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The Ultimate Crispy Oven Roasted Potatoes: Fluffy Inside, Crunchy Outside

A mound of golden brown, crispy oven roasted potatoes seasoned with herbs on a white plate.
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Learn the foolproof technique for making oven roasted potatoes with a shatteringly crisp exterior and a perfectly tender, fluffy interior every time. This recipe uses simple garlic and herb seasonings for maximum flavor.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
  • 1/4 cup olive oil
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary or thyme
  • 2 cloves garlic, minced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a large, heavy-duty baking sheet in the oven while it preheats. This step is crucial for crispiness.
  2. Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt. Bring the water to a rolling boil over high heat.
  3. Boil the potatoes for 6 to 8 minutes until the edges just begin to soften. You want them cooked through but still firm enough to hold their shape.
  4. Drain the potatoes completely in a colander. Let them steam dry for 5 minutes. Gently shake the colander to rough up the edges of the potatoes; this creates more surface area for crisping.
  5. Carefully remove the hot baking sheet from the oven. Add the olive oil to the hot pan and swirl to coat. The oil should shimmer immediately.
  6. Gently place the drained, roughed-up potatoes onto the hot, oiled pan, ensuring they are in a single layer and not crowded.
  7. Sprinkle the potatoes evenly with the baking soda, salt, garlic powder, pepper, and dried rosemary or thyme. Toss gently right on the pan to coat everything.
  8. Roast for 20 minutes.
  9. Remove the pan, flip the potatoes using a spatula, and return to the oven. Roast for another 20 to 25 minutes, or until deeply golden brown and crunchy.
  10. If using minced garlic, toss the potatoes with the fresh garlic during the last 5 minutes of roasting to prevent burning. Serve immediately.

Notes

  • Using baking soda in the boiling water helps break down the starches on the exterior, leading to superior crunch.
  • Do not skip preheating the pan with the oil; this hot oil shock is key to preventing soggy bottoms.
  • For extra flavor, you can substitute half the olive oil with melted duck fat or clarified butter.

Nutrition

Find it online: https://cravybite.link/oven-roasted-potatoes-crispy-fluffy-recipe/