These Crispy Roasted Potatoes are irresistibly golden and crunchy on the outside, with a fluffy interior. The secret to this recipe is boiling the potatoes first and then roasting them for maximum crispiness.
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Why This Recipe Works
We all love a good roast potato, but crispy ones? That’s a whole new level of deliciousness. These Crispy Roasted Potatoes are a family favorite for many reasons:
- Pre-Boiling: Parboiling the potatoes in salt and baking soda ensures that the insides are creamy while the outsides turn perfectly crispy.
- Perfectly Crispy: The special technique of roughening up the potato edges before roasting makes for the ultimate crispy texture. They remind me of my Crispy Air Fryer Potatoes.
- Herby Garlic Sauce: The herby garlic sauce adds a burst of fresh and savory flavors to these potatoes that takes them to the next level!
- Perfect for All Occasions: These potatoes are the perfect side dish for just about any occasion, from a simple weeknight dinner to a holiday feast, a lot like these Buttermilk Mashed Potatoes.
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Ingredients
- Yukon Gold or Russet Potatoes – We use these starchy kinds of potatoes in this recipe. Because of their high starch content, they make for extra crispy roast potatoes.
- Extra-Virgin Olive Oil – We use extra-virgin olive oil for its light, fruity flavor and high smoke point, which is perfect for roasting at high temperatures.
- Garlic Herb Sauce – This is the star of the dish. It’s made with olive oil, fresh garlic, dill, parsley, and chives. The hot potatoes soak up the sauce like a sponge, infusing them with a ton of flavor.
Instructions
- Chop Potatoes: Begin by chopping potatoes into desired size.
- Boil Potatoes: Bring 2 quarts of water to a boil. Add kosher salt and baking soda, then add potatoes. Simmer 10 minutes until fork-tender, then drain.
- Toss in Oil: Toss potatoes with olive oil until a mashed-potato-like coating forms.
- Roast in Oven: Spread on a large baking sheet. Roast for 20 minutes without touching, then flip and roast for another 30 – 40 minutes until golden and crispy.
- Make Sauce: Prep the garlic herb sauce by combining the ingredients in a small bowl.
- Toss with Sauce: Combine with garlic herb sauce, season with flaky sea salt, and serve hot.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations for this recipe:
- Different Potatoes: While we love the creamy texture of Yukon Gold potatoes, you can absolutely substitute with russet potatoes. Alternatively, try using sweet potatoes for a different variation.
- Spices: Our Garlic Herb Sauce is what makes these potatoes extra special, but you can change the spices. A sprinkle of paprika, some dried oregano, or even a pinch of red pepper flakes could all take these crispy roast potatoes to the next level.
- Fresh Herbs: Don’t have dill on hand? No problem! These potatoes would also be delicious with rosemary, thyme, or even a squeeze of lemon juice.
What to Serve with Crispy Roast Potatoes
Main Dishes
- These crispy roast potatoes are the perfect side for just about every meal. I love serving it with some air fryer ribeye steak for a match made in heaven.
- They also work well with grilled cilantro lime chicken thighs, smoked ribeye steaks, or some BBQ baby back ribs.
Other Sides
- These crispy potatoes with garlic herb sauce also work well when served alongside other sides. Serve it at your next gathering with our grilled zucchini and squash, green bean casserole, or these 15-minute sautéed garlic mushrooms.
- My family and I also love them with these roasted carrots with pesto during the holiday season!
FAQs
What type of potatoes is best suited for this recipe?
You can go with either Yukon Golds or russet potatoes for this recipe. If you use, russet potatoes, they will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.
What size should I cut these potatoes into?
Cut the potatoes into large chunks, at least 2 to 3 inches. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
Why do I need to add baking soda to the water when boiling the potatoes?
Adding baking soda to the water helps to break down the surface of the potatoes, which results in a more even and golden-brown crust when they are roasted. It’s a simple trick that makes a big difference!
How long do crispy roast potatoes keep?
These potatoes are best enjoyed immediately while they are still hot and crispy. If you have any leftovers, you can store them in an airtight container for up to 3 days in the fridge.
More Side Dish Recipes You’ll Enjoy
- Mini Baked Potatoes – Mini Baked Potatoes are the perfect bite-sized snack that packs a punch of flavor! They’re crispy on the outside, tender on the inside, and topped with cool sour cream, bacon bits, and fresh chives.
- Instant Pot Beets – This Instant Pot Beets recipe is the easiest, most foolproof way to cook beets to tender, earthy perfection! Ready in 25 minutes, it’s perfect for meal prepping, salads, and side dishes.
- Cheesy Au Gratin Potatoes – Creamy, dreamy, and irresistible, these Cheesy Au Gratin Potatoes are layered with thyme-infused cream sauce and two kinds of melty cheese!
- Buttermilk Mashed Potatoes – Try Buttermilk Mashed Potatoes this holiday season for a tangy and herbaceous take on the classic! Yukon Gold potatoes provide a rich, buttery base that’s enhanced by buttermilk and fresh dill.
If you try this Crispy Roast Potatoes recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Crispy Roast Potatoes
Servings: 6 servings
These Crispy Roasted Potatoes are irresistibly golden and crunchy on the outside, with a fluffy interior. The secret to this recipe is boiling the potatoes first and then roasting them for maximum crispiness.
Ingredients
For the Potatoes:
- 2 tablespoons kosher salt, or more to taste for water
- ½ teaspoon baking soda
- 3 pounds Yukon Gold potatoes, or russet (peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 4 tablespoons extra-virgin olive oil, or use duck fat for baking
For the Garlic Herb Sauce:
- ¼ cup olive oil
- 4 cloves garlic, minced
- ¼ cup dill, finely chopped
- 2 tablespoons parsley leaves, finely chopped
- 2 tablespoons chives, finely chopped
- ¼ teaspoon flaky sea salt, or more to taste for finishing
Instructions
- Adjust oven rack to center position and preheat oven to 400°F if using convection or 450°F if not.
- Bring 2 quarts of water in a large pot over high heat to a boil while you prep the potatoes. Add 2 tablespoons of kosher salt and baking soda and stir to combine, then add the cut potatoes.
- Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes.
- When potatoes are cooked, drain all the water out and let them rest in the pot for 30 seconds to allow excess moisture to evaporate.
- Transfer to bowl, drizzle in the olive oil, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
- Transfer to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes.
- Using a flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, this should take about 30 to 40 minutes longer.
- Prep the garlic herb sauce by combining the ingredients in a small bowl.
- Once potatoes and crispy and fully cooked, add them to a large bowl with the garlic herb sauce. Toss to coat, taste and adjust season with any additional flaky sea salt to taste if needed. Serve immediately and enjoy!
Notes
- To achieve the perfect crispy roast potatoes, it’s essential to parboil them until a knife meets little resistance when inserted. This initial step is key to a fluffy interior and allows the potatoes to crisp up evenly in the oven.
- Drizzle the potatoes with olive oil and toss them until a thick layer of mashed potato-like paste has built up on the potato chunks. This might seem unusual, but it’s a crucial step for achieving an extra-crispy exterior.
- Use a large rimmed baking sheet to roast the potatoes, and make sure to separate them and spread them out evenly. This allows for even browning and crispiness on all sides.
- Don’t be afraid to let the potatoes roast without moving for the first 20 minutes. This is the time when the crust is formed, so patience is key.
- When the potatoes are deep brown and crisp all over, they’re ready. This usually takes about 30 to 40 minutes after the initial 20 minutes of roasting.
- The garlic herb sauce is a delicious addition and adds an extra layer of flavor. However, don’t dress the potatoes too far in advance, or they can lose their crispiness.
- Serve your crispy roast potatoes with the garlic herb sauce and season with any additional flaky sea salt to take this classic side dish to the next level.
- This recipe is part of my Side Dish Recipes Collection.
- Serve these potatoes with your favorite mains like these Grilled Cilantro Lime Chicken Thighs, Smoked Ribeye Steaks, and BBQ Baby Back Ribs.
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