Sides / Potatoes & sweet potatoes
Crispy Roasted Potatoes
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Listen for the sizzle when the potatoes hit the hot pan. Forty minutes later the edges crackle, the middles are soft, and a cousin always finds the crispiest corners first.
The short version
Simmer russet chunks in salted water with baking soda for 10 minutes, drain, shake to rough up the edges, toss in oil, and roast on a preheated pan at 450°F for 40 to 45 minutes. Add garlic and parsley at the end.
What makes ours better
the tricks Nonna pretends she never taught me
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Parboil with baking soda. The baking soda makes the surface break down into a starchy paste that crisps into a thick, craggy crust. It's the difference between roasted and really crunchy.
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Shake the drained potatoes hard. Scuffed, fuzzy edges are where the crunch comes from. Don't be gentle.
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Preheat the pan and use plenty of fat. Potatoes that hit a hot, oiled pan start frying right away and don't stick.
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Add garlic at the end. Garlic added before roasting burns and turns bitter. Tossed in for the last few minutes, it stays sweet and fragrant.
What you need
the cast, in order of appearance
- Russet potatoes3 pounds
- Olive oil¼ cup
- Garlic3 cloves
- Chopped fresh parsley2 tablespoons
tap each one as it goes in. no double-salting.
Steps
nobody opens the oven door. looking at you, Dad.
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Heat the oven and pan
Set a rack in the upper third of the oven and put a large rimmed baking sheet on it. Heat the oven to 450°F with the pan inside.
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Parboil with baking soda
Put the potatoes in a large pot with the 1 tablespoon salt and the baking soda. Cover with cold water by 1 inch, bring to a boil, then simmer 10 minutes. The edges should look soft and a knife should meet some resistance in the center.
Don't boil them until they fall apart. Soft edges are good, mush is not.
About 10 min. Cook mode has a timer for this step.
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Drain and rough them up
Drain the potatoes very well and let them steam dry in the colander for 3 to 5 minutes. Return them to the dry pot, drizzle with the oil, and shake the pot firmly for about 30 seconds, until the surfaces look rough and coated in a pasty film. Sprinkle with the 1/2 teaspoon salt and the pepper.
About 5 min. Cook mode has a timer for this step.
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Roast
Carefully pull out the hot pan and add the potatoes in a single layer, with a little space between pieces; they should sizzle. Roast for 20 minutes, until the bottoms are golden and release easily.
About 20 min. Cook mode has a timer for this step.
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Flip and finish roasting
Turn the potatoes with a metal spatula and roast 20 to 25 minutes more, until deep golden brown and crisp on all sides.
Don't turn them early. If they stick, they need more time.
About 22 min. Cook mode has a timer for this step.
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Add garlic and herbs
Stir the garlic into the 1 tablespoon oil. Pour it over the potatoes, add the parsley and the rosemary if using, and toss. Return to the oven for 2 to 3 minutes until fragrant. Serve right away.
About 3 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Russets give the fluffiest centers and crispest crusts. Yukon Golds also work and give a creamier inside with a thinner crust.
- Don't crowd the pan. Use two sheets if the potatoes touch, or they will steam instead of browning.
- Cut the chunks about the same size so they finish together.
- Storage. Best the day they're made. Leftovers keep in the fridge 4 days; reheat on a sheet pan at 425°F for 10 minutes to crisp them again.
Questions, answered
the questions my cousins text me
Why do you add baking soda to the water?
It raises the pH, so the potato surface breaks down faster and forms a starchy coating. That coating fries in the oil and becomes a thick, crunchy crust.
Do I have to parboil roasted potatoes?
No, but it is what makes them crispy. Without it, you'll get a good potato with a softer crust and need about 45 minutes at 425°F.
Why aren't my roasted potatoes crispy?
The usual reasons are a crowded pan, not enough oil, wet potatoes, or taking them out early. Dry them well, give them space and wait for deep golden color.
Can I make roasted potatoes ahead?
Parboil and rough them up up to a day ahead, then refrigerate them uncovered. Roast straight from the fridge, adding a few minutes.
Do I need to peel the potatoes?
No. Skin-on potatoes are good too, just a little less craggy. Scrub them well.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.