Horizontal close-up image of cooked potato quarters on a white platter.

Quick and Crispy Roasted Potatoes

  • Author: Raquel Smith
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 3 large servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegetarian


Foodal has the best method to cook quick and crispy roasted potatoes. With our easy recipe, enjoy this favorite side dish any day.



  1. Wash the potatoes and cut into 1-inch chunks with a sharp knife and cutting board. Place in a microwave-safe bowl. Microwave on high for 12-15 minutes, tossing every 5 minutes or so, until the chunks can be pierced easily with a fork, but not falling apart.
  2. While the potatoes are in the microwave, preheat your broiler. Place an oven rack on the second position below the broiler – not the top position.
  3. Whisk together all the remaining ingredients (from the mustard to the sea salt) in a separate small bowl to make the sauce. Set aside.
  4. In a large bowl, combine the tender potatoes and the sauce, and toss to coat.
  5. Place the potatoes on a rimmed baking sheet lined with aluminum foil, parchment paper, or a Silpat pan liner. I think aluminum is best for browning. Broil until brown and crispy, tossing often. Keep your eye on them as they cook so they don’t burn! Serve warm.

Keywords: vegetarian, potato, mustard, maple syrup