Master the Art of Extra Crispy Oven Roasted Potatoes: Fluffy Inside, Golden Crunch Outside
Prepare to witness a culinary magic trick: 3 pounds of potatoes, disappearing right before your eyes! That’s the power of these extra crispy oven roasted potatoes. Imagine sinking your teeth into a buttery soft interior, perfectly contrasted by an irresistible garlicky, golden-brown, crispy exterior. These aren’t just potatoes; they’re a revelation that might just steal the show at any meal.
The beauty of this recipe lies in its simplicity, utilizing just a handful of straightforward pantry staples that come together in a symphony of flavor and texture. The secret? A brilliant parboiling technique that sets the stage for unparalleled crispness, leaving you with a delicate herb and garlic crust while the inside remains pillowy soft. These potatoes are truly the ultimate accompaniment to almost any main course, whether it’s a perfectly seared steak, succulent grilled chicken, or any other protein you desire. They elevate holiday feasts like Thanksgiving, Christmas, or Easter, yet remain wonderfully simple and quick enough to prepare for a comforting weeknight chicken dinner.
I must confess, I wasn’t always a potato enthusiast. For years, potatoes were just… potatoes. But through culinary experimentation, I’ve completely fallen in love with them all over again. From making generous batches of my easy skillet breakfast potatoes to serve with scrambled eggs and fresh homemade salsa, to cracking the code on perfect baked potatoes, and even perfecting my sour cream and chive potato salad. And let’s not forget the delightful roasted sweet potatoes that make a regular appearance in my grain bowls. My journey with potatoes has been incredibly rewarding, and they’re quickly rising to the top of my favorite carbohydrate list. They’re packed with nutrition, versatile, and endlessly delicious. Next on my potato adventure? Homemade French fries with garlic, truffle, and parmesan!
How to Make Extra Crispy Oven Roasted Potatoes
Achieving truly extra crispy roasted potatoes might seem like a culinary enigma, but with a few simple tricks, it’s easily within reach. The key lies in preparing the potatoes to create maximum surface area for crisping, combined with the right cooking environment. This method ensures that delightful contrast between a crunchy exterior and a tender, melt-in-your-mouth interior.
Ingredients for the BEST Crispy Roasted Potatoes
The magic starts with the right ingredients. Each component plays a crucial role in developing the perfect texture and flavor for these show-stopping roasted potatoes.
- Potatoes: For that ultimate crispness, Russet potatoes are my top recommendation. Their high starch content breaks down beautifully during parboiling, creating fluffy, crumbly edges that transform into an incredibly crunchy crust in the oven. While Yukon Golds can be used in a pinch, be aware they have a lower starch content and will likely yield a slightly less crispy result. Stick with Russets for the absolute best outcome.
- Baking soda: This might seem unusual, but it’s the secret weapon! Also known as bi-carb or sodium bicarbonate, adding just a half teaspoon to the boiling water makes the water alkaline. This alkaline environment works wonders by helping to break down the pectin on the potato’s exterior more quickly. The result is those desirable soft, rough, and “scraggly” outer edges, which are essential for developing that shatteringly crisp texture when roasted. It’s a brilliant technique I learned from the experts at Serious Eats.
- Ghee or oil: I prefer a 50:50 blend of melted ghee and a neutral cooking oil for its rich, nutty flavor and high smoke point, which contributes to beautiful browning. However, feel free to experiment with other fats like beef tallow or even duck fat for different flavor profiles and incredibly crispy results. Olive oil is also a great option if you prefer a simpler, lighter flavor.
- Grated garlic: Freshly grated garlic is non-negotiable here. Infused into the oil mixture, it generously imparts that irresistible aromatic garlic and herb flavor throughout the potatoes. Don’t underestimate the power of fresh garlic!
- Other seasonings: My go-to combination includes freshly chopped parsley for freshness and a hint of dried thyme for an earthy undertone. But the beauty of roasted potatoes is their adaptability! Feel free to customize with other seasonings like dried oregano, onion powder, a pinch of smoked paprika for warmth, or even a touch of cayenne pepper for a subtle kick. If you’re a fan of rosemary, try my rosemary red potatoes with olive oil. And for an extra layer of savory goodness, a generous handful of grated Parmesan cheese tossed with the hot potatoes straight out of the oven is always a fantastic idea!
Step-by-Step Instructions for Perfect Crispy Roasted Potatoes
Follow these detailed steps to ensure your potatoes come out perfectly crispy on the outside and wonderfully fluffy on the inside every single time.
- Chop the potatoes. Start by peeling your Russet potatoes and cutting them into roughly 1-inch pieces. This uniform size is absolutely crucial because it ensures that all the potato pieces cook evenly. If you have a mix of small and large pieces, some will be perfectly crispy while others remain soft or even undercooked. Aim for consistency!
- Parboil the potatoes. Place the chopped potatoes into a large stockpot. Cover them with cold water, ensuring there’s ample room. Add a generous fistful of kosher salt (about 1 ½ tablespoons) and the ½ teaspoon of baking soda. Bring the water to a rolling boil and cook the potatoes for about 8-10 minutes. You want them to be parboiled – meaning about halfway cooked through. Test with a paring knife; it should pierce through with some resistance, but not be mushy. This step is vital for creating those crispy edges later.
- Drain and rough up for crispy edges. Once parboiled, carefully drain the potatoes in a colander. Immediately return them to the empty stockpot or a large, sturdy bowl. Here’s where the magic happens: using a large metal spoon, gently but firmly toss and “rough up” the potatoes. The goal is to create scraggly, mushy edges on the exterior of the potato pieces. These soft, broken-down edges are what will crisp up beautifully in the oven, forming an irresistible crunchy crust. Season the roughed-up potatoes with a bit more salt and a few cracks of fresh black pepper, then drizzle with 3 tablespoons of the melted ghee/oil.
- Initial roast. Preheat your oven to 425°F (220°C) with a rack in the center. Spread the potatoes out in a single layer on a baking sheet. It’s essential not to overcrowd the pan; leave a bit of space between each piece for proper air circulation, which promotes crisping. For the best results, avoid using parchment paper or foil, as direct contact with the hot baking sheet helps develop a superior crust. Roast for 45 minutes, tossing them once halfway through to ensure even browning.
- Prepare the garlic herb oil. With about 3 minutes left on the potato roasting time, combine the grated garlic, the remaining 2 tablespoons of ghee/oil, minced parsley, and dried thyme in a small, microwave-safe bowl. Briefly microwave for about 30 seconds, or until the oil mixture is gently heated through and fragrant. This step infuses the oil with the fresh garlic and herb flavors without burning them in the initial long roast.
- Final toss and roast. Remove the partially roasted potatoes from the oven. You can give the pan a good shake to loosen them, or use a fish spatula to gently turn them. Drizzle the warm, aromatic garlic herb mixture evenly over the potatoes and toss until every piece is beautifully coated. Return the potatoes to the oven for an additional 10-15 minutes, or until they are deeply golden brown, incredibly crispy, and your kitchen is filled with the enticing aroma of roasted garlic. Let them cool for a few minutes on the baking sheet before transferring to a serving dish. Serve immediately for the best crispy texture!
Expert Tips for Unbelievably Delicious Extra Crispy Roasted Potatoes
Beyond the steps, these crucial tips will help you perfect your extra crispy roasted potatoes and avoid common pitfalls, ensuring consistently delicious results every time.
- Uniform cutting is key. Reiterate that cutting all your potatoes into similar 1-inch pieces is paramount. This ensures they cook evenly. A mix of sizes will lead to some pieces being perfectly crispy while others are undercooked or overcooked. Precision here pays off!
- Season generously, at every stage. Potatoes are hungry for salt! Don’t be shy. Season them liberally with kosher salt during the boiling process, and then give them another good sprinkle after draining and before the initial roast. This layering of seasoning ensures deep flavor throughout.
- Don’t fear the “rough up” toss. That vital step where you toss the parboiled potatoes with a metal spoon isn’t just for mixing; it’s about purposefully creating those ragged, mushy edges. These irregular surfaces are precisely what get super crispy in the oven, creating more texture and crunch. Embrace the scraggly!
- Skip the parchment paper and foil. For maximum crispiness, roast your potatoes directly on a bare metal baking sheet. The direct contact with the hot metal conducts heat efficiently, promoting better browning and crisping. If you’re concerned about sticking, a light spray of cooking oil on the pan is sufficient, but with the amount of fat in this recipe, it’s usually not an issue.
- Never overcrowd the pan! This is one of the most common mistakes. If potatoes are too close together or overlapping, they will steam instead of roast. This prevents them from crisping up. If you’re doubling the recipe or using more potatoes than suggested, divide them between two separate baking sheets. Give them space to breathe and brown individually.
- Roast at the right temperature and for sufficient time. After parboiling, the goal in the oven is not just to cook them through, but to dehydrate their exteriors. Don’t rush the process. A relatively high temperature (425°F/220°C) combined with adequate roasting time (around 55-60 minutes total) allows the edges to slowly crisp up and the interiors to become tender.
- Serve immediately for peak crispness. While they can be reheated (see FAQs), roasted potatoes are at their absolute best when enjoyed fresh out of the oven. Allow them to cool for just a couple of minutes on the baking sheet to firm up further, then transfer to a serving dish and enjoy!
FAQs about this Recipe
For achieving truly extra crispy and crunchy roasted potatoes, I highly recommend using Russet potatoes. Their higher starch content is crucial for developing those desirable fluffy, crumbly edges that transform into an incredibly crisp crust when roasted. Waxy potatoes, such as red potatoes, Yukon gold, or fingerling potatoes, have a lower starch content and will not achieve the same level of crispiness.
Unfortunately, no. The parboiling step is absolutely essential for this recipe to achieve its signature extra crispy edges and fluffy interior. During my recipe testing, I found it impossible to get the same superior texture and crispness if the potatoes were not parboiled before roasting them in the oven. This initial boil with baking soda is the key to breaking down the potato’s exterior.
For this specific recipe, I strongly suggest boiling the potatoes once they have been cut into 1-inch pieces. This allows for more surface area to be exposed to the boiling water and baking soda, ensuring a more even and effective breakdown of the potato’s exterior, which is critical for crisping. Boiling larger or whole potatoes would significantly increase the cooking time and would not yield the same “roughed up” edges necessary for crispness.
While these crispy roasted potatoes are truly best when consumed shortly after they are prepared, leftovers can certainly be reheated. I recommend reheating them in a 350ºF (175°C) oven for about 10-15 minutes, or until warmed through. They will reheat just fine, but it’s important to note that they will not be as intensely crispy as they were on the first day. The texture is undeniably best immediately after cooking.
The most common culprit for less-than-crispy roast potatoes is overcrowding the baking sheet. When too many potatoes are packed onto one pan, they release steam, which causes them to steam rather than roast and crisp up. Always ensure there is ample space between each potato piece. When in doubt, divide your potatoes onto two separate baking sheets to ensure even crisping and perfect results all around.
Garlicky Extra Crispy Oven Roasted Potatoes
10 minutes
1 hour 5 minutes
1 hour 15 minutes
My favorite way to make extra crispy roasted potatoes. The trick is to parboil them and then let them roast in the oven so the outsides are garlicky and crispy and the inside is buttery soft!
Ingredients
- 3 pounds russet potatoes, peeled + cut into 1-inch pieces
- ½ teaspoon baking soda
- 5 tablespoons melted ghee or olive oil (or melted animal fat), divided
- 2-4 cloves garlic, grated or minced
- 1 tablespoon minced parsley
- ¼ teaspoon dried thyme, optional
Instructions
- PREHEAT: Position a rack in the center of the oven and preheat the oven to 425ºF.
- PARBOIL: Add the potatoes to a large dutch oven or stock pot. Season with a generous fistful of kosher salt (or about 1 ½ tablespoon) along with the baking soda; stir to combine. Allow the potatoes to come to a boil and cook about halfway through, about 8-10 minutes. Test using a paring knife, it should go through with some resistance. Drain potatoes, then return to the same pot.
- CRISPY EDGES: Using a large metal spoon, quickly toss the potatoes in the pot. You want to use the edges of the metal spoon to create texture and scraggly, mushy edges on the outside of the potatoes. This will cause the edges to get extra crispy in the oven! Drizzle the potatoes with 3 tablespoons of melted ghee with a bit more salt (just a bit!) and a few good cracks of fresh pepper.
- BAKE: Spread the potatoes out on a baking sheet in a single layer, leaving a bit of space around the pieces so that they crisp up. Roast the potatoes for 45 minutes, tossing them once halfway through.
- COMBINE: When the potatoes have 3 minutes left of roasting time, combine the grated garlic, remaining 2 tablespoons of oil, parsley, and thyme in a small bowl and zap in the microwave for 30 seconds or until the liquid just heats through.
- FINISH: Remove from the oven and toss the potatoes. I shake the pan to see if they’ll all come loose before using a fish spatula to help turn them over. Drizzle the prepared garlic mixture over the potatoes and toss until evenly coated. Return the potatoes to the oven for an additional 10-15 minutes or until you can smell the garlic wafting through the kitchen and the potatoes are golden brown and crispy looking. Let cool for a few minutes then serve immediately!
Notes
- The addition of baking soda to boiling water was a tip I picked up from Serious Eats.
Recommended Products
- Stainless Steel Serving Spoon
- Colander Set
- Instant Read Thermometer
- 8-Quart Stock Pot with Cover
- Turner Spatula
- Half Sheet Pan
Have you made this recipe?
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There you have it – your comprehensive guide to making the most irresistibly extra crispy oven roasted potatoes. With their garlicky, crunchy exterior and tender, buttery interior, these potatoes are sure to become a beloved staple in your kitchen. Whether for a holiday feast or a simple weeknight meal, their flavor and texture are simply unmatched. Give this recipe a try, and prepare to fall in love with roasted potatoes all over again!
@littlespicejar Elevate your potato game with these extra crispy roasted potatoes! 🥔✨ Perfectly golden and irresistibly crunchy – the ultimate crispy goodness! 😍🔥 Full recipe linked in my profile and on littlespicejar.com. Search the web for “little spice jar roasted potatoes” Shout out to seriouseats for the baking soda tip! #crispypotato #crispypotatoes #roastedpotatoes #roastedpotato #sundayroast #potatotiktok #potatoes #extracrispy #bakedpotato ♬ vlog, chill out, calm daily life(1370843) – SUNNY HOOD STUDIO