🎉 Introduction
There are few things in life more satisfying than biting into a perfectly roasted potato — crisp on the outside, soft and fluffy on the inside, seasoned just right, and infused with the comforting aroma of garlic and herbs. That’s exactly what you get with The Best Crispy Roast Potatoes Ever.
This recipe transforms the humble potato into a masterpiece of texture and flavor. By using a few simple tricks — including parboiling with baking soda, tossing with olive oil and aromatics, and roasting at the ideal temperature — you’ll achieve potatoes that are gloriously crispy on the outside yet light and creamy within.
Whether it’s a Sunday family dinner, a holiday feast, or a simple weeknight meal, these crispy roast potatoes are the perfect side dish for everything from roasted chicken to grilled vegetables. It’s one of those recipes that once you try, you’ll never go back to your old way of roasting potatoes.
This dish celebrates simplicity — real ingredients, minimal effort, and maximum flavor. It’s all about technique, not complexity. Let’s get ready to make the crispiest, most irresistible potatoes of your life.
🧰 Equipment Needed
You don’t need fancy tools for this recipe — just a few kitchen basics:
- Large pot for boiling potatoes
- Colander for draining
- Baking sheet (rimmed) or roasting pan
- Large mixing bowl
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons
- Oven mitts
🛒 Ingredients
Here’s what you’ll need to make The Best Crispy Roast Potatoes Ever:
🥔 Fruits & Vegetables
- 2 kilograms (about 4 pounds) russet or Yukon Gold potatoes
- 3 medium cloves garlic, peeled and lightly crushed
- 1 small handful fresh parsley leaves, chopped (for garnish)
- 1 small handful rosemary leaves, chopped
🧂 Culinary Aids & Spices
- ½ teaspoon baking soda
- Freshly ground black pepper, to taste
- Kosher salt, to taste
🫒 Oils
- 5 tablespoons extra-virgin olive oil
👩🍳 Directions
Here’s how to turn simple potatoes into crisp, golden bites of heaven:
Step 1: Preheat the Oven
- Set your oven to 425°F (220°C).
- Place a large, rimmed baking sheet inside the oven while it heats up. This will ensure the potatoes hit a sizzling hot surface right away, giving them that irresistible crispiness.
Step 2: Prepare the Potatoes
- Peel the potatoes and cut them into even chunks — about 2 inches in size. Keeping the pieces uniform ensures they roast evenly.
- Place the cut potatoes into a large pot and cover with cold water. Add a generous pinch of salt.
Step 3: Parboil with Baking Soda
- Add ½ teaspoon of baking soda to the pot. This helps break down the potato’s surface, creating that fluffy outer layer that turns ultra-crispy in the oven.
- Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are just tender and the edges are slightly rough.
- Drain the potatoes in a colander and let them sit for 2–3 minutes to steam dry.
Step 4: Rough Up the Edges
- Shake the colander gently to roughen the potato surfaces — this creates little ridges that will crisp up beautifully during roasting.
Step 5: Infuse the Oil
- While the potatoes are steaming, pour the olive oil into a small saucepan.
- Add the crushed garlic cloves and chopped rosemary leaves.
- Warm over low heat for about 2 minutes, just until fragrant (do not let the garlic brown).
- Strain the oil through a sieve to remove the solids, and set aside the infused oil — you’ll use it to coat the potatoes.
Step 6: Coat the Potatoes
- In a large bowl, drizzle the warm infused olive oil over the parboiled potatoes.
- Season generously with salt and freshly ground black pepper.
- Toss until the potatoes are fully coated and slightly sticky — that coating will form the crispy crust.
Step 7: Roast Until Crispy
- Carefully remove the preheated baking sheet from the oven.
- Spread the potatoes evenly in a single layer — don’t overcrowd them! Each piece needs space to crisp properly.
- Roast for 20 minutes, then gently flip each potato using tongs or a spatula.
- Continue roasting for another 25–30 minutes, flipping once more halfway through.
- The potatoes should be golden, crispy, and beautifully caramelized on the outside.
Step 8: Toss with Herbs and Serve
- Once roasted, transfer the potatoes to a large serving bowl.
- Sprinkle with the reserved chopped parsley and rosemary.
- Toss gently to coat, then serve immediately while hot and crackling.
🍽️ Servings & Timing
- Servings: 6–8 portions
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: About 1 hour 10 minutes
These potatoes pair perfectly with roasted chicken, grilled steak, or even vegetarian dishes like lentil stew or baked tofu.
🧊 Storage & Reheating
To Store:
- Keep leftover roast potatoes in an airtight container in the refrigerator for up to 4 days.
To Reheat:
- The best way to reheat is in the oven or air fryer.
- Spread the potatoes on a baking tray and bake at 400°F (200°C) for 10–12 minutes, or until crisp again.
- Avoid microwaving, as it makes them soft.
To Freeze:
- Freeze cooled potatoes in a single layer on a baking sheet. Once solid, transfer them to freezer bags and store for up to 3 months.
- Reheat directly from frozen in a 425°F (220°C) oven for 20–25 minutes until hot and crispy.
🥄 Variations
Make your crispy roast potatoes unique with these delicious twists:
- Garlic Parmesan Potatoes: Add grated Parmesan cheese during the final 10 minutes of roasting.
- Spicy Roast Potatoes: Sprinkle chili flakes or smoked paprika before baking.
- Herb Butter Potatoes: Toss with melted butter, parsley, and thyme after roasting.
- Lemon Herb Potatoes: Add a splash of lemon juice and zest before serving for a bright flavor.
- Curry Roasted Potatoes: Mix curry powder and cumin with the olive oil before roasting.
- Honey Mustard Glaze: Drizzle with a light honey-mustard sauce for a sweet-savory twist.
- Mediterranean Style: Add olives, roasted red peppers, and a sprinkle of feta cheese once baked.
- Crispy Sweet Potatoes: Substitute half of the regular potatoes with sweet potatoes for color and flavor contrast.
❓ 10 FAQs
1. Why add baking soda to the water?
Baking soda helps break down the potato’s surface starch, creating a rough texture that becomes extra crispy when roasted.
2. What kind of potatoes work best?
Russet and Yukon Gold potatoes are ideal. Russets get the crispiest crust, while Yukons are creamier inside.
3. Can I skip parboiling?
It’s not recommended — parboiling is key to getting the perfect texture inside and out.
4. Can I use other oils instead of olive oil?
Yes, vegetable oil, avocado oil, or sunflower oil also work well for high-heat roasting.
5. Why preheat the baking sheet?
Placing the potatoes on a hot surface starts the crisping process immediately and prevents sogginess.
6. How can I make these ahead of time?
Parboil and rough up the potatoes earlier in the day, then roast them just before serving.
7. Can I make these in an air fryer?
Absolutely! Cook at 400°F (200°C) for 25–30 minutes, shaking halfway through.
8. How do I prevent them from sticking to the pan?
Use a well-oiled baking sheet and give the potatoes enough space to roast without steaming.
9. How do I make them extra flavorful?
Infusing the oil with garlic and herbs before roasting adds deep, aromatic flavor.
10. What should I serve these with?
They pair beautifully with roasted chicken, grilled fish, or even a hearty vegetable roast.
🏁 Conclusion
There you have it — The Best Crispy Roast Potatoes Ever, made with simple ingredients and smart techniques for unbeatable texture and flavor. Each potato is golden and crunchy on the outside, tender and fluffy on the inside, seasoned to perfection with garlic, rosemary, and fresh herbs.
This dish proves that the simplest recipes often create the most extraordinary results. Whether it’s a festive dinner, a comforting weekend meal, or a casual gathering, these crispy roast potatoes will steal the spotlight.
Serve them fresh from the oven, sprinkle with herbs, and enjoy the sound of that first satisfying crunch. Once you’ve made them this way, you’ll never look back — this is the ultimate potato experience.
The Best Crispy Roast Potatoes Ever: Golden Perfection with Garlic and Herbs
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Method
- Here’s how to turn simple potatoes into crisp, golden bites of heaven:
- Set your oven to 425°F (220°C).
- Place a large, rimmed baking sheet inside the oven while it heats up. This will ensure the potatoes hit a sizzling hot surface right away, giving them that irresistible crispiness.
- Peel the potatoes and cut them into even chunks — about 2 inches in size. Keeping the pieces uniform ensures they roast evenly.
- Place the cut potatoes into a large pot and cover with cold water. Add a generous pinch of salt.
- Add ½ teaspoon of baking soda to the pot. This helps break down the potato’s surface, creating that fluffy outer layer that turns ultra-crispy in the oven.
- Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are just tender and the edges are slightly rough.
- Drain the potatoes in a colander and let them sit for 2–3 minutes to steam dry.
- Shake the colander gently to roughen the potato surfaces — this creates little ridges that will crisp up beautifully during roasting.
- While the potatoes are steaming, pour the olive oil into a small saucepan.
- Add the crushed garlic cloves and chopped rosemary leaves.
- Warm over low heat for about 2 minutes, just until fragrant (do not let the garlic brown).
- Strain the oil through a sieve to remove the solids, and set aside the infused oil — you’ll use it to coat the potatoes.
- In a large bowl, drizzle the warm infused olive oil over the parboiled potatoes.
- Season generously with salt and freshly ground black pepper.
- Toss until the potatoes are fully coated and slightly sticky — that coating will form the crispy crust.
- Carefully remove the preheated baking sheet from the oven.
- Spread the potatoes evenly in a single layer — don’t overcrowd them! Each piece needs space to crisp properly.
- Roast for 20 minutes, then gently flip each potato using tongs or a spatula.
- Continue roasting for another 25–30 minutes, flipping once more halfway through.
- The potatoes should be golden, crispy, and beautifully caramelized on the outside.
- Once roasted, transfer the potatoes to a large serving bowl.
- Sprinkle with the reserved chopped parsley and rosemary.
- Toss gently to coat, then serve immediately while hot and crackling.
Notes
Baking soda helps break down the potato’s surface starch, creating a rough texture that becomes extra crispy when roasted. 2. What kind of potatoes work best?
Russet and Yukon Gold potatoes are ideal. Russets get the crispiest crust, while Yukons are creamier inside. 3. Can I skip parboiling?
It’s not recommended — parboiling is key to getting the perfect texture inside and out. 4. Can I use other oils instead of olive oil?
Yes, vegetable oil, avocado oil, or sunflower oil also work well for high-heat roasting. 5. Why preheat the baking sheet?
Placing the potatoes on a hot surface starts the crisping process immediately and prevents sogginess. 6. How can I make these ahead of time?
Parboil and rough up the potatoes earlier in the day, then roast them just before serving. 7. Can I make these in an air fryer?
Absolutely! Cook at 400°F (200°C) for 25–30 minutes, shaking halfway through. 8. How do I prevent them from sticking to the pan?
Use a well-oiled baking sheet and give the potatoes enough space to roast without steaming. 9. How do I make them extra flavorful?
Infusing the oil with garlic and herbs before roasting adds deep, aromatic flavor. 10. What should I serve these with?
They pair beautifully with roasted chicken, grilled fish, or even a hearty vegetable roast. 🏁 Conclusion There you have it — The Best Crispy Roast Potatoes Ever, made with simple ingredients and smart techniques for unbeatable texture and flavor. Each potato is golden and crunchy on the outside, tender and fluffy on the inside, seasoned to perfection with garlic, rosemary, and fresh herbs. This dish proves that the simplest recipes often create the most extraordinary results. Whether it’s a festive dinner, a comforting weekend meal, or a casual gathering, these crispy roast potatoes will steal the spotlight. Serve them fresh from the oven, sprinkle with herbs, and enjoy the sound of that first satisfying crunch. Once you’ve made them this way, you’ll never look back — this is the ultimate potato experience.
