Extra Crispy Oven Roasted Potatoes Recipe | Little Spice Jar (2024)

My favorite way to make Extra Crispy Oven 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!

Have you ever seen 3 pounds of potatoes disappear?

POOF. Well you’re about to with these extra crispy roasted potatoes. Buttery soft potatoes on the inside, with a garlicky crispy exterior that will make you want to make a meal out of these babies.

And the best part is it’s just a handful of straightforward pantry staple ingredients that work together beautifully and leave you with crispy herb and garlic outer crust while these potatoes are pillowy soft on the inside! These potatoes are seriously the perfect accompaniment to homemade steak, grilled chicken or any other protein. Crispy roasted potatoes are the perfect side dish for holidays like Thanksgiving, Christmas, or Easter but still simple enough to put together for your weeknightchickendinner.

I’ve said this many times before, but I wasn’t the biggest fan of potatoes before. And now I love making a big batch of mybreakfast potatoesto serve up with scrambled eggs and freshhomemade salsa. I’ve cracked the code on the perfecthomemade baked potatoesand don’t even get my started on mysour cream and chive potato saladrecipe. Even make a batch ofroasted sweet potatoesfor bowls and such.

Can you tell potatoes are quickly rising in ranking for my favorite carbohydrate? They’re loaded with nutrition and I’m sad I waited this long to fall in love with them all over again. Homemade French fries with garlic, truffle and parmesan are next on my list.

How to make crispy roasted potatoes:

Ingredients for the BEST crispy roasted potatoes

• Potatoes:I like Russet potatoes best for this recipe as they tend to give the best crispness after roasting. In a pinch you could use Yukon Golds, however, they will undoubtedly be less crispy than the russet potato version.
• Baking soda:also known as bi-carb or sodium bicarbonate to our friends across the pond. Adding baking soda to a pot of boiling water makes the water alkaline. Alkaline water helps breakdown the exterior of the potato quicker. The soft outer edges then crisp up in the oven and provide that crispy texture. A little trick I picked up fromSerious Eats.
• Ghee or oil:I like to use a 50:50 split ofmelted gheeand oil for this recipe. However, you could also use beef tallow, or even duck fat if you’d like.
• Grated garlic:a few cloves of grated garlic infused into the oil mixture helps give these potatoes a garlic and herb flavor.
• Other seasonings:I use freshly chopped parsley and a hint of dried thyme to flavor these roasted potatoes. You can certainly add other seasonings for variations of this roasted potato recipe like oregano, onion powder, smoked paprika, or anything else you like. Try myrosemary red potatoeswith olive oil if you’re into that sort of thing! And don’t be shy to add a handful of grated parmesan cheese when the potatoes are hot out of the oven.

How to make extra crispy potatoes:

1. Chop the potatoes.It’s important that all the potatoes are cut in a uniform shape and size so that they cook evenly. Having some small and some large pieces may leave you with some that are crispy while others are soft.
2. Boilthe potatoes.Bring a largestockpotfull of cold water to a boil. Once boiling, season liberally with a couple of tablespoons of kosher salt and a hint of baking soda. Add the potatoes and stir to combine. Allow the potatoes to boil for 8-10 minutes or until you can pierce through them (fork tender) with aparing knifebut still get a bit of resistance.
3. Drain and prep for roasting.Drain the potatoes in acolander, then put them back in the stockpot or a large bowl. Using ametal spoon, toss the potatoes so the edges start to mush up and become soft. Season with salt and pepper, and drizzle with the oil.
4. Toss with garlic herb oil.Spread the potatoes out in a single layer on a baking sheet. I avoid using parchment paper for this recipe as the surface of the baking sheet aids in making the potatoes crispier! Roast the potatoes until they’re golden and start browning a bit. Then, heat the remaining oil, grated garlic, and herbs in a small bowl and toss the potatoes with the mixture before returning to the oven for several more minutes.
5. Allow the potatoes to sit before eating.They crisp up a bit more if they have a chance to sit for a few minutes! Make sure to place leftovers in an airtight container and keep them in the refrigerator.

Tips for making delicious extra crispy roasted potatoes:

1. Cut the potatoes in a uniform shape and size.Having potatoes that are all relatively the same in terms of shape and size ensure that they all cook together at the same time without over/undercooked potatoes.
2. Season liberally.I know it may seem like we’re using a lot of salt but potatoes need a generous palmful while boiling and then another sprinkle while roasting.
3. Don’t be scared to give them a good toss.The scraggly edges are formed when you use a metal spoon and really get in there are toss the potatoes. This allows the most cooked part of the potatoes to crumble and becomes mushy, which then roasts up in the oven and becomes super crispy!
4. Skip the parchment paper and foil:roast the potatoes directly on the baking sheet so you get the best crispy edges. If you’re worried about the potatoes sticking, you can spray the baking sheet with cooking spray before adding the potatoes, however we are using enough fat in this recipe so they shouldn’t stick!
5. Don’t overcrowd the pan!If you plan on doubling this recipe or using more potatoes than what I’ve suggested, you will need to divide the potatoes out onto two cookie sheets. For this recipe, if the potatoes are touching or overlapping, they just won’t crisp up properly. It’s best to leave space between the potato pieces.
6. Roast the potatoes at the right temperature and for longer.Once you’ve boiled the potatoes, we need to dry them out in the oven. Don’t rush the process, leave them in the oven and allow them to slowly cook and dehydrate. The edges get extra crispy while the centers are tender and delicious.
7. Serve immediately!These potatoes should be the last thing you pull out of the oven right before you sit down to eat! Give them a couple minutes to cool on the baking sheet and then transfer to a serve dish.

@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

originally published on May 28, 2020 (last updated Dec 5, 2023)

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