The Best Crispy Roast Potatoes You’ll Ever Make
These crispy roast potatoes are the perfect combination of crunchy and fluffy.
Servings: 2 Servings
Calories: 461kcal
Ingredients
- 4 medium russet or Yukon Gold potatoes (about 2 lbs)
- 1 1/2 teaspoons salt divided
- 1/4 teaspoon baking soda
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon rosemary finely chopped (optional)
Instructions
- Pre-heat oven to 425° 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.
Video
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.
Nutrition
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