Introduction

Perfectly crispy roast potatoes with fluffy interiors are a classic side that complements any meal. This recipe uses a simple baking soda technique to achieve a golden, crunchy exterior every time, making it an easy and reliable choice for both weeknight dinners and special occasions.

The image shows a close-up of a white plate filled with golden brown roasted potato chunks. Each piece has a crispy, browned exterior with some areas showing a slightly darker, crunchy texture. The potatoes are sprinkled evenly with fresh green chopped herbs and coarse salt, giving a fresh and textured look. The white marbled surface beneath the plate adds a clean and bright background to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
2 tbsp kosher salt, plus more to taste

1/2 tsp baking soda
Freshly ground black pepper, to taste

5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
1 small bunch rosemary leaves, finely chopped

3 medium garlic cloves, minced
1 small handful fresh parsley leaves, chopped

Instructions

Step 1: Adjust the oven rack to the center position and preheat your oven to 450°F (230°C) or 400°F (200°C) if using convection. Bring 2 quarts of water to a boil in a large pot over high heat. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled and chunked potatoes. Stir well, then return the mixture to a boil. Lower the heat to a simmer and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after the water returns to a boil.

Step 2: While the potatoes cook, combine the olive oil (or duck fat, goose fat, or beef fat), finely chopped rosemary, minced garlic, and a few grinds of black pepper in a small saucepan. Warm over medium heat, stirring and swirling the pan, until the garlic just begins to turn golden, about 3 minutes. Immediately strain this oil through a fine-mesh strainer into a large bowl, reserving the strained garlic and rosemary mixture separately to prevent bitterness.
Step 3: Once the potatoes are tender, drain them carefully and let them rest uncovered in the dry pot for 30 seconds to allow excess moisture to evaporate. Transfer the potatoes to the bowl with the infused oil. Season with additional salt and pepper as needed, then toss and shake the bowl vigorously until a thick layer of mashed potato–like paste coats the chunks. This roughing-up step helps to create a crispy crust during roasting.
Step 4: Spread the oil-coated potatoes onto a large rimmed baking sheet in a single layer, making sure they are not crowded. Roast in the preheated oven for 20 minutes without moving them. Then, use a thin spatula to carefully lift any stuck potatoes and shake the pan to turn the pieces. Continue roasting, turning and shaking the potatoes a few times, until they are deep brown and crisp all over, usually another 30 to 40 minutes. For extra crispiness, roast on convection if your oven allows.

Step 5: Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture and sprinkle with the chopped parsley. Toss well to coat, then season with additional salt and pepper to taste. Serve immediately for the best hot, crisp texture.

Tips & Variations

Use russet potatoes for extra fluffy interiors or Yukon Golds for creamier, buttery flavor and good shape retention.
Don’t skip the baking soda in the boiling water; it roughs up the potato surface for maximum crispiness.

Try duck fat, goose fat, or beef fat instead of olive oil for richer flavor and superior crunch.
If you don’t have fresh rosemary, substitute fresh thyme or sage, or use dried herbs added during the last 15 minutes of roasting to avoid burning.
To refresh leftover potatoes, reheat in a 400°F oven or an air fryer at 375°F to restore crispiness.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 4 days. They may lose some crispness but remain tasty, great for breakfast hash or potato salad. You can also freeze cooled potatoes for up to 3 months; thaw and reheat in a hot oven or air fryer to regain some crispness.

How to Serve

The image shows many roasted golden-brown potato pieces, each cut into halves or quarters, with crispy skins and soft yellow insides visible. The potatoes are sprinkled with finely chopped fresh green herbs and small bits of browned garlic or seasoning, creating a textured, appetizing look. They are placed closely together in a tray, with some parts shiny from oil. The white marbled texture under the tray is barely visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of potatoes are best for roast potatoes?

Russet and Yukon Gold potatoes are ideal. Russets have a high starch content that creates fluffy interiors and crispy edges, while Yukon Golds offer a buttery flavor and hold their shape well.

Why do I add baking soda to the boiling water?

Baking soda breaks down the potato surface, creating rough edges that become wonderfully crispy when roasted. Skipping it results in less crunchy potatoes.