These are the BEST Crispy Roasted Potatoes! Learn all the tricks to make tender roasted potatoes with the crispiest exterior. Serve them along side breakfast or dinner!
If it’s not your goal to make the ultimate Crispy Roasted Potatoes, what are you even living for?! JK, but really, if you’re like me and have tried and tried to get your roasted potatoes crispy with out luck, today is your day! Serve these golden crisp potatoes alongside Cabbage and Sausage Skillet, Balsamic Glazed Slow Cooker Pork Loin, Mini Meatloaf, and more!
Crispy Roasted Potatoes
The key to getting the crispiest potatoes is to draw out excess moisture. There are a couple extra steps but by following this recipe you’ll get the BEST crispy roasted potatoes of your dreams! If you weren’t already dreaming of crispy potatoes, you will be after trying these!
Ingredients for Crispy Roasted Potatoes:
- Potatoes– The type of potato does make a difference! Some potatoes are starchy, waxy, or somewhere in-between. For an extra crispy exterior, russet potatoes work great. Yukon Gold potatoes are a great all-purpose potato since they are more waxy and hold their shape when cooked. This type of potato also has a thin skin so peeling isn’t necessary. (Learn more about all kinds of potatoes here.) (I used Yukon Gold here and didn’t use baking soda when cooking. You’ll see they are browned and crisp but not quite as crispy as the russets in this post.)
- Salt– Potatoes are quite plain and need a lot of salt.
- Olive Oil– This helps the potatoes get nice and browned. It’s important thought that the potatoes are dry before adding the oil so the excess moisture can escape otherwise the potatoes will require longer to get crispy causing their interior to become soggy. Too much oil can also be problematic but this recipe uses the perfect amount.
- Baking Soda– This helps break down the exterior of the potato so it crisps up nicely.
How to make Crispy Potatoes:
Time needed: 1 hour.
- Prep Potatoes
Place potatoes in a large pot and fill with cold water about 1-2 inches above the potatoes.
- Prep Oven
Preheat oven to 450 degrees F. Spray a large rimmed baking sheet with cooking oil.
- Parboil Potatoes
Bring potatoes to a boil, reduce heat to medium (so water doesn’t boiling over), and add 1 tablespoon salt and 1/2 teaspoon baking soda. Boil for about 7-8 minutes until 3/4 done. (Can be poked with a knife with slight resistance and not fall off when lifted.)
- Drain
Drain potatoes and allow them to steam off in the colander for 2 minutes and then place back in pot to continue steaming off for 3-5 minutes. Shake pot hard to get the surface of the potatoes roughed up. Drizzle with half the oil, sprinkle with half the garlic powder and some salt and pepper. Shake the pot vigorously and then add remaining oil, garlic, and more salt and pepper. Shake again.
- Bake
Transfer potatoes to a large baking sheet and spread out so none are touching. Bake for 20 minutes, flip, and cook an additional 15 minutes or until golden and crisp.
FAQs
Potatoes should be parboiled until 75% done. This is when the tip of a knife can pierce the potato and not fall off it when picked up.
–Cook in baking soda– This helps break down the surface of the potatoes which results in a super crispy exterior.
–Don’t crowd the pan– Each potato piece needs space for the hot air to travel around it, otherwise the potatoes will steam instead of crisp up.
–Let them be– The potatoes should not be touched until fully browned on the bottom (the surface touching the pan).
–Skip the foil or parchment paper– You’ll get the crispiest potatoes by cooking straight on the baking sheet. Spray the pan lightly with cooking oil and clean up won’t be a problem.
–Wait to add the oil– Let the potatoes get rid of excess moisture on the surface by giving them a few minutes to steam after draining.
Add whatever spices to the potatoes you’d like! Swap out the garlic powder for cajun seasoning for a little kick. Alternatively, skip the garlic powder and use fresh garlic! It’s a little more work but melt 2-3 tablespoon butter in a pot, cook 3 cloves minced garlic for 30-60 seconds. Add a tablespoon minced parsley and pour over potatoes after the potatoes have cooked, just before serving.
I have found that parboiling has way better results in producing a crispy exterior. Parboiling is actually faster than the salt water soaking method too.
After removing potatoes from the oven, leave them on the baking sheet until ready to dish up. The heat and moisture in them will steam off as they cool. If pushed all together in a bowl, the steam will soften the exterior.
These can be eaten plain, with ketchup or other dipping sauce, or drizzled with some melted butter and fresh herbs. If dressed with melted butter, serve immediately before they lose their crispiness!
TOOLS USED TO MAKE THESE POTATOES:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (11 years ago) and they are in great condition (always hand wash!). I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Cutting Board– Having various sizes of cutting boards is the best! These are awesome because they won’t slip and slide around on the counter.
- Knife Set– I love this set and use these knives multiple times a day.
LOOKING FOR MORE POTATO RECIPES? CHECK OUT THESE:
- The BEST Mashed Potatoes
- Roasted Sweet Potatoes
- Duchess Potatoes
- Garlic Mashed Potatoes
- Easy Twice Baked Potatoes
Crispy Roasted Potatoes
Ingredients
- 4 medium russet potatoes, peeled, diced into 1 inch pieces (about 2.5 pounds)
- 1 tablespoon fine salt, divided
- 1/2 teaspoon baking soda
- 3 tablespoons olive oil
- 1 teaspoon garlic powder, optional
- salt and pepper, to taste
Instructions
- Place potatoes in a large pot and fill with cold water about 1-2 inches above the potatoes.
- Preheat oven to 450 degrees F. Spray a large rimmed baking sheet with cooking oil.
- Bring potatoes to a boil, reduce heat to medium (so water doesn't boiling over), and add 1 tablespoon salt and 1/2 teaspoon baking soda. Boil for about 7-8 minutes until 3/4 done. (Can be poked with a knife with slight resistance and not fall off when lifted.)
- Drain potatoes and allow them to steam off in the colander for 2 minutes and then place back in pot to continue steaming off for 3-5 minutes. Shake pot hard to get the surface of the potatoes roughed up. Drizzle with half the oil, sprinkle with half the garlic powder and some salt and pepper. Shake the pot vigorously and then add remaining oil, garlic, and more salt and pepper. Shake again.
- Transfer potatoes to a large baking sheet and spread out so none are touching.
- Bake for 20 minutes, flip, and cook an additional 15 minutes or until golden and crisp.
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