Crispy Roast Potatoes with olive oil, garlic, rosemary, and parsley. Golden, fluffy, and so addictive—perfect for any meal!
Let me set the scene: It’s Thanksgiving, and I’m frantically trying to pull together a meal that’ll impress my extended family. You know the kind—the ones who bring their “constructive feedback” whether you ask for it or not. My turkey was fine (a little dry, if I’m being honest), the stuffing was decent, but it was these Crispy Roast Potatoes that saved the day.
My cousin took one bite and said, “Did you fry these?” Nope. Just a little baking soda magic and a hot oven. She was amazed, and honestly, so was I. These potatoes are crispy on the outside, like the best French fries, but soft and creamy inside. And the garlic-rosemary flavor? It’s the kind of thing that makes you want to skip the main course and just eat potatoes for dinner.
Now, these are my go-to for every gathering, whether it’s a big holiday meal or a simple weeknight dinner. They’re kind of like that friend who’s always dressed perfectly but swears they “just threw something on.” Simple, but impressive.
Why You’ll Love This Crispy Roast Potatoes Recipe?
- Perfectly Crispy: The kind of crunch that makes you feel like a cooking genius.
- Incredibly Flavorful: Garlic, rosemary, and parsley take these potatoes to the next level.
- Surprisingly Easy: The steps are simple, and you don’t need fancy ingredients.
- Universally Loved: Seriously, have you ever met someone who doesn’t like crispy potatoes?
Ingredient Notes:
Here’s why each ingredient earns its spot in this recipe:
- Potatoes: Russets are great for those crispy edges, but Yukon Golds bring a buttery texture. Can’t decide? Flip a coin.
- Baking Soda: This is the unsung hero. It helps the surface of the potatoes break down, creating those crispy bits we all love.
- Olive Oil (or Other Fat): Duck fat or goose fat makes these extra indulgent, but olive oil is classic and always delivers.
- Garlic: Adds a warm, savory punch. Pro tip: Don’t burn it, or your kitchen will smell like regret.
- Fresh Herbs: Rosemary for earthiness, parsley for brightness. They balance out the richness perfectly.
- Salt and Pepper: Don’t underestimate these two. They’re the glue that holds the flavors together.
How To Make Crispy Roast Potatoes?
Step 1. Prep the Potatoes
Peel your potatoes (or don’t—no judgment here). Cut them into even chunks, whether that’s quarters, sixths, or eighths. Just keep the pieces similar in size so they cook evenly.
Step 2. Boil with Baking Soda
Bring a pot of salted water to a boil and add a pinch of baking soda. It’s weird, I know, but trust me—it’s the key to those crispy edges. Boil the potatoes for about 10 minutes, or until a knife slides through easily.
Step 3. Infuse the Oil
While the potatoes are boiling, heat up your olive oil (or fat of choice) in a small pan. Toss in minced garlic and a few cracks of black pepper. Let it simmer for a couple of minutes, then strain out the garlic to avoid any burnt bits.
Step 4. Toss and Coat
Drain the potatoes and let them sit for a minute to dry out. Then toss them in the infused oil. Don’t just gently stir—really toss them so the edges get roughed up. Those rough edges turn into crispy magic in the oven.
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Step 5. Roast to Perfection
Spread the potatoes out on a baking sheet. Give them space—crowded potatoes = soggy potatoes. Roast at 450°F (or 400°F for convection) for about 20 minutes. Flip them, give the pan a shake, and roast for another 30–40 minutes until they’re golden and crispy.
Step 6. Finish with Fresh Herbs
Once they’re out of the oven, toss the potatoes with chopped rosemary, parsley, and a sprinkle of salt. Adjust the seasoning if needed, and serve immediately. They’re best when they’re fresh and hot!
Storage Options:
Not that you’ll have leftovers, but if you do:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for about 2 months.
- Reheating: Reheat in a hot oven (400°F) to bring back the crispiness. Avoid the microwave—it’s a crispy potato killer.
Variations and Substitutions:
Want to mix things up? Here are some ideas:
- Add Spice: A pinch of cayenne or smoked paprika adds a nice kick.
- Cheesy Goodness: Toss with Parmesan during the last 5 minutes of roasting.
- Different Herbs: Swap rosemary for thyme or oregano for a new flavor twist.
- Plant-Based: Stick with olive oil for a vegan-friendly version.
What to Serve with Crispy Roast Potatoes?
These potatoes are like that friend who gets along with everyone. They pair beautifully with:
- Roast Chicken: Classic and comforting.
- Grilled Steak: Because steak and potatoes are soulmates.
- Fresh Salads: A crisp salad with a tangy vinaigrette balances the richness.
- Dipping Sauces: Garlic aioli, sour cream, or even a spicy ketchup.
Frequently Asked Questions:
Why aren’t my potatoes crispy?
It’s usually because they were too crowded on the baking sheet. Give them space to crisp up!
Can I skip the baking soda?
You can, but you’ll miss out on those extra-crispy edges. It’s worth it, I promise.
Can I make them ahead of time?
Yes! Parboil the potatoes and toss them in oil, then roast them when you’re ready to serve.
Crispy Roast Potatoes aren’t just a side dish—they’re a love language. Whether you’re making them for a big holiday feast or a low-key dinner at home, they always deliver. So, what do you think? Ready to try them out? I’d love to hear about your crispy potato adventures—let me know how they turn out!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Roast Potatoes Recipe
Ingredients
- Kosher salt
- 1/2 tsp 4g baking soda
- 4 lb about 2 kg russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tbsp. 75ml extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked fresh rosemary leaves finely chopped
- 3 medium cloves garlic minced
- Freshly ground black pepper
- Small handful fresh parsley leaves minced
Instructions
- Preheat your oven to 450°F (230°C) or 400°F (200°C) if you have a convection oven.
- In a pot boil 4 pounds of "optional peeled", and quartered potatoes in 2 quarts of boiling water. Add 1/2 teaspoon of baking soda and 2 tablespoons of salt. Cook them until they are easily pierced with a knife, which should take 10 minutes.
- While the potatoes are boiling heat up 5 tablespoons of olive oil, duck fat, goose fat or beef fat, in a saucepan. Add minced garlic and chopped black pepper. Cook for 3 minutes until the garlic turns brown. Then strain the oil to remove any bits.
- Once the potatoes are cooked, drain them. Let them sit in the pot for 30 seconds to allow any excess moisture to evaporate.
- Toss the boiled potatoes in the infused oil mixture. Season with salt and pepper according to your taste preferences. Spread them out evenly on a baking sheet.
- Roast the potatoes in the preheated oven for 20 minutes. After that time has passed give them a turn. Shake on the pan to ensure even browning. Continue roasting for 30 to 40 minutes until they become crispy and nicely browned.
- Transfer the potatoes to a bowl. Add in the garlic rosemary mixture as well as minced parsley. Toss everything together gently so that all pieces get coated with flavor. Adjust seasoning according to your taste preferences if needed.
- Serve these crispy roast potatoes immediately while they're still hot! Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
