Beautifully browned outsides and creamy middles all tossed with fresh herbs. This makes for some really excellent crispy roasted potatoes! While it’s hard to go too wrong by simply roasting them with some oil and salt, I have one little trick which will make your potatoes extra crispy and extra tasty.
Hello, all!
I’m back from my vacation all rested and with some inspiration from the restaurants we ate at while we were gone. (I took notes!) And I’m all ready to share this great potato recipe with you!
Crispy Oven Roasted Potatoes
Roasted potatoes are one of our go-to side dishes. We all love them here, they don’t require any last minute prep work like mashed potatoes, and they are a breeze to get into the roasting pan.
Is it any wonder that I make roasted potatoes on a weekly basis? They are a star of a supporting recipe which I pair with all sorts of dishes. (Like my Pan Roasted Chicken Thighs with Olives and Pine Nuts. Yum!)
However, until recently I hadn’t spent any time perfecting the recipe.
It was tasty, it was good, it was easy, and that worked for me. But I knew it could be better and I knew that better involved par-boiling. Years ago an English friend of mine mentioned that par-boiling + roasting was the only way to make them really crispy, and it turns out she was right. š
I tested par-boiling in plain water and in water spiked with vinegar and in water spiked with baking soda. Each has its adherents, but I wanted to find out for myself which I liked the best and which made for the crispiest potatoes. I do try to test what variations I can before I share with you since I think it’s important to know what doesn’t work as well as what does work.
The Secret To Crispy
So, what’s the secret? Baking soda!
To get crispy potatoes, you need to ‘rough up’ the surface, and the easiest way to do that is to have a soft outer surface on the potato.
Boiling them in plain water made them mushy in the middle by the time the outside was soft enough, and then you get dried out, overcooked roasted spuds. Not good.
Vinegar allows you to boil the potatoes the longest and keep them firm but I didn’t get the soft outer surface I wanted. (I did get very creamy middles though!) Good, but not quite.
Baking soda starts softening the outside right away, long before the middles are cooked. A quick par-boil and some enthusiastic tossing with kosher salt – to bang them up some more – and they are ready to roast up.
One thing about baking soda, though: You need to measure the water! Once you’ve done it a few times, you’ll probably be able to eyeball the level, but the amount of baking soda in the water is important to make sure the pH is up to a level to work properly.
Every part of this recipe has a part to play in making the potatoes better and crispier. No soggy potatoes here!
Tips for the Crispiest Potatoes
- Measure the water so you can add the right amount of baking soda for the pH.
- Use the baking soda to soften the outsides.
- Return them to the pot with the salt to bang them up.
- Preheat the roasting pan for a good initial sear and to help the potatoes release quickly.
- And use a high temperature to really brown them up before the insides overcook. It’s all good. š
More Delicious Roasted Vegetables
If you try my recipe for Crispy Roasted Potatoes, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
– Happy Eating, Annemarie
Crispy Roasted Potatoes
Ingredients
- 15 cups water
- 3/4 tsp baking soda
- 2 lb yellow potatoes, peeled and cut into 1 inch dice
- 1 tsp kosher salt
- 3 tbsp olive oil
- 2 tsp fresh chopped herbs, such as thyme, rosemary, parsley, or sage
Instructions
- Preheat oven to 500F. Put the roasting pan in the oven to heat up while you prepare the potatoes.
- Bring water to a boil. Once it's at a rolling boil, add baking soda and potatoes. Cook for about 3 minutes. (It will take about 1 minute to return to a boil and then 2 minutes at a boil.)
- Drain potatoes and return them to the pot. Then toss them with the salt and stir them around in the pot until they look fairly rough and broken up on the outside, about 1 minute.
- Add the olive oil to the potatoes and stir to coat them all evenly, then pour them into the roasting pan. Spread them out so all the potatoes are touching the bottom.
- Roast for 10 minutes. Then stir, turn, and continue roasting for 10 minutes. Check the potatoes to see if they need a few minutes more. If they are soft in the middle and nicely browned, take them out. If not, stir and roast for 3 more minutes. Toss cooked potatoes with the fresh, chopped herbs.
Notes
- To Peel or Not: These potatoes are wonderful either peeled or unpeeled, depending on your preference. I like peeled since then you get the crispy coating on all sides.
- Timing: When boiling the potatoes, wait until they start looking a little rough before you drain them. This can take an extra 30 seconds or so depending.
- Parchment Paper: You can use parchment paper if you wish to line the pan, but I don't find it necessary. The high temperature helps the potatoes release quickly so you can stir them. Also, you will get less browning with the parchment.
Veggietater says
I guess this would work with narrow wedges or slices too? Since I don’t eat processed food so don’t buy or use oil I’m really curious how they roast without it, using this method? Guess I need to try it soon, thanks for the specs!
justalittlebitofbacon says
While you could certainly use different shapes, like wedges, the potatoes won’t become crispy without the oil. That is what the oil does after all. š I hope you enjoy your (not so crispy) roasted potatoes though.
Cathy says
Nothing worse than a soggy potato and I love your tips for crisping them up. I’ve never added baking soda to the water and now I have to try it immediately. Fantastic idea!
justalittlebitofbacon says
I used to have trouble getting them consistently crispy, but the baking soda trick works every time. š
carine says
What a great easy side dish for mother day dinner! I will discretely pass the recipe to my husband for inspiration this week end š
justalittlebitofbacon says
š I am known to point out ideas for Mother’s Day too.
swayam says
This looks perfect!! I lvoe roasted potatoes ,..and well i throw in a bunch of root vegetables too. But the tips !! Too good and perfect! never knew of baking powder though. Does it leave any after taste?
justalittlebitofbacon says
I frequently add root veggies to the pan too. Nothing like getting my veggies in one baking pan! As for the baking soda (don’t use powder!), I can’t taste any difference. It’s a small amount and most of it dissolves in the water to be drained out.
Molly Kumar says
Ohhhh, nothing like a crispy potato and these look so delicious! I would add baking soda the next time I make them.
justalittlebitofbacon says
Baking soda really does make a difference. I hope you try it!
Sarah says
This is so interesting!!! I would love to be able to get a crispier skin on a roasted potato- sometimes they seem soggy (or worse- dried out). You got all science-y on us! Thanks! I’ll have to try this.
justalittlebitofbacon says
I’ve done dried out and I’ve done soggy. Thankfully, science has come to the rescue. I love science. š
Jessica says
Just sitting down now and making a menu for Mother’s Day brunch. Can’t wait to make these for the family, yum!
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justalittlebitofbacon says
Thanks! I think these would be great with brunch.
Noel says
So, baking soda is part of the trick that I’ve missed. But apparently I’ve also been roasting at a temperature that’s too low. I’ve used 350-375 I need to use your suggested 500 degrees. Given those two tips, I’m betting my roast potatoes will improve.
When the kids were at home, I could use 2 lbs of potatoes and cover 1 meal. Now that it’s just the husband and I that’s an awfully big bunch. How do these store? I’m sure the leftovers won’t be crispy, but would they work for tomorrow’s supper if tossed in the skillet a bit?
justalittlebitofbacon says
Using a higher temperature is really quite important. It gets the potatoes to brown instead of steam.
As for keeping the potatoes, they aren’t bad reheated but they are best the day of so I would halve the recipe for the two of you. However, I usually reheat them in the toaster oven for lunch the next day when we have leftovers. They might be good tossed in the skillet with a little more oil to recrisp them.
Erin says
Now this is interesting! I had no idea baking soda would help make them crispy. I have a tendency to microwave cut up potatoes in a bowl of water just so they cook faster once they go into the oven….but they are never particularly crispy and my hubs is never too enthused. I can’t wait to try this method! Hubs is gonna be so impressed š š š
PS Welcome back!
justalittlebitofbacon says
Thanks for the welcome. I’ve been easing back into real life. š Definitely try the baking soda – it does make a difference. Though high heat and no microwaving will improve your potatoes even without the par-boil.