Last updated on November 1st, 2020
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
Ingredients
- 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
Instructions
- 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.
Leslie says
Hi Kevin, I am on an AIP eating program which is to find out what foods my body does not like. I am going to try this recipe with white yams or batata which is similar because white potatoes are off my plate for a while. Hope it works out :). Thank you for your blog and all you do for us. Just a heads up, there are a few pan sprays that do not have the junk that is in Pam or other sprays and come in olive, coconut and avocado oils. The products are Pompeiian, Bertolli and Hussein. I have been using these sprays for a long time and they come with no propellants. I used to be able to get the Pompeiian in Walmart but lately not there, it may be in yours. I have seen the Hussein in Aldi. I am not getting compensated for the advert I just do not like what is put into our food. 🙂
Jeane says
I just tried your recipe last night (although I left the skins on) and have to say it was the best I’ve had roasted potatoes in a long time. Lately they always seem to taste slightly bitter to me, but these were near perfect! I wonder if it’s the baking soda made the difference. Definitely a repeat for us.
Kevin Lee Jacobs says
Hi Jeane – I’m so glad you enjoyed the potatoes!
Susan Eastman says
Thank you! I love your videos, Kevin! They’re entertaining, instructive, and easy to watch!
All the best!
Susan in Chapel Hill
PS. I have your cookbook and would love a book of yours on floral decorating!
Kevin Lee Jacobs says
Hi Susan – Thank you. I’m so glad you enjoy the videos!
Sheila Castellini says
Kevin,
Just curious but what is the purpose of the baking soda? Would it be useful to use in boiling potatoes for other recipes too? (Potato salad, scalloped potatoes, etc)
Kevin Lee Jacobs says
Hi Sheila – Baking soda in the boiling water breaks down potato pectin and draws starch to the surface. The starchy surface becomes very crisp in the oven. I would not use baking soda for potato salad or scalloped potatoes, as these dishes do not require a crispy potato edge.
Gene says
I east too many potatoes. But, I shall use this recipe. Thanks for all your recipes and wonderful site.
Carol says
Hi Kevin, I’m making these for dinner!! I had an omelet for breakfast this morning but I’ll serve your potatoes with my chops. Yum yum!
When I make roasted potatoes it’s usually hit or miss, maybe because I don’t get the facial. Lol
Thanks again for a fun morning,
Lynn says
Great roast potatoes. I suspect they might be even better if cooked in duck fat instead of olive oil.
N. MacGregor says
Hi Kevin – I have made potatoes in this manner for several years and despite making enough for left overs for some strange reason we never seem to have any left for left overs. BTW – I have been known to add fresh herbs (rosemary or whatever I have on hand) when I add the olive oil etc. I also add a squeeze or 2 of fresh lemon juice when I remove the potatoes from the oven. In the summer I follow the same recipe but cook them on the BBQ to avoid heating up the house and they are always a crowd pleaser.
Kevin Lee Jacobs says
Hi Gene – Likewise, thank YOU for reading and watching!
Hi Carol – Let me know how the potatoes turn out for you!
Hi Lynn – Would be extra-wonderful when tossed in duck or goose fat before roasting.
Hi N. MacGregor – I know what you mean. Crispy Roasted Potatoes are downright addicting!
gloria says
Your recipes are always so smart and simply just make sense. Thanks!!
Janice says
Being English born, roast potatoes are very important to us! I haven’t heard of adding baking soda but I make them the same as you otherwise. Just wanted to add that last Christmas I made 22 pounds of them ahead of time, part cooked, froze them, and finished them off Christmas Day. There was no difference to taste or texture. A life-changer for a home cook!
Jeanne says
I want to try this recipe with some sweet potatoes! Sounds so good as a side with many dishes.
Julia Hofley says
Truly revolutionary Kevin! You keep knocking it out of the park~
can’t wait to try it! Thank you.
Kate says
Hi Kevin, I will definitely try your method of roasted potatoes. Very curious to try the baking soda. I have been soaking the uncooked bite size cut potatoes in cold salted water for 15 minutes, rinsing the potatoes well, then coating with olive oil and salt and pepper and baking in the oven. They turn out pretty good, some are crispy but not all. Thank you for your recipes, videos and helpful tips! You have helped me with many things around the house. Sending good thoughts to you!
Grandma Bev says
thanks Kevin. Yes, I was thinking butter instead of oil. This looks good. Two spatulas would work for turning I bet.
arj says
I’ve never wanted to lick my computer monitor until this moment. I’m rushing out TODAY to buy russets!
doris wright says
I will try this–it looks so good. I wonder how it would turn out if you sliced the potatoes with the mandolin, thick enough that they would not disintegrate when you shake them violently. Maybe I will experiment. I think for festive occasions or just for fun you could cut the slices with a cookie cutter (and use the scraps for mashed potatoes).
Glenn says
I like to leave the skin on and also sprinkle some paprika over the potatoes.
Nancy says
Hi Kevin – your description of these potatoes reminds me of one of my favorite Far Side cartoons. Two polar bears are standing by an igloo that has a big bite taken out of it. One bear says to his/her friend “ooh, my favorite! Crunchy on the outside and chewy on the inside!”
Thanks for your delicious site; kiss the animals for me.
Pamela Koop says
Question. Will these potatoes travel for a potluck? I love your website; especially the videos.