These crispy roasted potatoes are the perfect side dish for any meal. They're crispy on the outside, fluffy on the inside, and perfectly seasoned! I made these for a steak dinner on the weekend, and they were a huge hit with everyone!
Looking for more easy side dishes? You might like my air-fried broccoli or cauliflower!
About This Recipe
When it comes to side dishes, these roasted potatoes are hard to beat. They're brown and crispy on the outside and coated in a layer of salt, garlic, and herbs. Take a bite into one, and you'll find a soft and fluffy interior.
I love these roasted potatoes because they pair well with almost anything. You can eat them with steak, chicken, pork, or fish. Or even as a stand-alone dish (hey, that rhymes). They're so addictive that sometimes they get eaten before reaching the dinner table!
The secret to this recipe is parboiling the potatoes beforehand. This makes the inside extra fluffy and also breaks down the outside of the potatoes. After boiling, you want to shake the potatoes in a bowl, which will roughen up the edges. These edges will become extra crispy after roasting.
Key Ingredients
Potatoes: For potatoes, you want to use Russet or Yukon Gold potatoes. These potatoes are starchier than other potatoes, which will help them crisp up better during roasting.
Baking soda: This is the secret ingredient that helps break down the outside of the potatoes. All you do is add about ยฝ a teaspoon to the pot of water.
Olive oil: Other popular options are duck fat or bacon fat. Honestly, I find the type of oil/fat in this recipe does not matter too much. I have used both duck and bacon fat before, but their flavor gets lost in the recipe. I think you need to use way more for it to be noticeable.
Spices & seasonings: Garlic, black pepper, salt, garlic powder, and oregano.
Instructions
STEP 1: Chop the potatoes into 1 ยฝ-inch cubes. Try to be as uniform as possible so that each piece cooks evenly.
STEP 2: Bring a large pot of water to a boil. Stir in salt and baking soda. Add the potatoes and cook for 10 minutes. Be careful not to overcook the potatoes here. You want the outside to be soft but not too soft. If the outside is too soft, the potato chunks will lose their shape.
STEP 3: Combine the oil and seasonings in a large bowl (I actually used a wok). Add the potatoes and shake the bowl vigorously to roughen up the outside of the potatoes.
STEP 4: Transfer to a baking sheet and bake for 20 minutes. Flip the potatoes and continue baking for 30-40 minutes until brown and crispy.
๐ Recipe
Crispy Roast Potatoes
Ingredients
- 4 pounds russet or Yukon Gold potatoes
- 2 tablespoons salt
- ยฝ teaspoon baking soda
- 5 tablespoons extra-virgin olive oil (or duck fat)
- 2 tablespoons minced garlic (about 6 cloves)
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat your oven to 450ยฐF.
- Peel and dice the potatoes into 1 ยฝ inch cubes.
- Bring a large pot of water (8 cups) to a boil. Stir in salt and baking soda, then add the potatoes. Return to a boil, then simmer for 10 minutes.
- In a large bowl, combine the olive oil, minced garlic, oregano, black pepper, and garlic powder.
- When the potatoes are cooked, carefully drain the water. Let the potatoes sit in the empty pot for about 30 seconds. This will help evaporate the excess moisture.
- Transfer the potatoes to the bowl of oil and seasonings. Give the bowl a few shakes to roughen up the outside of the potatoes. This helps create more surface area for extra crispiness when they roast.
- Spread the potatoes on a baking sheet with some space between each one and bake 20 minutes. Flip the potatoes, then return to the oven for another 30-40 minutes until browned and crispy.
- Sprinkle parsley leaves on top and serve!
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