Crispy Roasted Potatoes – Easy 45-Minute Side

Crispy roasted potatoes are the ultimate side dish, delivering a satisfying crunch with every bite. The secret lies in a two-step process: parboiling to start the cooking and create a starchy surface, then roasting at high heat to achieve that golden, crackling crust.

This recipe uses Yukon Gold potatoes for their buttery texture and medium starch content, which yields the best balance of crispy exterior and fluffy interior. By controlling the temperature and using a simple coating of oil and seasonings, you get consistent results every time.

Whether you're serving them alongside a weeknight roast or a holiday feast, these potatoes are reliable, foolproof, and ready in under an hour.

About the Ingredients

2 pounds (900g) Yukon Gold potatoes, scrubbed and cut into 1.5-inch chunks

Yukon Golds have a buttery flavor and medium starch, ideal for crispy edges. If unavailable, use Russets, but reduce roasting time by 5 minutes.

1 tablespoon (15g) kosher salt, plus more for salting water

Kosher salt dissolves easily and seasons evenly. Table salt is finer, so use half the amount.

1/2 teaspoon baking soda

Baking soda raises the pH of the water, breaking down pectin on the potato surface, creating a rougher texture that crisps better. Do not skip.

3 tablespoons (45ml) olive oil

Olive oil adds flavor and helps browning. You can use avocado oil for a higher smoke point.

1 teaspoon garlic powder

Garlic powder provides savory depth without burning. For a stronger flavor, use 1 clove minced garlic, but watch it doesn't burn.

1/2 teaspoon black pepper, freshly ground

Freshly ground pepper gives a more aromatic heat. Pre-ground works, but use less.

2 tablespoons (5g) fresh rosemary, chopped

Rosemary adds an earthy aroma. If using dried, reduce to 2 teaspoons.

Tips & Tricks

• Cut potatoes into uniform 1.5-inch chunks to ensure even cooking.
• Don't overcrowd the baking sheet; leave space between pieces for proper browning.
• Flip potatoes only once during roasting to maintain a crispy crust.

Step-by-Step Instructions

1. Preheat and Prep

Preheat oven to 425°F (220°C). Place a large rimmed baking sheet in the oven to heat up. Cut potatoes into 1.5-inch chunks.

2. Parboil Potatoes

Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt and baking soda. Bring to a boil, then simmer for 10 minutes, until slightly tender but not falling apart.

3. Drain and Rough Up

Drain potatoes in a colander. Let them sit for 1 minute to steam dry. Return to the pot, cover, and shake vigorously to rough up the edges.

4. Season with Oil

Drizzle olive oil, garlic powder, pepper, and rosemary over the potatoes. Toss gently to coat evenly.

5. Roast

Carefully remove hot baking sheet from oven. Spread potatoes in a single layer, cut side down. Roast for 20 minutes, then flip and roast for another 15-20 minutes, until golden brown and crispy.

6. Season and Serve

Transfer to a serving dish, sprinkle with additional salt if needed, and serve hot.

Delicious Variations

Spicy

Add 1/2 teaspoon cayenne pepper or smoked paprika to the oil mixture.

Lemon Herb

Replace rosemary with thyme and add zest of 1 lemon after roasting.

Cheesy

Sprinkle 1/2 cup grated Parmesan over potatoes during the last 5 minutes of roasting.

How to Store Crispy Roasted Potatoes Recipe

Frequently Asked Questions

Try this recipe tonight and enjoy perfectly crispy potatoes every time. For more no-fuss side dishes, explore our other recipes. Keep it simple, keep it growing.

Crispy Roasted Potatoes Recipe

Crispy Roasted Potatoes with golden crust and fluffy centers, ready in 45 minutes for a perfect side dish.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 pounds (900g) Yukon Gold potatoes, scrubbed and cut into 1.5-inch chunks
• 1 tablespoon (15g) kosher salt, plus more for salting water
• 1/2 teaspoon baking soda
• 3 tablespoons (45ml) olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons (5g) fresh rosemary, chopped

📋 Instructions

1. 1Preheat and Prep — Preheat oven to 425°F (220°C). Place a large rimmed baking sheet in the oven to heat up. Cut potatoes into 1.5-inch chunks.
2. 2Parboil Potatoes — Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt and baking soda. Bring to a boil, then simmer for 10 minutes, until slightly tender but not falling apart.
3. 3Drain and Rough Up — Drain potatoes in a colander. Let them sit for 1 minute to steam dry. Return to the pot, cover, and shake vigorously to rough up the edges.
4. 4Season with Oil — Drizzle olive oil, garlic powder, pepper, and rosemary over the potatoes. Toss gently to coat evenly.
5. 5Roast — Carefully remove hot baking sheet from oven. Spread potatoes in a single layer, cut side down. Roast for 20 minutes, then flip and roast for another 15-20 minutes, until golden brown and crispy.
6. 6Season and Serve — Transfer to a serving dish, sprinkle with additional salt if needed, and serve hot.

👨‍🍳 Chef's Note: For extra crispiness, let the potatoes cool on the baking sheet for 2 minutes before serving, which allows the crust to set.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.