I finally made The Best Crispy Roast Potatoes Ever, crackly on the outside and absurdly fluffy inside, and the results are so ridiculous you’ll keep scrolling.

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I’m obsessed with Crispy Roasted Potatoes because I love that loud crunch and the salty, almost nutty bite of Yukon Gold potatoes. I get greedy about the blistered edges, the soft steamy inside and the way garlic smashed but left whole sneaks flavor in without making things soggy.

And I’m not precious about technique. Call them Pan Roasted Potatoes or something fancier, I don’t care.

They ruin other sides for me. Simple, loud, addictive.

Give me a bowl of these with a fork and I’ll argue this is one of the most satisfying Delicious Dishes around right now, seriously.

Ingredients

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Yukon Gold or Maris Piper potatoes: creamy inside, rough edges make serious crunch.
Olive oil: keeps potatoes crisp and adds mellow, fruity fat.
Goose fat plus olive oil: basically ultra-rich, gives golden, luxurious crispness.
Kosher salt: brings out the potato’s natural flavor, simple and crucial.
Extra parboil salt: helps season through, makes fluffy interiors, not salty.
Black pepper: a little heat and bite, wakes up the roast.
Baking soda: roughs up edges for extra crunch, science-friendly trick.
Garlic cloves smashed: aromatic bursts, mellow roasted garlic without burning.
Rosemary: piney, fragrant herb that pairs perfectly with roasted potatoes.
Thyme: subtle herbal lift, earthy and fresh against the richness.
Butter and parsley optional: butter adds gloss, parsley brightens and freshens.

Ingredient Quantities

2 pounds Yukon Gold or Maris Piper potatoes peeled and cut into 1 1/2 inch chunks

3 tablespoons olive oil or 2 tablespoons goose fat plus 1 tablespoon olive oil

2 teaspoons kosher salt plus extra for parboiling

1 teaspoon freshly ground black pepper

1/2 teaspoon baking soda (helps rough up the edges)

4 cloves garlic smashed but left whole

2 tablespoons fresh rosemary leaves roughly chopped or 1 tablespoon dried rosemary

2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme

2 tablespoons unsalted butter cut into small pieces optional for extra crisp

1 tablespoon chopped fresh parsley for finishing optional

How to Make this

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1. Preheat oven to 425°F (220°C). Put a large roasting pan or baking tray in the oven while it heats so it’s screaming hot when the potatoes go in.

2. Put the peeled and chopped potatoes in a big pot and cover with cold water. Add a generous pinch of salt and the 1/2 teaspoon baking soda. The baking soda helps rough up edges so they get extra crispy.

3. Bring to a boil, then simmer gently for 8 to 10 minutes until the outsides are soft but the centers still have some bite. You want them just parboiled, not falling apart.

4. Drain the potatoes well and give the colander a good shake or toss them gently against the side to rough up the edges. Rough edges = more crunch, trust me.

5. While potatoes are steaming dry, mix the fat: either 3 tablespoons olive oil or 2 tablespoons goose fat plus 1 tablespoon olive oil. Add 2 teaspoons kosher salt and 1 teaspoon black pepper. If using butter later, keep it ready.

6. Toss the parboiled potatoes in the hot roasting pan or place them on the hot tray and pour the fat mixture over them. Make sure they’re in a single layer with some space between pieces so they crisp instead of steam.

7. Scatter the smashed garlic cloves and the rosemary and thyme over and around the potatoes. Roast for 25 to 35 minutes, turning once or twice with a spatula so they brown evenly. If using butter, dot the potatoes with the small pieces about 10 minutes before they finish to baste and add extra crisp.

8. Check for deep golden color and crunch. If they need more time, give them another 5 to 10 minutes but watch so they don’t burn. The garlic should be soft and fragrant.

9. Remove from oven, discard the garlic cloves if you like, and taste for seasoning. Add any extra kosher salt or pepper. Toss with chopped parsley for a fresh finish.

10. Serve immediately while they are hot and super crispy. Leftovers can be refreshed in a hot oven or skillet to bring back the crunch.

Equipment Needed

1. Large roasting pan or rimmed baking tray – get one sturdy so it heats up in the oven and holds the potatoes in a single layer
2. Big pot for parboiling – big enough for 2 pounds of potatoes and plenty of water, you dont want them crowded
3. Colander or strainer – to drain and shake the potatoes so the edges get rough
4. Metal spatula or sturdy tongs – for turning the potatoes in the hot pan without breaking them
5. Measuring spoons – for the baking soda, salt, pepper and oils or fats
6. Small mixing bowl or measuring cup – to whisk together the oil/goose fat, salt and pepper before pouring over the potatoes
7. Sharp chef knife and cutting board – for chopping potatoes, smashing garlic and snipping herbs
8. Oven mitts or heatproof gloves – the tray will be screaming hot, dont burn your hands

FAQ

Q: How long should I parboil the potatoes so they get those fluffy insides and rough edges? A: Parboil in salted water for about 8 to 10 minutes until a knife slides in but they still hold shape. Drain well, give them a good shake in the pot to rough up the edges, then roast right away.

Q: Do I have to use goose fat or is olive oil OK? A: Olive oil works fine and is lighter, goose fat gives a richer, crispier result. You can also do 2 tablespoons goose fat plus 1 tablespoon olive oil like the recipe suggests if you want best of both worlds.

Q: What does the baking soda do and how much should I use? A: Baking soda raises the pH and helps break down the potato surface so it gets super rough and crisp. Use 1/2 teaspoon in the parboil water, no more or the potatoes can get mushy.

Q: When do I add the garlic and herbs so they dont burn? A: Toss smashed whole garlic into the roasting tray at the start so it flavors the fat without burning. Add chopped rosemary and thyme partway through or at the beginning if dried; fresh herbs are best added in the last 5 minutes or sprinkled on after to keep them bright.

Q: How do I make them extra crispy? A: Preheat the pan or fat in the oven so it's smoking hot before the potatoes go in, don't overcrowd the tray, and flip once. Adding a few bits of cold butter in the last 10 minutes helps with browning and crunchy edges.

Q: Can I prep these ahead and reheat them later? A: Yes, parboil and rough up the potatoes a few hours ahead, store in the fridge, then roast from cold on a hot tray. Reheating in a hot oven or under a broiler crisps them back up better than the microwave.

Crispy Roast Potatoes Recipe Substitutions and Variations

Potatoes: swap Yukon Gold/Maris Piper for russet potatoes for extra fluff, or red potatoes or fingerlings if you want smaller, waxier pieces that hold their shape better.
Fat: use duck fat or lard instead of goose fat for rich flavor, or just use extra virgin olive oil or a neutral oil like avocado/vegetable oil if you want a lighter, cheaper option.
Baking soda: if you don’t have baking soda try 1/2 teaspoon baking powder (not perfect but helps a bit) or skip it and rough the edges with a fork after parboiling to get more crisp.
Herbs: substitute rosemary/thyme with 1 tablespoon dried Italian seasoning, or fresh sage/oregano, or 2 teaspoons chopped tarragon for a different but tasty herb note.

Pro Tips

– Parboil with baking soda, but don’t overcook. You want the outsides soft and centers still a bit firm. If they’re too soft they’ll fall apart when you rough them up. Give them a good shake in the colander right after draining to rough the edges, that texture is everything.

– Make the tray screaming hot and space the potatoes out. Crowding = steaming, not crisping. Use a very hot pan and a single layer so each piece can brown on its own.

– Save the butter for late in the roast. Dotting small pieces in the last 8 to 10 minutes adds flavor and helps brown them without burning the butter early. If you want richer flavor, swap one tablespoon of olive oil for goose fat, but don’t use it all unless you like things super rich.

– Season twice. Salt the parboil water and then taste and adjust after roasting. Fresh herbs added near the end keep their brightness. If you’re serving later, re-crisp in a hot oven or skillet instead of the microwave.