Crispy Roasted Potatoes

Crispy Roasted Potatoes are the perfect side dish to your favorite entree and will be ready in an hour or so. These crispy potatoes have just the right amount of golden brown on the exterior, the best skin texture ,and still have fluffy, tender insides when cut open or bit into.

Course Sides

Cuisine American

Keyword crispy potatoes, oven potatoes, roasted potatoes

Prep Time 15

Cook Time 35

Servings servings

Calories 344kcal

Author Wendie Williams

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.

Nutrition