Let me tell you, you haven’t truly experienced potato perfection until you’ve made the Crispy Roast Potatoes Ever! These golden beauties are crackly on the outside, fluffy on the inside, and crowned with aromatic herbs and just the right kick of salt. Whether you’re dreaming up the ultimate Sunday roast or want to wow everyone at your next dinner party, this recipe delivers on every promise in the potato universe. Prepare for a chorus of “How did you get them so crispy?!” every single time.

Crispy Roast Potatoes Ever Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy here—just hard-working, flavorful ingredients chosen for their role in building the most amazing potato bite imaginable. Each one helps achieve that crispy, golden roast that keeps everyone coming back for seconds (and thirds!).

Yukon Gold or Russet potatoes (3 pounds): Yukon Golds offer a butter-rich interior, while Russets provide maximum crunch—pick your favorite or use a combo!
Olive oil or duck fat (1/4 cup): The secret weapon for deep golden crust and irresistible flavor; duck fat adds decadence, olive oil keeps it vegan and classic.
Baking soda (1 teaspoon): Raising the pH in the water lets the potato edges get extra rough, which equals maximum crispiness.
Salt (2 teaspoons, divided): Layered seasoning makes every bite pop; don’t skimp!
Black pepper (1/2 teaspoon): Just enough to awaken the potatoes’ natural flavor.
Garlic (4 cloves, smashed): Infuses the oil and potatoes with robust, fragrant depth.
Fresh rosemary (2 sprigs): A classic pairing that perfumes the whole tray with earthy aroma.
Fresh thyme (2 sprigs): Thyme’s sweetness balances the savory crunch and brings freshness.
Fresh parsley (2 tablespoons, chopped, for garnish): Adds a pop of color and herby brightness to finish.

How to Make Crispy Roast Potatoes Ever

Step 1: Prep and Boil the Potatoes

Start by peeling and chunking your Yukon Gold or Russet potatoes into even, hearty pieces. This step is key to making sure every morsel roasts evenly and turns out creamy inside. Bring a big pot of water to a rolling boil—add 1 teaspoon of salt and all the baking soda. Drop in the potatoes and let them simmer for 8 to 10 minutes, just until their edges are starting to soften. You want them fork-tender on the outside, but still holding together.

Step 2: Drain and Rough Up the Edges

Once the potatoes have hit that perfect spot between soft and sturdy, drain them well. Let them hang out in the colander for a minute or so, just to dry off a bit. Then, here’s the magic step: shake the colander back and forth gently, so the outsides get a little scruffy. Those rough, craggy surfaces are the reason these will be the Crispy Roast Potatoes Ever.

Step 3: Heat Your Roasting Fat

While your potatoes are air-drying, place your roasting pan (or a heavy-duty baking sheet) in the oven and pour in your olive oil or duck fat. Let this get hot for about 5 minutes as the oven preheats to 450°F (230°C). Preheating the fat practically flash-fries the potato edges on contact, so don’t skip this step!

Step 4: Toss and Roast with Herbs and Garlic

Carefully add your roughed-up potatoes to the hot pan, turning to coat them all over with the sizzling oil or fat. Nestle in the smashed garlic, rosemary, and thyme. Spread everything out in a single layer, so the potatoes have their own little spot to crisp up. Roast for 45 to 50 minutes, flipping the potatoes once or twice—you’re looking for deep golden color and super crisp edges. You’ll know they’re almost done when your kitchen smells absolutely incredible.

Step 5: Season and Garnish

Pull your tray from the oven, and while the potatoes are piping hot, sprinkle on the rest of the salt and the black pepper. Scoop them onto a serving platter and shower generously with chopped fresh parsley. For an extra pro tip, let the potatoes rest for a few minutes on a wire rack—this ensures the crispiest surface all over. Now you’re ready to taste the Crispy Roast Potatoes Ever!

How to Serve Crispy Roast Potatoes Ever

Garnishes

The best crispy potatoes deserve a little flourish! A scatter of fresh parsley is classic, but you can also sprinkle on flaky sea salt, extra rosemary, or even a dusting of smoked paprika for color and a subtle warmth. Serve hot, right from the oven for maximum impact.

Side Dishes

Crispy Roast Potatoes Ever pair beautifully with a juicy roast chicken, beef, or lamb, but don’t stop there—try them next to a crisp salad, alongside pan-seared fish, or as a hearty brunch side with eggs and sautéed greens. They’re also a hit at holiday feasts, easily outshining fancier sides.

Creative Ways to Present

Stack them high in a rustic bowl, arrange in neat rows for a dinner party, or skewer chunks on rosemary stems for a playful appetizer. If you want to get extra festive, serve with a trio of sauces: aioli, chimichurri, or a tangy yogurt dip—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. The potatoes will lose a bit of their crisp, but will remain seriously tasty.

Freezing

While fresh is always best, you can freeze crispy roast potatoes ever. Lay cooled potatoes in a single layer on a tray, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to one month. This trick is amazing for prepping ahead for big gatherings or holidays.

Reheating

To bring your roasties back to life, spread them out on a baking sheet and reheat in a hot oven (425°F, 220°C) until they’re sizzling and crisp again, about 10 minutes. Avoid microwaving, as this softens the exterior and hides that crunch you worked so hard to achieve.

FAQs

Can I use a different potato variety for this recipe?

Absolutely! While Yukon Gold and Russet are top picks for the Crispy Roast Potatoes Ever, if you must substitute, stick with starchy varieties. Red potatoes tend to be waxier, so they won’t develop quite the same crust, but they’ll still taste great in a pinch.

What’s the secret to getting them extra crispy?

It’s all about the combo of parboiling with baking soda, roughing up the edges, and roasting in preheated fat. These steps create an extra surface for crunch and the blistered, golden finish that makes these truly the Crispy Roast Potatoes Ever.

Is duck fat necessary, or can I just use olive oil?

Both work beautifully. Duck fat gives a luxurious, savory note and a super golden finish, but good olive oil keeps the dish vegan and deliciously classic. Use whichever suits your mood or dietary needs—both give fantastic results.

Why do we add the herbs and garlic during roasting?

This infuses the roasting fat (and the potatoes themselves) with aromatic, savory depth, without burning the delicate herbs. Adding them at the halfway point is a great way to keep flavors fresh but not overly crisped, if you prefer.

Can I cut the potatoes ahead of time?

Definitely! You can peel and chop your potatoes a few hours ahead; keep them submerged in cold water to prevent browning. Just drain and pat dry before boiling so they get the full crispy treatment.

Final Thoughts

From the first sizzling bite to the last crispy edge, these really are the Crispy Roast Potatoes Ever—if you make them once, they’ll become a tradition. Give them a try at your next meal and prepare for everyone at the table to ask for seconds…and your secret recipe!

Crispy Roast Potatoes Ever Recipe

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4.7 from 11 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Crispy Roast Potatoes are a classic side dish that pairs perfectly with any meal. With a golden, crispy exterior and a creamy interior, these potatoes are flavored with garlic, fresh herbs, and a hint of black pepper. Whether served for a holiday feast or a weeknight dinner, they are sure to be a hit!

Ingredients

Scale

Potatoes:

3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

Seasoning:

1/4 cup olive oil or duck fat
1 teaspoon baking soda
2 teaspoons salt, divided
1/2 teaspoon black pepper
4 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons fresh parsley, chopped for garnish

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Instructions

Preheat the oven: Preheat the oven to 450°F (230°C).
Boil the potatoes: Boil potato chunks in water with salt and baking soda until slightly softened.
Rough up the edges: Drain and rough up potato edges by shaking in a colander.
Prepare the pan: Heat oil in a roasting pan in the oven.
Roast the potatoes: Coat potatoes in oil, add garlic and herbs, then roast until crispy.
Season and serve: Season with salt, pepper, and parsley before serving.