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The Ultimate Crispy Oven Roasted Potatoes: Foolproof Technique for Fluffy Inside/Crunchy Outside

A close-up of golden brown, crispy oven roasted potatoes seasoned with herbs piled high on a white plate.
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Achieve perfectly golden, shatteringly crisp oven roasted potatoes with a soft, fluffy interior every time. This simple recipe uses a technique that guarantees texture success for the best side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
  • 1 tablespoon baking soda
  • 1/2 cup cold water
  • 1/4 cup olive oil
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, minced (optional, for finishing)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven while it preheats.
  2. Place the potato chunks in a large pot and cover them with cold water. Add the baking soda and stir. Bring the water to a rolling boil over high heat.
  3. Boil the potatoes for exactly 8 minutes. They should be slightly tender on the outside but still firm in the center.
  4. Drain the potatoes immediately in a colander. Let them sit for 2 minutes to steam dry slightly.
  5. Gently shake the colander vigorously for about 30 seconds. This roughs up the edges of the potatoes, creating the starchy coating needed for crispiness.
  6. Remove the hot baking sheet from the oven. Carefully add the olive oil and melted butter to the hot sheet and swirl to coat the pan.
  7. Add the roughed-up potatoes to the hot oil mixture on the baking sheet. Toss them gently to coat them evenly.
  8. In a small bowl, mix the salt, garlic powder, onion powder, black pepper, and dried rosemary. Sprinkle this seasoning mix evenly over the potatoes.
  9. Spread the potatoes into a single layer on the baking sheet. Do not overcrowd the pan; use two sheets if necessary.
  10. Roast for 20 minutes. Remove the pan, flip the potatoes, and return them to the oven.
  11. Roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and very crispy.
  12. Remove from the oven. If using, toss immediately with the minced fresh garlic and fresh parsley. Serve hot for the best texture.

Notes

  • Using Yukon Gold potatoes often yields a creamier interior compared to Russets.
  • Do not skip the parboiling and shaking step; this is the secret to achieving a crunchy exterior.
  • For Parmesan roasted potatoes, sprinkle 1/4 cup of grated Parmesan cheese over the potatoes during the last 10 minutes of roasting.
  • For a lemon Greek flavor, skip the rosemary and add 1 teaspoon of dried oregano and the zest of one lemon along with the juice of half a lemon after roasting.

Nutrition

Find it online: https://daisyrecipe.com/oven-roasted-potatoes-crispy-fluffy-recipe/