The Best Crispy Roast Potatoes Ever Recipe

If you’ve ever been on the hunt for the ultimate potato side dish, let me introduce you to The Best Crispy Roast Potatoes Ever Recipe. This isn’t just any roast potato; it’s the kind that has that perfect golden crunch on the outside and a fluffy, dreamy interior that just melts in your mouth. I absolutely love how reliably crispy these turn out, and once you try my method, you’ll wonder how you ever roasted potatoes any other way.

this …

Ingredients You’ll Need

This recipe relies on simple ingredients that work harmoniously—the type you might already have at home. Choosing the right potato and cooking fat plays a big role, so I’ve shared tips to help you make the best selections.

• Kosher salt: Essential for seasoning during boiling and after roasting; it enhances flavor perfectly.
• Baking soda: This little trick breaks down potato edges to get that extra crunch.
• Russet or Yukon Gold potatoes: Russets give you fluffiness, Yukon Golds add buttery richness—both work wonderfully.
• Extra-virgin olive oil, duck fat, goose fat, or beef fat: Fat choice impacts flavor and texture; I personally love duck fat for richness, but olive oil keeps it lighter and vegan.
• Rosemary leaves (finely chopped): Adds an aromatic piney note that pairs beautifully with roast potatoes.
• Garlic (minced): Roasted garlic infuses the oil with subtle sweetness and pungency.
• Freshly ground black pepper: For just the right bit of warmth and complexity.
• Fresh parsley leaves (minced): A fresh, bright finish to lighten the dish and add freshness.

Variations

I love that you can personalize The Best Crispy Roast Potatoes Ever Recipe depending on the occasion or what you have on hand. That’s what keeps this recipe feeling fresh and fun every time I make it.

• Use different fats: I’ve swapped duck fat for extra-virgin olive oil to keep it vegan, and it still gets wonderfully crispy.
• Add herbs: Try thyme, sage, or even a pinch of smoked paprika for a flavor twist that your family will notice immediately.
• Spice it up: For a subtle heat, add cayenne or chili flakes to the oil during infusion—my husband loves this little kick.
• Cut size variations: Smaller pieces brown faster, so adjust roasting time accordingly if you prefer bite-sized pieces.

How to Make The Best Crispy Roast Potatoes Ever Recipe

Step 1: Parboil with a Baking Soda Boost

Start by adjusting your oven rack to the center and preheating to 450°F (or 400°F if you’re using convection). Boil plenty of salted water, then add ½ teaspoon baking soda along with your peeled potato chunks. The baking soda is a game-changer—it loosens up the potatoes’ surfaces to create that signature roughness that crisps up so beautifully in the oven. Simmer until the potatoes are just tender enough that a knife meets only slight resistance (about 10 minutes after boiling), and be sure not to overcook; you want them cooked but not falling apart.

Step 2: Infuse Your Fat with Flavor

While the potatoes simmer, gently heat your chosen fat (olive oil, duck fat, or beef fat) along with finely chopped rosemary, minced garlic, and freshly ground black pepper. Keep the oil moving by stirring and swirling so the garlic doesn’t burn—it should become beautifully golden in about 3 minutes. Then strain out the solids, capturing all that infused flavor in the oil. I’ve found this step adds a rich aroma and complexity that lifts the whole dish.

Step 3: Shake to Rough Up the Potatoes

Drain the potatoes thoroughly, then let them rest for 30 seconds in the pot so any excess moisture evaporates. Transfer them to the bowl with your infused oil, season with salt and pepper, and shake or toss vigorously. This roughens up the potato surfaces, coating them evenly and creating a starchy paste that’s key to that crispy, crunchy crust we’re after. You’ll see the texture change, and that’s exactly what you want!

Step 4: Roast Low and Slow to Perfection

Spread the potatoes evenly on a large rimmed baking sheet—don’t crowd them, or they’ll steam instead of roast. Pop them in the oven and leave them undisturbed for 20 minutes to get started. Then, use a thin spatula to free any stuck pieces, give the pan a good shake, and turn the potatoes. Continue roasting and turning every 15 minutes or so for 30 to 40 minutes until irresistibly deep brown and super crisp all over. This slow, careful roasting is what brings the magic.

Step 5: The Final Toss and Serve

Transfer your glorious crispy roast potatoes to a big bowl, add back the strained garlic and rosemary bits along with fresh minced parsley, and toss to coat. Season with a little more salt and pepper to taste. Serve piping hot—you’ll find that the outside crunch combined with that soft, buttery inside makes these potatoes vanish faster than you can say “seconds!”

How to Serve The Best Crispy Roast Potatoes Ever Recipe

Garnishes

I often sprinkle a little extra fresh parsley on top right before serving to add a pop of green and fresh flavor. Sometimes, I add a pinch of flaky sea salt to enhance that crispy texture even more. If I’m feeling fancy, a squeeze of lemon juice over the top adds a bright contrast that works wonders.

Side Dishes

These crispy roast potatoes are my go-to side for everything from roast chicken or turkey dinners to grilled steaks or even a simple veggie-packed bowl. My family especially loves them alongside garlic lemon chicken or a big hearty stew.

Creative Ways to Present

For holidays or dinner parties, I’ve served the potatoes in small ramekins topped with finely grated Parmesan and fresh herbs. It feels special without much extra work. Another idea I adore is pairing them with a homemade garlic aioli dip served on the side—that makes these potatoes a bit more interactive and fun.

Make Ahead and Storage

Storing Leftovers

Leftover crispy roast potatoes are best stored in an airtight container in the fridge within two hours of cooking. I usually let them cool slightly, then pop them in the fridge for a day or two. They keep their texture surprisingly well if you reheat carefully.

Freezing

Freezing roast potatoes can be tricky because they lose some crispness, but if you want to freeze them, I recommend freezing them spread out on a baking sheet first, then transferring to a bag to avoid clumping. Reheat in a hot oven to try and regain some crunch.

Reheating

The best way I’ve found to reheat these is in a preheated 400°F oven on a baking sheet for about 10-15 minutes until they’re crisp again. Avoid microwaving, as that makes them soggy dull—trust me, I learned this the hard way!

FAQs

Final Thoughts

I still remember the first time I nailed The Best Crispy Roast Potatoes Ever Recipe—no dry, soggy spuds in sight! Every roast dinner since has felt incomplete without this crispy, golden goodness on my plate. The method isn’t difficult, but the joy it brings is huge. You’re going to love how easy it is to make these crunch-perfect potatoes that have so much flavor. I can’t recommend trying this recipe enough—you’ll thank me later, promise!

Print