Crispiest Roasted Potatoes, 3 Ways Recipe

Name: Crispiest Roasted Potatoes, 3 Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CRISPY ROASTED POTATOES; 5 large russet potatoes, peeled and cut into 2-inch pieces; 2 tablespoons salt, plus more to taste; 4 tablespoons unsalted butter, melted; FOR PATATAS BRAVAS; 2 tablespoons olive oil; 1 yellow onion, roughly chopped; 3 garlic cloves, thinly sliced, plus 1 small clove, finely grated; kosher salt & freshly ground black pepper; 1 teaspoon smoked paprika; 1 1/2 teaspoons red pepper flakes; 1 (28 ounce) can whole canned tomatoes; 1 tablespoon white wine vinegar; 1 teaspoon fresh lemon juice; 5 tablespoons good-quality mayonnaise; coarsely chopped parsley, for serving; FOR CHIMICHURRI; 1 bunch cilantro leaf; 1 bunch fresh parsley leaves; 1 bunch mint leaf; 2 tablespoons white wine vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 teaspoon granulated sugar; 1 garlic clove, grated; kosher salt; FOR TZATZIKI; 1 cup grated English cucumber; kosher salt; 1 1/4 cups Greek yogurt; 1 small garlic clove, finely grated

Bake this irresistible Crispiest Roasted Potatoes, 3 Ways at home. Made with ROASTED POTATOES, russet potatoes, salt and unsalted butter. Easy step-by-s…

This Crispiest Roasted Potatoes, 3 Ways relies on simple, everyday ingredients such as for crispy roasted potatoes, salt, plus more to taste, unsalted butter, melted and for patatas bravas. It comes together quickly and makes 4 servings, at about 825 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Crispiest Roasted Potatoes, 3 Ways delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

FOR CRISPY ROASTED POTATOES
5 large russet potatoes, peeled and cut into 2-inch pieces
2 tablespoons salt, plus more to taste
4 tablespoons unsalted butter, melted
FOR PATATAS BRAVAS
2 tablespoons olive oil
1 yellow onion, roughly chopped
3 garlic cloves, thinly sliced, plus 1 small clove, finely grated
kosher salt & freshly ground black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons red pepper flakes
1 (28 ounce) can whole canned tomatoes
1 tablespoon white wine vinegar
1 teaspoon fresh lemon juice
5 tablespoons good-quality mayonnaise
coarsely chopped parsley, for serving
FOR CHIMICHURRI
1 bunch cilantro leaf
1 bunch fresh parsley leaves
1 bunch mint leaf
2 tablespoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon granulated sugar
1 garlic clove, grated
kosher salt
FOR TZATZIKI
1 cup grated English cucumber
kosher salt
1 1/4 cups Greek yogurt
1 small garlic clove, finely grated
chopped oregano, for serving
1 lemon, zest of, for serving
olive oil, for serving

1
FOR CRISPY ROASTED POTATOES:
2
Preheat oven to 425 degrees F.
3
Place potatoes in a large pot. Cover with cold water and add 2 tablespoons salt. Bring to a boil over high heat and cook 5 minutes, until potatoes are just slightly cooked on the outside. The interiors should still be raw.
4
Drain and return to the pot. Let moisture evaporate, lightly shaking pot, 1 minute. Turn off heat. Add melted butter and place cover on pot. Shake vigorously for 1 minute, until the potatoes are rough on the exterior and lightly smashed. Transfer to a rimmed baking sheet and spread in an even layer. Roast until crispy and deeply golden, flipping after 30 minutes, about 45 minutes. Season to taste with salt and dress with desired topping.
5
FOR PATATAS BRAVAS:
6
In a medium pot, warm olive oil over medium-high heat. Add onions and sliced garlic, season to taste with salt and pepper, and saute until softened and beginning to turn golden, about 8 minutes. Add smoked paprika and red pepper flakes. Cook until fragrant, stirring, one minute more. Add tomatoes and white wine vinegar and continue to cook, breaking up tomatoes with the back of a spoon or potato masher. Bring mixture to a boil and simmer for 15 minutes. Blend until smooth with hand blender, season to taste with salt and pepper, and keep warm until ready to serve.
7
In a small bowl, whisk to combine grated garlic, lemon juice, and mayonnaise until smooth. Season to taste with salt.
8
Serve aioli and tomato sauce with crispy roasted potatoes. Garnish with parsley and serve.
9
FOR CHIMICHURRI:
10
In the bowl of a food processor, combine cilantro, parsley, and mint leaves. Pulse until roughly chopped. Add white wine vinegar, olive oil, sugar, and garlic. Continue to pulse until finely chopped and well-combined, scraping down the sides of the bowl as necessary. Season to taste with salt and serve with crispy roasted potatoes.
11
FOR TZATZIKI:
12
Place cucumber in a small bowl and add 1 tablespoon salt. Toss to coat and set aside for 5 minutes. Squeeze cucumbers between paper towels to expel liquid. Rinse with water and pat dry. Transfer to a medium bowl. Add yogurt, garlic, and salt to taste. Serve tzatziki with crispy roasted potatoes, garnished with oregano, lemon zest, and a drizzle of olive oil.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: FOR CRISPY ROASTED POTATOES, 5 large russet potatoes, peeled and cut into 2-inch pieces, 2 tablespoons salt, plus more to taste, 4 tablespoons unsalted butter, melted, and more.

Yes, Crispiest Roasted Potatoes, 3 Ways falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
825 kcal
Category
Baking & Desserts

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