Crispy Roasted Potatoes Oven

Crispy Roasted Potatoes are one of those recipes that create instant comfort and have the ability to make any dinner feel special. That classic blend of golden crunchy edges and pillowy insides reminds me so much of big family gatherings, where the potatoes always disappeared first off the table.

Every time I make these, my friends and family fight over the crispiest pieces and someone always asks how to make them come out just right.

Ingredients

• Russet potatoes: These have just the right starch level for a fluffy interior and crisp edges Look for potatoes with unblemished skins and firm texture
• Kosher salt: Enhances flavor and seasons water well Always choose a good quality coarse salt for even seasoning
• Baking soda: This is the secret for breaking down the starches to achieve perfectly crunchy outsides Make sure yours is fresh for best results
• Olive oil: Helps create golden crispy edges and adds subtle flavor Use extra virgin for richness
• Garlic: Fresh cloves provide aromatic punch and extra flavor Choose firm cloves without green sprouts
• Fresh parsley: Chopped for brightness and color Only use fresh flatleaf or curly parsley for best results

Step-by-Step Instructions

Prep the Potatoes:

Peel the Russet potatoes and cut them into even quarters This ensures even cooking and ultimate crispiness once roasted

Boil with Salt and Baking Soda:

Place the potatoes in a large pot and cover them with water Add salt and baking soda Bring the pot to a boil and simmer the potatoes for about 10 minutes This softens the outsides while keeping the centers firm which is crucial for creating that contrast between the crispy shell and fluffy bite

Drain and Fluff:

Once boiled drain potatoes in a large colander Immediately return them to the pot and shake or stir vigorously This roughens the outer layer and maximizes crispy bits as they roast If you skip this the potatoes will be noticeably less crunchy

Toss with Oil Garlic and Pepper:

Drizzle olive oil and sprinkle in minced garlic and a generous amount of black pepper Gently toss the potatoes so every single piece is coated evenly This step makes the flavor stick and ensures the garlic infuses every crevice

Arrange and Bake:

Arrange potatoes in a single layer on an unlined baking sheet Spread them out without crowding so each one has space to crisp Bake at 425 degrees for 30 minutes

Flip for Even Crisp:

After the initial roasting time flip each potato using a thin spatula This exposes the soft moist side to the heat so both sides get that brown crunch Continue baking another 15 to 20 minutes until deeply golden and perfectly crispy

Garnish and Serve:

As soon as they are done toss potatoes with a little more salt and a big shower of freshly chopped parsley Serve immediately while still sizzling for the ultimate potato experience

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One of my favorite things about this recipe is hearing the sizzle as the potatoes hit the pan and seeing everyone reach for seconds even before the main dish is served My kids always sneak a few straight from the baking sheet

Storage Tips

Store any extra potatoes in an airtight container in the refrigerator for up to four days For best results reheat in the oven or air fryer until the outsides are crisp again and the insides are warm A microwave works but will soften the crust

Ingredient Substitutions

Yukon Gold potatoes work if you prefer a creamier texture You can also substitute avocado oil in place of olive oil for a more neutral flavor If parsley is not available fresh chives or even a squeeze of lemon over the top add a different brightness

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Serving Suggestions

These potatoes pair wonderfully with roast chicken grilled steaks or as the foundation of a breakfast bowl I like to serve them as a snack side for game day with a quick homemade aioli or simply ketchup

Cultural and Historical Context

Roasted potatoes have roots in so many food traditions from British Sunday roasts to North American holiday spreads The method of boiling then roasting creates that iconic crispy yet fluffy contrast which is a treasured texture throughout potato loving cultures

Frequently Asked Questions

→ How do you get potatoes extra crispy in the oven?

Boiling the potatoes with baking soda, shaking to roughen their surfaces, and roasting at high heat help create crunchy exteriors.

→ Which potato variety works best for this method?

Russet potatoes are ideal for crispiness, but Yukon Gold potatoes also work well and deliver creamy interiors.

→ Can I prepare these potatoes ahead of time?

Yes, you can store cooled potatoes in an airtight container in the fridge for up to four days and reheat them in the oven or air fryer.

→ What’s the purpose of baking soda in the boiling water?

Baking soda helps break down surfaces, resulting in rough, crunchy edges after roasting.

→ How do you prevent potatoes from sticking to the pan?

Using enough olive oil and spreading potatoes out evenly on the pan helps prevent sticking and promotes crisping.