The Best Crispy Roast Potatoes You’ll Ever Make

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If you like crispy potatoes that are crunchy on the outside and creamy on the inside, these are exactly that. They truly are the best crispy roast potatoes you’ll ever make.

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.

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 oven-baked crispy smashed potatoes , honey sriracha roasted potatoes or roasted parmesan sweet potatoes.

crispy roast 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 malliard 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.

crispy roast potatoes

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.

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 ½ tsp 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.

parboiled potatoes

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.

spread potatoes on baking sheet

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 degrees F (215 degrees 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. 

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

crispy roast potatoes

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.

Which is 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.

Now that we live in the UK, I’ve completely fallen for Maris Piper potatoes. They always end up with the perfect interior fluffy to creamy ratio.

Crispy roast potatoes

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.

Four medium sized russet potatoes equals about 2 lbs, 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.


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crispy roast potatoes

The Best Crispy Roast Potatoes You’ll Ever Make

These crispy roast potatoes are the perfect combination of crunchy and fluffy.
4.39 from 62 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Potatoes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2 Servings
Calories: 461kcal
Author: Laura


  • 4 medium russet or Yukon Gold potatoes (about 2 lbs)
  • 1 1/2 tsp salt divided
  • 1/4 tsp baking soda
  • 2 tbsp extra-virgin olive oil
  • ¼ tsp ground black pepper
  • tsp rosemary finely chopped (optional)


  • Pre-heat oven to 425 degrees F (215 degrees C).
  • Peel and chop potatoes into 1" to 2" chunks.
  • Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
  • Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
  • When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
  • Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
  • Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
  • Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
  • Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.



  • 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.


Calories: 461kcal | Carbohydrates: 77g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 1903mg | Potassium: 1780mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 4mg

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Crispy Roast Potatoes

36 thoughts on “The Best Crispy Roast Potatoes You’ll Ever Make

  1. mary G says:

    5 stars
    Beyond expectations. These truly are the best crispy potatoes there’s no going back after this recipe

  2. Georgina @ Culinary Travels says:

    Oh these looks fantastic. So crisp & crunchy. I’m keto dieting right now but would give it up for a few of those little delights.

  3. Jen says:

    5 stars
    I was intrigued by the baking soda in the water. What a neat trick. No idea how the chemistry works but they are great!

  4. Kate says:

    5 stars
    I’ve never heard of boiling it with baking soda in the water I’ll have to try it. It looks like it really works because these look extremely crispy you can tell just by looking at the picture!

  5. Sonya says:

    5 stars
    These turned out so crispy, just as advertised. I especially liked how well cooked they are in the center. It’s a really nice texture. I only parboiled them for 4 minutes, which helped keep the outside in tact a bit more.

    • Laura says:

      Good point, Sonya. Parboiling can vary as little as 2 minutes or as much as 8 minutes. Less will keep the outside more firm.

  6. FOODHEAL says:

    5 stars
    I love these crispy and yummy potatoes. I use baking soda when cooking green vegetables but never thought of boiling potatoes with it. I am learning something new, thank you

    • Laura says:

      You just chill the raw potatoes in the refrigerator up until you want to use them, before par boiling. Most often people keep their potatoes in the pantry, not the fridge, but that means they’re not cold when you start to work with them. Chilling turns some of the starch in the potato into sugar, so if you know you’re going to make these potatoes tomorrow, put a few spuds in the refrigerator now.

  7. Eileen Kelly says:

    5 stars
    You aren’t kidding, these potatoes are crispy. My kids are picky and they loved them. Super creamy on the inside and a great crunch. We will make these again.

  8. Kathleen says:

    5 stars
    Can these be partially prepared in advance? Can I prepare as far as putting them on the rimmed baking sheet and let stand for a few hours or will this change the composition?

    • Laura says:

      Hi Kathleen. The potatoes will likely begin to oxidate the longer they’re left out, so they might turn brown. It would be best to cook them right away. However, you could freeze them at that point and then bake them from frozen. It will take a bit longer in the oven, but they’ll still turn out great.

    • Laura says:

      I wouldn’t increase the olive oil. The potatoes won’t cook properly that way. The best thing to do is line your tray with parchment paper so it doesn’t stick. Some baking sheets aren’t non-stick and the potatoes will adhere to it.

  9. Wendy Lewis says:

    Is this 2 side dish recipe servings? Did it fill one pan? Wondering if I can manage 8 servings in my oven at once…

    • Laura says:

      Hi Wendy. Using 4 medium russet potatoes (about 2 lbs), it makes 2 large servings or 4 small side servings. It fits all on one baking sheet. You can definitely double the amount and still fit it on one oven tray.

  10. Christine Paull says:

    5 stars
    Thank you for this recipe! I searched for the perfect roasted potato recipe, found yours and made it! PERFECT! Thank you again, for this easy and delicious recipe!

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