This Crispy Oven-Roasted Potatoes Recipe uses a simple parboiling trick to get that deep golden crust you've been looking for. Seasoned with chicken bouillon, smoked paprika, and garlic, this easy side dish is a must-have for a roasted golden potato recipe.
- 3 lbs golden potatoes unpeeled
- 2 tsp chicken bouillon powder
- 3 tbsp extra virgin olive oil
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp fine sea salt divided
- 1/8 tsp ground black pepper
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Preheat the oven to 425°F (218°C). Line a large baking sheet, about 18 x 12 inches, with parchment paper.
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Cut the potatoes into bite-sized chunks. Cut smaller potatoes into quarters and larger potatoes into sixths. Try to keep the pieces as even in size as possible so they cook evenly.
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Place the potatoes in a large pot and cover with cold water by about 2 inches. Stir in the chicken bouillon powder and ½ teaspoon of the salt.
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Bring to a boil over high heat, then reduce to a medium boil. Cook for 7 to 10 minutes, or until the potatoes are just starting to become tender but still hold their shape.
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Drain the potatoes in a colander. Spread them out on a clean kitchen towel and gently pat dry with another towel to remove excess moisture. Transfer the potatoes to a large mixing bowl.
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Drizzle with the olive oil and toss to coat evenly. Add the smoked paprika, garlic powder, the remaining ½ teaspoon salt, and the black pepper. Toss again until the potatoes are evenly coated.
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Arrange the potatoes in a single layer on the prepared baking sheet with the cut sides facing down. Do not overcrowd the pan. Use two pans if needed so the potatoes roast properly rather than steam. Let the potatoes rest on the pan for 5 to 10 minutes before baking.
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Bake for 40 to 45 minutes, or until golden brown and crisp around the edges.
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Taste and add a small pinch of extra salt if needed while the potatoes are still hot. Serve immediately.