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The Best Crispy Roast Potatoes You’ll Ever Make

Last updated on September 5, 2024 by Laura Lynch

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These truly are The Best Crispy Roast Potatoes you’ll ever make. If you like crispy potatoes that are crunchy on the outside and creamy on the inside, these are exactly that.

I know this sounds weird, but if I could only eat one thing for a week, it would probably be potatoes. I love the versatility and variety potatoes offer. I love the magic of these crispy parmesan roasted potatoes.

Of course, to get them to this level of amazing, you have to put in a little effort. Making the perfect potato is not just chopping up whatever russets you have in the fridge and throwing them in a hot oven.

There’s a technique to these potatoes. But I promise you’ll be greatly rewarded. I learned this technique from Cook’s Illustrated The Science of Good Cooking. It’s a keeper.

I went seeking answers after many disastrous attempts to make roast potatoes that resulted in soggy, not at all crispy excuses. I just couldn’t figure out why they never turned out well, until I learned that the starch and sugar content in potatoes has a dramatic affect and had to be taken into consideration.

Potatoes with a high starch content are lower in moisture, so they brown and crisp up better than low-starch potatoes. Potatoes with higher sugar content will have a more intense Maillard reaction, meaning they will brown better.

It’s also best if the potatoes have been chilled for at least a day before you use them for this recipe. Chilling will turn some of the starch in the potato into sugar, which we already know helps with browning.

» You should try these 10 Unique Ways to Make Scalloped Potatoes and Crock Pot Potatoes.

Ingredients You’ll Need

Potatoes – Russet potatoes are actually pretty good contenders. They’ll crisp up well and be fluffy in the middle. If you prefer a creamier middle, try Yukon Golds.
Baking soda and salt – Used to parboil the potatoes. Baking soda helps release the starches into the water, which will attach to the surface of the potatoes and help them crisp up.
Olive oil – Coat the outside of the potatoes in oil to help the seasoning stick and create the crispy texture while cooking.
Salt and ground black pepper – For seasoning before baking.
Rosemary – Fresh rosemary is preferable but you can use dry in a pinch.

Choosing the Right Potato

The question always turns to which type of potato is the right one to use. Russet potatoes are actually pretty good contenders. They’ll crisp up well and be fluffy in the middle. If you prefer a creamier middle, try Yukon Golds.

Yukon Gold potatoes – are a variety of potato that is known for its thin, creamy yellow skin and waxy texture. They have a slightly buttery flavor and are great for boiling, mashing, or roasting.

Russet potatoes – are a starchy potato known for their thin brown skin, and golden flesh. Their slightly sweet and nutty taste makes them ideal for baking, frying and roasting. They have an elongated shape and become fluffy when cooked.

Red potatoes – are a variety of potato that have thin, red skin and slightly waxy white flesh. They are known for being rounder and much smaller than most potatoes, with an average size of around two inches in diameter. Red potatoes also tend to hold their shape better during cooking, making them ideal for boiling, roasting, or grilling.

If you want to experiment with different types of potatoes, it’s actually pretty interesting to see the different outcomes. You can also check out this potato chart to learn more about each type of potato.

How to Make the Perfect Roast Potatoes

Step One – Chop

The size of the potato pieces will have a big impact on the outcome. I suggest chunks of about 1 – 2 inches each, because it will provide the best crunch to fluffy potato ratio. With smaller pieces, the crunchy surface tends to overwhelm the small amount of potato inside.

Cut them into pieces that are all roughly the same size before roasting. This will ensure they all cook at the same rate and get nice and crispy without having some parts more overcooked than others.

Step Two – Parboil

Once the potatoes are chopped, you need to break down the starch in the potato by parboiling them. It won’t take long. I always put lots of salt and a 1/2 teaspoon baking soda in the water.

I know it sounds weird but baking soda helps release the starches into the water, which will attach to the surface of the potatoes and help them crisp up.

The potatoes are ready when you can insert a fork and they are tender but not crisp. If they fall apart, you’ve gone too far.

Step Three – Drain and Allow to Steam

Drain the potatoes and – this is important – allow them to sit in the pan and blow off steam for a minute to dry them out.

Step Four – Toss with Olive Oil

Add the olive oil, salt and pepper to a bowl that’s large enough to hold your potatoes. Pour the potatoes into the bowl and toss to coat the potatoes. This will also start to slightly mash the surface of the potato, which will create the perfect crispy crust in the oven.

Step Five – Spread onto baking sheet

Transfer the potatoes to a baking sheet. Don’t crowd them. Each potato chunk needs a little space to get crispy. This is the number one reason why potatoes don’t get adequately crispy, so do yourself a favor and just spread them out.

If you’re making a large batch, you might have to cook them in 2 batches. That’s better than crowding.

Step Six – Bake

Put the baking sheet into the oven and bake at 425° F (215° C) for about 20 minutes.

Watch as transform into the perfect crispy potatoes. You’ll need to turn the potatoes once at the 20 minute mark to give an even crunch. Continue cooking for an additional 15-20 minutes, or until you’re desired level of crispiness is reached.

Don’t let them get too browned. Darker doesn’t necessarily mean crispier. If you overcook them, the exterior can become tough.

Pro Tip: You can also cook these potatoes in an air fryer, which develops a great crunchy exterior, without any excess oil.

Be sure to serve the potatoes as soon as they come out of the oven. That’s when they’re at their most glorious. I like to sprinkle on a bit of flake salt and serve with ketchup. You can also sprinkle on a bit of rosemary or Parmesan cheese for a variation.

How Many Potatoes Per Person

When roasting potatoes, you should plan on about 4 ounces of potatoes per person. Depending on the size of the potato, this is usually between 1 and 2 medium-sized potatoes. If you are using small potatoes, such as reds or baby Yukon Golds, you may need more to equal 4 ounces.

Four medium sized russet potatoes equals about 2 pounds, give or take. I find that this makes 2 large servings or 4 small servings. If you’re just sitting down noshing on potatoes, they’ll go way faster than you think. So plan for 2 medium potatoes per person or 1 large potato per person.

» You might be interested in How Many Potatoes Are in A Pound?

What Oil is Best?

The best oil for roasting potatoes is something that has a high smoke point, such as vegetable, canola, olive oil, avocado, sunflower, and coconut oil.

A high smoke point is the temperature at which an oil begins to burn and smoke. Oils with a higher smoke point are better for cooking at high temperatures, such as roasting or frying because they can withstand higher temperatures without breaking down as quickly or burning.

Tips and Notes

To retain their crunch, these potatoes need to be served immediately. If you aren’t serving them right away, undercook them slightly by about 5 minutes. Then return them to the oven for 5-10 minutes just before serving.
The size of the potato pieces will have a big impact on the outcome. I suggest chunks of about 1 – 2 inches each, because it will provide the best crunch to fluffy potato ratio.
Adding baking soda when parboiling helps release the starches into the water, which will attach to the surface of the potatoes and help them crisp up.
Allow the parboiled potatoes to sit in the pan and blow off steam for a minute to dry them out.
Don’t crowd the potatoes, each chunk needs a little space to get crispy. This is the number one reason why potatoes don’t get adequately crispy, so do yourself a favor and just spread them out.

Seasoning Suggestions

There are countless possibilities when it comes to seasoning roasted potatoes, so it’s entirely up to you to pick what suits your preference or mood for the evening. To give you some ideas, here are a few of my personal favorites:

Classic: Salt and ground black pepper is always a great choice. Also try the combination of melted butter, garlic and parsley pairs perfectly with any type of potato.
Savory/ Spicy: Try combining paprika, chipotle powder and cumin for a smoky flavor.
Herby: Mix herbs such as basil, rosemary, or oregano with crushed black pepper and lemon juice for a fresh taste.
Cheesy: Grate fresh parmesan oven them while hot. Or try crumbled feta, cotija, or blue cheese.

Main Dishes to Serve This With

Beef
Oven-Baked Tri Tip Steak
Instant Pot Beef Short Ribs

Chicken
Marinated Grilled Chicken Thighs
Instant Pot Whole Chicken
BBQ Baked Chicken Wings

Pork
Bacon-Wrapped Pork Chops
Crispy Pork Knuckle

What Our Readers Are Saying

You don’t have to just take my word for it. Hundreds of readers have tried this recipe and loved it. See below some of the reviews we’ve received from visitors on Pinterest.

Reader comments about making crispy roast potatoes

Frequently Asked Questions

How do you keep roast potatoes crispy?

These are best when they are eaten as soon as they come out of the oven. That is when they are at their best and still super crispy.
Roasting them in a hot oven helps them get super crispy on the outside, don’t overcrowd the baking sheet, along with parboiling the potatoes before roasting.

Do you have to parboil the potatoes first?

While you don’t have to parboil the potatoes first we highly recommend it. Parboiling potatoes is a great way to pre-cook them before roasting or frying. It helps make sure that the potatoes are fluffy and tender on the inside while they roast and get crispy brown on the outside.

Why do you use baking soda when parboiling potatoes?

Baking soda can be added to the water when parboiling potatoes. When baking soda is added, it increases the pH of the boiling water which breaks down the potato cell walls faster and helps to tenderize them. This helps to give a better finished product.

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These roast potatoes are one of my favorite ways to eat potatoes, though believe me, there are many others on the list. If you are like me you will want to try these:

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