If you’ve ever found yourself struggling to get your roast potatoes perfectly crispy on the outside and fluffy inside, you’re absolutely going to love this. I’m thrilled to share The Best Crispy Roast Potatoes Ever Recipe because it’s the game changer I discovered after many trial and error attempts in my kitchen. Trust me, once you try this, you’ll never settle for soggy or uneven roast potatoes again—this recipe consistently delivers that golden crunch and soft center we all crave.
Why You’ll Love This Recipe
- Perfect Crisp Every Time: The secret step of parboiling with baking soda creates unbeatable crunchy edges.
- Burst of Flavor: Infusing the oil with rosemary and garlic adds a fragrant, mouth-watering touch.
- Flexible and Customizable: You can use duck fat, olive oil, or beef fat depending on your preference or dietary needs.
- Reliable & Crowd-Pleaser: I’ve used this recipe for family dinners and holidays; it never disappoints and always impresses.
Ingredients You’ll Need
All the ingredients here work in harmony to give you that crispy exterior and fluffy inside everyone loves in The Best Crispy Roast Potatoes Ever Recipe. Plus, you can easily find them at any supermarket, and a few simple tips will make sure your spuds shine.
- Kosher salt: Using kosher salt is ideal because its coarse texture is easier to control for seasoning.
- Baking soda: This is the magic ingredient that helps break down the potatoes’ surface starch and creates extra crispiness during roasting.
- Russet or Yukon Gold potatoes: I prefer Yukon Gold for their buttery flavor, but russet potatoes work wonderfully for that classic fluffy texture.
- Extra-virgin olive oil, duck fat, goose fat, or beef fat: Don’t skip using fat here—duck or goose fat adds rich flavor, but olive oil works great for a lighter and vegan option.
- Rosemary leaves: Fresh rosemary adds that earthy, aromatic bite that pairs perfectly with potatoes.
- Garlic cloves: Minced fresh garlic infuses the fat and enhances the overall savory taste.
- Freshly ground black pepper: Adds just the right hint of heat and complexity.
- Fresh parsley leaves: A sprinkle of parsley brightens the dish right before serving.
Variations
I love how adaptable The Best Crispy Roast Potatoes Ever Recipe is, so I often tweak it based on what I have on hand or my mood. Feel free to get creative and make it your own!
- Herb Swap: Sometimes I swap rosemary for thyme or sage when I want a different herbal note, and it still turns out amazing.
- Fat Choices: Duck fat is my go-to for that indulgent flavor, but for a vegan version, olive oil works brilliantly without compromising crispiness.
- Garlic Variations: Roasted garlic instead of minced fresh garlic creates a sweeter, mellow undertone that’s fantastic if you want something gentler.
- Spice Kick: Adding smoked paprika or a pinch of chili flakes before roasting adds a subtle heat that my friends rave about.
How to Make The Best Crispy Roast Potatoes Ever Recipe
Step 1: Parboil Your Potatoes with a Crispy Secret
Start by heating your water to a rolling boil and adding kosher salt along with baking soda—yep, baking soda is the secret that helps soften the potatoes and rough up the surface. This rough texture is essential for crispiness, so don’t skip this step! Add the peeled and cut potatoes, then simmer until a knife slides in with just a little resistance, about 10 minutes after the water returns to a boil. This ensures your potatoes are perfectly tender but not falling apart.
Step 2: Infuse Your Fat for Maximum Flavor
While the potatoes cook, gently heat your chosen fat—be it olive oil, duck fat, or beef fat—with rosemary, garlic, and black pepper. Keep stirring and shaking so the garlic starts to turn golden without burning; this gentle infusion is what adds that delicious aromatic character you’ll notice in every bite. Then strain the mix to get a perfectly flavored oil and set the garlic-rosemary bits aside—don’t toss them, they’ll add extra oomph later.
Step 3: Coat and Rough Up Your Potatoes
Drain the potatoes well and let them sit in the pot for about 30 seconds to let excess moisture escape—the drier, the better for crispiness. Then toss the potatoes vigorously in the infused oil. This is the fun part where the potatoes get roughed up, forming a bit of a mashed potato paste around them that crisps up beautifully in the oven. Don’t be shy—shake that bowl hard!
Step 4: Roast and Turn for Crispy Perfection
Spread the potatoes on a large rimmed baking sheet, giving each piece room to crisp properly—not crowded or they’ll steam instead of roast. Bake at 450°F (230°C) for 20 minutes undisturbed, then carefully flip and shake them around to brown all sides evenly. Continue roasting for another 30 to 40 minutes, turning a few times more, until the potatoes are deep golden and satisfyingly crunchy all over. This patience pays off big time!
Step 5: Toss with Garlic, Herbs, and Serve
Once roasted, transfer your potatoes to a big bowl and toss them with the reserved garlic-rosemary mixture and fresh parsley. Season with extra salt and pepper to taste, and serve immediately while the tops are crackly and the insides are melt-in-your-mouth soft. Honestly, no one can stop at just one bite.
Pro Tips for Making The Best Crispy Roast Potatoes Ever Recipe
- Don’t Overcrowd the Pan: Giving space between potatoes lets hot air circulate and creates that perfect crunch.
- Shake, Don’t Stir: I learned that using a metal spatula to gently release stuck potatoes and shaking the pan keeps the coating and crispiness intact.
- Use Baking Soda Wisely: Just the right amount softens the potatoes without making them mushy—too much and they break down, too little and no crispiness boost.
- Timing Is Everything: Don’t rush turning or shaking the potatoes; waiting 20 minutes before flipping lets them form a solid crust.
How to Serve The Best Crispy Roast Potatoes Ever Recipe
Garnishes
I usually finish these potatoes with a sprinkle of fresh parsley for color and brightness. Sometimes I add a pinch of flaky sea salt just before serving for that extra crunch and flavor burst. And if you love garlic, tossing in a few roasted garlic cloves on top always wins hearts.
Side Dishes
My family often pairs these roast potatoes with classic roast chicken or a juicy steak. They also complement vegetarian main dishes like lentil loaf or mushroom wellington. And if you’re throwing a big holiday feast, these crispy spuds are always the side that disappears first!
Creative Ways to Present
For special occasions, I sometimes serve these potatoes in small cast iron skillets right at the table—that sizzling presentation really wows guests. Another fun idea is stacking them with dollops of sour cream or a herby yogurt dip in between layers for a beautiful, shareable dish.
Make Ahead and Storage
Storing Leftovers
Leftover crispy roast potatoes are best stored in an airtight container in the fridge for up to 3 days. I’ve found that letting them cool completely before sealing helps maintain their texture when reheated.
Freezing
Freezing roasted potatoes is a bit tricky because they can lose crispness, but I’ve had good results by flash freezing them spread out on a baking sheet, then transferring to a freezer bag. Reheat directly from frozen in a hot oven to try and re-crisp the exterior.
Reheating
I always reheat these potatoes in a hot oven (around 400°F/200°C) rather than a microwave—microwaving makes them soft and sad. Fifteen minutes wrapped in foil or on a baking sheet usually does the trick to bring back that crunch and warmth.
FAQs
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Can I use any type of potato for The Best Crispy Roast Potatoes Ever Recipe?
While you can try different kinds, russet and Yukon Gold potatoes are ideal because they balance starch and moisture levels perfectly, giving you that crispy outside and fluffy inside. Waxy potatoes won’t crisp up as well.
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Why is baking soda added to the boiling water?
Baking soda raises the pH of the water, which helps break down the potato’s outer surface starches. This roughing up creates a textured exterior that crisps beautifully when roasted.
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Can I make The Best Crispy Roast Potatoes Ever Recipe vegan?
Absolutely! Just use extra-virgin olive oil or another plant-based oil instead of animal fats, and you’ll still get fantastic flavor and crispiness.
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How do I know when the potatoes are done roasting?
You’re looking for a deep golden-brown color on all sides with a crunchy crust. The potatoes should feel crispy to the touch and sound hollow when shaken on the pan.
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Is there a way to prep the potatoes in advance?
You can parboil and toss your potatoes in oil up to a few hours ahead of time and refrigerate them. Just bring them back to room temperature before roasting for best results.
Final Thoughts
This recipe truly changed how I make roast potatoes—it’s reliable, flavorful, and downright addictive. I love telling friends about The Best Crispy Roast Potatoes Ever Recipe because it’s such a simple way to elevate a classic side dish. So next time you’re planning a dinner or holiday feast, give this a try—you’ll be amazed at just how crispy, fragrant, and delicious your potatoes can become. Happy roasting!
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The Best Crispy Roast Potatoes Ever Recipe
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Gluten Free
Description
Discover the secret to irresistibly crispy roast potatoes with this foolproof recipe. Using a combination of boiling with baking soda and roasting in flavorful infused fat, these potatoes come out perfectly golden, crunchy on the outside, and fluffy inside. Enhanced with fresh rosemary, garlic, and parsley, they make a deliciously savory side dish for any meal.
Ingredients
Potatoes and Boiling Mixture
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths depending on size
- 2 tablespoons kosher salt (about 25g)
- 1/2 teaspoon (4g) baking soda
Infused Roasting Oil
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper, to taste
Finishing Touch
- Small handful fresh parsley leaves, minced
- Additional kosher salt and freshly ground black pepper, to season
Instructions
- Preheat and prepare boiling water: Adjust oven rack to center and preheat oven to 450°F (230°C) or 400°F (200°C) for convection ovens. Bring 2 quarts (2L) water to a boil in a large pot. Add 2 tablespoons kosher salt and baking soda to the boiling water, then add the peeled and cut potatoes. Stir gently.
- Simmer potatoes: Return water to a boil, then reduce heat to maintain a simmer. Cook until potatoes are just tender enough that a knife meets little resistance when inserted, approximately 10 minutes after returning to a boil. This parboiling with baking soda helps roughen the surface for maximum crispiness.
- Infuse the roasting fat: While potatoes cook, combine your chosen fat or oil with finely chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan over medium heat. Stir and shake the pan constantly, cooking until the garlic just begins to golden, about 3 minutes. Immediately strain the infused oil through a fine-mesh strainer into a large bowl, reserving the garlic and rosemary solids separately.
- Drain and rough up potatoes: Drain the cooked potatoes carefully and return them to the pot, letting them rest for about 30 seconds to evaporate excess moisture. Transfer the potatoes to the bowl with the infused oil. Season with additional salt and pepper to taste. Toss gently, shaking the bowl roughly until a thick, mashed-potato-like paste forms on the exterior of the potato chunks. This coating is key to crispiness.
- Roast the potatoes: Spread the potatoes evenly on a large rimmed baking sheet, ensuring they are separated. Roast in the preheated oven for 20 minutes without stirring. Use a thin flexible metal spatula to loosen any potatoes stuck to the pan, then shake and turn them. Continue roasting for another 30 to 40 minutes, shaking and turning several times until the potatoes are deep brown and crisp on all sides.
- Finish and serve: Transfer the crispy roast potatoes to a large bowl. Add the reserved garlic and rosemary mixture along with the minced fresh parsley. Toss everything together to coat evenly. Season again with salt and black pepper to your liking. Serve immediately for the best texture and flavor.
Notes
- These roast potatoes are naturally gluten-free and can be vegan if made with olive oil instead of animal fats.
- Using baking soda in the boiling water helps create a rough surface on the potatoes, essential for crispiness.
- You can substitute fats such as duck fat, goose fat, or beef fat for different flavor profiles and richness.
- Do not move the potatoes too much while roasting to allow formation of a crisp crust.
- Fresh herbs like rosemary and parsley add aromatic complexity but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 346 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
