Extra Crispy Oven-Roasted Potatoes Recipe

Introduction

These extra crispy potatoes are a perfect side dish that combines a golden, crunchy exterior with a fluffy, tender inside. With just a few simple ingredients and a little patience, you can achieve the ultimate roast potatoes that everyone will love.

Ingredients

• 1 kg potatoes (2 lbs) (approx 8 medium potatoes)
• 1/3 cup olive oil
• 4 sprigs fresh rosemary (optional)
• 4 unpeeled garlic cloves, flattened slightly (optional)
• Salt to taste
• 1/4 tsp baking soda (bicarbonate of soda)

Instructions

1. Step 1: Preheat your oven to 210°C (410°F).
2. Step 2: Bring a large pot of water to a boil, then add the baking soda—it will fizz slightly.
3. Step 3: While waiting for the water to boil, peel the potatoes.
4. Step 4: Carefully add the potatoes to the boiling water and cook for about 20 minutes, or until very soft.
5. Step 5: With around 10 minutes left on the potatoes, pour the olive oil into a metal roasting tin and place it in the oven to heat.
6. Step 6: When the potatoes are soft, drain them well and return to the pot. Toss them gently to rough up the edges—it’s okay if they break apart a little.
7. Step 7: Carefully add the potatoes to the now hot oil and toss them thoroughly to coat.
8. Step 8: Bake the potatoes for 1 to 1¼ hours, turning them every 15 minutes to ensure even crisping. Add rosemary and garlic cloves in the last 15 to 30 minutes if using.
9. Step 9: Discard the rosemary and garlic, season with salt to taste, and serve immediately.

Tips & Variations

• For an even crispier texture, use a metal roasting tin as it conducts heat better than glass or ceramic.
• If you prefer, substitute rosemary with thyme or sage for a different herbal flavor.
• Flattening the garlic cloves before roasting infuses the potatoes with a subtle garlic aroma without overpowering them.
• Using baking soda in the boiling water helps break down the potato skins, enhancing crispiness.

Storage

Store leftover crispy potatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to restore crispness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, using starchy potatoes like Russets or Maris Piper is best for achieving fluffy interiors and crispy exteriors.

Why do we add baking soda to the boiling water?

The baking soda raises the water’s pH, which helps break down the potato skins and creates extra roughness on the surface for better crisping during roasting.

Extra Crispy Oven-Roasted Potatoes Recipe

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★★★★★

5 from 95 reviews

• Author: Julian
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

This recipe for Extra Crispy Potatoes delivers golden, crunchy roasted potatoes with a fluffy interior. Boiled briefly with baking soda to soften the edges, then baked in hot olive oil for ultimate crispiness. Optionally enhanced with fragrant rosemary and garlic for an irresistible flavor boost, perfect as a savory side dish for any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 1 kg potatoes (2 lbs) (approx 8 medium potatoes)

Others

• 1/3 cup olive oil
• 4 sprigs fresh rosemary (optional)
• 4 unpeeled garlic cloves, flattened slightly (optional)
• Salt to taste
• 1/4 tsp baking soda / bicarbonate of soda

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Instructions

1. Preheat Oven: Preheat your oven to 210°C (410°F) to prepare for roasting the potatoes later.
2. Boil Water with Baking Soda: Bring a large pot of water to a rolling boil, then add the baking soda. It will fizz slightly, which helps to create the crispy crust on the potatoes.
3. Peel Potatoes: While waiting for the water to boil, peel the potatoes thoroughly.
4. Boil Potatoes: Carefully add the peeled potatoes to the boiling water and cook them for about 20 minutes, or until they are very soft and nearly falling apart.
5. Heat Oil in Roasting Tin: With around 10 minutes of the potato boiling time remaining, pour the olive oil into a metal roasting tin and place it in the oven to heat until shimmering hot.
6. Drain and Rough Up Potatoes: Drain the potatoes thoroughly, then return them to the pot. Toss them gently to roughen the edges, which will help create extra crispiness during roasting. It’s okay if some potatoes break apart.
7. Roast Potatoes in Hot Oil: Carefully add the potatoes to the preheated oil in the roasting tin and turn them to coat completely with the oil.
8. Bake and Toss Regularly: Place the tin in the oven and bake for 1 to 1¼ hours. Toss the potatoes every 15 minutes to ensure even browning. Add rosemary sprigs and garlic cloves in the last 15-30 minutes if using, for added flavor.
9. Finish and Serve: Remove the rosemary and garlic, season the potatoes with salt to taste, and serve immediately while piping hot and crispy.

Notes

• Using baking soda in the boiling water helps break down the potato surface to achieve extra crispiness when baked.
• Flattening the garlic cloves releases more flavor during roasting.
• The roasting time can vary depending on your oven; keep an eye on the potatoes to prevent burning.
• You can substitute olive oil with other high smoke point oils like avocado oil if preferred.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: European

Keywords: extra crispy potatoes, roasted potatoes, crispy roast potatoes, oven baked potatoes, rosemary garlic potatoes