These potatoes are the kind I make when I want something reliably crunchy on the outside and tender inside—no soggy middles, no limp skins. The trick is a short blanch, a little baking soda in the water to roughen the surface, and a hot oven to finish. I keep the flavor simple: garlic, rosemary or thyme, and plenty of freshly ground black pepper. You’ll get big, deeply caramelized edges that sing next to anything from a weekday protein to a holiday roast.

I like this recipe because it’s practical. It uses pantry staples and one straightforward technique you can repeat: parboil, rough up, oil, and roast at high heat. Follow the steps, don’t crowd the sheet tray, and give the potatoes their time in the oven. The result is dependable—golden, crunchy lumps of comfort that hold up if you’re feeding a crowd.

Make these for dinner, bring them to a potluck, or serve them as a centerpiece for a simple Sunday meal. They reheat well too, and a quick blast in a hot oven brings back most of that original crisp. Read on for the exact ingredients and step-by-step method, then for practical notes, common mistakes, and options for dietary tweaks.

What’s in the Bowl

Think of the bowl as a stage where texture and seasoning meet. The potatoes, after a light simmer, get a toss with hot, flavored oil that helps the surfaces blister and brown. The kosher salt in the cooking water seasons from the inside out; a touch of baking soda speeds up breakdown at the edges so they become rugged and crispy when roasted. Fresh herbs and garlic give aromatic lift, while black pepper finishes with a gentle bite.

The method focuses on three things: even pieces, dry surfaces, and space on the pan. Even pieces cook uniformly. Dry surfaces brown instead of steam. Space on the pan prevents crowding, which is the enemy of crispiness. That’s what you’re aiming for at every stage.

Ingredients

4 pounds russet potatoes — starchy potatoes give that fluffy interior and crisp exterior; aim for uniform pieces.
2 tablespoons kosher salt — seasons the cooking water so potatoes are seasoned through; some of this is already absorbed.
1/2 teaspoon baking soda — helps break down surface starches for rougher edges and better browning.
5 tablespoons extra-virgin olive oil or duck fat — the fat carries flavor and promotes deep color; choose olive oil for a lighter finish or duck fat for richness.
2 teaspoons chopped fresh rosemary or thyme — fresh herbs for aromatic notes; chop finely so flavor disperses.
3 garlic cloves, minced — cooks briefly in the oil to flavor it; remove the solids after infusing.
freshly ground black pepper — finishes the potatoes with a bright, peppery kick; add to taste.

Super Crispy Roasted Potatoes: From Prep to Plate

Peel the 4 pounds russet potatoes and cut them into 2- to 3-inch chunks: quarter small potatoes, cut medium potatoes into sixths, and cut large potatoes into 8 pieces so pieces are roughly uniform.
Place the potatoes in a large pot. Add 2 quarts of water, the 2 tablespoons kosher salt, and the 1/2 teaspoon baking soda. Bring to a boil, then reduce heat to maintain a simmer.
Simmer the potatoes for 10 minutes (they should be partly tender but not falling apart).
While the potatoes simmer, preheat the oven to 450°F.
In a small pot or skillet, heat the 5 tablespoons extra-virgin olive oil or duck fat over medium heat. Add the 3 minced garlic cloves and the 2 teaspoons chopped fresh rosemary or thyme. Cook just until the garlic is starting to turn golden, then remove from heat.
Pour the infused oil through a fine-mesh sieve into a bowl to catch and discard (or reserve) the solids. Set the infused oil aside.
Drain the potatoes well in a colander, then return them to the hot, empty pot for about 1 minute, shaking or stirring occasionally to let surface moisture evaporate.
Transfer the drained, slightly dry potatoes to a large bowl. Pour the reserved infused oil over them. Season with freshly ground black pepper and, if desired, a little of the kosher salt from the ingredient list (use sparingly since you already salted the cooking water). Stir or toss the potatoes roughly with a spoon or spatula to break up the edges and create rough surfaces—this roughing up is key to crispiness.
Spread the potatoes in a single layer on a baking sheet (use two sheets if needed to avoid crowding).
Roast in the preheated 450°F oven for 20 minutes. Remove the sheet, turn or stir the potatoes to redistribute and expose new surfaces, then return to the oven and roast for another 30 to 40 minutes, until the potatoes are deep golden-brown and very crispy.
Remove from the oven, taste, and adjust seasoning with more freshly ground black pepper and additional kosher salt if desired. Serve hot.

Why This Recipe Is Reliable

This recipe isolates the factors that produce crispness and treats them deliberately. Parboiling sets the interior texture; the baking soda mildly abrades the outside so it flakes and browns; the infused fat coats and encourages caramelization; and the high oven temperature finishes everything quickly without drying the inside. Each step has a clear purpose, and skipping one usually takes away from the end result.

It’s also forgiving: if a piece is a touch larger or smaller, it still roasts well because the high temperature compensates. The method scales easily. The biggest failure point is overcrowding the pan—so when in doubt, use two sheets.

Texture-Safe Substitutions

Substitutions should preserve the core texture goals: a starchy potato, a short simmer, and a high-heat roast. Stick to russets if you can; Yukon Golds will be creamier inside and can still crisp but won’t get quite as flaky. For fat, extra-virgin olive oil or duck fat are both in the ingredient list, so switch between them depending on flavor preference. The herb choice is already flexible—rosemary or thyme are both listed. Keep the baking soda; it’s a small but important addition for roughing the surface.

Cook’s Kit

Essential tools

Large pot for parboiling — must hold the potatoes in a single layer if possible.
Colander — for quick, thorough draining.
Large baking sheet(s) — choose rimmed sheets that allow airflow and space between pieces.
Fine-mesh sieve — to strain the infused oil cleanly.
Sturdy spatula or spoon — for roughing up the potatoes without breaking them apart completely.

Optional but helpful

Sheet pans with dark finish — they brown faster, but watch the potatoes toward the end.
Instant-read thermometer — not necessary for potatoes, but handy if you’re cooking proteins at the same time.

Mistakes Even Pros Make

1) Crowding the pan. When potatoes crowd, they steam and soften rather than brown. Use two pans if needed. 2) Skipping the drying step after draining. Moisture on the surface prevents good blistering; return potatoes to the empty hot pot for a minute to shed steam. 3) Not roughing the edges. Tossing the potatoes gently to break fibers creates the cratered surfaces that crisp best. 4) Using low oven heat. The final roast needs 450°F to get deep, fast browning without overcooking the interior.

Variations for Dietary Needs

Gluten-free: This recipe is naturally gluten-free as written. Vegan: Use extra-virgin olive oil (listed) instead of duck fat. Low-sodium: Reduce the 2 tablespoons kosher salt used in the cooking water; you’ll notice less internal seasoning but can compensate by finishing with freshly ground black pepper and a cautious sprinkle of salt if needed. Heart-health conscious: Stick with the olive oil option and avoid duck fat.

Chef’s Notes

Garlic cooks quickly in the infused fat—remove the pan from heat as soon as the garlic begins to color to avoid bitterness. Strain the oil so the minced garlic and herbs won’t burn on the baking sheet; you can reserve those solids for mixing into other dishes if you like, but they’ll darken if left on the pan with high heat.

When roasting, check at the 40-minute mark of total roasting time; ovens vary. You’re looking for deep golden-brown on most exposed surfaces and a firm, crunchy exterior. If some pieces are already done while others lag, remove the finished ones and let the rest continue to roast.

Freezer-Friendly Notes

These potatoes are best fresh, but you can freeze roasted potatoes for convenience. Cool them completely, spread on a sheet tray to freeze solid, then transfer to a sealed freezer bag. Reheat directly from frozen in a 425°F oven on a sheet tray until hot and crisp, about 15–25 minutes, turning once. Expect some loss of crispness compared with freshly roasted, but the texture will still be pleasant and useful for quick meals.

Quick Q&A

Q: Can I use a convection setting? A: Yes—convection can speed browning. Reduce temperature by about 25°F or watch the roast closely and shorten cooking time. Q: Do I have to peel the potatoes? A: The recipe calls for peeling; the result is a cleaner, crisper surface. Leaving skins on will change texture and may reduce crispiness slightly but still tastes good. Q: Why baking soda? A: It raises the surface pH and helps the potato surface break down just enough to become rough and blister during roasting.

Final Thoughts

Follow the sequence: parboil with salt and baking soda, dry briefly, infuse oil with garlic and herbs, rough up the edges, and roast at high heat with room on the pan. That sequence reliably delivers deep color and outstanding crunch. These potatoes pair with anything from a casual roast chicken to a plated fish or simply a bowl of greens. Keep the method in your repertoire; once you’ve done it, you’ll find yourself returning to the technique again and again.

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Super Crispy Roasted Potatoes

When it comes to comfort food, few things can compare…

Prep Time20

Cook Time50

Total Time1 10

Servings: 8 servings

Ingredients

4 poundsrusset potatoes
2 tablespoonskosher salt
1/2 teaspoonbaking soda
5 tablespoonsextra-virgin olive oil or duck fat
2 teaspoonschopped fresh rosemary or thyme
3 garlic cloves minced
freshly ground black pepper

Instructions

Peel the 4 pounds russet potatoes and cut them into 2- to 3-inch chunks: quarter small potatoes, cut medium potatoes into sixths, and cut large potatoes into 8 pieces so pieces are roughly uniform.
Place the potatoes in a large pot. Add 2 quarts of water, the 2 tablespoons kosher salt, and the 1/2 teaspoon baking soda. Bring to a boil, then reduce heat to maintain a simmer.
Simmer the potatoes for 10 minutes (they should be partly tender but not falling apart).
While the potatoes simmer, preheat the oven to 450°F.
In a small pot or skillet, heat the 5 tablespoons extra-virgin olive oil or duck fat over medium heat. Add the 3 minced garlic cloves and the 2 teaspoons chopped fresh rosemary or thyme. Cook just until the garlic is starting to turn golden, then remove from heat.
Pour the infused oil through a fine-mesh sieve into a bowl to catch and discard (or reserve) the solids. Set the infused oil aside.
Drain the potatoes well in a colander, then return them to the hot, empty pot for about 1 minute, shaking or stirring occasionally to let surface moisture evaporate.
Transfer the drained, slightly dry potatoes to a large bowl. Pour the reserved infused oil over them. Season with freshly ground black pepper and, if desired, a little of the kosher salt from the ingredient list (use sparingly since you already salted the cooking water). Stir or toss the potatoes roughly with a spoon or spatula to break up the edges and create rough surfaces—this roughing up is key to crispiness.
Spread the potatoes in a single layer on a baking sheet (use two sheets if needed to avoid crowding).
Roast in the preheated 450°F oven for 20 minutes. Remove the sheet, turn or stir the potatoes to redistribute and expose new surfaces, then return to the oven and roast for another 30 to 40 minutes, until the potatoes are deep golden-brown and very crispy.
Remove from the oven, taste, and adjust seasoning with more freshly ground black pepper and additional kosher salt if desired. Serve hot.

Equipment

Large Pot
Potato peeler
Fine-Meshed Sieve
Rimmed Baking Sheet

Notes

Notes
Note: The potatoes will be fairly well seasoned from boiling in salty water so season them lightly with salt.
Potatoes cooked in duck fat taste amazing. If you can find some duck fat, give it a try.