The Best Crispy Roast Potatoes Ever

These Crispy Roast Potatoes are everything you could want in a side dish—golden brown on the outside, fluffy and tender on the inside, and packed with savory flavor from garlic, rosemary, and your choice of rich fat. Carefully parboiled with baking soda to break down the edges and then roasted to perfection, this recipe ensures a shatteringly crisp exterior every single time.

Why You’ll Love This Recipe

• Intensely crispy on the outside, soft and fluffy inside

• Enhanced with aromatic garlic, rosemary, and parsley

• Scientifically backed method for superior texture

• Easily customizable with your favorite herbs or fats

• Perfect for holiday dinners or everyday meals

• Works with both Yukon Gold and Russet potatoes

• Ideal for meal prep—reheats beautifully

• A guaranteed crowd-pleaser and comfort food favorite

• Simple ingredients, elevated technique

• Naturally gluten-free and vegetarian (if using olive oil)

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Kosher salt

• Baking soda

• Russet or Yukon Gold potatoes, peeled and cut into large chunks

• Extra-virgin olive oil, duck fat, goose fat, or beef fat

• Fresh rosemary, finely chopped

• Garlic, minced

• Freshly ground black pepper

• Fresh parsley leaves, minced

Directions

1. Preheat Oven:
   Adjust your oven rack to the center position and preheat to 450°F (230°C), or 400°F (200°C) if using convection.

2. Parboil the Potatoes:
   Bring 2 quarts (2L) of water to a boil. Add 2 tablespoons kosher salt, ½ teaspoon baking soda, and the potato chunks. Stir, return to a boil, then reduce to a simmer. Cook for about 10 minutes, until the potatoes are tender and a knife meets little resistance.

3. Infuse the Oil:
   While the potatoes cook, combine your chosen fat (olive oil, duck fat, etc.) with chopped rosemary, minced garlic, and a few grinds of black pepper in a small saucepan. Heat over medium, stirring constantly, until the garlic just starts to turn golden (about 3 minutes). Strain the oil into a large bowl and set the solids aside.

4. Drain and Toss:
   Drain the potatoes and let them sit in the pot for about 30 seconds to release steam and dry slightly. Transfer them to the bowl with infused oil. Season with salt and pepper. Toss and shake the bowl vigorously to coat and roughen the surfaces—the edges should look fluffy or slightly mashed.

5. Roast:
   Spread the potatoes out in a single layer on a large rimmed baking sheet. Roast undisturbed for 20 minutes. Then, use a thin metal spatula to release any stuck pieces and turn the potatoes. Continue roasting for another 30–40 minutes, turning occasionally, until deeply golden and crisp all over.

6. Finish and Serve:
   Transfer the crispy potatoes to a serving bowl. Toss with the reserved garlic-rosemary mixture and freshly minced parsley. Adjust seasoning with additional salt and pepper if needed. Serve hot.

Servings and timing

• Servings: 6–8

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 30 minutes

Variations

• Cheesy Finish: Add a sprinkle of Parmesan before serving for extra umami.

• Spicy Kick: Toss with chili flakes or cayenne for heat.

• Lemon Zest: Add zest for brightness to contrast the rich flavors.

• Truffle Oil: Drizzle lightly with truffle oil before serving for a gourmet twist.

• Different Herbs: Try thyme, sage, or oregano in place of rosemary.

• Butter Finish: Melt butter over the final dish for extra richness.

• Garlic-Lovers’ Version: Double the garlic or use roasted garlic for added depth.

• Vegan Version: Use olive oil or another plant-based fat.

• Mixed Potatoes: Combine Russet and Yukon Gold for varied texture and flavor.

• Air Fryer Adaptation: Parboil, then finish in an air fryer at 400°F for 20–25 minutes.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating (Oven): Reheat at 425°F (220°C) for 10–15 minutes to restore crispness.

• Reheating (Air Fryer): Air fry for 5–7 minutes at 375°F (190°C).

• Microwave: Not recommended as it softens the crispy exterior.

• Freezing: Freeze only after roasting. Reheat directly from frozen at 425°F (220°C) for 20–25 minutes.

FAQs

What does the baking soda do?

Baking soda breaks down the potatoes’ surfaces, creating a starchy slurry that crisps beautifully during roasting.

Can I skip the parboiling step?

No, parboiling is essential for achieving the fluffy interior and crispy exterior.

What type of potatoes are best?

Russet potatoes are best for crispiness, while Yukon Golds are creamier with a slightly richer flavor.

Can I prepare the potatoes in advance?

Yes, you can parboil and coat the potatoes in oil a few hours ahead. Store at room temperature and roast just before serving.

What’s the best fat to use?

Duck fat or beef fat adds richness, while olive oil keeps it vegetarian and flavorful.

How do I prevent them from sticking?

Use a good-quality baking sheet and a thin spatula to turn the potatoes gently during roasting.

Can I make these without garlic?

Yes, but garlic enhances the flavor. Try substituting with shallots or omit entirely for a simpler version.

How do I know when the potatoes are done?

They should be deep golden brown and crisp on all sides, with soft, fluffy centers.

Is convection better for this recipe?

Convection yields more even and faster browning. Reduce the oven temp slightly when using convection.

Can I add vegetables to roast with the potatoes?

You can, but ensure they’re similarly sized and roasted separately if needed to prevent steaming.

Conclusion

These truly are the Best Crispy Roast Potatoes Ever. With a thoughtfully layered approach—parboiling with baking soda, infusing the oil, and finishing with fresh herbs—this recipe guarantees perfection in both taste and texture. Whether served alongside a holiday roast or a casual weeknight dinner, these golden beauties are sure to become a staple at your table.

The Best Crispy Roast Potatoes Ever

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: Serves 6–8
• Category: Side Dish
• Method: Roasted
• Cuisine: British-Inspired
• Diet: Vegetarian

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Description

These Crispy Roast Potatoes are hands down the best you’ll ever make. Boiled with baking soda for extra fluffiness and roasted in infused oil until golden and crunchy, each bite is crispy on the outside and perfectly fluffy inside. Finished with garlic, rosemary, and parsley—this is your new go-to side dish.

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Ingredients

• Kosher salt

• 1/2 tsp (4 g) baking soda

• 4 lbs (2 kg) russet or Yukon Gold potatoes, peeled and cut into large chunks (quarters, sixths, or eighths)

• 5 tbsp (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat

• Small handful fresh rosemary leaves, finely chopped

• 3 garlic cloves, minced

• Freshly ground black pepper, to taste

• Small handful fresh parsley leaves, minced

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Instructions

1. Preheat & Boil:
   Preheat oven to 450°F (230°C), or 400°F (200°C) with convection. Bring 2 quarts (2 L) of water to a boil in a large pot. Add 2 tbsp kosher salt, baking soda, and potatoes. Return to a boil, reduce heat, and simmer for about 10 minutes until a knife meets little resistance.

2. Infuse the Oil:
   In a small saucepan, combine oil (or fat of choice), rosemary, garlic, and a few grinds of pepper. Cook over medium heat, stirring, until garlic just begins to turn golden (~3 minutes). Strain the oil into a large bowl and set the solids aside.

3. Coat the Potatoes:
   Drain potatoes and let rest in the pot for 30 seconds. Transfer to the bowl with infused oil. Season with salt and pepper and toss vigorously to coat until a mashed-potato-like layer forms on the surface.

4. Roast:
   Spread potatoes evenly on a rimmed baking sheet. Roast without moving for 20 minutes. Use a spatula to release stuck potatoes, shake and flip them. Continue roasting for 30–40 more minutes, flipping occasionally until deep golden brown and crispy.

5. Finish & Serve:
   Transfer potatoes to a bowl. Toss with reserved garlic/rosemary mix and minced parsley. Season with additional salt and pepper to taste. Serve immediately.

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Notes

• Russet potatoes = crispier exterior and fluffier interior.

• Yukon Gold = creamier, deeper flavor with slightly less crunch.

• Make sure to cut potatoes into large chunks (2–3 inches) for the best texture.