Name: Crispy Potatoes
Prep time: 5 min
Cook time: 60 min
Ingredients: 3 pounds Russet Potatoes (peeled and cut unto 1 inch cubes); 1 teaspoon salt; 1 teaspoon baking soda; Water to boil and cook the potatoes; 4 Tablespoons high smoking point oil (such as avocado oil); 3 cloves of garlic (minced); 2 tablespoons rosemary leaves (minced); 1 cup parmesan cheese (grated)

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These are truly the ultimate Crispy Potatoes you’ll ever make. And without frying! It’s a really OLD technique that has resurfaced online now and taking the internet by a storm. Crisp potatoes in the outside with a melt in your mouth soft fluffy inside, coated in parmesan and garlic. SO GOOD!

Who can resist seriously CRISP crispy potatoes? It’s our dream side dish, and we love it with some grated parmesan, garlic and fresh rosemary. Perfection.

If there’s a carb we couldn’t give up, it would be bread and potatoes. So when we share potato recipes, rest assure they’re made with so MUCH love and perfection.

If you missed our Best Mashed Potatoes Recipe, this is your sign to make it! With a secret technique of boiling them in milk rather than water, and many more tips–these are truly the BEST.

When it comes to these Crispy Potatoes, the secret is boiling them in water and baking soda first before roasting. And as hard as it is to admit, my Mom and grandma and all the older generation cooked potatoes this way only. But I never listened.

I challenged them by roasting them directly into the oven–which is still great, but NOT as crispy and NOT as tender on the inside. For years we argued about boiling the potatoes first, or roasting them right away. Until a few years, boiling potatoes before roasting them became viral and trendy on social media.

You know what they say, mothers know best! Perfectly applicable here. So if you’re looking for the ABSOLUTE best crispy potatoes, follow along 🙂

Why You’ll LOVE these Crispy Potatoes

They are the REAL definition of crispy. The crust on the outside is so crunchy and stays that way for a while.
On the inside, they’re SUPER tender and fluffy. Not dry or rubbery. That’s due to the boiling beforehand.
They are so TASTY, and gourmet yet so easy and simple to make with 40 minutes start to finish max.
You can flavor the crispy potatoes in so many ways. We added fresh garlic and rosemary, along with parmesan.
The 1 inch size cubes are a perfect bite size–it feels like a snack.
The texture is impeccable with crispy all around, as if they’re fried, but they’re not.
These crispy potatoes are addictive, and you have been warned 🙂

Ingredients You Need

Potatoes. Similar to our Best Mashed Potatoes Recipe, we LOVE Russet or Idaho potatoes here for their starchy content. This offers a super fluffy inside and it crisps out beautifully as well.
Baking Soda. The ultimate SECRET when boiling potatoes is this. It breaks down the surface of the potatoes allowing it to crisp more. There’s so much science behind baking soda hacks, especially for potatoes and browning ground beef.
Seasoning. Simple salt and pepper seasoning.
Garlic and Herbs. Optional, but we love minced garlic and lots of minced rosemary with these crispy potatoes.
Oil. Oil is used here as a final stage before the potatoes hit the oven. It’s best to use a high smoking point oil, we LOVE avocado oil.
Parmesan. Perfect sprinkle at the end that adds so much taste to the humble potato.

How to Make Crispy Potatoes

1.Boil & Drain The Potatoes

Start by preparing the potatoes for boiling. As always, you can leave the peel on, but these work BEST when peeled.
Cut the potatoes into equal size pieces so that they cook at the same time. You can cut them into cubes or wedges. These are 1 inch size cubes.
In a large pot, add cold water, the potatoes, salt and baking soda.
Boil the potatoes until they’re soft, but not fall apart tender. These will continue roasting so you don’t want them to mush.
Drain the potatoes in a colander and make sure all water has been removed.

Roast and Crisp The Potatoes

Preheat your oven and add in a baking sheet with the oil. You need oil enough to cover the surface of the baking sheet but not too much that it makes the potatoes oily.
Once the baking sheet and oil are hot, you’re going to add the boiled and drained potatoes right on top. It will sizzle ever so perfectly!!
Now place the baking sheet back into the oven and roast the potatoes.
Halfway you need to turn them around for even browning and crisping.
When the potatoes are perfectly browned and crisp on the outside, you’ll add in any flavor you like. We added rosemary and minced garlic.
You can either toss it together in the heat of the baking sheet and serve right away. Or you can roast them back for 3-4 minutes to cook the garlic slightly.
Sprinkle some parmesan cheese, season and enjoy right away!

How to Serve Crispy Potatoes

These go with practically ANYTHING!

Steak/Meats. Ribeye Steak, Lamb Steaks, Best NY Strip Steak, Mushroom Swiss Burger, Air Fryer Meatballs
Chicken. Hot Honey Chicken, Chicken Fingers, Chicken Scallopini, Turkey Sliders, Air Fryer Whole Chicken
Salads/ Vegetarian. Fried Eggplant Salad, Tomato Salad, Kale Salad with Spicy Lentils, Halloumi Salad
On their own!

Tips for Seriously Crispy Potatoes

Pick Russet or Idaho potatoes for the best result.
While you can leave the peel on, we prefer peeling for maximum crisping.
Make sure to use baking soda while boiling the potatoes.The baking soda hack is a revolutionary way to crispy potatoes!
Don’t boil the potatoes to a mushy texture, rather just cooked through is enough.
Drain as much water as possible from the boiled potatoes, preferably use a colander.
When oiling and heating the baking sheet, use a high smoke oil like avocado oil.
Tossing the potatoes halfway during roasting will ensure even browning and perfect crunch all over.
Flavor the potatoes with any fresh herb, and aromatic you prefer. Use cajun spice, taco seasoing, add in cheddar cheese, etc.

How to Store Leftovers and Reheat

These potatoes remain crisp for a while after roasting, store them in an airtight container for up to 5 days. For best results, reheat the potatoes in an air fryer at 350 degrees F for 5 minutes, shaking halfway.

What is the Baking soda Hack for potatoes?

Baking soda creates an alkaline environment which breaks down the potato exterior. This break down creates a crisp exterior when roasting in the oven.

Dreamy Vegetarian Dishes

Honey Glazed Carrots
Sautéed Green Beans
Zucchini Fries
Air Fryer Asparagus
Stuffed Sweet Potatoes
Best Mashed Potatoes Recipe
Easy Cucumber Salad
Air Fryer Mushrooms

5 from 4 votes

Crispy Potatoes

These are truly the ultimate Crispy Potatoes you'll ever make. And without frying! It's a really OLD technique that has resurfaced online now and taking the internet by a storm. Crisp potatoes in the outside with a melt in your mouth soft fluffy inside, coated in parmesan and garlic. SO GOOD!

Course Side Dish, sides, vegan, vegetarian

Cuisine American, Mediterranean

Keyword crispy potatoes, how to bake potatoes, how to make crispy potatoes

Prep Time 5 minutes

Cook Time 1 hour

Servings 4

Author Mahy

Ingredients

3 pounds Russet Potatoes peeled and cut unto 1 inch cubes
1 teaspoon salt
1 teaspoon baking soda
Water to boil and cook the potatoes
4 Tablespoons high smoking point oil such as avocado oil
3 cloves of garlic minced
2 tablespoons rosemary leaves minced
1 cup parmesan cheese grated

Instructions

Start by preparing the potatoes for boiling. As always, you can leave the peel on, but these work BEST when peeled.
Cut the potatoes into equal size pieces so that they cook at the same time. You can cut them into cubes or wedges. These are 1 inch size cubes.
In a large pot, add cold water, the potatoes, salt and baking soda.
Boil the potatoes until they're soft, but not fall apart tender. These will continue roasting so you don't want them to mush.
Drain the potatoes in a colander and make sure all water has been removed.
Preheat your oven and add in a baking sheet with the oil. You need oil enough to cover the surface of the baking sheet but not too much that it makes the potatoes oily.
Once the baking sheet and oil are hot, you're going to add the boiled and drained potatoes right on top. It will sizzle ever so perfectly!!
Now place the baking sheet back into the oven and roast the potatoes.
Halfway you need to turn them around for even browning and crisping.
When the potatoes are perfectly browned and crisp on the outside, you'll add in any flavor you like. We added rosemary and minced garlic.
You can either toss it together in the heat of the baking sheet and serve right away. Or you can roast them back for 3-4 minutes to cook the garlic slightly.
Sprinkle some parmesan cheese, season and enjoy right away!

Recipe Video

Recipe Notes