How to Make Crispy Roasted Potatoes

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Crispy Roasted Potatoes

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Crispy roasted potatoes on a baking sheet with lemon

Prep

10 minutes

Cook

1 hour

Yield

5

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

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 roasted 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 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.

Close-up of crispy potatoes with lemon slices

❤️ Why You’ll Love 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 oven potatoes are both crispy & soft – double the trouble!
Crispy roasted potato ingredients on a counter: potatoes, butter, spices and more.

🍲 Ingredients

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.

Cut and peeled potatoes in a white bowl on counter after boiling.

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.

Cooked potatoes in a casserole dish covered with salt & pepper, onion powder, oil, garlic, and/or butter. Next step is to put them in the oven.

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 the finished crispy roasted potatoes in it, thyme has just been added and potatoes are ready to serve.

🗒 Tips and Tricks

  • Crispy Potatoes: The secret to crispy potatoes is baking soda! It sounds weird but it works. The baking soda makes the water alkaline which helps break down the surface of the potatoes and helps get that crispiness you want once you add them to the oven
  • Oil: Use whatever oil you prefer for roasting potatoes such as olive oil, avocado oil, or vegetable oil
  • Soaking Potatoes: Soaking potatoes first removes excess potato starch from the outside which will help with crisping up the potatoes when they bake or roast


🗒 Best served with

👝 How to Store Leftovers

These roasted potatoes are best served fresh but you can store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, to keep them crispy, I’d fry them up in a pan on low heat.

🤔 Common Questions

Do I have to boil potatoes before roasting?

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.

What does baking soda do to potatoes?

It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes crispy!

How to Make Crispy Roasted Potatoes

4.83 from 176 votes
These easy Crispy Roasted Potatoes are the perfect side that everyone will love. Roasted to the perfect consistency we all love!
Prep Time 10 minutes
Cook Time 1 hour
Course Wedge
Cuisine Vegan
Servings 5
Calories 289 kcal

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
  • 1/2 cracked pepper
  • 3 tbsp. fresh thyme smashed to release the scent

Instructions
 

  • 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.

Video

YouTube video

Notes

Tip: Use russet or baby potatoes!

Nutrition

Serving: 5 | Calories: 289kcal | Carbohydrates: 47.7g | Protein: 5.8g | Fat: 9.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.4g | Sodium: 3307.3mg | Fiber: 3.7g | Sugar: 1.6g
Review This Recipe Let us know how it was!
Grace Bonne

5 stars
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!!!

Elisa

5 stars
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!

Meaghan Russell

5 stars
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!

Carlo

5 stars
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!

Charlotte MacIntyre

5 stars
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!

Becky

5 stars
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!

Allie Grycan

5 stars
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

Allie Beal

5 stars
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

THIS MEANS SO MUCH TO ME! THANK YOU!

Catherine Wigg

5 stars
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

THANK YOU SO MUCH BABY GIRL!!!

Brian

5 stars
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!

Lauren Marinigh

5 stars
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!

Brianne

5 stars
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!

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