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The Best Crispy Roasted Potatoes: Fluffy Inside, Golden Outside

A pile of golden brown, crispy roasted potatoes seasoned with herbs on a white plate.
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Follow these straightforward steps to make oven roasted potatoes that are perfectly crispy on the outside and wonderfully tender on the inside every time. This easy side dish recipe uses garlic and rosemary for great flavor.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch pieces
  • 1 tablespoon baking soda
  • 1/2 cup vegetable oil or duck fat
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the cut potatoes in a large pot and cover them with cold water. Add the baking soda and a pinch of salt. Bring the water to a boil over high heat.
  3. Boil the potatoes for 8 minutes until the edges look slightly fuzzy or broken down. This step helps create the crispy texture.
  4. Drain the potatoes well in a colander. Let them steam dry for 5 minutes. Gently shake the colander to rough up the edges of the potatoes further.
  5. In a large roasting pan, heat the oil or duck fat in the oven for 5 minutes until shimmering hot.
  6. Carefully add the rough-edged potatoes to the hot fat. Toss them gently to coat. Season with the remaining salt and pepper.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven. Add the smashed garlic cloves and rosemary sprigs around the potatoes. Gently turn the potatoes using a spatula.
  9. Return the pan to the oven and roast for another 20 to 25 minutes, or until the potatoes are deep golden brown and extremely crispy.
  10. Remove the rosemary sprigs before serving. Serve immediately as an easy side dish.

Notes

  • For extra flavor, toss with 1/4 cup grated Parmesan cheese during the last 5 minutes of roasting.
  • If you want to make smashed roasted potatoes, press each parboiled potato lightly with the bottom of a glass before adding them to the hot oil.
  • Do not overcrowd the roasting pan; use two pans if necessary to guarantee maximum crispiness.

Nutrition

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