Crispy Oven Roasted Potatoes
These Crispy Oven Roasted Potatoes are divine! They are perfectly crispy on the outside but soft and fluffy on the inside!
How to Make Crispy Oven Roasted Potatoes
This recipe for Crispy Oven Roasted Potatoes is incredibly tasty and pretty simple to make following a few simple steps! The result are potatoes with a nice crispy exterior and an incredibly fluffy soft center. These potatoes are great on its own or served as a side dish with your favorite meal. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Russet Potatoes
- Avocado or Vegetable Oil
- Salt
- Baking Soda
(See recipe card below for the ingredients measurements.)
Preparation
- Prepare Oven – preheat to 425F.
- Boil Potatoes – fill a large pot with cold water. Add in the potatoes, baking soda and a generous amount of salt. Mix to combine. Place pot over medium high heat and bring to a boil. Cook the potatoes until it is almost cooked through but not fork tender, about 8-10 minutes.
- Cool Potatoes – drain cooked potatoes, add back into the pot, and close with a lid. Lightly shake the closed pot a few times to give the potatoes a textured outer surface. Transfer potatoes to large baking sheet and evenly spread out to air dry for 15 minutes. As the potatoes air dry, add enough oil to fully coat the base of a large rimmed baking sheet, about 1/2 to 2/3 cup or more as needed. Then, place the baking sheet in the oven to heat up the oil, about 12- 15 minutes.
- Roast Potatoes – carefully add the cooled potatoes into the baking sheet with the hot oil and use a heatproof spatula to flip the potatoes in the oil so that all sides are coated. Transfer baking sheet into the oven and roast the potatoes for 20 minutes without moving. Remove baking sheet from oven and use a heatproof spatula to flip the potatoes. Transfer baking sheet back to the oven and continue to roast the potatoes, flipping a few times to ensure even browning, for an additional 30-40 minutes or until potatoes are richly golden brown and crispy.
- Serve – using a heatproof spatula, carefully transfer the crispy potatoes to a large plate or baking sheet lined with paper towels to remove any excess oil. Season with salt to taste. Serve immediately as is or with parmesan cheese and fresh parsley. Enjoy!
If you tried this Crispy Oven Roasted Potatoes recipe, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.
Find more upcoming recipes in the Recipe Index. To see more recipes and behind the scenes, follow along on Instagram, Pinterest and Youtube!
Crispy Oven Roasted Potatoes
Ingredients
- 3 pounds russets potatoes, peeled, cut into large chunks (weight is of peeled potatoes)
- 1/2 teaspoon baking soda
- salt
- avocado or vegetable oil
- parmesan cheese, freshly grated, optional
- fresh parsley, finely chopped, optional
Instructions
- Preheat oven to 425F
- Fill a large pot with cold water. Add in the potatoes, baking soda and a generous amount of salt. Mix to combine.
- Place pot over medium high heat and bring to a boil. Parboil the potatoes until it is almost cooked through but not fork tender, about 8-10 minutes or longer as needed.
- Drain cooked potatoes, add back into the pot, and close with a lid. Lightly shake the closed pot a few times to give the potatoes a textured outer surface. Transfer potatoes to large baking sheet and evenly spread out to air dry for 15 minutes.
- As the potatoes air dry, add enough oil to fully coat the base of a large rimmed baking sheet, about 1/2 to 2/3 cup or more as needed. Then, place the baking sheet in the oven to heat up the oil, about 12-15 minutes.
- Carefully add the cooled potatoes into the baking sheet with the hot oil and use a heatproof spatula to flip the potatoes in the oil so that all sides are coated. Transfer baking sheet into the oven and roast the potatoes for 20 minutes without moving.
- Remove baking sheet from oven and use a heatproof spatula to flip the potatoes. Transfer back to the oven and continue to roast the potatoes, flipping a few times to ensure even browning, for an additional 30-40 minutes or until potatoes are richly golden brown and crispy.
- Using a heatproof spatula, carefully transfer the crispy potatoes to a large plate or baking sheet lined with paper towels to remove any excess oil. Season with salt to taste.
- Serve immediately as is or with parmesan cheese and fresh parsley. Enjoy!
