutes to tenderize and infuse flavor.
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Drain the potatoes into a colander.
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Place the potatoes onto a clean kitchen towel and dry any excess liquid thoroughly. This step is essential for crispiness!
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Now add the thoroughly dried potatoes to the parchment-lined rimmed baking sheet.
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Drizzle with olive oil, sprinkle with kosher salt, and toss gently to ensure potatoes are evenly coated. Spread them in a single layer on the baking sheet, ensuring they are not overcrowded.
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Bake for 30 minutes, flipping potatoes midway through (around 15 minutes) for even browning.
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Potatoes should have crispy, golden edges, be full of flavor, and be wonderfully tender and fluffy on the inside.
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Garnish immediately with chopped parsley and a final sprinkle of flaky sea salt or sea salt for added taste and texture. Serve hot.
Notes
Tried and true tips
This is an easy recipe, and don’t skip out on the extra flavoring of the stock base or bouillon. This creates depth in the flavor of the potatoes that simple salt cannot achieve.
If you don’t have stock base or bouillon, use a good, packaged chicken stock or vegetable broth to par-cook the potatoes in for a similar flavor boost.
Use parchment paper sheets on the rimmed baking sheet. Parchment paper does wonders for crisping potatoes by preventing sticking and ensuring even browning. (I love using it for crispy chicken wings too!)
For ultimate crispiness, make sure to dry your par-cooked potatoes thoroughly before tossing with oil and roasting. Excess moisture leads to steaming, not crisping.
Use lemon pepper or another delicious seasoning like garlic powder, paprika, or dried rosemary instead of or with salt before roasting to create different flavor profiles.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com