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The ULTIMATE Crispy Oven Roasted Potatoes: Perfectly Fluffy Inside & Shatteringly Crisp Outside

A pile of golden brown, crispy oven roasted potatoes topped with fresh parsley on a light plate.
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Learn the foolproof technique for making the best oven roasted potatoes. This recipe guarantees golden, crunchy exteriors and soft, fluffy interiors every time. It is an easy potato side dish perfect for weeknight dinners or holiday meals.

Ingredients

Scale
  • 2.5 lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1.5-inch chunks
  • 1 teaspoon baking soda
  • 1/2 cup olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt.
  2. Bring the water to a rolling boil over high heat. Once boiling, add the baking soda. The water will foam up immediately.
  3. Boil the potatoes for exactly 8 minutes. This step is crucial for creating the starchy, rough surface needed for crispiness.
  4. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess moisture to evaporate. Gently shake the colander to rough up the edges of the potatoes; this creates more surface area for crisping.
  5. In a large bowl, toss the roughed-up potatoes with 1/4 cup of olive oil, salt, pepper, garlic powder, dried rosemary, and onion powder until evenly coated.
  6. Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary.
  7. Roast for 20 minutes. Remove the pan from the oven, drizzle with the remaining 1/4 cup of olive oil (and minced garlic, if using), and toss the potatoes gently.
  8. Return the potatoes to the oven and roast for another 20 to 25 minutes, flipping halfway through, until they are deep golden brown and shatteringly crisp.
  9. Remove from the oven. Sprinkle immediately with fresh parsley before serving hot.

Notes

  • Using baking soda during the boil breaks down the starches on the exterior, which is the secret to maximum crispiness.
  • For extra flavor, you can substitute half of the olive oil with melted butter or duck fat.
  • Yukon Gold potatoes generally hold their shape better, while Russets yield a fluffier interior.

Nutrition

Find it online: https://rosatasty.com/oven-roasted-potatoes-best-recipe-crispy/