Crispiest Roast Potatoes

Crispy on the outside, fluffy on the inside—perfect roast potatoes are the ultimate comfort food. My first attempt at making them was a disaster: unevenly cooked, half of them soggy, and the rest burnt. But after learning a few game-changing techniques, I finally achieved golden, crunchy perfection. If you’ve struggled with getting that irresistible crunch, this recipe is for you.

Perfect for beginner cooks, this method is simple, foolproof, and requires only basic ingredients. With a few smart tricks, you’ll create restaurant-quality roast potatoes that pair well with any meal.

Why These Roast Potatoes Are Special

Unlike basic roasted potatoes, this recipe uses a combination of parboiling, roughing up the edges, and roasting at high heat for maximum crispiness. Here’s what makes them stand out:

• Parboiling in alkaline water helps create a starchy exterior that crisps up beautifully.
• Roughing up the potatoes after boiling increases surface area, leading to extra crunch.
• Infusing oil with garlic and herbs adds rich flavor without burning the aromatics.
• High-heat roasting ensures crispy edges and a tender, creamy center.

These potatoes are beginner-friendly, forgiving, and practically impossible to mess up. Let’s get started!

Ingredients and Their Role

• Potatoes (Russet or Yukon Gold) – Russets yield the crispiest crust, while Yukon Golds offer a creamier texture with a slightly richer flavor. Avoid red potatoes, as they don’t crisp up well.
• Baking soda – The secret ingredient! It makes the boiling water alkaline, helping break down the potato surface for maximum crispiness.
• Olive oil (or duck fat/beef fat) – Fat coats the potatoes, allowing them to crisp up while roasting. Duck or beef fat adds extra richness.
• Fresh rosemary and garlic – Infusing oil with these aromatics enhances the potatoes without burning them in the oven.
• Kosher salt and black pepper – Essential for seasoning and balancing flavors.
• Fresh parsley – Adds a final touch of freshness.

Ingredient Swaps and Variations

• No baking soda? Use a pinch of salt instead—it won’t be as effective but will still help.
• Want a smoky touch? Try smoked paprika or chili flakes in the infused oil.
• No fresh rosemary? Thyme or sage work beautifully.

Step-by-Step Instructions

Step 1: Prep and Parboil
Peel the potatoes and cut them into large chunks (about 2-3 inches). Bring a pot of water to a boil and add a generous pinch of salt along with the baking soda. Drop in the potatoes and simmer for about 10 minutes, or until they are fork-tender but not falling apart.

Step 2: Rough Them Up
Drain the potatoes well and let them sit for about 30 seconds to steam dry. This removes excess moisture, which is key to crisping. Then, shake them in the pot or toss them vigorously with a spoon to create a rough, starchy coating. This step is essential for achieving a crispy crust.

Step 3: Infuse the Oil
While the potatoes are steaming, heat olive oil (or your fat of choice) in a small pan over medium heat. Add minced garlic and rosemary, stirring until the garlic turns golden. Strain the oil to remove the solids—this prevents them from burning in the oven. Set the infused oil aside.

Step 4: Coat and Roast
Preheat the oven to 450°F (or 400°F with convection). Spread the potatoes on a large baking sheet, making sure they’re not crowded. Drizzle with the infused oil, season with salt and pepper, and toss to coat evenly. Roast for 20 minutes without touching them.

Step 5: Flip and Continue Roasting
After 20 minutes, use a spatula to carefully flip the potatoes. Return them to the oven and roast for another 30-40 minutes, flipping occasionally, until they are deeply golden and crispy.

Step 6: Add Final Touches and Serve
Once the potatoes are perfectly crispy, transfer them to a bowl. Toss with the reserved garlic and rosemary mixture, plus fresh parsley. Taste and adjust seasoning if needed. Serve immediately and enjoy!

Beginner Tips and Notes

• Why parboiling is essential: It ensures the inside of the potatoes cooks through while helping form a crispy crust. Skipping this step will result in tough or undercooked potatoes.
• How to know when they’re ready: Perfect roast potatoes should be deep golden brown with a crisp, rough exterior. If they still look pale, give them more time.
• What if they’re not crispy enough? If your potatoes seem soft, they may have too much moisture. Next time, let them dry longer after draining, and make sure your oven is fully preheated.
• Avoiding burnt garlic: Never roast the garlic with the potatoes—it will burn. Instead, infuse the oil separately and add it at the end.

Serving Suggestions

These crispy roast potatoes pair well with almost anything. Here are some ideas:

• Classic combo: Serve with roasted chicken or steak and a side of green beans.
• Brunch option: Top with a fried egg and avocado for a hearty breakfast.
• Dipping fun: Pair with aioli, sour cream, or a spicy sriracha mayo.

Storing Leftovers

• Fridge: Store in an airtight container for up to 4 days. Reheat in a hot oven (425°F) to restore crispiness.
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen at 450°F until crispy.

Give It a Try!

There’s nothing like the satisfaction of making crispy, golden roast potatoes from scratch. If you give this recipe a shot, let me know how it turned out in the comments! Have any tips or favorite seasoning variations? Share them below—I’d love to hear from you.

This easy sheet pan dinner is a game-changer for anyone looking for a quick and healthy meal. Once you try it, you’ll never look at roast potatoes the same way again!

FAQ About Crispy Roast Potatoes

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