Crispy Roast Potatoes Recipe

Crispy Roast Potatoes are the ultimate side dish — golden-brown and crunchy on the outside, fluffy and tender inside. Whether you’re serving them alongside a roast dinner, steak, or just enjoying them on their own with dipping sauces, these potatoes are guaranteed to satisfy.

Why I Love This Recipe

• The crunchy, golden exterior is simply irresistible.
• Fluffy inside texture gives you the best of both worlds.
• Just a few simple ingredients and a few tricks deliver restaurant-quality results.
• They pair beautifully with just about anything!

Why It’s a Must-Try Dish

• Universally loved and incredibly versatile.
• A perfect side dish for holidays, Sunday dinners, or casual meals.
• Way better than store-bought or frozen versions — fresh, flavorful, and made from scratch.

Preparation and Cooking Time:

• Prep Time: 15 minutes
• Boil Time: 10 minutes
• Roast Time: 45–50 minutes
• Total Time: ~1 hour 10 minutes
• Servings: 4
• Calories: ~250–300 kcal per serving (based on oil and portion size)

Ingredients:

• 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into large chunks
• 1 teaspoon baking soda (optional – helps make edges extra crispy)
• 4 tablespoons vegetable oil (or duck fat for traditional English flavor)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• 1 tablespoon chopped fresh rosemary or thyme (optional, for flavor)

Step-by-Step Preparation Method:

Step 1: Preheat Oven & Prepare Pan

1. Preheat your oven to 425°F (220°C).
2. Place a large baking tray inside to get hot — this helps crisp the potatoes.

Step 2: Boil the Potatoes

1. Bring a large pot of salted water to a boil.
2. Add the potatoes and baking soda (this breaks down the surface for extra crispiness).
3. Boil for 10 minutes or until just fork-tender.
4. Drain and shake in the colander or pot to roughen the edges — this is key for the crispy texture.

Step 3: Season and Oil

1. Transfer the roughened potatoes to a bowl.
2. Toss with salt, pepper, and garlic powder (if using).
3. Drizzle with hot oil or toss in duck fat. Make sure each piece is well coated.

Step 4: Roast the Potatoes

1. Carefully spread the potatoes on the preheated baking sheet in a single layer — don’t overcrowd.
2. Roast for 20–25 minutes, then flip and roast another 20–25 minutes until golden and crispy on all sides.

Step 5: Finish with Herbs

• Sprinkle with fresh rosemary or thyme during the last 5 minutes of roasting for aromatic flavor.

How to Serve

• Serve hot and fresh out of the oven.
• Pair with:
  • Roast chicken, steak, lamb, or pork
  • Gravy or garlic aioli
  • As a hearty base for loaded potatoes with cheese and bacon

Additional Recipe Tips & Variations:

Tips:

• Don’t skip roughing up the potatoes after boiling — this creates crispy edges.
• Use a metal baking sheet instead of glass or ceramic for better browning.
• Preheat the oil in the oven for maximum crisp factor.
• Flip the potatoes only once to avoid breaking them apart.

Variations:

• Parmesan Crusted: Toss with grated Parmesan for the last 10 minutes.
• Spicy Kick: Add a pinch of smoked paprika or chili powder before roasting.
• Garlic Butter Finish: Drizzle with garlic-infused melted butter after baking.

Freezing and Storage

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or air fryer at 375°F (190°C) for 10–15 minutes to restore crispiness.

Freezing:

• Freeze fully cooked potatoes in a single layer, then transfer to a freezer-safe bag.
• Reheat from frozen at 425°F (220°C) for 20–25 minutes until crispy.

Special Equipment Needed

• Large pot for boiling
• Colander or strainer (to rough up the potatoes)
• Baking sheet or roasting tray
• Spatula or tongs for flipping
• Oven thermometer (optional but helpful for accurate roasting)

Frequently Asked Questions (FAQs):

Q: What type of potato is best?

A: Yukon Gold for creamy interiors and crisp edges; Russet potatoes for maximum crispiness.

Q: Why use baking soda in the water?

A: It breaks down the potato’s exterior starch, creating a rough surface that gets ultra-crispy when roasted.

Q: Can I make this ahead of time?

A: Yes. Parboil the potatoes and rough them up, then refrigerate. Roast just before serving.

Q: Can I use olive oil instead of vegetable oil?

A: Yes, but use light olive oil with a higher smoke point to avoid burning.

Conclusion

Crispy Roast Potatoes are a must-try recipe that takes a simple ingredient and transforms it into a golden, crunchy, flavor-packed side dish. Whether you’re cooking for a special occasion or just a cozy dinner at home, this dish will quickly become a favorite on your table.

Once you try these—you’ll never go back to soggy or bland roasted potatoes again.