The Best Crispy Roast Potatoes Ever

I’ve roasted up golden, ultra-crispy potatoes with fluffy centers and perfectly seasoned, crackly edges. These roast potatoes are everything I crave—deeply satisfying, flavorful, and perfect alongside any main dish.

Why You’ll Love This Recipe

I love these potatoes because they check every box: crispy, tender, and full of flavor. The secret is in the parboiling and roughing up the edges before roasting, which creates all those crunchy bits that make these potatoes irresistible. They’re my go-to side for any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• starchy potatoes (like Russet or Yukon Gold)

• salt

• baking soda (optional, for extra fluffiness)

• olive oil or duck fat

• garlic cloves, smashed

• fresh rosemary or thyme

• salt and pepper to taste

directions

1. I preheat the oven to 425°F and place a large roasting pan inside to heat up.

2. I peel and cut the potatoes into even chunks, then boil them in salted water with a pinch of baking soda until just tender—about 8–10 minutes.

3. I drain the potatoes and shake them in the pot or colander to rough up the edges.

4. I toss them with hot oil, garlic, rosemary, salt, and pepper until well coated.

5. I spread the potatoes out on the preheated pan in a single layer and roast for 40–50 minutes, flipping halfway through, until golden and crispy all over.

6. I serve them hot, garnished with extra herbs or flaky salt.

Servings and timing

• Servings: Makes 4–6 servings

• Prep time: 15 minutes

• Cook time: 50 minutes

• Total time: about 1 hour 5 minutes

Variations

• I use duck fat or beef tallow for extra richness.

• I add smoked paprika or chili flakes for a spicy twist.

• I toss in Parmesan and parsley just before serving for a cheesy finish.

• I add vinegar to the water for a slightly tangy flavor.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat and keep them crispy, I use the oven or air fryer—never the microwave, which softens the texture.

FAQs

Why use baking soda in the water?

It helps break down the surface of the potatoes so they rough up better and get extra crispy when roasted.

Can I make these ahead of time?

Yes, I parboil and rough them up in advance, then roast just before serving for best results.

What’s the best oil for roasting?

I use olive oil, but high-smoke point fats like duck fat or avocado oil give amazing flavor and crispiness.

Can I use red or waxy potatoes?

I prefer starchy ones for the crispiest results, but waxy types still roast nicely—just with less fluff inside.

How do I keep them from sticking?

I make sure the oil and pan are hot before adding the potatoes and don’t move them too soon while roasting.

Conclusion

These crispy roast potatoes are everything I want in a side dish—golden, crunchy, and packed with flavor. I love how the simple steps turn humble ingredients into something special. Once I start making them this way, there’s no going back—they’re truly the best ever.