# 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. They need only potatoes, oil and a few pantry seasonings. They go with almost any main, from roast chicken to steak. - Total time: 1 h 10 min (prep 15 min, cook 55 min) - Serves: 6 - Per serving (estimated): 230 kcal, 4 g protein - Cuisine: American. Category: Side dish. Diet: vegetarian, vegan, dairy-free, gluten-free. ## Ingredients - 1.4 kg Yukon Gold potatoes - 1 tsp baking soda - 2 tsp salt, for the boiling water - 4 tbsp olive oil - 1 tsp kosher salt - 1/2 tsp black pepper - 1 tsp garlic powder - 1 tbsp fresh parsley, chopped ## Method 1. Heat the oven to 425°F (220°C) and slide a large rimmed baking sheet onto the middle rack to preheat. 2. Cut the potatoes into 4 cm (1.5 inch) chunks. Keep the pieces about the same size so they finish together. 3. Put the potatoes in a large pot, cover with cold water by 2.5 cm (1 inch), and add the baking soda and 2 tsp salt. Bring to a boil over high heat. 4. Reduce to a simmer and cook 8 to 10 minutes, until the edges look soft and a knife slides in with a little resistance. Do not cook them to falling apart. 5. Drain well in a colander and let them steam dry for 5 minutes. Shake the colander a few times so the edges turn rough and fuzzy. 6. Toss the potatoes with the olive oil, kosher salt, pepper and garlic powder in the dry pot. 7. Carefully tip them onto the hot baking sheet in a single layer with space between. Roast 25 minutes. 8. Flip each piece with a spatula and roast 15 to 20 minutes more, until deep golden brown and crunchy when you tap them. 9. Sprinkle with parsley and serve right away while the crust is crisp. ## Why it 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. ## The science - **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. - **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. - **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. ## Tips - 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. ## Storage 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. ## FAQ **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. --- Source: https://cookingscientist.com/recipes/crispy-roasted-potatoes (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846