Crispy Roast Potatoes
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.
Servings: 6 servings
Calories: 341kcal
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.
Nutrition
Calories: 341kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 2530mg | Potassium: 988mg | Fiber: 5g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 49mg | Calcium: 39mg | Iron: 2mg