Boiled roasted potatoes

If you're on a mission to make the absolute most crispy and delicious potatoes then these parboiled roasted potatoes are for you! They're partially boiled (parboiled), and then roasted in a hot oven - this two-step process is one of the best ways to get amazingly crunchy skin. So grab your favorite dipping sauce and let's do this.

These mouthwatering smashed potatoes are tossed in a garlic butter mixture and baked until golden and crispy.

Melt in Your Mouth Potatoes: Thick potato slices roasted in butter and herbs, then finished off with chicken broth and garlic.

The two step process in this recipe of parboiling potato pieces and then roasting them creates super crispy and delightful potatoes!

These are hands-down the best Garlic Butter Oven Roasted Potatoes. Crispy on the outside, soft on the inside, and tossed in a garlic, butter, and parsley coating.

These boiled potatoes are tossed with butter and herbs for a quick and flavorful side dish, ready in under 30 minutes.

This Boiled Potatoes Recipe is the easiest way to cook potatoes and there is no peeling required. New potatoes are the best for boiling because they have delicate skins and are so creamy and buttery in the center. These potatoes are excellent drizzled with melted butter, extra virgin olive oil, and sprinkled with kosher salt and herbs. This recipe pretty much makes itself with very little prep required. So simple and so delicious.

The perfect roasted potatoes? It's a lot to promise, and this recipe really does deliver! The secret is to par-boil the potatoes before roasting, so that they are fluffy and soft inside but have that crispy seasoned coating on the outside.

These oven roasted potatoes always hit the spot for a delicious side dish for any holiday dinner or weeknight dinner. They’re creamy, crispy, and coated with fresh garlic and herbs.