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If you love potatoes that are golden and crispy on the outside but soft and fluffy on the inside, these Crispy Roasted Potatoes are for you! My secret is baking soda! Adding it to the water when parboiling the potatoes helps break down the surface of the potatoes, creating those delicious crispy edges when they’re roasted. It’s a simple trick that takes your roasted potatoes to the next level.
These potatoes are perfect for Sunday dinner, holiday meals, or honestly, any night you’re craving a really good side dish. Pair them with your favorite main course, and watch how quickly they disappear!
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
This recipe has over 200 five-star reviews, and that’s just proof it delivers every damn time! Whether you’re feeding a crowd or just craving the perfect potato, this is a side dish you’ll bookmark and make again and again.
Why You’ll Love These Crispy Roasted Potatoes
- The texture: Crispy, golden edges with a fluffy, tender center. It’s the perfect texture you want in a potato.
- Simple ingredients: You don’t need anything fancy to make delicious roasted potatoes, just a few pantry staples and some fresh herbs.
- Versatile: Serve them alongside your favorite protein, add them to a holiday spread, or enjoy them on their own with your favorite dipping sauce.
- The baking soda trick: A simple addition to the parboiling water makes a big difference in how the surface of the potatoes roasts.
Ingredients
You don’t need a long ingredient list to make these deliciously crispy roasted potatoes. Here are a few of the key ingredients that make this recipe work.
- Russet Potatoes: Russets are a great choice for roasting because their starchy texture gives you a fluffy interior. For this recipe, you’ll peel and quarter them so they cook evenly.
- Baking Soda: This is the (not so) secret ingredient! Baking soda makes the parboiling water alkaline, helping break down the potatoes’ outer surface so it can crisp up beautifully in the oven.
- Sea Salt: You’ll notice two amounts of salt in the recipe. The 2 tablespoons are for seasoning the parboiling water, while the additional 1 teaspoon seasons the potatoes before roasting. You aren’t adding all that salt directly to the potatoes!
- Olive Oil and Butter: These help the potatoes roast to a golden finish while adding richness and flavor. You can use olive or avocado oil, and sub butter for vegan butter if preferred.
- Garlic: There is nothing better than garlic and potatoes.
- Fresh Thyme: Adds a delicious herby flavor that pairs perfectly with the garlic and buttery potatoes.
How to Make Crispy Roasted Potatoes
The magic of this recipe comes from combining a quick baking soda parboil with roasting in a hot oven. You don’t need a complicated technique, but there are a few things worth knowing.
The baking soda parboil: The potatoes are parboiled in salted water with baking soda before roasting. This helps soften the outside of the potatoes while the centers become tender.
The flavor: Oil, butter, garlic, and thyme bring everything together. These simple ingredients add so much flavor without overpowering the potatoes.
The roasting: The potatoes roast on a parchment-lined baking sheet at 425°F. Give them enough room on the pan so they aren’t crowded together. You want them to roast, not steam!
For the exact ingredient quantities, cooking times, and step-by-step instructions, follow the recipe card below.
Tips for Making Crispy Roasted Potatoes
- Keep the cuts consistent: Try to quarter your potatoes into similar-sized pieces so they cook evenly.
- Don’t overcrowd the baking sheet: Give the potatoes some breathing room. If they’re piled on top of each other, they won’t roast as evenly.
- Use russet potatoes: They’re the potato used in this recipe and are a great option for that fluffy-on-the-inside texture.
- Follow the baking soda amount in the recipe card: The amount matters, and this recipe uses a specific parboiling method. Don’t mix and match measurements from other roasted potato recipes.
- Use parchment paper: This recipe is designed for a parchment-lined baking sheet, so there’s no need to preheat a separate tray of oil.
Variation: Roasted Potatoes with Seasoned Salt & Avocado Mayo Dip
If you like this recipe, try my variation of these Crispy Roasted Potatoes that uses a yummy seasoned salt instead of thyme and is paired with a avocado mayo dip for dipping!
Ingredients:
- 2-2.5 lbs Russet or Yukon Gold potatoes
- water
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2-3/4 cup avocado oil
- 1 tbsp fresh minced rosemary
- 1 lemon, zested
- 2 tbsp smoked, kosher or sea salt
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup avocado or regular mayo
- 1 large garlic clove, pressed
- 1 tbsp fresh minced chives
- 1 tsp fresh minced rosemary
- 1 tsp lemon juice
- 1/2 tsp kosher salt
How to Make:
- Peel and cut the potatoes – Chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato.
- Add peeled potatoes into a large pot with salt and baking soda. Cover with cold water and bring to a boil. Once boiling, parboil for 8-10 minutes until fork tender but not falling apart.
- Strain the potatoes in a colander and then put them back into the pot with the lid on and gently shake them to lightly fluff them up, for about 30 seconds.
- Preheat the oven to 425F. Once preheated, add Avocado Oil to a roasting pan or sheet pan, making sure to cover the bottom of the pan (about 1/2-3/4 cup of oil). Place the pan in the oven to warm the oil for 10 minutes.
- After 10 minutes, remove the pan from the oven and carefully add in the potatoes. Gently toss the potatoes in the hot oil and make sure they’re in a single layer on the pan. Place in the oven for 60-70 minutes, tossing gently in the oil every 20 minutes, until the potatoes have a golden brown color all over.
- While the potatoes are cooking -Make the seasoned salt: Mix together the 1 tbsp fresh minced rosemary, lemon zest from one lemon, 2 tbsp smoked / kosher / or sea salt, 1 tsp dried oregano, ½ tsp garlic powder and ½ tsp onion powder. Set aside.Make the mayo: In a small bowl mix together the avocado mayo, 1 garlic clove pressed, 1 tbsp fresh minced chives, 1 tsp fresh minced rosemary, 1 tsp lemon juice and 1/2 tsp kosher salt. Set aside.
- Once the potatoes are cooked and golden brown all over, remove from the oven. Take the potatoes out of the pan with a slotted spoon and add to a bowl. Toss the potatoes with the seasoned salt and then serve with the mayo on the side.
What to Serve with Crispy Roasted Potatoes
The best thing about these crispy roasted potatoes? They go with just about anything! Here are a few of my favorite pairings:
- Salmon Kebabs: A delicious pairing when you’re craving something fresh and flavorful.
- Greek Chicken Souvlaki: Because juicy chicken and crispy potatoes are always a good idea.
- Mezze Spread: Add these potatoes to a spread of dips, veggies, and Mediterranean-inspired dishes.
- Greek Salad: Something fresh and crunchy to balance out the warm, savory potatoes.
How to Store Crispy Roasted Potatoes
These potatoes are at their best when they’re fresh out of the oven. That’s when you get the contrast between the crispy exterior and fluffy middle that makes them so delicious.
If you have leftovers, refrigerate them in a shallow, covered container within 2 hours of cooking.
Just keep in mind that the texture will change once the potatoes are refrigerated. I recommend making this recipe fresh when possible, especially if you’re serving it for a special occasion.
Frequently Asked Questions
Not necessary, but this can help get the perfect consistency and crispiness. Make sure you boil them, but leave them a bit al dente, and they will crisp up perfectly in the oven.
Baking soda raises the pH of the boiling water, helping soften the surface of the potatoes. This creates a starchy exterior that browns and crisps during roasting. It’s the little trick that makes this recipe special!
Russet potatoes get the crispiest exterior with a fluffy inside. Yukon Gold or baby potatoes work great too and have a creamier texture.
One thing to check is whether you’ve overcrowded your baking sheet. If the potatoes are packed too tightly, moisture can build up instead of escaping. Also, make sure you’re following the parboiling method and oven temperature in the recipe card.
These are best fresh, but you can parboil the potatoes up to a day ahead. Keep them in the fridge, then season and roast when ready.
They should be deep golden brown, with edges that are starting to get dark and crispy. A fork should slide in easily.
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Ingredients
- 2 L water – depending on the size of your pot
- 6 medium-sized russet potatoes, peeled and quartered
- 2 tbsp. sea salt
- 1 tbsp. baking soda
- 3 tbsp. olive oil
- 3 garlic cloves, pressed, grated or finely chopped – this is important.
- 1 tbsp. vegan butter
- 1 tsp onion powder
- 1 tsp sea salt
- ½ cracked pepper
- 3 tbsp. fresh thyme smashed to release the scent
Instructions
Start Cooking- Bring a large pot to a boil and add the salt and baking soda. Add the potatoes and parboil them for 10 minutes.
- Preheat oven to 425F and line 1-2 baking sheets with parchment paper.
- Remove from water, strain and transfer to a large bowl. To the bowl, add the salt, pepper, onion powder, oil, garlic and butter. Stir gently.
- Transfer potatoes to a baking sheet. You need to make sure each potato has room to breathe and is cut-side down. You may need to use two baking sheets depending on how many potatoes you cook.
- Place in the oven and bake for 30 minutes.
- Remove from the oven, flip each potato and evenly distribute with fresh thyme.
- Cook for another 20 minutes or until perfectly crispy and golden.
- Serve with fresh lemon (optional) but highly recommended if enjoyed with a fresh salad or greens.
- But honestly, you can…Enjoy. With. Anything.
Notes
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246 people are discussing this recipe. Join in
I just got in a fight with my wife over the best way to make these because there are 2 different methods listed in this recipe. Tighten it up!
Hey Ben!
I am a bit confused, did you follow the recipe in the recipe card?
BEST AND EASIEST EVER!!! Absolutely will be regulars in our home. Thank you!!! Thank you!!! Thank you!!!
you are so welcome, cindy!! Please stay tuned for a bit announcement I have coming on Tuesday!!!!
Can not stress how incredible these were. First time making them and 10/10 will be in regular rotation. I love the simplicity of the ingredients paired with the crunchy exterior /buttery soft potatoes.
I cut my potatoes into large bite size chunks. Decreased the parboil time accordingly. I used yellow potatoes. Otherwise followed exactly and just OMG. My toddler won’t stop eating them!
YES QUEEN!! This makes me so happy, thank you so much EMILY!!
Hi! Can you prepare these potatoes a day ahead of time ? If so any tips on how to do that? Thanks!
Hey Jennifer! For these potatoes, I recommend making them the day of. I’m sorry, I wish I had better news but these are truly the best fresh.
Can you leave the peel on?
Sure!
How are these potatoes if made ahead of time and reheated?
OMG, soooo delicious! I followed the recipe with all the tips and tricks, made mine with rosemary, because it’s my all time favorite for potatoes! and I used oil and butter but used the airfryer! sooo good ❤
Thank you so much, Sassy!! I love this recipe so much too!
I have never tested it that way hun! I don’t think I would try it!
absolutely amazing recipe!! I loved how easy it was!! Maria makes such beautiful dishes, I am inspired to cook more! Her Greek dishes are wonderful & creative with a special flare!
Thank you so much, Melissa! You are so sweet!
O. M. G. When I think of the hundreds (if not thousands) of pounds of roasted potatoes I’ve made over the course of my life. And they never come out just right. Who would have thought baking soda?? These are incredible! Will never make a different roasted potatoes again, other than to play with the seasonings. Thank you so much for sharing this! Can’t wait to try more of your recipes!
You are so sweet, thank you so much, Susan!!!
Hi there – i’ve loved so many of your recieps but I think there’s a problem with the way the recipe is listed. 2nd option says sjake – first one doesn’t……ingredients for sauce and seasoning are all together (I think). It is a bit confusing. Can you clarify please.
Hi Debbie, there are two recipes in one recipe card. It states the ingredients for 2 versions, as well as two instructions. Does that help clarify?
One of the best meals I’ve had, those potato’s are so damn good. Only added broccoli and carrots
two tablespoons of salt?! surely teaspoons…
Hi Heather, that is for the boiling water. If you’d prefer you follow your own method of salt that works too! They might just taste different to mine.
Thank you so much! I love them so much!!!