Crispy Roasted Potatoes
Crispy Roasted Potatoes are the perfect side dish to your favorite entree. These crispy potatoes have just the right amount of golden brown on the exterior, the best skin texture, and still have fluffy, tender insides.
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Potatoes really are the best side dish to always have on hand. Plus, there are so many ways to make them. While these crispy oven-baked diced potatoes are wonderful, you could also make Slow Cooker Baby Potatoes or Air Fryer Garlic Parmesan Potatoes.
Why These Oven Roasted Potatoes Work
These potatoes require minimal ingredients and are always a huge hit! The crispy exterior of these potatoes is what sets them apart from the rest! They're versatile and will be great with my Sausage, Tomato Omelet, or Baked Lemon Pepper Chicken!
Ingredients needed
- Potatoes: I used Russet potatoes, but see the FAQ section for other options
- Herbs and spices: kosher salt, smashed garlic cloves and freshly chopped parsley
- Baking soda: Do not skip the baking soda it's what helps your potatoes get crispy in the oven.
- Olive oil: Any oil will work here.
How to make crispy roasted potatoes
- Step 1: Peel the potatoes and cut them into quarters.
- Step 2: Transfer cut potatoes to a pot of water with baking soda, boil just until slightly soft.
- Step 3: Carefully, dump the potatoes into a colander to drain the water. Transfer the potatoes back to the pot and give the pot a good shake before adding in the oil, salt, and pepper. Gently toss the potatoes to coat well.
- Step 4: Transfer the coated potatoes to a large baking sheet and bake until crispy, flipping the potatoes halfway through. Garnish with fresh herbs, and minced garlic serve, and enjoy.
Recipe Tips
- If you don't have olive oil, you can use a different high smoke point oil You want an oil like avocado oil, sunflower oil, or grapeseed oil- one that can withstand a higher temperature in the oven without smoking.
- You can line your sheet pan with parchment paper or use a silicone baking mat underneath of the potatoes. Either are good options to help make clean up easier.
- Turn these into loaded crispy potatoes by adding some shredded cheese and bacon pieces during the last few minutes of baking and then serving with a dollop of sour cream and garnishing with some chopped green onions on top.
- Spread the potatoes out on the baking sheet in a single layer while cooking.
- Store any leftover crispy potatoes in an airtight container to be kept in the fridge for up to 4 days. I would suggest using the oven or the Air Fryer to reheat these potatoes and restore their crispy edges.
The secret to getting perfectly crispy bite sized potatoes every time is using the baking soda! It is not something that you want to skip over. It truly is the necessary ingredient to make sure your potatoes crisp up nicely in the oven. The baking soda raises the alkalinity of the water that you're boiling the potatoes in and in return, it starts to break down the potato a bit, letting the starches come more to the surface of the potato pieces, which will crisp up nicer in the end.
Yes, you can. I made this recipe with Russet potatoes since they are known for their delicious flavor, and consistency, and they're generally popular potatoes for most of you to have on hand. Other potato varieties will work as well. Baby potatoes, white, or red potatoes or even Yukon Gold potatoes would also be a good option.
More Potato Recipes
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Crispy Roasted Potatoes
Ingredients
- 4 pounds Russet potatoes peeled and quartered
- 2 tablespoons kosher salt
- 1 tablespoon baking soda
- 5 tablespoons olive oil
- 3-4 garlic cloves minced
- Fresh parsley chopped
Instructions
- Preheat the oven to 425 degrees
- Add potatoes to a large pot of water along with the salt and baking soda and bring to a boil.
- Boil potatoes for about 10 minutes, you don’t want the potatoes to become too soft. Place the potatoes in a colander to drain the water.
- Add the potatoes back into the pot and give it a vigorous shake or stir to fluff up the sides of the potatoes.
- Add in the olive oil, minced garlic, and black pepper and give it a gentle toss.
- Place the potatoes on a baking sheet and spread them out.
- Bake for 30 minutes, flip the potatoes and bake another 15-20 minutes or until crispy.
- Season to taste with more salt and sprinkle fresh chopped parsley and serve!
Notes
- You can line your sheet pan with parchment paper or use a silicone baking mat underneath the potatoes. But my personal opinion is they don't get as crispy as they would just on the pan.
- Yukon Gold potatoes work great also.
- Store any leftover crispy potatoes in an airtight container to be kept in the fridge for up to 4 days. I would suggest using the oven or the Air Fryer to reheat these potatoes and restore their crispy edges.
Yay karen so happy it was a hit! 🙂
Just made it for breakfast with sausages and eggs. The sausages and eggs are still there but the potatoes are gone.