I know - it's a big call, right? Crispy Oven Roasted Potatoes. We all want them. Crispy, super crunchy, glass-like on the outside but fluffy in the middle.
Well, these are THOSE kind of roasted potatoes. Yeah baby!
I'm not going to claim they are the "best ever", that's a BIG statement. But let's just say that in our house, never before has there been such crispy potatoes, and from here on out these are the oven roasted potatoes to which all others shall be compared...
These crispy oven roasted potatoes are made with a secret ingredient pantry staple.
Table of Contents
My secret is crispy roasted potatoes with baking soda
I came across a recipe for crispy roast potatoes on the site Serious Eats. They suggest adding baking soda (bi-carb soda) to the water you boil your potatoes in to help them go crispy in the oven.
OK. I thought it sounded a bit weird, but let's give it a go. The baking soda makes the water alkaline, which helps to break down the surface of the potatoes, apparently.
O. M. G. So good.
Trust me, these extra crispy roasted potatoes are seriously good. I hosted Christmas at my house this year, and I served these roast potatoes - they are that good.
How to make roast potatoes crispy in the oven - step by step
- Bring a pot of water to the boil then add baking soda and potatoes. Boil for approx 20 mins, or until soft.
- Drain, then return the potatoes to the hot pot and give them a good mix to roughen them up - see Image 1.
- Heat olive oil in a roasting pan in the oven, then add roughened potatoes and mix well (and carefully!) to coat.
- Roast for between 1 hour and 1 ¼ hours. Give them another good mix to coat about every 15 minutes or so until they are crispy, adding in the rosemary & garlic in the last half-hour.
- Sprinkle with salt and serve.
Then you should have something that looks like this - see Image 2.
Can you pick which one I had my eye on to taste test the final result? That smaller one right in the middle had my name written all over it, and it didn't disappoint. It was lucky to make it to the photo shoot!
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Mmmm.......crispy roasted potato goodness.
These potatoes are so crunchy and crisp, everything a perfect oven roasted potato should be.
Extra tips for making extra crispy oven roasted potatoes
- The best variety of potato to use for this recipe needs to be "starchy" or "floury" - here in Australia most of the major supermarkets sell dirt brushed potatoes (sebago) which is what I used.
- I find that approx 130, 140 (ish) grams per potato is just the right size, and I serve 2 potatoes per person - my extra crispy oven roasted potatoes have calories that don't count! I just wish I could choose where on my body the calories will go - my ankles are pretty thin, that would be a great start!
- If the potatoes break up a bit when you are roughening them up, that's ok - as you can see from Image 2 above the smaller ones get lovely and super crunchy!
Looking for more potato ideas?
Lee-Ann ♥
📖 Recipe
Extra Crispy Potatoes
Ingredients
- 1 kg potatoes (2 lbs) approx 8 see notes
- ⅓ cup olive oil
- 4 sprigs fresh rosemary (optional)
- 4 unpeeled garlic cloves - flattened slightly (optional)
- salt to taste
- ¼ teaspoon baking soda / bicarbonate of soda see notes
Instructions
- Preheat oven to 210c/410f.
- Bring a large pot of water to boil, then add bicarb soda - it will fizz a little.
- While the water is coming to the boil, peel your potatoes.
- Carefully add the potatoes, and boil for 20 mins or until very soft.
- When the potatoes have about 10 minutes to go, pour the oil into a metal roasting tin, and place in the oven to heat.
- When potatoes are soft, drain well then return to the pot. Give them a mix around in the pot to rough them up, if they break apart a bit that's fine too.
- Carefully add potatoes to now-heated oil, and turn well to coat them completely.
- Bake for 1 - 1 ¼ hours, tossing again about every 15 mins (add rosemary and garlic cloves with approx 15 - 30 minutes to go if using).
- Discard rosemary and garlic, add salt to taste and serve immediately.
Notes
- The variety of potato to use for this recipe needs to be "starchy" or "floury" - here in Australia most of the major supermarkets sell dirt brushed potatoes (sebago) which is what I used.
- I find that potatoes weighing approx 130, 140 (ish) grams per potato is just the right size, and I serve 2 potatoes per person. Extra crispy potatoes have calories that don't count!
- If the potatoes break up a bit when you are roughening them up, that's ok - as you can see the smaller ones get lovely and super crunchy!
- Baking soda and bi-carb soda or bicarbonate of soda are the same, it just depends what country you live in!
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(Cooking for a large crowd)
Can you boil ahead and rough them up, and keep in refrigerator until you are ready to roast?
Will this affect the crisping done in the oveb?
I’ve never tried it myself Marian, but I’m thinking it should work - I would get the potatoes out of the fridge and let them come to room temperature before you put them in the hot oil. You’ve inspired me to try this method out next time I make them here at home! Thank you!
My Papa used to make the best crunchy potatoes. These are the closest thing I can find to them. I think the hardest part is getting them evenly crunchy! Thanks for posting this. I'm getting closer. Nobody is left who knows how he did it. I always wondered if he fried them or what. These are yummy!
Thanks Amy! So glad these bring back memories for you, your Papa sounds like he was a great cook!
Hi Amy,
After boiling with the water and bi-carb, try frying them in a deep fryer instead of oven roasting them. I’ve not tried the addition of bicarbonate to the water yet, but even without it that works for me.
These are the best crispy roast potatoes ever. I dont add the rosemary or garlic but my only advice is cut your potatoes on the bigger size, as the bi of soda breaks the outside of the potato, so if their too small they would break up too much.
But I do these al the time for a sunday dinner. Thank you so much for the recipe.
Laurence
My pleasure Laurence, and thanks for taking the time to leave a comment L x
This looks like the recipe I’ve been waiting for! I have three teenage boys and potatoes are a staple in our home so I am always looking for new and tasty ideas to keep things interesting. Thanks for sharing this!!
My pleasure Kristal! My job is done haha!
Sounds delicious! I never thought of using baking soda this way, but it makes perfect sense, as it is an alkaline bath that gives pretzels their outer crunch. And I agree with Bayou Andy -- not on your life! In fact, I was thinking early into this post that I would use olive oil from previously roasted garlic. It will already be infused with garlic and rosemary flavor and scent, though I will still add both garlic and rosemary to the potatoes. I can't wait to try this!
The garlic olive oil sounds divine Karla! Thanks for stopping by x
Delicious...but throw garlic away??? NOT ON YOUR LIFE!!!
Very good recipe.
Baaahaaaa!
Have you try this recipe not peeling them? I love the potato’s skin.
I personally haven’t Aurora but if you check out the comments below you’ll see that other readers have with some success. Hope this helps!
I’ve tried several recipes for crispy potatoes but yours is the only one that actually works. My family and I thank you!
You have made my day Shawn :):):) Really happy that your family enjoys the recipe and I appreciate you taking the time to let me know.
Lee-Ann
can you cut the potato into smaller pieces (halves or quarters) to get more surface area crispy? I want to try this with Yukon Gold and it seems that someone was successful even leaving the skin on - has anyone else tried it like this?
Should still be good Mindy, the smaller potatoes will get extra crispy!
Hi Lee-Ann! These potatoes sound amazing! Have you ever tried the recipe with potatoes around 50-60 g or smaller? My potatoes are big, and I like to cut them smaller than 130. Thanks!!
Hi Mindy! They should still work that size, and be even crispier!