Crispy Roasted Potatoes
Crispy roasted potatoes have a shattering golden crust and a soft, fluffy center. This version uses one small trick, a quick boil in baking soda water, to make the crust extra crunchy.
- 1 h 10 minTotal time
- 6Servings
- 230kcal / serving
- 4 gProtein
They need only potatoes, oil and a few pantry seasonings. They go with almost any main, from roast chicken to steak.
The science: why this works
- Baking soda makes the water alkaline, which breaks down the outer layer of the potato so it turns into a starchy paste that fries into a crust.
- Draining and steaming the potatoes dry removes surface water, so the oil can brown the potato instead of steaming it.
- Shaking the colander roughs up the edges, and more rough surface means more crunchy surface.
- A preheated pan sears the potatoes the moment they land, which starts the crust before they can stick.
Why baking soda helps
Baking soda raises the pH of the cooking water. In alkaline water the pectin that holds potato cells together dissolves faster, so the outside turns soft and slurry-like. That slurry dries, then fries in the oil into a thick, craggy crust.
Learn: Waxy and floury potatoes →Space makes crunch
Potatoes release steam as they roast. If pieces touch, the steam gets trapped and they soften. A single layer with gaps lets moisture escape so the surface can dry out and brown. Dry surfaces brown, wet ones steam, so space is one of the cheapest tools you have for crisp food.
Learn: Don't crowd the roasting pan →Hot pan, better crust
Putting potatoes on a preheated sheet starts browning right away. The Maillard reaction needs a dry surface above about 300°F (150°C), and a hot pan gets you there quickly. Starting hot means less time sticking.
Learn: Preheat pans and ovens fully →Crispy Roasted Potatoes
1 h 10 min · 6 servings · American · Side dish
Ingredients
Makes 6 servings
- 1.4 kgkg Yukon Gold potatoes
- 1 tspbaking soda
- 2 tspsalt, for the boiling water
- 4 tbspolive oil
- 1 tspkosher salt
- ½ tspblack pepper
- 1 tspgarlic powder
- 1 tbspfresh parsley, chopped
Method
Tips for the best result
- Use Yukon Golds for a creamy middle, or russets for the fluffiest inside and the crunchiest crust.
- Do not skip the 5 minute steam dry, because wet potatoes will not crisp.
- Use a dark metal baking sheet if you have one, since it browns the bottoms better than glass.
Mistakes to avoid
- Boiling the potatoes until they fall apart, which leaves you with mush; pull them while a knife still meets a little resistance.
- Crowding the pan, which steams the potatoes instead of roasting them; use two sheets if they touch.
- Flipping too early, which tears off the crust; wait until the bottoms are golden and release easily.
Variations and swaps
- Toss with 1 tsp smoked paprika and 1/2 tsp dried oregano for smoky roasted potatoes.
- Add 4 smashed garlic cloves and 4 rosemary sprigs to the pan for the last 15 minutes.
- Finish with 40 g grated Parmesan during the last 5 minutes for cheesy potatoes.
- Swap olive oil for duck fat or beef tallow for a richer, crunchier crust.
- Swap Yukon Golds for red potatoes if you like thinner skins, though the inside will be creamier than fluffy.
- Swap garlic powder for onion powder or Italian seasoning to change the flavor.
Storing and reheating
Refrigerate leftovers in a sealed container within 2 hours and eat within 3 to 4 days. Reheat in a 425°F (220°C) oven or air fryer for 8 to 10 minutes until hot and crisp again, at least 165°F (74°C) inside.
Crispy Roasted Potatoes: questions
How do you make roasted potatoes extra crispy?
Parboil the potatoes in salted water with baking soda, drain them well, and rough up the edges before roasting at 425°F (220°C). The roughed edges and dry surface turn into a crunchy crust.
Do you have to boil potatoes before roasting?
No, but boiling first gives a much crispier crust and a fluffier center. Without it, you can roast raw potatoes at 425°F for 45 to 50 minutes, but they will be less crunchy.
What is the best potato for roasting?
Yukon Gold and russet potatoes are the best. Yukon Golds stay creamy inside, while russets have more starch and give a fluffier center and crunchier crust.
Why are my roasted potatoes soggy?
They are usually crowded on the pan or still wet from boiling. Spread them in one layer, let them steam dry before oiling, and roast on a preheated sheet.
What temperature should I roast potatoes at?
Roast at 425°F (220°C). That is hot enough to brown and crisp the outside while the inside cooks through in about 40 to 45 minutes.
