If you’re looking for the perfect side dish, these crispy roast potatoes are it. Crunchy on the outside, tender and fluffy on the inside, and packed with garlicky herb flavor, they’re completely irresistible. Whether you’re serving a cozy weeknight dinner, Sunday roast, or holiday meal, these golden potatoes will absolutely steal the show.
And the best part? The magic comes from just a few simple tricks that turn ordinary potatoes into something spectacular.
Why You’ll Love These Potatoes
- Crispy, crunchy edges thanks to parboiling and roughing up the surface
- Infused with garlic, rosemary, and thyme for amazing flavor
- Oven-roasted, not fried, but just as satisfying
- Perfect for any occasion—holiday feasts, casual dinners, or meal prep
Ingredients (Serves 6)
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- ½ tsp baking soda (for parboiling)
- Salt, to taste (for boiling + seasoning)
- ⅓ cup olive oil (or duck fat for extra richness)
- 4 garlic cloves, smashed
- 2 tsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tsp fresh thyme leaves (optional)
- Freshly ground black pepper, to taste
- Chopped parsley, for garnish
How to Make Crispy Roast Potatoes
1. Preheat the oven
Preheat to 425°F (220°C) and place a large sheet pan inside to heat up.
2. Boil the potatoes
Bring a large pot of salted water to a boil. Add the baking soda and potatoes. Boil for 8–10 minutes, until just tender but not falling apart.
3. Drain and rough up
Drain well and let the potatoes sit in the colander for a couple of minutes. Then gently shake to rough up the edges—this step is key for crispy texture.
4. Infuse the oil
In a small saucepan, heat the olive oil with garlic, rosemary, and thyme for 2–3 minutes until fragrant. Don’t let the garlic brown. Strain the oil into a bowl and discard the solids.
5. Coat the potatoes
Toss the roughened potatoes with the infused oil, salt, and pepper until well-coated.
6. Roast
Carefully remove the hot baking sheet from the oven. Spread potatoes in a single layer and roast for 20 minutes. Flip and roast for another 25–30 minutes, or until crispy and golden brown.
7. Garnish and serve
Sprinkle with fresh parsley and flaky sea salt. Serve hot and enjoy!
Tips for the Best Crispy Potatoes
- Baking soda breaks down potato surfaces for extra crunch.
- Preheating the pan helps the potatoes start crisping right away.
- Yukon Golds are creamy and flavorful; Russets are fluffier inside.
- Leftovers? Reheat in the oven or air fryer for crispy results.
- Want a twist? Finish with grated Parmesan or a drizzle of truffle oil.
Nutrition (Per Serving, Approx.)
- Calories: 310
- Protein: 4g
- Fat: 14g
- Carbs: 42g
- Fiber: 4g
Make It Your Own
Try pairing these crispy potatoes with:
- Garlic aioli or mustard dipping sauce
- Crushed sage leaves in the fall
- Fresh dill or chives in spring
- Parmesan & black pepper for a cheesy twist
Bonus: What to Do with Leftovers
✨Turn leftover roast potatoes into:
- Breakfast hash with eggs and sausage
- Crispy potato tacos with salsa and cheese
- Potato and veggie frittata for a quick meal
Leave a Comment