How to Make Extra-Crispy Roasted Potatoes

The Best Crispy Oven-Roasted Potatoes are Simple and Easy to Make

Roasted potatoes are always a favorite, but these Extra Crispy Roasted Potatoes stand out. They develop a deeply crunchy exterior while staying soft and pillowy inside. The key is a short parboil in a salted baking soda bath to loosen surface starch, followed by a generous coat of olive oil and a hot oven. Finish with grated Parmesan and parsley for a bright, savory touch. Make a double batch if you want enough for leftovers — they’re popular at every table.

Before roasting, parboil the potatoes briefly in water with a bit of baking soda and salt. That quick simmer softens the interior and roughens the surface so the potatoes crisp beautifully in the oven. When they come out, toss with grated Parmesan and parsley for an optional flavor boost.

These potatoes pair well with roasted meats, grilled chicken, or a simple green salad. They also stand on their own as a satisfying side or appetizer for gatherings.

Recipes for Potato Lovers

How to Make the Perfect Baked Potato
Thick and Creamy Potato and Ham Soup
Buttermilk Mashed Potatoes
The Best Skillet Potatoes with Cheese and Bacon
Oven-Baked French Fries
Yummy Funeral Potatoes

Step-by-Step Photos for How to Make Extra Crispy Roasted Potatoes

Tips for Making Extra Crispy Potatoes

Choose Yukon Gold (golden) potatoes for a balance of creamy interior and flavorful skin.
Parboil in a baking soda bath. The baking soda helps break down surface starch so the outside becomes extra crunchy.
Use a generous amount of oil—about 5 tablespoons—so the potatoes get a crisp crust and don’t stick to the pan.
Spread the potatoes on a hot baking sheet in a single layer. If you need to double the recipe, roast on two sheets so pieces have space to crisp instead of steaming.
Toss the potatoes back in the same pot you used to boil them. This helps coat them evenly with oil, salt, and pepper and roughs up the edges for better browning.
For extra flavor, toss the finished potatoes with sautéed garlic, grated Parmesan, fresh herbs, or parsley flakes right after roasting.
Serve hot with your favorite dipping sauce or a dollop of sour cream for extra richness.

Chef’s Tools for Extra Crispy Potatoes:

Large pot for parboiling
Sturdy baking sheet
Chef’s knife
Cutting board
Potato peeler
Good-quality olive oil

Serve Extra Crispy Roasted Potatoes with…

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Classic Meatloaf Recipe…just like mom used to make.

Easy Baked Pork Roast

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Extra Crispy Roasted Potatoes

Recipe Type: Potatoes / Side Dish

Author: Adapted from Serious Eats

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 6

Roasted potatoes with an extra crispy outer layer and a soft, pillowy interior. A versatile side that complements many main dishes.

Ingredients

9 medium Yukon Gold potatoes, peeled and cut into medium cubes
2 tbsp salt (for boiling water)
1/2 tsp baking soda
5 tbsp olive oil
coarse sea salt for seasoning
freshly ground black pepper
grated Parmesan cheese (optional)
parsley flakes or chopped fresh parsley (optional)

Instructions

Preheat the oven to 450°F (230°C).
Bring about 2 quarts of water to a boil in a large pot.
Add the salt, baking soda, and the potato cubes to the boiling water. Return to a boil, then reduce heat and simmer for about 8–10 minutes, until the potatoes are just tender but still hold their shape. A knife should meet a little resistance.
Drain the potatoes thoroughly and let them sit in the colander for about 30 seconds so excess moisture can evaporate.
Return the potatoes to the empty pot. Sprinkle with coarse sea salt and freshly ground black pepper, then add the olive oil. Toss gently until the potatoes are evenly coated and the surfaces look slightly roughened.
Arrange the potato pieces on a baking sheet in a single layer, giving each piece some space so air can circulate.
Roast for 20 minutes, then turn the potatoes or shake the pan. Roast another 15 minutes, turn or shake again, and continue roasting an additional 15 minutes or until deeply golden and crisp.
Transfer the potatoes to a serving bowl and toss with grated Parmesan and parsley flakes if desired.
Serve immediately while hot and crisp.