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 makeย Slow Cooker Baby Potatoesย orย Air Fryer Garlic Parmesan Potatoes.ย
Why These Oven Roasted Potatoes Work
These potatoes require minimal ingredients and are always a huge hit! Theย crispy exteriorย of these potatoes is what sets them apart from the rest!ย They're versatile and will be great with my Sausage, Tomato Omelet, or Baked Lemon Pepper Chicken!
Ingredients needed
- Potatoes: I usedย Russet potatoes, but see the FAQ section for other options
- Herbs and spices: kosher salt, smashedย garlic clovesย 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: Transferย cut potatoesย 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 aย large baking sheetย and bake until crispy, flipping the potatoes halfway through. Garnish withย fresh herbs, and minced garlic serve, and enjoy.ย
Recipe Tips
- If you don't haveย olive oil, you can use a differentย high smoke point oilย You want an oil likeย avocado oil, sunflower oil, or grapeseed oil- one that can withstand aย higher temperatureย in the oven without smoking.ย
- You can line yourย sheet panย withย parchment paperย or use a silicone baking mat underneath of the potatoes. Either areย good optionsย to help make clean up easier.ย
- Turn these into loadedย crispy potatoesย by adding some shredded cheese and bacon pieces during the last few minutes of baking and then serving with a dollop ofย sour creamย and garnishing with some chopped green onions on top.
- Spread the potatoes out on the baking sheet in aย single layerย while cooking.ย
- Store any leftoverย crispy potatoesย in anย airtight containerย to be kept in the fridge for up to 4 days. I would suggest using the oven or theย Air Fryerย to reheat these potatoes and restore theirย crispy edges.ย
The secret to getting perfectly crispy bite sized potatoes every time is using theย 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. Theย 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 withย 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.ย Baby potatoes, white, orย red potatoes or even Yukon Gold potatoes would also be a good option.
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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 donโt 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 leftoverย crispy potatoesย in anย airtight containerย to be kept in the fridge for up to 4 days. I would suggest using the oven or theย Air Fryerย to reheat these potatoes and restore theirย crispy edges.ย
Wendie
Yay karen so happy it was a hit! ๐
Karen Fimrite
Just made it for breakfast with sausages and eggs. The sausages and eggs are still there but the potatoes are gone.