Crunchy on the outside and fluffy on the inside, these Crispy Roasted Potatoes are the bomb! I love them alongside an omelet, a steak, or a hamburger. Unlike French fries, the little spuds retain their crispness long after they’ve emerged from the oven. Need a little snap, crackle, and pop in your life? This recipe is for you:
Crispy Roasted Potatoes: The Video
Thank you for watching. Read on for the photographic step-by-step and printable recipe:
First, set 4 quarts of water to boil.
Then peel some Russet potatoes…
And cut them into a 1-inch (or slightly larger) pieces.
When the water comes to a boil, add a generous sprinkling of salt…
And a tiny sprinkling of baking soda. Baking soda draws starch to the surface of the potatoes, promoting a crisp edge.
Dump the potatoes into the pot…
And let them cook, uncovered, until just tender when pierced with a knife — about 10 minutes.
Drain the potatoes…
And then return them to the still-hot pot to dry for a minute or two.
Now violently shake the pot until a rough, or “mashed” surface develops on each potato morsel. (You’ll get quite a workout here if your pot is made from enameled cast iron.)
The mashed surface will transform itself into a crisp crust in the oven!
Add olive oil, salt, and pepper to the pot…
And then toss the potatoes until all are coated with the oil and seasonings.
Transfer the morsels to a baking sheet, spreading them out, with a spatula, so that they form a single layer. If possible, permit a little air space between each potato piece.
Bake until the potato tops turn spotty brown — about 30 minutes.
Then, with the patience of a saint, turn every blessed piece over…
And continue baking until the potatoes color richly and are crisp on the outside — 20-30 minutes.
Tip the potatoes onto a platter, sprinkle them with salt and pepper…
And a generous shower of fresh, minced parsley.
The potatoes will turn even crispier as they cool from hot to warm. And — as mentioned earlier — they will retain their crispness even as they achieve room temperature!
Think you’ll give these Crispy Roasted Potatoes a try? You can let me know by leaving a comment.
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Looking for another great way to serve potatoes? You can’t go wrong with Pommes Anna — the legendary French potato “cake.” Click here for the recipe.
Crispy Roasted Potatoes
- 4 lbs Russet potatoes
- 2 tablespoons salt for the water, plus extra for sprinkling
- 1/4 teaspoon baking soda
- 4 generous tablespoons extra-virgin olive oil
- grinds of black pepper
- Optional for garnish: fresh minced parsley
- In a large pot, bring 4 quarts of water to a boil. Also, preheat the oven to 450°F. Peel the potatoes, and then cut them into rough, 1-inch (or slightly larger) pieces.
- When the water achieves a full, rolling boil, add the 2 tablespoons of salt and the baking soda. Then add the potatoes, and let them cook, uncovered, until tender when pierced with a knife -- about 10 minutes. Drain the potatoes and then return them to the still-hot pot to dry for a minute or two.
- Briskly shake the pot until the potatoes develop a rough, mashed exterior. Then drizzle the potatoes with the olive oil and a sprinkling of salt and pepper. Toss with a spatula to coat. Make sure that each morsel is slick with oil.
- Transfer the potatoes to a large baking sheet, spreading them out in a single layer. If possible, space the potatoes to permit air to circulate between them. Bake in the preheated oven until spotty brown on top -- about 30 minutes. Then flip the potatoes, and continue baking until the brown and crisp -- about 30 minutes.
- Tip the morsels onto a serving platter, sprinkle them with salt, pepper, and the optional parsley. The potatoes will crisp further as they cool from hot to warm.