How to Make Crispy Roasted Potatoes | FoodByMaria Recipes

Vegan Comfort Food

Plant-Based Crispy Roasted Potatoes


10 minutes


1 hour



If you don’t like potatoes then you may be a serial killer. Okay, that may be a tad dramatic, but you know what I mean. Potatoes are the bomb and there are so many different ways you can use them which is what I love. For this recipe, I made Crispy Potatoes which are so crunchy on the outside, and fluffy on the inside. It has taken me years to try and figure this out, and I finally found the trick to really nailing that perfect potato consistency. 

My secret weapon for nailing that consistency? Boiling and baking soda. More on that below but DO NOT skip these steps. I promise you that you’ll thank me later. Whip these bad boys up for a holiday dinner, or if you’re in the UK, your typical Sunday roast. This recipe has gotten Andrew’s seal of approval so it’s definitely a tribute to the UK, but with a FoodByMaria twist with the flavor and herbs. 

Close-up of crispy potatoes with lemon slices

Why you’ll love these Crispy Roasted Potatoes: 

  • Gourmet: They make you feel gourmet AF, they’re so fancy but not
  • Addictive: Highly addictive so you will become an expert at making them very quickly
  • Crisp (but Soft): These crispy potatoes are both crispy & soft – double the trouble!
  • Potatoes: Made with potatoes and like I said, who doesn’t love potatoes?

Baking dish with crispy roasted potatoes in it

Ingredient Notes:

Potatoes: I like to use russet or baby potatoes for this roasted potatoes recipe as I feel I get the best flavor and consistency of the crispy but soft consistency I love. 

Baking Soda: Do not skip the step of boiling your potatoes with baking soda. Baking soda will help your potatoes get crispy in the oven. This is the trick!

Thyme: I used fresh thyme for these crispy potatoes but you can also use dried thyme or swap out the thyme for a different herb like rosemary. 

How to make crispy roasted potatoes:

  1. Bring a large pot to a boil to boil your potatoes first.
  2. In your pot, you’ll want to add salt and baking soda and then parboil them for 10 minutes. This is the step I mentioned before that you don’t want to miss because it helps give you the perfect consistency. 
  3. While your potatoes are cooking, preheat your oven and line 1-2 baking sheets with parchment paper.
  4. When your potatoes are done, remove them from the water and add them into a large bowl where you’ll then throw in your spices such as: salt & pepper, onion powder, oil, garlic, and/or butter.
  5. Once you stir together everything in your bowl, put the potatoes on your baking sheet and make sure there’s some breathing room next to each potato and they’re facing cut-side down before you roast potatoes in the oven for 50 minutes. You’ll want to remove them at the 30-minute mark to flip them and distribute the thyme evenly on them before cooking for the last 20 minutes until golden brown to perfection. 

Baking dish with crispy roasted potatoes in it

Expert Tips & FAQ: 

Cooking: One way to nail the consistency of these is to not over boil your potatoes. Leave them even a bit al dente. They will crisp up in the oven and you’ll get the perfect consistency with a crunch on the outside and softness on the inside.

Why baking soda? It sounds weird but it works. The baking soda makes the water alkaline which helps breakdown the surface of the potatoes and really helps get that crispiness you want once you add them to the oven.

Serving: Make your favorite dipping sauce, eat them on their own, serve them as a side dish, eat them with brunch, the opportunities are endless.


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How to Make Crispy Roasted Potatoes

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 5 1x
  • Category: Wedge
  • Cuisine: Vegan


These easy Crispy Roasted Potatoes are the perfect side that everyone will love. Roasted to the perfect consistency we all love!



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

1/2 cracked pepper

3 tbsp. fresh thyme smashed to release the scent


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.


Tip: Use russet or baby potatoes!

Keywords: best, cook, extra, garlic, oil, oven, recipe, smash, wedge


Actual best potatoes I’ve ever eaten. I made a small batch to see if they were actually as amazing as Maria said. And omg I’m already regretting not making a huge batch. These are so delicious!

Maria Koutsogiannis

YESSSS!!!! Thank you so much for the love, Brianne!

Cher Doolan

Easy and so delicious!!!! Thank you! We will make these over and over again!

Maria Koutsogiannis

Thank you so mcuh my love!

Lauren Marinigh

Maria isn’t lying here. These truly do have the perfect consistency. DO NOT skip the steps she said to get the fluffy inside & crunchy outside. It makes the whole recipe!!! So yummy!

Maria Koutsogiannis

Thanks so much for the love, Lauren. They’re honestly unreal.

Demi rowe

Best roasted potatoes I’ve ever made!!! The only thing I did different was use a baby potato medley and left the skins on. They were bomb! So much flavor!!!

Maria Koutsogiannis

YESSS!! This makes me so happy!


Wow this recipe is amazing! I’m English and these are the most crispy potatoes I have ever had!

Maria Koutsogiannis

Thank so much, Brian, such a compliment coming from an Englishmen!

Allie Beal

Maria! You did it again girl!!! These are by far the best crispy potatoes I’ve ever had. I’ll never eat another French fry again!! If you ever open a restaurant, I will fly all the way to Canada & be there opening day!!!! Your food is amazing! ♥️♥️♥️ Love you so much

Maria Koutsogiannis


Catherine Wigg

These are the worlds best potatoes. If I could give 10000 stars I would. They are perfect. Maria’s recipes are easy to follow and always turn out so delicious. We make these potatoes often and they are a family favourite. HIGHLY RECOMMEND. LOVE THEMMMM.

Maria Koutsogiannis


Allie Grycan

The hype is real! Made this recipe and subbed sweet potato, still worked! Crispy and full of flavor! Only complaint from my husband was I could have doubled the recipe. And I agree!

Maria Koutsogiannis

HAHA!! So sorry about that, maybe I should tell people to make a bag of potatoes lol


These are unreal, seriously. I made them for dinner tonight & am currently eating the entire tray 😋

Maria Koutsogiannis

Thank you so much for your love, Becky! We love these potatoes so much!

Charlotte MacIntyre

I made these potatoes as a side for brunch this morning and they were a huge hit! Super crispy and flavourful — will definitely make again!

Maria Koutsogiannis

Thank you so much for the love, Charlotte!

Meaghan Russell

Loooooved these! Never heard of this boiling tip before, but it made them unreal. Easy enough that anyone can attempt, but fancy enough that I felt like gourmet chef. Big fan of the seasoning combo too. Thanks for this recipe!

Maria Koutsogiannis

Thank you so much for your love, Meaghan! WE LOVE THESE!


I haven’t tried iet, but surely I will do. They look so delicious. I will drop a line when I will do. Anyway I love cooking and you are such an inspiration to me 😍. Thank you

Maria Koutsogiannis

Thanks so much for the love, hun!


I don’t know how the science works but these are the best potatoes I’ve ever made! Crispy potatoes that aren’t deep fried!!! The whole family loved them.

Maria Koutsogiannis

This makes me so happy, thank you so much Elisa!

Grace Bonne

So freaking delicious! They turned out perfectly and I am very impressed!

Maria Koutsogiannis

Thank you so much, Grace! I just love these!

Bethany Carmichael

Honestly the best potatoes! Wow! My husband never wants potatoes with our meals and since making these he asks for them almost every night! Highly recommend trying these! Drool!!!

Maria Koutsogiannis

YES!!!! Thank you for the love!!!

Laura Hawkings

These are the BEST BEST BEST BEST BEST things I have EVER tasted. WOWOWOWOWOWOW. They are soft and melt in your mouth but crispy on outside and SO easy to make. I can’t. If I could eat one thing for the rest of my life it would be these potatoes.

Maria Koutsogiannis

OK, well, that’s the best compliment ever. Thank you, Laura!!!

Jessie Tuz

These crispy little gems are awesome. Definitely the BEST way I’ve ever made potatoes and that’s saying something!

Maria Koutsogiannis

Thank you so much baby girl!


I love these Maria!!!! I have made them a few times now and they will definitely continue to be a family dinner staple. Sooo gooooood 🙂

Maria Koutsogiannis

Thank you so much for the support, Roxanne!

Paula mendez

Amazing! The texture is perfect and they are so tasty and crunchy ❤️❤️🙌🏻

Maria Koutsogiannis

Thank you so much for the love, Paula!

Amanda Gushue

Absolutely amazing! Super easy, and taste unbelievable. Will be my go-to for my next dinner party 🙂

Maria Koutsogiannis

Thanks so much for the love, Amanda!!


I have basically memorized this recipe by now since I’ve truly lost count of the number of times I’ve made these. They are the perfect crunchy on the outside, soft on the inside potato !

Maria Koutsogiannis

YESSS!! This means so much! Thank you for your constant support hun!

Lorie Sorensen

This is the absolutely the best potatoes you will ever make! Seriously

Maria Koutsogiannis

Thank you soooo much Lorie!!!

Marcy allen

My sister and I made these tonight and they were amazing. The best texture – soft on the inside, crispy on the outside. Perfect!!

Maria Koutsogiannis

Thank you so much for the love, Marcy!

Myriam Mouawad

Highly recommended!! Probably the best roasted potatoes ive ever tried !!

Maria Koutsogiannis

Thank you so much for the love hun!

Sonja Tesanovic

My boyfriend might love these potatoes more than he loves me! Great recipe!!!

Maria Koutsogiannis

hahahah, YES ART IS A FAN!! WOOO!

Josie H

Thanks Maria! These were just what I needed on a rainy quarantine day. Soooooo good! The only small tweaks I made were cutting the potatoes smaller (and baked for 30 minutes total) and dried thyme… because I didn’t want to go to the grocery store. 🙂

Maria Koutsogiannis

This is completely understandable! Glad you could make it work for you, hun!

Lucy Hird

These are the best potatoes I’ve ever made/had in my LIFE. Oh myyyy, they’re so crisp and the addition of lemon is next level!! My boyfriend genuinely asks me to make them every day they’re that good.

Maria Koutsogiannis

YESSSS Lucy!!! This makes me so happy!!!

Baylee Blue

I LOVE THESE TATOES SO MUCH!!! So crispy and fluffy, truly amazing! 5/5!!!

Maria Koutsogiannis


Caroline Vuchetich

So delicious! My favorite potato recipes. They are like crispy clouds, I love them.

Maria Koutsogiannis

Thank you so much, Caroline!

Erica Larente

It was just so good l will def be making this again! Thank you for this amazing recipe!!

Maria Koutsogiannis

You’re so welcome, hun!

Jacqueline O

So glad I found this recipe, the BEST roast potatoes!

Maria Koutsogiannis

Thank you so much for the love hun!

K. Lane

Best potatoes I’ve ever made! I added onions, then roasted red peppers and herbs halfway through, and they turned out amazing. This will be my “go-to” potato recipe.

Maria Koutsogiannis

oh my gosh, this sounds unreal! well done on adding those bits in!


These potatoes are superb. The parboiling technique is absolutely worthwhile; it yields the most amazing texture. They are so crispy, fluffy on the inside, and flavourful.

Maria Koutsogiannis

Thank you so much, Maddie!


Holy heck these were the crispiest potatoes I’ve ever successfully made and so, so good. I used red potatoes and they still amazing. This is the only way I’m ever making potatoes again.

Maria Koutsogiannis


Jessica Bell

Have made these a couple times now and they are seriously amazing! I used yellow potatoes instead and they turned out great (just reduced time a bit as they cook faster). Highly recommend!

Maria Koutsogiannis

YESS!! I love this for you, Jessica! thank you so much!

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