Crispy Roasted Potatoes Recipe

Published on June 8th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up Arial view of Crispy Roasted Potatoes with rosemary

Crispy Roasted Potatoes cooked in the oven until they are golden brown? Yes, please! The trick to getting extra crispy roasted potatoes is boiling them first with a bit of baking soda. Adding the baking soda to the water enables the potato's pectin to break down. This, in turn, pulls the starch to the potato's surface, producing uniform browning and giving the potatoes a delicious crispy exterior. Next, the potatoes are seasoned and then baked in rosemary-infused olive oil until they are golden brown and crispy. 

 

Why won't my roast potatoes go crispy?

The potatoes will not crisp up if the potato water content isn't cooked off. If the potatoes still contain water, they will steam instead of crisp up. 

 

Why do you soak potatoes in water before cooking?

Soaking potatoes in cold water eliminates some of the excess starch. Starch in excess can prevent the potatoes from cooking evenly. In addition to this, excess starch also gives the potato's exterior a sticky or gummy texture. When soaking potatoes in water, make sure you use cold water. Hot water will activate the starch, making it that much harder to extract the starch from the potatoes. 

 

Should you peel potatoes for roasting?

Peeling potatoes for roasting is optional. Potato's skin contains lots of fiber and nutrients. Therefore, if the potato skins are in good condition, you do not have to peel them.

 

What temperature should I cook roast potatoes?

Set your oven to a temperature between 410 °F and 425 °F. However, do not set the oven's temperature too high, or the potatoes will burn. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
80 mins
Total Time
90 mins
Serves
4 persons

Ingredients

  • 2 pounds Yukon Gold Potatoes, peeled, cut into 1/2-inch pieces 

  • 1/4 teaspoon Baking Soda

  • 1/3 cup Olive Oil

  • 1 teaspoon Garlic Powder 

  • 1 teaspoon Onion Powder 

  • 1/2 teaspoon Smoked Paprika 

  • 1 teaspoon Salt 

     

  • 4 sprigs of Fresh Rosemary

Instructions

Preheat the oven to 410 °F. 

Place the baking soda into a pot of boiling water. The baking soda will bubble up a little, but that's okay. 

Add the potatoes and cook them for 20 minutes until they are tender. 

 

Once the potatoes have cooked for 10 minutes, place the oil into a metal roasting pan and place it into the oven. 

Next, drain the cooked potatoes in a colander, and return them to the pot. Add the salt, garlic powder, onion powder, smoked paprika, and salt and stir to combine. 

Remove the roasting pan with the oil from the oven and carefully add the potatoes to the hot oil. 

Add the rosemary and cook the potatoes for 1 hour, turning them every 15 minutes until the potatoes are golden brown. 

 

Discard the rosemary and place the potatoes onto a serving dish, perfectly paired with Grilled Turkey Steak

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon