Craveable and Crunchy Roasted Potatoes

The absolute best texture roasted potatoes can have

Crunchy Roasted Potatoes Every Time

Roasted Potatoes: Comprehensive Guide on How to Roast Potatoes

Looking for an easy way to crispy up spuds for a perfect side dish?

Try crispy oven-roasted potatoes or perhaps you want to load the tops of these with incredible toppings for a full meal. Nailing the crispy exterior is the best thing about roasting potatoes, and we are going to show you how to do just that. These are crispy on the outside, bursting with flavor on the inside and they provide that wonderful contrast between crunchy and creamy.

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Craveable and Crunchy Roasted Potatoes

  • Ready Time:75min
  • Prep Time:30min
  • Cook Time:45min
  • Serves:7
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Recipe by: Potatoes USA

These roasted potatoes are crispy on the outside, bursting with flavor on the inside and they provide that wonderful contrast between crunchy and creamy.


  • As Needed Kosher Salt
  • ½ teaspoon Baking Soda
  • 4 lbs. Yellow Potatoes, peeled and cut into 2-3-inch dice
  • 5 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Rosemary, chopped
  • 3 each Garlic Cloves, minced
  • As Needed Freshly Ground Black Pepper
  • 2 teaspoons Lemon Zest
  • ¼ cup Fresh Parsley, chopped


Essential Equipment:

  • Large Stock Pot
  • Fine mesh strainer
  • Colander
  • Large Bowl
  • Large Baking Sheet
  • Flexible Metal Spatula
  • Zester


  1. Adjust oven rack to center position and preheat oven to 450°F.
  2. Peel & chop the potatoes.
  3. Soak potatoes in water, then drain and rinse the potatoes.
  4. Heat 2 quarts water in a large pot over high heat until the water begins to boil. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir.
  5. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. Meanwhile, combine olive oil with the rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
  6. Cook, stirring and shaking pan constantly until garlic just begins to turn golden about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  7. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built upon the potato chunks.
  8. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  9. Transfer potatoes to a large bowl and add garlic/rosemary mixture, lemon zest, and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.


Vitamin C46mg

Culinary Tips

Selecting the right potato for roasting:
Russet potatoes get the crispest crusts and roast up a pale golden brown. Their interiors are fluffy and mild.

Yellow potatoes roast a little darker owing to their lower starch content and higher sugar content. This leads to more flavor, but it also means a slightly less crisp crust. Their interiors are nice and creamy, with plenty of flavor.

Red potatoes roast up very dark because of their very low relative starch content but have difficulty getting crisp. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender.

Keep it hot, hot, hot:
Normally its recommended that potatoes start in cold water and are brought up to temp as the water heats.  This results in even cooking of the potatoes and doesn’t result in the outside of the potatoes being cooked before the inside.  However, in this case, the outside of the potatoes breaking down more is key to getting that crispy exterior. So, start with hot water for this recipe.

Secondly, you’ll want a pretty hot oven to roast the potatoes in.  An oven preheated to 450 F is key to getting the exterior of the potatoes crispy, all while allowing the steam in the oven to dissipate quickly. It’s important to not touch the potatoes once they are in the oven for the first 20 minutes or so. This will allow time for the exterior of the potato to become crispy.

To peel or not to peel:
The skins of potatoes are fantastic to eat, they also contain a good percentage of the nutrition found in the potato.  This really comes down to personal preference.  Peeling the potatoes leads to starchier surface area, which will provide a crispier roasted potato.  But this recipe can still be delicious with the peels left on.

Roasted Potatoes: Other Ways to Prepare

Steaming Roasted Potatoes

The potatoes in this recipe can be steamed instead of boiled to speed up the cooking time. But they will then need to be finished in the oven to be roasted. The downside is the baking soda cannot be added if the steaming method is selected which will result in not as crispy of a crust on the potatoes.Steaming Roasted Potatoes

Microwave Roasted Potatoes

The potatoes can be microwaved to speed up cooking times however in this recipe the baking soda allows for a crispy texture. Doing this in the microwave will mean omitting the baking soda, the recipe will still be tasty, but the texture wont nearly be as good.Microwave Roasted Potatoes

Air Fryer Roasted Potatoes

The potatoes can be finished in the air fryer after boiling, draining, and shaking. The limited capacity however in an air fryer makes this a bit of a chore and the exterior of the potatoes can clog up the fry basket on the air fryer. While the air fryer is great for other applications it is not recommended for this preparation method.Air Fryer Roasted Potatoes


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Can You Boil the Potatoes Before Roasting?
Yes, you absolutely can.  Boiling the potatoes before roasting them will decrease the roasting time.  Just be sure to drain the potatoes very well and allow the steam to evaporate before roasting.Continue Reading
Why Are My Roasted Potatoes Soggy?
Roasted potatoes can become soggy if the water content in the potato isn’t fully cooked off.  Different potatoes have different water content percentages.  Reds, yellows, and whites tend to have a higher water percentage than russets.  That’s why russets are routinely used for fries.  They get crispy and stay crispy…Continue Reading
What Goes With Roasted Potatoes?
Roasted potatoes go good with just about any entrée you can think of, whether it be beef, chicken, lamb, pork, fish, shellfish, or game.  One of the great things about potatoes is they are flavor neutral, meaning they take on the flavors of whatever you choose.  Choose to season potatoes…Continue Reading

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