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My favorite way to make Extra Crispy Oven Roasted Potatoes! The trick is to parboil them first. Then let them roast in the oven so the outsides are garlicky, crispy, and the inside is buttery soft!
Have you ever seen 3 pounds of potatoes disappear?
POOF.
Well you’re about to with these extra crispy roasted potatoes.
Buttery soft potatoes on the inside, with a garlicky crispy exterior that will make you want to make a meal out of these babies.
And the best part is it’s just a handful of straightforward pantry staple ingredients that work together beautifully. And the results? Crispy herb and garlic outer crust while these potatoes are pillowy soft on the inside!
These potatoes are seriously taste like perfection. Ideal to accompany homemade steak, grilled chicken or any other protein.
Crispy roasted potatoes are the perfect side dish for holidays like Thanksgiving, Christmas, or Easter but still simple enough to put together for your weeknight chicken dinner.
This is the only way I want my potatoes from now on, these were so good and easy to make!! Thank you!
How to make crispy roasted potatoes:
Ingredients for the BEST crispy roasted potatoes
- Potatoes: I like Russet potatoes over Yukon gold potatoes for this recipe. Russets work best for this recipe as they tend to give the best crispness after roasting. In a pinch you could use Yukon Golds, however, they will undoubtedly be less crispy.
- Baking soda: Adding baking soda to a pot of boiling water makes the water alkaline. Alkaline water helps breakdown the exterior of the potato quicker. The soft outer edges then crisp up in the oven and provide that crispy texture. A little trick I picked up from Serious Eats.
- Ghee or oil: I like to use a 50:50 split of melted ghee and oil for this recipe. However, you could also use beef tallow, or even duck fat if you’d like.
- Grated garlic: a few cloves of grated garlic infused into the oil mixture helps give these potatoes a garlic and herb flavor.
- Other seasonings: I use fresh herbs like, chopped parsley and a hint of dried thyme to flavor these roasted potatoes.Try my rosemary red potatoes with olive oil if you’re into that sort of thing! And don’t be shy to add a handful of grated parmesan cheese when the potatoes are hot out of the oven.
How to make extra crispy potatoes:
- Chop the potatoes. It’s important that all the potatoes are cut in a uniform cubes and are the same size. That way they cook evenly. Having some small and some large pieces may leave you with some that are crispy while others are soft.
- Boil the potatoes. Bring a large stockpot full of cold water to a boil. Once boiling, season liberally with a couple of tablespoons of kosher salt and a hint of baking soda. Add the potatoes and stir to combine. Allow the potatoes to boil for 8-10 minutes or until you can pierce through them (fork tender) with a paring knife but still get a bit of resistance.
- Drain and prep for roasting. Drain the potatoes in a colander, then put them back in the stockpot or a large bowl. Using a metal spoon, toss the potatoes so the edges start to mush up and become soft. Season with salt and pepper, and drizzle with the oil.
- Toss with garlic herb oil. Transfer potatoes to the sheet pan and spread out in a single layer on the baking sheet. I avoid using parchment paper for this recipe as the surface of the baking sheet aids in making the potatoes crispier! Roast the potatoes until they’re golden. Then, heat the remaining oil, grated garlic, and herbs in a small bowl and toss the potatoes. Return the potatoes to the oven one last time.
- Allow the potatoes to sit before eating. They crisp up a bit more if they have a chance to sit for a few minutes! Make sure to place leftovers in an airtight container and keep them in the refrigerator.
Recipe Tips for Success!
- Cut the potatoes in a uniform shape and size. Having potatoes that are all relatively the same shape and size ensures that they all cook the same way through.
- Season liberally. Potatoes demand salt. So don’t be afraid to sprinkle some in the water and then again before roasting.
- Don’t be scared to give them a good toss. The scraggly edges are formed when you use a metal spoon and really get in there are toss the potatoes. Scraggly edges = crispy potatoes.
- Skip the parchment paper and foil: roast directly on the baking sheet so you get the best crispy edges.
- Don’t overcrowd the pan! If you plan on doubling this recipe, you will need to divide the potatoes out onto two cookie sheets.
- Roast the potatoes at the right temperature and for longer. Once you’ve boiled the potatoes, don’t be in a hurry. They need the excessive oven time to dry out properly.
- Serve immediately! These potatoes should be the last thing you pull out of the oven right before you sit down to eat! Give them a couple minutes to cool on the baking sheet and then transfer to a serve dish.
FAQs about this recipe
What if I didn’t want to boil the potatoes, will they still turn out crispy?
No, unfortunately, this recipe requires a parboil before you roast the potatoes in the oven.
Can I make these in advance?
This recipe is best when consumed shortly after preparing them.
Why are my roast potatoes not crispy?
I’d say it’s due to overcrowding the baking sheet with too many potatoes. This will cause the oven-roasted potatoes to steam rather than crisp up.
Garlicky Extra Crispy Oven Roasted Potatoes
My favorite way to make Extra Crispy Oven Roasted Potatoes! The trick is to parboil them first. Then let them roast in the oven so the outsides are garlicky, crispy, and the inside is buttery soft!
Ingredients
- 3 pounds russet potatoes peeled + cut into 1-inch pieces
- ½ teaspoon baking soda
- 5 tablespoons melted ghee or avocado oil or melted animal fat, divided
- 2-4 cloves garlic pressed or minced
- 1 tablespoon minced parsley
- ¼ teaspoon dried thyme optional
Instructions
- PREHEAT: Position a rack in the center of the oven and preheat the oven to 425ºF.
- PARBOIL: Add the potatoes to a large dutch oven or stock pot. Season with a generous fistful of kosher salt (or about 1 ½ tablespoon) along with the baking soda; stir to combine. Allow the potatoes to come to a boil and cook about halfway through, about 8-10 minutes. Test using a paring knife, it should go through with some resistance. Drain potatoes, then return to the same pot.
- CRISPY EDGES: Using a large metal spoon, quickly toss the potatoes in the pot. You want to use the edges of the metal spoon to create texture and scraggly, mushy edges on the outside of the potatoes. This will cause the edges to get extra crispy in the oven! Drizzle the potatoes with 3 tablespoons of melted ghee with a bit more salt (just a bit!) and a few good cracks of fresh pepper.
- BAKE: Spread the potatoes out on a baking sheet in a single layer, leaving a bit of space around the pieces so that they crisp up. Roast the potatoes for 45 minutes, tossing them once halfway through.
- COMBINE: When the potatoes have 3 minutes left of roasting time, combine the grated garlic, remaining 2 tablespoons of oil, parsley, and thyme in a small bowl and zap in the microwave for 30 seconds or until the liquid just heats through.
- FINISH: Remove from the oven and toss the potatoes. I shake the pan to see if they’ll all come loose before using a fish spatula to help turn them over. Drizzle the prepared garlic mixture over the potatoes and toss until evenly coated. Return the potatoes to the oven for an additional 10-15 minutes or until you can smell the garlic wafting through the kitchen and the potatoes are golden brown and crispy looking. Let cool for a few minutes then serve immediately!
Notes
- The addition of baking soda to boiling water was a tip I picked up from Serious Eats.
Nutrition
Calories: 349kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Fiber: 4g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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@littlespicejar Elevate your potato game with these extra crispy roasted potatoes! 🥔✨ Perfectly golden and irresistibly crunchy – the ultimate crispy goodness! 😍🔥 Full recipe linked in my profile and on littlespicejar.com. Search the web for “little spice jar roasted potatoes” Shout out to seriouseats for the baking soda tip! #crispypotato #crispypotatoes #roastedpotatoes #roastedpotato #sundayroast #potatotiktok #potatoes #extracrispy #bakedpotato ♬ vlog, chill out, calm daily life(1370843) – SUNNY HOOD STUDIO
Delicious potatoes. The baking soda in the salted boiling water for the potatoes is a great trick. Had never done that before and they turned out crispy with a wonderful flavor.
I made these with small red potatoes because that’s all I had, I didn’t peal them, just quartered them and followed the recipe. Scrumptious !! My new go to is the garlic infusion with olive oil !!
I am going to try these yummy-looking potatoes for Easter brunch. Do you happen to have the Nutrition information? It would be great if you could send that.
Thanks so much.
Deb D.
Be sure to make a double batch. These are SO GOOD! I didn’t have parsely, so I used fresh basil, delish! Addicting!
I will most certainly try this recipe. It brought back some memories of my mom taking the saucepan of drained potatoes to the open back door and shaking them to roughen up the outside of the potato before putting them in the oven. Wonderful!
What temperature do you roast the potatoes. Funny, in several receipted that I have read recently, people don’t include the temperature to cook or bake. Can you give some help on that? Also, bake vs convection vs convection bake.
Thanks.
Delicious! Amazing texture!
My potatoes were all the way done after 45 minutes so I didn’t put them back in because they would have burned. Not sure if my oven runs hot or if they are supposed to be very done at the 45 minutes mark.
Either way, great recipe! Thank you for posting!
This is the only way I want my potatoes from now on, these were so good and easy to make!! Thank you!
Super! Love the garlic taste.
These are SO good. The only problem was that I didn’t make enough.
One thing I did do differently, was to mix all of the ingredients after the potatoes were parboiled, and then baked them.
Can I use butter instead of ghee?
Hi there! I haven’t tested it before, but I do think that the milk solids in the butter might burn with the longer cooking time at that high of a temperature. If you decide to try it, would love to know how it went for you!
I didn’t have ghee and used butter, they still turned out excellent.
These are the VERY BEST oven roasted potatoes I have ever made or eatten. I used the Yukon gold and they were fabulous! I will never make any other kind of roasted potatoes again. I used half melted butter and half olive oil. YUMMM. Can’t wait to make them again. 4 people ate the entire 3# of potatoes at one meal.
Thank you
These were absolutely D Licious !! I used a galicky salt to season after boiled.
Wonderful! Thank you.
These look delicious! Could you parboil these in advance and roast them day of?
HI Dominique! You know, I haven’t tried it before, so I’m a little unsure, if you decide to give it a try, would love to know how it went for you!
Just finished making this! It was super crispy, tasty and easy to make. I wish I can show you a picture of how mine turned out. Looks exactly like yours! Lol I’m always going to make my potatoes this way. Thanks for sharing:)
So glad to hear you enjoyed them, Heidi! Feel free to tag me if you shared a pic on Instagram! 🙂
I have fairly uniform baby potatoes, could I use those instead of cutting a large russet into pieces?
I’ve tried it with baby and they turned our great
Will this work with sweet potatoes?
Hi there! This recipe has only been tested as written. Sorry, I’m not sure if sweet potatoes would work!
Tried these earlier this week and just wanted to come back to let you know how amazing they turned out! Thanks for the recipe!
Hi Samantha! I’m so happy to hear you made the roasted potatoes. Really appreciate you circling back to leave a comment 🙂
This recipe was awesome. Excellent method, even tho time consuming it was 100% worth it. Thanks so much for this recipe!
So glad to hear you enjoyed it, Andrea! Appreciate you circling back to leave a review 🙂