The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Crispy Roasted Potatoes That’ll Ruin All Other Sides
Some dishes are just side pieces. Roasted potatoes? They’re the main character pretending to be a side dish. You know the ones. Crispy on the outside, fluffy on the inside, and seasoned so well they make you forget everything else on your plate. That’s what we’re making here.
I’ve been obsessed with getting them just right—golden, crunchy, and dangerously addictive. And I promise, once you nail this, you’ll never look at mashed potatoes the same way again. So let’s dive into potato glory!
Recipe Snapshot
| Category | Details |
| Yield | 6 servings |
| Serving Size | About 1 cup |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Calories per Serving | ~210 |
| Primary Cooking Method | Roasting |
Calories are approximate and may vary depending on exact ingredients used.
Roasted Potatoes
Course: Side DishCuisine: GlobalDifficulty: EasyServings
1
cupPrep time
15
minutesCooking time
45
minutesCalories
210
kcalRoasted potatoes are the holy grail of side dishes—crispy edges, tender centers, and enough seasoning to keep things interesting. This version combines the magic of a high-heat oven with the secret weapon of parboiling. The result? Golden-brown bites that are almost too good to share.
Ingredients
2 ½ pounds Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
1 teaspoon baking soda
Kosher salt, to taste
5 tablespoons olive oil (or duck fat if you’re feeling fancy)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder (or 3 cloves fresh garlic, minced)
Freshly ground black pepper, to taste
Directions
- Prep the Potatoes
Choose Yukon Gold for a buttery flavor or Russets for max crispiness. Peel and chop into 2-inch chunks—uniform size is key for even cooking. - Boil with Baking Soda
Fill a large pot with water and bring it to a boil. Add 1 teaspoon of baking soda and a generous handful of salt. This creates an alkaline environment that roughs up the potato surface faster. Boil the potatoes for about 10 minutes, until you can pierce them with a fork and the edges look like they’re just starting to fall apart. - Steam Dry the Potatoes
Drain the potatoes using a colander, and let them sit for 1–2 minutes to steam dry. This removes surface moisture so they roast rather than steam in the oven. - Rough Them Up
Transfer the drained potatoes back into the empty pot or a large mixing bowl. Shake vigorously or stir with a spatula to roughen the outsides. You’re not breaking them up—just giving them a rugged surface to crisp up later. - Heat the Oil
While the potatoes cool slightly, preheat your oven to 425°F (220°C). Pour the olive oil or duck fat into a large rimmed baking sheet. Place it in the oven for about 5 minutes to heat. You want the oil to shimmer but not smoke. - Roast the Potatoes – First Round
Using oven mitts, carefully remove the hot pan from the oven. Add the roughened potatoes to the pan in a single layer. They should sizzle as they hit the oil. Use tongs or a spatula to gently turn them until each piece is coated in oil. - Let Them Crisp
Return the pan to the oven and roast the potatoes for 20 minutes, undisturbed. Resist the urge to stir! This is how they build that beautiful golden crust on one side. - Flip and Finish Roasting
After 20 minutes, flip each potato piece to expose a different side. Continue roasting for another 25 minutes, flipping once more if needed, until all sides are golden brown and crispy. - Season with Herbs and Garlic
While the potatoes finish roasting, mix your chopped rosemary, thyme, and garlic (or garlic powder) in a small bowl. As soon as the potatoes come out of the oven, toss them gently with this mixture. The residual heat will awaken the herbs and toast the garlic ever so slightly. - Serve Hot
Transfer to a serving dish and sprinkle with extra salt or fresh herbs if you’re feeling fancy. Serve immediately while they’re still crunchy and steaming inside.
Extra Tips
- Use starchy potatoes like Russets for extra crispiness. Waxy potatoes won’t give you the same texture.
- Don’t overcrowd the pan. Give the potatoes space to breathe or they’ll steam instead of roast.
- Heat the oil before roasting. This trick helps create a sizzling crust right from the start.
- Flip twice. Flipping the potatoes more than once gives you evenly crisped sides all over.
- Season at the end. Garlic and herbs burn easily, so toss them in after roasting.
- Cut uniform sizes. Smaller pieces crisp faster, but they should all be the same size for even cooking.
- Try infused oils. Garlic- or rosemary-infused olive oil adds even more flavor depth.
Equipment List
- Large pot
- Sharp knife and cutting board
- Large mixing bowl
- Rimmed baking sheet
- Tongs or spatula
- Colander
- Oven
Make-Ahead Tips
Parboil Ahead of Time
You can boil and rough up the potatoes a few hours ahead. Just parboil, drain, and let them steam dry. Then, store them in the fridge, uncovered, on a baking sheet. This actually helps dry them out more, which = even crispier edges later.
Prep the Herbs in Advance
Chop your herbs and garlic earlier in the day and store them in an airtight container in the fridge. That way, you’re not scrambling with a knife while your potatoes are begging to be served.
Reheat for Crunch
If you must reheat (say, you’re doing a holiday meal), pop the roasted potatoes back into a 425°F oven for 10–15 minutes. Don’t microwave unless you want sad, chewy spuds.
Storage Instructions
Refrigerating Leftovers
Once cooled, transfer any leftover roasted potatoes to an airtight container. They’ll keep in the refrigerator for up to 4 days. To maintain the crispiness, line the bottom of the container with a paper towel to absorb any moisture.
Freezing for Later
You can freeze roasted potatoes too! Spread the cooled pieces out on a baking sheet in a single layer and freeze until solid (about 1 hour). Then transfer them to a freezer-safe bag or container. They’ll last for up to 3 months. Reheat from frozen at 425°F until hot and crispy.
Best Reheating Methods
The best way to reheat is in a hot oven (425°F) for about 10–15 minutes. Avoid the microwave unless you’re okay with soggy edges. An air fryer is also a great option for quick, crispy reheating.
FAQ
Can I skip parboiling the potatoes?
Technically yes, but you’ll miss out on that next-level crunch. Parboiling with baking soda gives the surface that rough, starchy layer that crisps beautifully in the oven. Without it, the texture just isn’t the same.
Why do my potatoes come out soggy?
Likely causes: too much moisture (you didn’t steam dry them), not enough space on the pan (they steamed instead of roasted), or your oven wasn’t hot enough. Make sure the pan and oil are preheated and the potatoes aren’t crowded.
Can I use sweet potatoes instead?
Sure! But they behave differently. They don’t crisp up as much and cook a little faster. Skip the parboil and reduce the roasting time to about 30–35 minutes total.
What’s the best oil for roasting potatoes?
Olive oil works great, but duck fat or beef tallow take it to the next level. They deliver deeper flavor and super crispy texture. Just avoid butter—it burns too easily at high temps.
Do I need to peel the potatoes?
Not necessarily. Leaving the skin on can add texture and nutrients, especially if you’re using thin-skinned Yukon Golds. Just make sure to scrub them well.
Serving Suggestions
- Classic Pairing: Serve them alongside roast chicken or steak with a simple green salad. Total dinner win.
- Brunch Hero: These are dreamy with scrambled eggs and avocado toast for a savory brunch plate.
- Potato Bar Party: Make them the base of a DIY topping bar—sour cream, shredded cheese, chives, bacon bits, hot sauce—you name it.
- Holiday Sidekick: A no-brainer next to roast turkey, glazed ham, or a veggie Wellington.
Nutritional Information (per serving)
- Calories: ~210
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Sugars: 1g
- Protein: 3g
- Sodium: Varies by salt usage
Values are approximate and based on standard ingredients.
Let me know if you’re ready for the final conclusion or want to adjust anything here!
Final Thoughts
There’s something weirdly powerful about the perfect roasted potato. It’s humble, simple, but when done right? Absolute magic. This recipe brings the crunch, the golden edges, the tender inside, and a hit of herb and garlic goodness that makes every bite unforgettable. Whether you’re pulling out all the stops for a holiday meal or just want to flex on a random Tuesday night, this dish is your new best friend. No fluff, no fancy tricks—just tried-and-true techniques that deliver every time.
So go ahead. Make them once. I dare you not to make them again.
