The Best Crispy Roast Potatoes Ever

Golden, crunchy on the outside, and fluffy on the inside, these crispy roast potatoes are the ultimate side dish for family dinners, holiday feasts, or weekend comfort meals. The secret lies in parboiling the potatoes with baking soda before roasting, creating a rough exterior that crisps beautifully in the oven.

Why You’ll Love This Recipe

• Extra crispy edges with a soft, fluffy center.
• Simple ingredients that are easy to find.
• Perfect for holidays, Sunday roasts, and special occasions.
• Naturally vegetarian when made with olive oil.
• Customizable with duck fat, goose fat, or beef fat for richer flavor.
• Easy to prepare ahead of time and reheat.

Tools

To make these crispy roast potatoes, you’ll need:

• Large pot
• Colander
• Small saucepan
• Fine-mesh strainer
• Large mixing bowl
• Large rimmed baking sheet
• Thin metal spatula
• Sharp knife
• Cutting board

Ingredients & Prep

Ingredients

• 4 pounds (2 kg) russet or Yukon Gold potatoes, peeled and cut into chunks
• 2 tablespoons kosher salt, plus more to taste
• ½ teaspoon baking soda
• 5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
• Small handful fresh rosemary leaves, finely chopped
• 3 medium garlic cloves, minced
• Freshly ground black pepper, to taste
• Small handful fresh parsley leaves, finely chopped

Preparation Tips

• Cut the potatoes into evenly sized pieces to ensure consistent cooking.
• Use starchy potatoes like russets for maximum crispiness.
• Fresh rosemary and garlic provide the best flavor.
• Preheat the oven fully before roasting for optimal browning.

How to Make

Step 1: Prepare the Potatoes

Preheat your oven to 450°F (230°C) or 400°F (200°C) for convection ovens.

Bring 2 quarts (2 liters) of water to a boil in a large pot. Add the kosher salt, baking soda, and potato chunks. Return to a boil, then reduce to a simmer and cook for about 10 minutes, or until a knife slides into the potatoes with little resistance.

Step 2: Make the Herb-Infused Oil

While the potatoes cook, combine the olive oil (or chosen fat), rosemary, garlic, and black pepper in a small saucepan.

Heat over medium heat for about 3 minutes, stirring constantly until the garlic just starts to turn golden.

Strain the oil into a large mixing bowl and reserve the garlic-rosemary mixture separately.

Step 3: Rough Up the Potatoes

Drain the potatoes carefully and allow them to sit in the pot for 30 seconds to release excess moisture.

Transfer them to the bowl with the infused oil. Season lightly with additional salt and pepper if desired.

Toss vigorously until the potato surfaces become rough and coated with a mashed potato-like layer. This step creates the signature crispy texture.

Step 4: Roast

Spread the potatoes evenly on a large baking sheet, ensuring they are not overcrowded.

Roast for 20 minutes without moving them.

Using a metal spatula, carefully loosen any potatoes that may have stuck to the pan. Turn and shake them gently.

Continue roasting for another 30–40 minutes, turning occasionally, until deeply golden brown and crispy on all sides.

Step 5: Finish and Serve

Transfer the roasted potatoes to a large serving bowl.

Add the reserved garlic-rosemary mixture and chopped parsley. Toss gently to coat.

Taste and adjust seasoning with additional salt and black pepper if needed.

Serve immediately while hot and crispy.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze cooled potatoes in a freezer-safe container for up to 2 months.

Reheating

For best results, reheat in a preheated oven at 400°F (200°C) for 10–15 minutes until crispy again. Avoid microwaving if possible, as it softens the crust.

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Frequently Asked Questions

Why does baking soda make potatoes crispier?

Baking soda increases the alkalinity of the water, helping break down the potato surface. This creates a rough exterior that becomes exceptionally crispy during roasting.

Which potatoes work best?

Russet potatoes produce the crispiest results, while Yukon Gold potatoes offer a slightly creamier texture with excellent flavor.

Can I make these ahead of time?

Yes. You can parboil and rough up the potatoes several hours ahead. Refrigerate them and roast just before serving.

Can I use dried rosemary?

Fresh rosemary is recommended for the best flavor, but you can substitute about 1 teaspoon of dried rosemary if needed.

What fat is best for roasting potatoes?

Duck fat and goose fat provide exceptional richness and crispiness, while olive oil is a delicious and widely available option.

Why aren’t my potatoes crispy?

Common causes include overcrowding the baking sheet, insufficient oven temperature, or skipping the rough-tossing step after parboiling.

Final Thoughts

If you’re looking for the ultimate crispy roast potatoes, this method delivers incredible results every time. The combination of parboiling, baking soda, herb-infused oil, and high-heat roasting creates perfectly crunchy potatoes with fluffy interiors that pair beautifully with roasted meats, vegetables, and holiday meals.

Recipe