Crispy Roasted Potatoes
Shatteringly crisp outside, fluffy inside. The only roast potato method you need.
Prep10 min
Cook50 min
Total1 hr
Serves6
Calories~280 / serving
🥔Photo coming soon
Shatteringly crisp outside, fluffy inside. The only roast potato method you need. This one takes 1 hr start to finish and serves 6. It earned a spot in our sides & salads deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 1 hr
- Everyday ingredients, most of them already in your pantry
- Tagged: vegan, gluten-free, holiday
Our best tip: Baking soda breaks down the surface and creates a crunchy crust.
Gear for this recipe
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- Heavy half-sheet pans (set of 2)Rimmed aluminum pans that won't warp at high heat.Check price →
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Crispy Roasted Potatoes
Prep10 min
Cook50 min
Total1 hr
Calories~280 / serving
Servings6
Ingredients
- 3 lb Yukon Gold potatoes, cut in 2-inch chunks
- 1 tbsp salt for the water
- 1/2 tsp baking soda
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 2 tbsp chopped rosemary
Instructions
- Heat the oven to 450°F (230°C).
- Boil the potatoes in water with the salt and baking soda for 10 minutes, until a knife slides in with little resistance.
- Drain, let steam 1 minute, then shake in the pot to rough up the edges.
- Toss with the oil, garlic and salt and spread on a sheet pan.
- Roast 40 to 50 minutes, flipping every 15 minutes, until deep golden. Toss with rosemary.
Notes: Baking soda breaks down the surface and creates a crunchy crust. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.
Made it? Rate it
★★★★★