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crispy roast potatoes
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4.39 from 62 votes

The Best Crispy Roast Potatoes You’ll Ever Make

These crispy roast potatoes are the perfect combination of crunchy and fluffy.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: Potatoes
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