Extra Crispy Roasted Potatoes

Roasted Potatoes are good, but these Extra Crispy Roasted Potatoes are the BEST. With an extra crispy outer layer and pillowy, soft texture inside, my family (including me) gobbled up these potatoes in no time. If you love potatoes like me, take my advice and make two pans because you will want to eat one all by yourself. 😉

Before the potatoes are roasted, parboil them in a baking soda and salt bath. When you boil the potatoes first, the insides become soft and the baking soda helps to release the starch, which helps create the crispy outer layer. By adding this one step, you can have the best roasted crispy potatoes you have ever had. To take them to another level, I tossed them with Parmesan cheese and parsley flakes after they came out of the oven.

I hope you like them as much as I do. They are the perfect complement to any meat and potato dinner and make such a yummy side dish for many different recipes.

Recipes for Potato Lovers

Step-by-Step Photos for How to Make Extra Crispy Roasted Potatoes

Tips for making Extra Crispy Roasted Potatoes

I recommend using golden potatoes for the best texture and flavor.
If you want extra crispy potatoes, you need to boil them in a baking soda bath. This is the magic step that makes them have a crunchy and crispy outer layer.
Make sure to use all 5 tbsp of olive oil to help them become crispy and to prevent them from sticking to the pan.
You can double the recipe, but make sure to use two baking sheets to roast the potatoes so they don’t touch each other and bake evenly.
Use the same pot you boiled the potatoes in to toss them in olive oil, salt, and pepper. My friend likes to do this in a couple of sections at a time to make sure the potatoes are evenly coated.
For an added level of flavor, after the potatoes are done roasting toss them in sauteed garlic or Parmesan cheese and parsley flakes like I did.
Dip the potatoes in your favorite dipping sauce.

Chef’s Tools:

Extra Crispy Roasted Potatoes

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

Roasted potatoes with an extra crispy outer layer and pillowy, soft texture inside. They are the perfect complement to any meat and potato dinner and make such a yummy side dish for many different recipes.

Author: Adapted from Serious Eats

Recipe type: Potatoes/Side Dish

Serves: 6

Ingredients

9 medium Yukon Gold potatoes, peeled and cut into ¼-inch or ⅙-inch cubes
2 tbsp salt
½ tsp baking soda
5 tbsp olive oil
coarse sea salt
ground black pepper
grated Parmesan cheese (optional)
parsley flakes (optional)

Instructions

Preheat oven to 450 degrees.
In a large pot bring to boil 2 quarts of water.
Next, add the salt, baking soda, and potato cubes. Return to a boil, turn the heat down, and let the potatoes simmer for about 10 minutes or until a knife inserted into a potato cube meets a little resistance.
Drain the potatoes, and let them sit in the strainer for about 30 seconds to allow more moisture to evaporate.
Return the potatoes to the pot, and sprinkle them with coarse sea salt and freshly ground black pepper. Add the olive oil and toss until the potatoes are evenly coated and look mushy on the surface (see step-by-step photo).
Place the potato chunks on a baking sheet and spread them out evenly, trying not to let them touch, if possible.
Bake for 20 minutes, and then turn the potatoes over. Bake for 15 minutes, shaking and turning the potatoes over again. Bake for another 15 minutes or until the potatoes are crispy and brown all over.
Place the potatoes in a bowl and toss with Parmesan cheese and parsley flakes, if desired.
Serve immediately.
Enjoy!