The Best Crispy Roast Potatoes Ever are golden on the outside, fluffy on the inside, and seasoned to perfection. These potatoes are roasted with a few simple tricks to maximize crispiness while locking in rich flavor, making them the ultimate side dish for any meal.
Why You’ll Love This Recipe
- Ultra crispy on the outside and soft inside.
- Simple ingredients and minimal prep.
- Perfect for holidays, dinner parties, or everyday meals.
- Easily customizable with your favorite herbs and spices.
- Crowd-pleasing side dish that pairs with anything.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or Russet potatoes
- Baking soda
- Olive oil or duck fat
- Garlic cloves, smashed (optional)
- Fresh herbs (rosemary, thyme, or parsley)
- Salt and pepper
Directions
- Preheat oven to 425°F (220°C).
- Peel and cut potatoes into even chunks.
- In a large pot, bring water to a boil and add baking soda and salt.
- Add potatoes and parboil for 8-10 minutes until just tender.
- Drain well and let sit for a few minutes to allow moisture to evaporate.
- Shake the pot to rough up the edges of the potatoes.
- In a large roasting pan, heat olive oil or duck fat in the oven for 5 minutes.
- Carefully add potatoes to the hot oil, turning to coat.
- Roast for 40-50 minutes, flipping halfway through, until deeply golden and crispy.
- In the last 10 minutes, add smashed garlic and herbs.
- Remove from oven, season with salt and pepper, and serve hot.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Spicy Kick: Sprinkle with paprika or cayenne.
- Cheesy Version: Toss with grated Parmesan before serving.
- Lemon Herb: Add lemon zest and dill for a bright twist.
- Vegan: Use olive oil and skip butter-based toppings.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Re-crisp in the oven at 400°F or use an air fryer.
- Freezing: Not recommended; texture may become mushy.
FAQs
What does baking soda do?
It raises the pH of the water, helping to break down potato surfaces for extra crispiness.
Can I skip parboiling?
No, parboiling is key for fluffy interiors and crispy exteriors.
What potatoes are best?
Yukon Gold for creamy interiors or Russets for ultimate crispiness.
Can I use dried herbs?
Yes, but add them at the end to avoid burning.
Can I make these ahead?
Parboil and refrigerate the potatoes, then roast when ready.
Are they good for meal prep?
Best fresh, but they reheat well in the oven or air fryer.
Can I use other fats?
Yes, duck fat or beef tallow offer extra flavor.
How do I get them super crispy?
Dry the potatoes well and use a hot pan with enough oil.
Should I peel the potatoes?
Peeling helps with even crisping, but you can leave the skin for rustic texture.
Can I add onions?
Yes, toss in sliced onions during the last 20 minutes of roasting.
Conclusion
The Best Crispy Roast Potatoes Ever are everything you want in a roasted spud—crunchy, golden edges with a fluffy, tender inside. With simple ingredients and expert technique, they’re sure to steal the spotlight at your next meal. Serve them hot and watch them disappear!
Print
The Best Crispy Roast Potatoes Ever
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: British-Inspired
- Diet: Vegan
Description
These crispy roast potatoes are everything you want in a side dish — crunchy edges, tender centers, and perfectly seasoned. Boiled until just tender, then roasted at high heat with olive oil and garlic, they’re the kind of potatoes everyone fights over.
Ingredients
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3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
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1/2 tsp baking soda
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Salt, to taste
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1/4 cup olive oil (or duck fat for extra flavor)
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4 cloves garlic, smashed
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1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
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1 tsp fresh thyme leaves (optional)
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Black pepper, to taste
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Chopped parsley (optional, for garnish)
Instructions
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Boil the Potatoes:
Preheat oven to 425°F (220°C).
Bring a large pot of water to a boil. Add baking soda and a big pinch of salt, then add the potato chunks.
Simmer for 10 minutes or until just tender when pierced with a knife. Drain and let steam dry for a minute or two. -
Rough Up the Potatoes:
Shake the drained potatoes gently in the pot or a colander to rough up the edges — this helps create those ultra-crispy bits. -
Infuse the Oil:
In a small saucepan, heat olive oil with the smashed garlic, rosemary, and thyme over medium heat for 2–3 minutes, just until fragrant. Don’t let the garlic burn. Strain the oil into a large bowl (discard solids or save garlic to toss back in later). -
Toss & Roast:
Add the potatoes to the bowl with infused oil. Toss well to coat. Spread them out in a single layer on a large baking sheet.
Roast for 20 minutes, flip, then roast another 20–25 minutes until golden brown and super crispy. -
Season & Serve:
Sprinkle with salt, pepper, and fresh parsley if using. Serve hot and enjoy that crunch!
Notes
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Baking soda helps break down the surface starch for max crispiness.
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Don’t overcrowd the pan — give the potatoes space to roast, not steam.
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For a flavor boost, toss in the roasted garlic from the oil at the end!
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