Crispy Roasted Potatoes

Potatoes are the bomb and there are so many different ways you can use them which is what I love. For this recipe, I made crispy roasted potatoes which are so crunchy on the outside, and fluffy on the inside. It has taken me years to try and figure this out, and I finally found the trick to nailing that perfect potato consistency.

My secret weapon for nailing that consistency? Boiling and baking soda. More on that below but DO NOT skip these steps. I promise you that you’ll thank me later. Whip these bad boys up for a holiday dinner, or if you’re in the UK, your typical Sunday roast.

❤️ Why You’ll Love Crispy Roasted Potatoes

• Gourmet: They make you feel gourmet AF, they’re so fancy but not
• Addictive: Highly addictive so you will become an expert at making them very quickly
• Crisp (but Soft): These crispy oven potatoes are both crispy & soft – double the trouble!

🍲 Ingredients

Potatoes: I like to use russet or baby potatoes for this roasted potatoes recipe as I feel I get the best flavor and consistency of the crispy but soft consistency I love.

Baking Soda: Do not skip the step of boiling your potatoes with baking soda. Baking soda will help your potatoes get crispy in the oven. This is the trick!

Thyme: I used fresh thyme for these crispy potatoes but you can also use dried thyme or swap out the thyme for a different herb like rosemary.

👩‍🍳 How to Make Crispy Roasted Potatoes

1. Bring a large pot to a boil to boil your potatoes first.

2. In your pot, you’ll want to add salt and baking soda and then parboil them for 10 minutes. This is the step I mentioned before that you don’t want to miss because it helps give you the perfect consistency.

3. While your potatoes are cooking, preheat your oven and line 1-2 baking sheets with parchment paper.

4. When your potatoes are done, remove them from the water and add them into a large bowl where you’ll then throw in your spices such as: salt & pepper, onion powder, oil, garlic, and/or butter.

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5. Once you stir together everything in your bowl, put the potatoes on your baking sheet and make sure there’s some breathing room next to each potato and they’re facing cut-side down before you roast potatoes in the oven for 50 minutes. You’ll want to remove them at the 30-minute mark to flip them and distribute the thyme evenly on them before cooking for the last 20 minutes until golden brown to perfection. 

🗒 Tips and Tricks

• Crispy Potatoes: The secret to crispy potatoes is baking soda! It sounds weird but it works. The baking soda makes the water alkaline which helps break down the surface of the potatoes and helps get that crispiness you want once you add them to the oven
• Oil: Use whatever oil you prefer for roasting potatoes such as olive oil, avocado oil, or vegetable oil
• Soaking Potatoes: Soaking potatoes first removes excess potato starch from the outside which will help with crisping up the potatoes when they bake or roast

🗒 Best served with

• Salmon Kebabs
• Greek Chicken Souvlaki

👝 How to Store Leftovers

These roasted potatoes are best served fresh but you can store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, to keep them crispy, I’d fry them up in a pan on low heat.

🤔 Common Questions

How to Make Crispy Roasted Potatoes

4.84 from 184 votes

These easy Crispy Roasted Potatoes are the perfect side that everyone will love. Roasted to the perfect consistency we all love!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Wedge

Cuisine Vegan

Servings 5

Calories 289 kcal

Ingredients

  

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• 2 L water – depending on the size of your pot
• 6 medium-sized russet potatoes peeled and quartered
• 2 tbsp. sea salt
• 1 tbsp. baking soda
• 3 tbsp. olive oil
• 3 garlic cloves pressed, grated or finely chopped – this is important.
• 1 tbsp. vegan butter
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 cracked pepper
• 3 tbsp. fresh thyme smashed to release the scent

Variation: Crispy Roast Potatoes with Seasoned Salt and Avocado Mayo Dip

• 2-2.5 lbs Russet or Yukon Gold potatoes
• water
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2-3/4 cup avocado oil
• 1 tbsp fresh minced rosemary
• 1 lemon, zested
• 2 tbsp smoked, kosher or sea salt
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup avocado or regular mayo
• 1 large garlic clove, pressed
• 1 tbsp fresh minced chives
• 1 tsp fresh minced rosemary
• 1 tsp lemon juice
• 1/2 tsp kosher salt

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Instructions

 

• Bring a large pot to a boil and add the salt and baking soda.  Add the potatoes and parboil them for 10 minutes.
• Preheat oven to 425F and line 1-2 baking sheets with parchment paper.
• Remove from water, strain and transfer to a large bowl. To the bowl, add the salt, pepper, onion powder, oil, garlic and butter. Stir gently.
• Transfer potatoes to a baking sheet. You need to make sure each potato has room to breathe and is cut-side down.  You may need to use two baking sheets depending on how many potatoes you cook.
• Place in the oven and bake for 30 minutes.
• Remove from the oven, flip each potato and evenly distribute with fresh thyme.
• Cook for another 20 minutes or until perfectly crispy and golden.
• Serve with fresh lemon (optional) but highly recommended if enjoyed with a fresh salad or greens.
• But honestly, you can…Enjoy. With. Anything.

Variation: Crispy Roast Potatoes with Seasoned Salt and Dip

• Peel and cut the potatoes – Chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato.
• Add peeled potatoes into a large pot with salt and baking soda. Cover with cold water and bring to a boil. Once boiling, parboil for 8-10 minutes until fork tender but not falling apart.
• Strain the potatoes in a colander and then put them back into the pot with the lid on and gently shake them to lightly fluff them up, for about 30 seconds.
• Preheat the oven to 425F. Once preheated, add Avocado Oil to a roasting pan or sheet pan, making sure to cover the bottom of the pan (about 1/2-3/4 cup of oil). Place the pan in the oven to warm the oil for 10 minutes.
• After 10 minutes, remove the pan from the oven and carefully add in the potatoes. Gently toss the potatoes in the hot oil and make sure they’re in a single layer on the pan. Place in the oven for 60-70 minutes, tossing gently in the oil every 20 minutes, until the potatoes have a golden brown color all over.
• While the potatoes are cooking –

  Make the seasoned salt:  Mix together the 1 tbsp fresh minced rosemary, lemon zest from one lemon, 2 tbsp smoked / kosher / or sea salt, 1 tsp dried oregano, ½ tsp garlic powder and ½ tsp onion powder. Set aside.

  Make the mayo: In a small bowl mix together the avocado mayo, 1 garlic clove pressed, 1 tbsp fresh minced chives, 1 tsp fresh minced rosemary, 1 tsp lemon juice and 1/2 tsp kosher salt. Set aside.
• Once the potatoes are cooked and golden brown all over, remove from the oven. Take the potatoes out of the pan with a slotted spoon and add to a bowl. Toss the potatoes with the seasoned salt and then serve with the mayo on the side.

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Notes

Tip: Use russet or baby potatoes!

Nutrition

Serving: 5 | Calories: 289kcal | Carbohydrates: 47.7g | Protein: 5.8g | Fat: 9.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.4g | Sodium: 3307.3mg | Fiber: 3.7g | Sugar: 1.6g

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