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Crispy Roasted Potatoes - There is just one little trick to turning basic roasted potatoes into extra crispy and yummy roasted potatoes. This is the roasted potato side dish you've been looking for. | justalittlebitofbacon.com
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Crispy Roasted Potatoes

There is just one little trick to turning basic roasted potatoes into extra crispy and yummy roasted potatoes.
Course Side Dish
Cuisine American
Keyword crispy potatoes, roasted potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250kcal
Author justalittlebitofbacon

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.

Nutrition

Calories: 250kcal