If you’ve ever dreamed about the kind of potatoes that are shatteringly crisp on the outside, ethereally fluffy within, and seasoned just right, welcome to your new favorite recipe. The Best Crispy Roast Potatoes Ever Recipe delivers on every front: gorgeous golden color, crackly edges, and herb-perfumed goodness in every bite. There’s hardly a roast dinner, holiday feast, or casual Sunday meal that wouldn’t be made infinitely better with these addictive potatoes anchoring the table. Prepare to meet your new go-to side dish—one that just might steal the spotlight!
Ingredients You’ll Need
The beauty of The Best Crispy Roast Potatoes Ever Recipe is that the ingredients are humble but purposeful. Every item on this list plays a part in giving you that signature crunch, deep flavor, and eye-catching appeal. Don’t skip or substitute if you can help it—the magic is in the details!
- Yukon Gold or Russet potatoes: These offer the ideal balance of creamy texture and starchy exterior, perfect for achieving maximum crunch.
- Baking soda: A tiny bit transforms the outer layer of the potatoes, helping them crisp up like you wouldn’t believe.
- Salt (for boiling water): Salting the cooking water is your ticket to seasoning the potatoes from the inside out.
- Olive oil: The key to golden, flavorful potatoes with a little fruity depth.
- Duck fat (optional): For over-the-top crispiness and rich, savory flavor, a spoonful of duck fat is a must—but extra olive oil works too.
- Garlic (smashed): Whole smashed cloves infuse the potatoes with sweet, mellow flavor as they roast.
- Fresh rosemary: Chopped rosemary adds an aromatic, piney note that screams “classic roast potatoes.”
- Fresh thyme: A little thyme brings herby brightness and complexity to the mix.
- Salt and pepper to taste: Essential finishing touches that perk up every bite.
- Chopped parsley: A sprinkling just before serving brings color and freshness to the entire dish.
How to Make The Best Crispy Roast Potatoes Ever Recipe
Step 1: Parboil and Perfect
Start by preheating your oven to 450°F (230°C)—high heat is essential for the crunch we’re chasing. Bring a large pot of water to a boil and stir in the baking soda and salt. This combo is the not-so-secret ingredient in The Best Crispy Roast Potatoes Ever Recipe. Add your peeled, chunked potatoes and let them simmer for about 10 minutes; you’re looking for a just-tender exterior with a still-firm center. This step softens the outside so it roughs up easily and sets the stage for that signature crispness.
Step 2: Rough ’Em Up
After draining the potatoes, return them to the pot. Now for the fun part: gently shake the pot (with the lid on) so the chunks bash around a bit. The goal is to rough up the surface—they should look fluffier and a little messy around the edges. This is key for making sure every potato has loads of crunchy bits once roasted.
Step 3: Get the Oil Hot
While the potatoes are boiling, place your roasting pan or baking sheet in the oven with the olive oil and, if using, glorious duck fat. After about 5 minutes, that fat should be shimmering hot and ready to greet the spuds. Carefully add the potatoes to the pan (be mindful of splatters), turning them so they’re well coated in the hot oil. This sizzle is where the color and crunch begin!
Step 4: Roast, Flip, Repeat
Spread the potatoes out in an even layer and slide the tray back into the oven. Roast the potatoes for 20 minutes before bringing in the aromatics: toss in the smashed garlic, chopped rosemary, and thyme. Give everything a good flip and return to the oven for another 25 to 30 minutes, flipping once or twice more. By the end, the potatoes should be an irresistible deep golden brown on all sides—don’t rush this step, as it’s the defining moment for The Best Crispy Roast Potatoes Ever Recipe!
Step 5: Finish and Serve
Once they’re gorgeously crisp and golden, pull the potatoes from the oven. Season generously with salt and pepper while they’re still hot and top with a flurry of fresh chopped parsley. For a next-level twist, a sprinkle of Parmesan or lemon zest before serving is pure magic!
How to Serve The Best Crispy Roast Potatoes Ever Recipe
Garnishes
Generously shower your potatoes with freshly chopped parsley for color and freshness, and don’t be afraid to zest a little lemon or microplane some Parmesan right over the top. These simple garnishes brighten up the dish and make the flavors pop. The Best Crispy Roast Potatoes Ever Recipe is already packed with flavor, but a finishing flourish elevates each bite.
Side Dishes
These potatoes pair seamlessly with everything from a classic roast chicken or holiday ham to vegetarian mains like lentil loaf or mushroom stroganoff. They’re absolutely game-changing with a juicy steak or as a centerpiece on your Sunday roast platter. And honestly, if you serve them with just a big green salad and a garlicky aioli for dipping, you’ll have no complaints!
Creative Ways to Present
For a fun twist, serve The Best Crispy Roast Potatoes Ever Recipe in a big rustic bowl lined with parchment or scatter them on a wooden board with other roasted veggies. Skewer a few on toothpicks for a party appetizer, or layer them in a baking dish with a sprinkle of cheese for a decadent, cheesy version. Presentation may be simple or dramatic, but the taste always wows.
Make Ahead and Storage
Storing Leftovers
Store any leftover potatoes in an airtight container in the refrigerator. While they’ll lose a smidge of crunch, they’ll still make a delicious snack or quick side dish for up to three days. Just be sure they’ve cooled before sealing them up to prevent sogginess.
Freezing
The Best Crispy Roast Potatoes Ever Recipe does freeze surprisingly well! Lay cooled potatoes on a baking sheet in a single layer, freeze until firm, then transfer to a zip-top bag or freezer-safe container. They’ll keep for a month, ready to reheat whenever you crave a crispy bite.
Reheating
For the crispiest results, reheat potatoes in a hot oven (425°F/218°C) for about 10 to 15 minutes, flipping once. The microwave works in a pinch but will soften the texture. You can also re-crisp them in a skillet over medium heat with a little extra oil for a golden finish.
FAQs
Can I use other kinds of potatoes?
Absolutely! While Yukon Gold and Russet are ideal because of their starchy profile and texture, you can experiment with other varieties. Just aim for something on the starchier side for the best crispy crust.
Is the baking soda really necessary?
It is! The baking soda helps break down the surface of the potatoes so that they get plenty of shaggy bits to crisp up. For truly epic crunch, don’t skip it in The Best Crispy Roast Potatoes Ever Recipe.
Can I make this vegan?
Of course! Simply skip the duck fat and use all olive oil. The recipe is naturally vegetarian and gluten-free as written, and still just as irresistible without any animal products.
What’s the best oil for maximum crispiness?
Olive oil brings deep flavor and good results, but mixing in duck fat (or even beef tallow) will level up both crispiness and taste. For a plant-based version, stick to pure olive oil or a blend with avocado oil.
How do I keep the potatoes from sticking?
Be sure your oil is properly preheated in the roasting pan before adding the potatoes, and use a metal spatula to gently loosen them when flipping. That sizzling start is key to getting The Best Crispy Roast Potatoes Ever Recipe off the pan and onto your plate with just the right amount of crunch!
Final Thoughts
If you’re searching for the ultimate golden, crunchy, utterly craveable potato side, look no further than The Best Crispy Roast Potatoes Ever Recipe. I hope you make them often—and that they make every gathering (or solo craving!) a little more special. Let me know how you like to serve yours, and don’t be surprised if you find yourself doubling the batch next time!
Print
The Best Crispy Roast Potatoes Ever Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Non-Vegetarian
Description
These Crispy Roast Potatoes are the ultimate side dish, with a golden, crispy exterior and a fluffy interior. Infused with garlic and herbs, they are a perfect addition to any meal.
Ingredients
Potatoes:
- 3 pounds Yukon Gold or Russet potatoes (peeled and cut into 2-inch chunks)
- 1/2 teaspoon baking soda
- 1 tablespoon salt (for boiling water)
Seasonings:
- 1/4 cup olive oil
- 2 tablespoons duck fat or additional olive oil (optional for extra crispiness)
- 4 cloves garlic (smashed)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 450°F (230°C).
- Boil Potatoes: Boil potato chunks in water with baking soda and salt until just tender.
- Roughen Potatoes: Drain and return potatoes to the pot, shaking gently to roughen the edges.
- Prepare Roasting Pan: Heat olive oil and duck fat in a roasting pan in the oven.
- Roast Potatoes: Coat potatoes in hot oil, roast, then add garlic and herbs. Continue roasting until golden and crispy.
- Season and Serve: Season with salt and pepper, garnish with parsley, and serve.
Notes
- Using baking soda in the boiling water helps create a starchy surface for extra crispiness.
- For added flavor, consider tossing the potatoes with Parmesan cheese or lemon zest.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
