Crispy Roasted Potatoes
Golden, extra-crispy roasted potatoes with fluffy centers, finished with garlic and rosemary. A side dish that goes with almost anything.
- Total1 hr 5 min
- Yield4 side-dish servings
- LevelEasy
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
The secret to really crisp roasted potatoes is a short boil before roasting. A pinch of baking soda in the water breaks down the potato surfaces, and a vigorous shake roughs them up. All those little ragged edges turn into crunchy bits in the oven.
Garlic and fresh rosemary go in near the end so they turn fragrant without burning.
Recipe
Crispy Roasted Potatoes
Golden, extra-crispy roasted potatoes with fluffy centers, finished with garlic and rosemary. A side dish that goes with almost anything.
- Prep time
- 15 min
- Cook time
- 50 min
- Total time
- 1 hr 5 min
- Yield
- 4 side-dish servings
- Difficulty
- Easy
- Course
- Side Dish
- Cuisine
- American
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: 4 side-dish servings
Instructions
Heat the oven. Heat the oven to 450°F with a rack in the center.
Parboil the potatoes. In a large pot, bring the water, 1 tablespoon salt, and baking soda to a boil. Add the potatoes and boil for 8 to 10 minutes, until a knife slides easily into the outer edge but the center still feels firm.
Rough them up. Drain well and let the potatoes steam-dry in the colander for 2 minutes. Return them to the empty pot, add the olive oil, 1/2 teaspoon salt, and pepper, and shake the pot firmly for 20 to 30 seconds, until the surfaces look fluffy and a starchy paste coats the potatoes.
Roast the first side. Spread the potatoes in a single layer on a large rimmed baking sheet with space between pieces. Roast for 20 minutes without moving them.
Flip and keep roasting. Turn the potatoes with a thin metal spatula and roast 15 to 20 minutes more, until deep golden and crisp on most sides.
Add the garlic and rosemary. Sprinkle the garlic and rosemary over the potatoes, toss gently, and roast 5 more minutes, until the garlic is fragrant and light golden. Watch closely because minced garlic burns quickly.
Season and serve. Taste, add more salt if needed, and sprinkle with parsley. Serve hot.
Recipe Notes
Tips
- Don’t crowd the pan. Potatoes that touch steam each other instead of crisping.
- A dark metal baking sheet browns faster than a light-colored one, so start checking a few minutes early.
Substitutions
- Herbs: Use thyme instead of rosemary, or 1 teaspoon dried herbs added with the oil.
- Fat: Melted butter or duck fat can replace some or all of the olive oil. Note that the dish is no longer vegan if you use them.
Allergens: Contains none of the nine major U.S. food allergens, based on the listed ingredients.
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/crispy-roasted-potatoes/
Storage and Reheating
Refrigerate for up to 4 days. Reheat in a 425°F oven or an air fryer for 8 to 10 minutes to bring back some crispness. The microwave makes them soft.
Freezing
Not recommended, because the texture turns mealy after thawing.
Make Ahead
Parboil, rough up, and toss the potatoes with oil up to a day ahead. Refrigerate them uncovered on the baking sheet, then roast straight from the refrigerator, adding about 5 minutes.
Troubleshooting
- They aren’t crispy.
- The pan was crowded, the potatoes weren’t dry enough, or the oven wasn’t fully preheated.
- They fell apart in the pot.
- They were boiled too long. Russets are especially delicate. Start checking at 7 minutes.
Frequently Asked Questions
Do I have to peel them?
No. Unpeeled potatoes get slightly less fluffy on the outside but are still very crispy.
Allergens and Food Safety
Allergens: Contains none of the nine major U.S. food allergens, based on the listed ingredients.
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
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