Larry's Crispy Potatoes

Crispy roasted potatoes without any oil sounds like a trick, but the vegetable stock does the work here. As it reduces, the liquid concentrates and the starches on the potato surface caramelize against the hot pan, creating a genuinely crisp shell despite the zero-fat approach.

The secret is par-boiling the potatoes first. Fully cooked, slightly broken-edge russets are what crisp best in the oven. A raw potato can’t brown fast enough to get crispy without burning the outside.

Green onions tossed in before baking turn into sweet, slightly charred ribbons. Italian seasoning carries herbaceous depth, and the final blast under the broiler finishes the edges into that crackle-crisp texture you want from a good roast potato.

Stirring every 15 minutes is key. The pan-side surfaces crisp in that contact time, then you turn and give a new face a chance to brown. Skip the stir and you’ll end up with one crispy side and three pale ones.

Hungarian paprika adds warmth and color without heat. Don’t sub hot paprika unless you want a spicy version.

Kitchen Tips

• Boil potatoes whole in skin, then peel and dice; they hold together better than pre-cut boiled potatoes
• Rough up the edges of the cubes with a fork before tossing; frayed edges crisp more than smooth ones
• Use a heavy metal baking dish; glass doesn’t transfer heat efficiently enough to crisp
• The broiler finish is mandatory for truly crispy results, not optional
• Salt the stock before pouring over the potatoes; this seasons them from inside

Variations

• Swap sweet paprika for smoked paprika for a smoky finish
• Add a sprinkle of grated Parmesan the last 5 minutes for a cheesy crust
• Toss with a teaspoon of rosemary or thyme in place of the Italian seasoning