Crispy Oven Roasted Potatoes

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Is there anything better than crispy roasted potatoes? They truly are one of the best side dishes for any meal - they pair well with almost any main course and taste phenomenal.

I'll show you how to get the crispiest roast potatoes with a few easy steps - all while roasting them with only olive oil! While these do take a little over an hour to make, they are mostly hands-off (because of the 50 minutes of roasting time).

With very simple ingredients and a sneaky trick, you'll get perfectly crispy roasted potatoes every time. Whether you need a side for dinner or breakfast, you're going to love these potatoes. 

A few things make these the crispiest potatoes - parboiling the potatoes in salt and baking soda breaks down the potatoes. Then 'roughing' them up in the bowl with the garlic and olive oil continues to break down the exterior of the potato. You don't want them falling apart, but you do want to see them soften up - this allows for the exterior to get even crispier when roasting!

Jump to:

• Ingredients
• Instructions
• Substitutions & Variations
• Storage
• Tips for Making this Recipe
• What to Serve with Roasted Potatoes
• More Delicious Potato Dishes
• Crispy Roasted Potatoes

Ingredients

Here's what you'll need to make a healthier roasted potato side dish!

• Russet Potatoes - These large potatoes with brown skin are easily found at almost every grocery store, which is great since they are the easiest potato to roast!
• Kosher Salt - You'll use this to season both the parboiling water and the potatoes before roasting. This ensures the potatoes soak in while boiling as well as have a nice salty exterior.
• Baking Soda - The baking soda is used when boiling the potatoes. Baking soda makes the water have a higher alkalinity and breaks down the exterior of the potatoes, making it easier for them to crisp up in the oven.
• Olive Oil - There is no need to use extra virgin olive oil here; don't break out the good stuff when you're cooking it to such a high temperature!
• Fresh Cloves Garlic - Garlic cloves add such a tasty flavor to potatoes. I prefer and highly recommend fresh garlic for this recipe, but garlic powder could work in a pinch. You can use about ½ teaspoon, or use to your personal preference. 
• Dried Thyme - Thyme is a classic topping for potatoes, but see the notes below if you'd prefer to add fresh herbs.
• Optional Toppings - chopped fresh parsley, lemon juice

See the recipe card for quantities.

Instructions

Cut the potatoes into bite-size pieces. For best results, make sure the cut size of the potatoes are as close to the same as possible. This will ensure even cooking. 

Meanwhile, bring a large pot of water to a boil over high heat and add 1 teaspoon of salt and baking soda.

Boil the potatoes till fork tender (3 to 5 minutes). 

Preheat oven to 415 degrees F.

Drain the potatoes and add them to a large bowl with the olive oil and minced garlic. Stir to coat the potatoes (you want to see the exterior of the potatoes a bit rough and crumbly - this helps them get crispier while roasting).

Add the potatoes to a large sheet pan and sprinkle with the remaining teaspoon of salt and the chopped thyme.

Roast the potatoes in the oven for 30 minutes.

Remove the potatoes from the oven and use a spatula to scrape them up from the pan. Flip them over and place them back in the oven for an additional 20 to 25 minutes till they are golden brown and crispy.

Remove the potatoes from the oven and serve immediately with optional toppings of chopped herbs and lemon juice.

Substitutions & Variations

• Types of Potatoes - While I typically make this recipe with russet potatoes, but Yukon Golds are also a great option. They will get a little darker when roasted, while russets tend to be a little paler. I don't recommend using red potatoes, as they are softer and don't crisp up the same.
• Fat - I chose to make these potatoes with olive oil because it's lower in saturated fat than other oils. For holidays and special events, we do enjoy making this recipe with either duck fat or ghee though - the potatoes get slightly crispier and have a lovely flavor. For the average weekday, though, olive oil, vegetable oil, or avocado oil all work well for this recipe!
• Herbs & Toppings - Feel free to experiment with the type of toppings and seasonings you'd like in this recipe. Variations I like and often make include using fresh thyme or fresh rosemary, smoke paprika, or even chili powder for a spicier kick!  In general, you should use half the amount of dried spice as you would the fresh herb.

Storage

You can store the roasted potatoes for up to 4 days in the refrigerator in an airtight container.

I recommend reheating in the oven at 400 degrees for 8 to 10 minutes.

Tips for Making this Recipe

Cooking Tips - Do not skip flipping the potatoes after the first 30 minutes of roasting - it's crucial for the potatoes to move once while roasting to get crisped all over!

Ingredient Tips - You'll need 6 medium or 3 large russet potatoes for 3 pounds of potatoes.

Roasting Tips - Don't overcrowd your sheet pan - try to create as much space as possible for each piece of potato to get airflow around it. Overcrowding causes potatoes to steam inside of roast.

What to Serve with Roasted Potatoes

• You can top these potatoes with black pepper, Italian seasoning or fresh herbs, like rosemary, oregano, or fresh parsley. 
• Add a bit of sour cream or parmesan cheese for a bit of a creamy, tangy flavor. 
• Serve this easy recipe for breakfast with a fresh Breakfast Fruit Salad and a Breakfast Quiche for a hearty and filling start to the morning. 
• Serve them alongside your favorite seafood recipes or with some flavorful Turkish Chicken Kabobs.

More Delicious Potato Dishes

Try some of our other favorite potato recipes!

• Roasted Purple Potatoes
• Healthy Mashed Sweet Potatoes
• Turkish Potato Salad (Patates Salatasi)
• French Potato Salad

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