Salt and pepper potatoes are a crispy, golden roasted potato dish tossed in a fragrant blend of salt, pepper, and often garlic or scallions. Originating from Chinese-American takeout menus, they’re a simple yet addictive side that pairs perfectly with proteins or stands alone as a snack. The key to their irresistible texture is parboiling the potatoes before roasting, which creates a fluffy interior and a shatteringly crisp exterior.
Ingredients
- 2 lb (900 g) baby potatoes or Yukon Gold potatoes, halved or quartered
- 3 tbsp (45 ml) olive oil or vegetable oil
- 1 tbsp (15 g) kosher salt, plus more for salting water
- 2 tsp (4 g) freshly ground black pepper
- 4 cloves garlic, minced
- 2 scallions, thinly sliced (white and green parts)
- 1 tbsp (15 ml) toasted sesame oil (optional)
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat your oven to 425°F (220°C). If using a convection oven, set it to 400°F (200°C).
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 8–10 minutes, until the potatoes are just fork-tender but not falling apart.
- Drain the potatoes well and let them steam dry in the colander for 2–3 minutes. This removes excess moisture, which is essential for crispiness.
- Transfer the potatoes to a large baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the kosher salt and black pepper. Toss gently to coat every piece.
- Roast for 20 minutes, then flip the potatoes with a spatula. Continue roasting for another 15–20 minutes, until deep golden brown and crispy on all sides.
- While the potatoes roast, heat a small skillet over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn it.
- When the potatoes are done, transfer them to a large bowl. Add the toasted garlic, scallions, and sesame oil (if using). Toss well to combine.
- Taste and adjust seasoning with more salt or pepper if needed. Sprinkle with flaky sea salt just before serving, if desired.
Tips
- Don’t skip the parboil: This step softens the exterior, allowing it to roughen up during roasting, which creates more crispy surface area. If you skip it, the potatoes will be less crunchy.
- Use the right potato: Waxy potatoes like baby golds or red potatoes hold their shape well and get creamy inside. Starchy russets work too, but they may fall apart more easily.
- Don’t overcrowd the pan: If the potatoes are too close together, they’ll steam instead of roast. Use a large baking sheet or roast in two batches for best results.
- Make it ahead: You can parboil the potatoes a day ahead and keep them in the fridge. Just pat them dry before roasting.
Serving Suggestions
These potatoes are incredibly versatile. Serve them alongside roasted chicken, grilled steak, or pan-seared fish. They also make a fantastic appetizer with a side of garlic aioli or spicy ketchup. For a vegetarian meal, pair them with a simple green salad and a fried egg.
Variations
- Spicy Sichuan-style: Add 1 teaspoon of Sichuan peppercorns (toasted and ground) and 1–2 dried chilies (crushed) to the garlic while cooking. This gives a numbing, spicy kick.
- Herb and lemon: Replace the scallions with fresh parsley or dill and add 1 teaspoon of lemon zest along with the garlic.
- Cheesy: Sprinkle 1/2 cup (50 g) of grated Parmesan or pecorino over the hot potatoes after roasting.
- Air fryer version: Cook the parboiled potatoes in an air fryer at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or until crisp again. You can also reheat them in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use regular large potatoes instead of baby potatoes? Yes, just cut them into 1-inch chunks. Adjust the parboiling time slightly—large chunks may need 10–12 minutes.
Why are my potatoes not crispy? The most common reasons are overcrowding the pan, not drying the potatoes after parboiling, or not using enough oil. Make sure to pat them dry and give them plenty of space.
Can I make these ahead of time for a party? Yes, you can roast them up to 2 hours ahead and keep them warm in a low oven (200°F / 95°C) on a baking sheet. Toss with the garlic and scallions just before serving.
What if I don’t have sesame oil? Just omit it or substitute with a neutral oil like canola. The sesame oil adds a nutty flavor but isn’t essential.
Is it necessary to use kosher salt? No, you can use fine sea salt, but reduce the amount by about half, as it’s denser. Always taste and adjust.
Can I use frozen potatoes? Yes, but skip the parboiling step. Toss the frozen potatoes directly with oil and seasonings, then roast for 30–40 minutes, flipping halfway.
Related
- Stuffed Clams in Shell: Step-by-Step Recipe
- Breaded Pork Tenderloin Sandwich Recipe
- How to Serve Stuffed Clams: A Step-by-Step Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).