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Craveable and Crunchy Roasted Potatoes

The absolute best texture roasted potatoes can have

Crunchy Roasted Potatoes Every Time

Craveable and Crunchy Roasted Potatoes

Guide on how to roast potatoes

Looking for tips on how to cook crispy potatoes in the oven? This recipe will help you make the perfect roasted potatoes side dish anytime. Crispy on the outside, bursting with flavor on the inside.

Crispy!

Your Roasted Potatoes Recipe

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Prep Time

30 Mins

Cook Time

45 Mins

Servings

Serves 7
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Ingredients

As Needed Kosher Salt

½ teaspoon Baking Soda

4 lbs. Yellow Potatoes, peeled and cut into 2-3-inch dice

5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary, chopped

3 each Garlic Cloves, minced

As Needed Freshly Ground Black Pepper

2 teaspoons Lemon Zest

¼ cup Fresh Parsley, chopped

Essential Equipment

Large Stock Pot

Fine Mesh Strainer

Colander

Large Bowl

Large Baking Sheet

Flexible Metal Spatula

Zester

1
1

Step 1

Adjust oven rack to center position and preheat oven to 450F. Peel and chop the potatoes, place them into the water, drain and rinse.

Step 1.5

Heat 2 quarts of water in a large pot over high heat to a boil. Add 2 tbsp of kosher salt, baking soda, and potatoes. Stir.

2
2

Step 2

Reduce to a simmer and cook until a knife meets little resistance when inserted into a potato chunk. About 10 min. Meanwhile, combine olive oil, rosemary, garlic, and black pepper in a saucepan and heat over medium heat.

Step 2.5

Stir and shake the pan continuously until the garlic just begins to turn golden (3min). Strain the oil through a fine-mesh strainer into a large bowl. Set garlic/rosemary mixture aside.

3
3

Step 3

Drain cooked potatoes and let them rest in the pot for 30 seconds to allow moisture to evaporate. Transfer to bowl with infused oil, season to taste with salt and pepper, and toss to coat, shaking the bowl until a thick layer of mashed potato-like paste has built on the potato chunks.

Step 3.5

Transfer potatoes to a large rimmed baking sheet and separate them, spreading out evenly. Roast in the oven for 20 min. After 20 minutes, use a thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes over.

4
4

Step 4

Continue roasting until potatoes are deep brown and crisp all over (30-40 min). Transfer potatoes to a large bowl and add garlic/rosemary mixture, lemon zest and minced parsley. Toss to coat and season with more salt and pepper. Serve immediately.

Craveable Crunchy Roasted Potatoes

Prep Time: 30 Mins Cook Time: 45 Mins Serves: 7
Print Recipe

Ingredients

  • As Needed Kosher Salt
  • ½ teaspoon Baking Soda
  • 4 lbs. Yellow Potatoes, peeled and cut into 2-3-inch dice
  • 5 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Rosemary, chopped
  • 3 each Garlic Cloves, minced
  • As Needed Freshly Ground Black Pepper
  • 2 teaspoons Lemon Zest
  • ¼ cup Fresh Parsley, chopped

Instructions

Essential Equipment:

  • Large Stock Pot
  • Fine mesh strainer
  • Colander
  • Large Bowl
  • Large Baking Sheet
  • Flexible Metal Spatula
  • Zester

 

  1. Adjust oven rack to center position and preheat oven to 450°F.
  2. Peel & chop the potatoes.
  3. Soak potatoes in water, then drain and rinse the potatoes.
  4. Heat 2 quarts water in a large pot over high heat until the water begins to boil. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir.
  5. 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 after returning to a boil. Meanwhile, combine olive oil with the rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
  6. Cook, stirring and shaking pan constantly until garlic just begins to turn golden about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  7. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built upon the potato chunks.
  8. Transfer potatoes 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 thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  9. Transfer potatoes to a large bowl and add garlic/rosemary mixture, lemon zest, and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

 

You may also like our Oven Crisped Potatoes with Grilled Brussels Sprouts, Oranges, Chilies and Smoked Paprika Honey recipe.

Nutrition Facts Per Serving

Calories

320

Fat

10g

Sodium

105mg

Vitamin C

46mg

Carbohydrates

60g

Fiber

3g

Protein

5g

Potassium

20mg

Sugar

2g

Culinary Tips

Russet potatoes get the crispest crusts and roast up a pale golden brown. Their interiors are fluffy and mild.

Yellow potatoes roast a little darker owing to their lower starch content and higher sugar content. This leads to more flavor, but it also means a slightly less crisp crust. Their interiors are nice and creamy, with plenty of flavor.

Red potatoes roast up very dark because of their very low relative starch content but have difficulty getting crisp. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender.

To peel or not to peel?
The skins of potatoes are fantastic to eat, they also contain a good percentage of the nutrition found in the potato. This really comes down to personal preference. Peeling the potatoes leads to starchier surface area, which will provide a crispier roasted potato. But this recipe can still be delicious with the peels left on.

Can you steam potatoes for roasting?

How do I make roasted potatoes in the air fryer?

Can you boil potatoes before roasting?

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