Getting perfectly crispy roast potatoes on the dinner table can feel like an uphill battle, especially when you’re juggling multiple dishes and trying to get everything ready at the same time. Between checking the main course, prepping sides, and keeping everyone happy, it’s easy for those potatoes to turn out soggy or unevenly cooked.
Thankfully, this roast potato recipe takes all the guesswork out of the equation: it delivers crispy exteriors and fluffy interiors every single time, uses simple techniques that actually work, and pairs well with just about any meal you’re already making.
Why You’ll Love These Roast Potatoes
- Crispy outside, fluffy inside – The baking soda trick creates the perfect texture – golden, crunchy exteriors that give way to light, fluffy centers that melt in your mouth.
- Simple ingredients – You probably already have most of these pantry staples at home, making this an easy side dish to whip up anytime.
- Perfect for any occasion – Whether it’s a casual weeknight dinner or a holiday feast, these potatoes complement just about any main dish you’re serving.
- Foolproof technique – Once you learn this method, you’ll never make roast potatoes any other way – it’s practically guaranteed to work every single time.
- Make-ahead friendly – You can prep these potatoes earlier in the day and just pop them in the oven when you’re ready, making dinner planning so much easier.
What Kind of Potatoes Should I Use?
For the best roast potatoes, you’ll want to stick with either russet or Yukon Gold potatoes. Russets are great because they get really fluffy on the inside while developing a crispy exterior, thanks to their high starch content. Yukon Golds are a bit creamier and hold their shape well, plus they have a naturally buttery flavor that works perfectly for roasting. Both varieties will give you excellent results, so go with whichever one you can find at the store or happen to have on hand. Just make sure to cut them into similar-sized pieces so they cook evenly.
Options for Substitutions
This roast potato recipe is pretty forgiving when it comes to swaps:
- Russet or Yukon Gold potatoes: These two varieties are really your best bet for crispy roast potatoes – russets get extra fluffy inside while Yukons hold their shape well. Red potatoes can work in a pinch, but they won’t get quite as crispy on the outside.
- Baking soda: Don’t skip this ingredient! The baking soda is what creates those rough edges that get super crispy. If you’re absolutely out, you can proceed without it, but your potatoes won’t be quite as crunchy.
- Duck fat, goose fat, or beef fat: Animal fats give the best flavor and crispiness, but olive oil works great too. You can also try avocado oil or even melted butter mixed with a neutral oil for extra richness.
- Fresh rosemary: Fresh thyme or sage work nicely as alternatives. If using dried herbs, use about half the amount and add them during the last 15 minutes of roasting to prevent burning.
- Fresh parsley: Chives, green onions, or even fresh dill make good finishing touches. This is really just for color and freshness, so use whatever herbs you have on hand.
Watch Out for These Mistakes While Roasting
The biggest mistake people make with roast potatoes is skipping the parboiling step, which is crucial for creating that perfect crispy exterior and fluffy interior you’re after. Make sure to boil your potatoes until they’re just tender and the edges start to look a bit rough – this usually takes about 10-15 minutes depending on the size of your pieces. Don’t forget to add baking soda to the boiling water, as it helps break down the potato surfaces for maximum crispiness, and always let them drain completely and cool for a few minutes before tossing with oil. The oven needs to be screaming hot (around 425-450°F) before the potatoes go in, and resist the urge to move them around too much during roasting – let them develop that golden crust before flipping once halfway through.
What to Serve With Roast Potatoes?
These crispy roast potatoes are the perfect side dish for just about any roasted meat – think roast chicken, beef, or lamb where they can soak up all those delicious pan juices. I love serving them alongside a simple roasted vegetable medley like carrots, Brussels sprouts, or green beans to round out the meal. They’re also fantastic with a fresh salad to cut through all that crispy, golden goodness, or you can keep things cozy and serve them with some sautéed greens like spinach or kale. For a complete Sunday dinner vibe, pair them with gravy and your favorite protein for a meal that’ll make everyone happy.
Storage Instructions
Keep Fresh: Store your leftover roast potatoes in the fridge for up to 4 days in an airtight container. They’ll lose some of their crispiness, but they’re still delicious and make great additions to breakfast hash or potato salad.
Freeze: You can freeze these potatoes for up to 3 months, though they won’t be quite as crispy when reheated. Let them cool completely first, then freeze in a single layer on a baking sheet before transferring to freezer bags.
Crisp Up: To bring back that golden crispiness, pop them in a 400°F oven for about 10-15 minutes until they’re heated through and crispy again. You can also reheat them in an air fryer at 375°F for 5-8 minutes, which works really well for getting that crunch back.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 75-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1700
- Protein: 30-38 g
- Fat: 75-90 g
- Carbohydrates: 200-230 g
Ingredients
For the potatoes:
- 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
For the infused oil:
- 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
For finishing:
- 1 small handful fresh parsley leaves, chopped
Step 1: Prepare and Boil the Potatoes
- 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
- 2 tablespoons kosher salt
- 1/2 teaspoon baking soda
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: Infuse the Oil with Aromatics
- 5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
- 1 small bunch rosemary leaves, finely chopped
- 3 medium garlic cloves, minced
- Freshly ground black pepper, to taste
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.
I like to strain right away to prevent the garlic from turning bitter.
Step 3: Toss Potatoes in Infused Oil
- cooked potatoes from Step 1
- infused oil from Step 2
- kosher salt, to taste
- Freshly ground black pepper, to taste
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 that wonderfully crispy crust during roasting.
Step 4: Roast the Potatoes
- oil-tossed potatoes from Step 3
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—this usually takes another 30 to 40 minutes.
For extra crispiness, I like to roast them on convection if your oven allows.
Step 5: Finish and Serve
- garlic/rosemary mixture from Step 2
- 1 small handful fresh parsley leaves, chopped
- kosher salt, to taste
- Freshly ground black pepper, to taste
Transfer the roasted potatoes to a large bowl.
Add the reserved garlic and rosemary mixture from Step 2 and sprinkle with the chopped parsley.
Toss well to coat, then season with additional salt and pepper to taste.
Serve immediately for best results—I find these are best enjoyed hot and crisp right from the oven!
Homemade Roast Potatoes
Ingredients
For the potatoes:
- 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
For the infused oil:
- 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
For finishing:
- 1 small handful fresh parsley leaves, chopped
Instructions
- 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.
- 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. I like to strain right away to prevent the garlic from turning bitter.
- 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 that wonderfully crispy crust during roasting.
- 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—this usually takes another 30 to 40 minutes. For extra crispiness, I like to roast them on convection if your oven allows.
- Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture from Step 2 and sprinkle with the chopped parsley. Toss well to coat, then season with additional salt and pepper to taste. Serve immediately for best results—I find these are best enjoyed hot and crisp right from the oven!
