Potatoes so crispy, so positively crunchy, they'll have any and all taste testers second-guessing whether they were actually roasted rather than fried. That's right, these Crispy Roasted Potatoes are a total game-changer. We've taken a classic side dish to new heights and it's so much better.
These potatoes come with less fat and more crunch. We know it sounds impossible, but with this crispy oven-roasted potato recipe -- it couldn't be more true. The cut potatoes are boiled until just tender, then tossed in oil and spices, and shipped off to the oven to bake to crispy, crunchy perfection.
Simply seasoned yet crazy flavorful, these little spuds are guaranteed to become a new favorite. The exterior is covered in golden-brown, crispy little bits of starchy heaven, and the interior is pillowy soft, and creamy as all get out. kids swoon for these potatoes just as much as the grown-ups do!
This dish is a great, safe option to serve at dinner parties or family gatherings thanks to it being vegan and gluten-free. Plus, the flavor is neutral enough to go well with just about anything. This recipe is an all-around win! For more like this, try our Potatoes Lyonnaise or Roasted Fingerling Potatoes.
WANT CRISPY POTATOES? DO THIS:
Before we get to cooking the greatest Crispy Roasted Potatoes of all time (ever), it's important to not only discuss the significance of baking soda in this recipe but also the essential nature of the parboil. It's these 2 key prep components that take oven-roasted potatoes to new heights of crispiness and crunch.
ADD BAKING SODA
Baking soda and potatoes -- doesn't seem to add up at first glance. In order to make sense of this, we'll need to scratch the surface of a little food science. Potatoes contain a molecule called pectin; actually, all fruits and vegetables naturally contain pectin. If you've ever made homemade jams or jellies, this is a term you are already well familiar with.
Pectin is a carbohydrate consisting of sticky, sugary molecules bonded together, and it is largely responsible for maintaining the structure of the vegetation. In order to thicken jams and jellies, you add more pectin (often found alongside the canning supplies in your grocery store).
However, in order to make some seriously Crispy Roasted Potatoes, there's no need to bring in extra pectin. Baking soda will do the job just fine.
Baking soda raises the pH level in the water and creates an alkaline environment for the potatoes to cook in. The higher the pH level in the boiling (now) alkaline water, the quicker the pectin from within the potato breaks down.
This leads us to the next key component for the ultimate Crispy Roasted Potatoes, the parboil...
YOU MUST PARBOIL
So now that the potatoes are boiling in alkaline water, what happens next?
As the potatoes begin to boil in alkaline water, the exterior is much more susceptible to breaking down. The broken-down potato schluff (and all of its glorious starchy goodness) starts to become one with the water, creating a starchy bath for the potatoes to continue cooking in.
As the potatoes cook in this starchy water, the starches begin to cling to the potato chunks. And, it's this newfound, clingy, starchy exterior that makes all the difference in the world. All thanks to a little baking soda and a quick parboil.
Now, if you're short on time or just don't want to deal with the boil, check out our recipe for roasted baby potatoes.
HOW TO MAKE CRISPY ROASTED POTATOES
The first thing you want to do is preheat your oven to 425°F and have ready a large, rimmed baking pan lined with nonstick aluminum foil. Once you've got your oven preheating and your pan prepped, move on to the potatoes.
When it comes to potatoes, man, you've got a lot of options. And, while you can certainly use Yukon gold potatoes or even red potatoes, for a roasted potato with an over-the-top crispy exterior, we prefer the humble russet.
You'll take your russets, scrub, peel, and cut them into large 1-inch chunks. Then, set your potatoes aside and grab yourself a large saucepan. Fill the saucepan about ⅔ of the way full with 2 quarts to 10 cups of water. The amount of water that you add to the saucepan actually matters, so it is worth taking the time to measure this out. Place your pan on the stovetop over high heat and bring the water to a roaring boil.
Once your water comes to a roaring boil, you will add half a teaspoon of baking soda, along with one tablespoon of kosher salt. Typically when we're cooking potatoes on the stovetop, we begin with cold water. But, in this Crispy Roasted Potatoes recipe, it actually matters that the water is boiling before the potatoes go in.
In order to avoid getting splashed by super hot water, bringing in a slotted spoon or skimmer to gently lower and drop the potatoes in would be a wise choice!
Allow the potatoes to boil for about 10 minutes. As soon as they are fork-tender, pour them into a colander placed over the sink and be sure to strain well. You want to drain off as much water from the potatoes as possible before moving on to the next step.
While the potatoes are cooling off for a brief moment in the colander, go ahead and mix up your oil and seasoning. You will combine olive oil, kosher salt, black pepper, and chopped Italian parsley in a small bowl.
Now add your potatoes to a large bowl and drizzle the olive oil and seasoning mix all over the top. Use a spoon to evenly coat all of the potatoes in the oil mixture and transfer them to the rimmed baking sheet. Spread the potatoes apart as well as you can; take care that you don't overcrowd the pan.
Roast the potatoes in the oven for 20 minutes. Then pull the sheet pan from the oven and use a thin spatula to turn the potatoes. Transfer them back to the oven and bake for another 20 minutes.
Serve up your perfect, Crispy Roasted Potatoes alongside anything that calls for fries or potatoes in any form, and enjoy!
6 MORE POTATO RECIPES YOU’LL LOVE
- Twice Baked Mashed Potatoes
- Potato Patties
- Crock Pot Cheesy Potatoes
- Make Ahead Twice Baked Potatoes
- Mashed Potatoes With Skin
- Garlic Parmesan Roasted Potatoes
Congratulations on discovering your new favorite side dish! But seriously, Crispy Roasted Potatoes is a guaranteed crowd pleaser every time.
- ½ teaspoon baking soda
- 1 tablespoon + 1 teaspoon Kosher salt, separated
- 2 pounds (about 4) medium-sized Russet potatoes scrubbed, peeled, and cut into large, 1" pieces
- ⅓ cup olive oil
- ½ teaspoon black pepper
- 1 tablespoon chopped Italian parsley (optional)
Preheat the oven to 425° and have ready a large, rimmed pan lined with non-stick aluminum foil.
Fill a large saucepan ⅔s of the way full with water (about 8-10 cups of water). Bring to a roaring boil.
Once the water comes to a boil, add the baking soda and 1 tablespoon of Kosher salt to the water, followed by the potatoes. Use a slotted spoon or skimmer to gently drop them in and avoid splashing hot water.
Boil the potatoes for 10 minutes. Then, pour them over a colander in the sink and strain well. Transfer the potatoes to a mixing bowl and set aside.
Combine oil, ½ teaspoon Kosher salt, black pepper, and chopped parsley in a small bowl and stir. Pour the oil mixture over the potatoes and gently toss with a spoon to combine.
Pour the potatoes over the prepared sheet pan and spread apart so they are not bunched together or crowded.
Bake for 20 minutes. Then, pull from the oven and turn using a wideset spatula. Return to oven to continue baking for another 20 minutes. Allow to cool slightly before serving.
Recipe inspired by Serious Eats, "The Best Roasted Potatoes Ever."