Why You’ll Love This Recipe
These crispy roast potatoes are the ultimate side dish—golden brown and crunchy on the outside, soft and fluffy on the inside. They’re easy to make, requiring just a few ingredients, and pair well with any meal. Whether for a holiday feast or a simple weeknight dinner, these potatoes are sure to be a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet or Yukon Gold potatoes
- Baking soda
- Olive oil
- Butter
- Garlic, minced
- Fresh rosemary or thyme, chopped
- Salt
- Black pepper
Directions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Potatoes: Peel and cut the potatoes into evenly sized chunks.
- Parboil the Potatoes: Bring a large pot of water to a boil, add a pinch of salt and baking soda, then boil the potatoes for about 10 minutes until just fork-tender.
- Rough Up the Edges: Drain the potatoes and shake them in the pot to rough up the edges. This creates a crispy exterior.
- Prepare the Oil Mixture: In a pan, heat olive oil, butter, and minced garlic over low heat. Add chopped rosemary or thyme.
- Coat the Potatoes: Pour the oil mixture over the potatoes and toss to coat evenly.
- Roast: Spread the potatoes on a baking sheet in a single layer. Roast for 40-50 minutes, flipping halfway through, until crispy and golden brown.
- Season and Serve: Sprinkle with salt and black pepper, then serve hot.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
Variations
- Extra Crunchy: Increase the baking soda slightly for an even crispier texture.
- Cheesy Potatoes: Sprinkle with Parmesan in the last 10 minutes of roasting.
- Spicy Twist: Add a dash of smoked paprika or chili flakes.
- Herb Infused: Experiment with different fresh herbs like oregano or sage.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze roasted potatoes for up to 2 months. Reheat directly from frozen.
- Reheating: Warm in a 400°F (200°C) oven for 10 minutes to restore crispiness.
FAQs
Why use baking soda?
Baking soda helps break down the potato’s surface, leading to extra crispiness when roasted.
Can I use other types of potatoes?
Yes, but russet and Yukon Gold yield the best texture for crispy roast potatoes.
Do I have to peel the potatoes?
No, leaving the skin on adds extra texture and flavor.
Can I make these ahead of time?
Yes! Parboil the potatoes and store them in the fridge until ready to roast.
What’s the best oil to use?
Olive oil works well, but you can use duck fat or vegetable oil for extra crispiness.
How do I prevent the potatoes from sticking to the pan?
Ensure your baking sheet is well-oiled, and don’t move the potatoes too soon.
Can I cook these in an air fryer?
Yes, air fry at 400°F (200°C) for about 20-25 minutes, shaking halfway through.
What can I serve with crispy roast potatoes?
They go great with roasted meats, grilled vegetables, or a fresh salad.
How do I keep them crispy for longer?
Serve immediately or keep warm in a low oven until ready to eat.
Can I use dried herbs instead of fresh?
Yes, but fresh herbs provide the best flavor. Use dried herbs sparingly.
Conclusion
These crispy roast potatoes are simple to make yet incredibly delicious. Perfectly crunchy on the outside and fluffy on the inside, they’re a must-try for any meal. Try this recipe today and enjoy the best crispy potatoes ever!
Print
The Best Crispy Roast Potatoes Ever
Description
These crispy roast potatoes are golden brown on the outside, fluffy on the inside, and packed with flavor. The secret? Parboiling, roughing them up, and roasting them in hot oil or butter for the ultimate crunch. Perfect for any meal!
Ingredients
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/2 teaspoon baking soda (helps with crispiness)
- 6 cups water (for boiling)
- 1 teaspoon salt (for boiling)
- 3 tablespoons olive oil (or melted duck fat for extra crunch)
- 2 tablespoons butter (optional, for flavor)
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional, for color)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh rosemary or thyme, chopped (optional)
Instructions
- 1. Parboil the Potatoes
- Bring a large pot of water to a boil and add salt and baking soda.
- Add potatoes and boil for 8-10 minutes, until just fork-tender but not falling apart.
- 2. Drain & Rough Up
- Drain the potatoes and return them to the pot.
- Shake the pot gently to rough up the edges—this helps create crispy, craggy bits.
- 3. Preheat the Oil
- Preheat oven to 425°F (220°C).
- In a large baking sheet, heat olive oil and butter in the oven for 5 minutes, until hot.
- 4. Roast to Perfection
- Carefully add potatoes to the hot oil, tossing to coat.
- Sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
- Roast for 40-50 minutes, flipping halfway through, until golden and crispy.
- 5. Add Garlic & Herbs
- In the last 5 minutes, add minced garlic and fresh rosemary/thyme to the pan.
- 6. Serve & Enjoy
- Remove from the oven and let cool slightly.
- Garnish with extra herbs and serve hot!
Notes
- Extra Crispy Tip: Spread the potatoes out in a single layer so they don’t steam.
- Want More Flavor? Try tossing them with Parmesan cheese before serving!
- Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best crispiness.
- Nutrition (Per Serving, Approximate)
- Calories: ~220
- Carbs: ~30g
- Fat: ~10g
- Protein: ~3g
- Sodium: ~400mg
Nutrition
- Calories: ~220
- Sodium: ~400mg
- Fat: ~10g
- Protein: ~3g
Your email address will not be published. Required fields are marked *