Roast Potatoes Recipe (Tips for Crispy & Crunchy Potatoes)

Perfect Roast potatoes is one of those simple comforts I never get tired of. Crispy on the outside, soft and fluffy inside tossed with rosemary, salt, and cooked in ghee. Whether it’s a side dish or a snack, this crispy and golden roast potatoes is perfect for your Christmas or Thanksgiving Dinner.

Roast Potatoes 

I always wanted to make perfect roast potatoes. I have tried many versions but nothing hits the spot. Last week I made this version of roast potato and it turned out super crispy almost crunchy that you can hear when bite into.  

There are couple of tricks that I follow which I have shared in this blog post. And if you follow this, you will get perfect, crispy, golden roast potato every time. 

About Roast Potatoes 

Oven-roasted crispy potatoes are pure comfort for me. I love how something so simple turns golden, crispy exterior with a soft, fluffy center. They’re the kind of dish I keep checking on while roasting, waiting for that perfect color and crunch. This roast potatoes will make a perfect centre piece for your holiday table, be it Christmas or Thanksgiving.

The real trick to getting that perfect texture is treating the potatoes right before they hit the oven. Parboiling them in salted water along with some baking soda until just tender, then gently roughing up the edges makes all the difference. Those rough edges turn into the crispiest bits once they’re tossed in hot oil and roasted at high heat. I never skip this step, it’s what gives that irresistible crunch outside and fluffy inside. If you enjoy this recipe, check my Smashed potatoes & Jacket Potatoes.

I like to add chopped rosemary as flavouring. But I skip garlic and black pepper because this potatoes take more time in oven so the garlic and pepper may burn. When they come out of the oven, sizzling and beautifully browned, it feels so rewarding. A sprinkle of salt, maybe some herbs, and I’m already reaching for one before they even cool. 

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My 3 Secret Tips for Crispy Roast Potatoes

1)Baking Soda  = Crunchy Roast Potatoes

When you add a little baking soda to the water while parboiling potatoes, it raises the pH and makes it alkaline. This higher pH breaks down the potato’s surface. As a result, the outer layer turns soft, rough instead of staying smooth. That rough, starchy coating is the magic. When the potatoes go into hot ghee in a hot oven, those edges dehydrate faster and brown more, creating super-crispy crust. 

2)Ghee = High Temperature Roast Medium

Some recipes uses goose fat, duck fat or beef fat. But I like to use ghee which not only has high smoking point. But adds insane flavour to the potatoes which makes it super crispy and flavourful.

3)High Temperature Oil & Oven

Preheat ghee in a baking tray in oven until it is super hot. Coat the potatoes in the hot ghee. Roast the potatoes at higher temperature in oven for longer time makes it incredibly crunchy potatoes.

Ingredients

Potatoes – The best potato for roasting is a starchy or all-purpose variety, because you want a fluffy inside and crispy outside. Russet, Yukon gold, Maris Piper / King Edward are best choice.

Ghee – ghee which not only has high smoking point. But adds insane flavour to the potatoes which makes it super crispy and flavourful.

Baking Soda – Add baking soda makes the water alkaline which helps with the roasting which results in crispy crunchy roast potatoes. 

Salt – be generous with the salt. 

Rosemary – fresh rosemary goes perfect with potatoes and makes it super flavourful. 

Expert Tips

• Add baking soda in water which you are boiling the potatoes. This step is important.
• Make sure to cut the potatoes large which creates more surface area.
• Don’t over boil the potatoes else it may get mushy.
• If you like to add garlic, make sure to add them whole with skins on. So it doesn’t burn.
• I don’t add black pepper, since it may get burnt.
• You can use goose fat, duck fat or beef fat. Any oil with high smoking point can be used. 

Serving

Roast potatoes are best served hot. But these roast can stay crispy for a long time. You can even reheat in oven for few minutes before serving. 

This roast taste so good, you will barely get any leftovers. By any chance If you get leftovers, store them in an air tight container and reheat when needed.

Step by Step Pictures

1)Preheat oven to 220 degree C (440 degree F). Take a roasting pan and add ghee in the roasting pan.

2)Place the pan into the oven and let the ghee gets hot as you prepare the potatoes. 

3)Peel potatoes using a vegetable peeler. Cut each potatoes into quarters. 

4)Take the potatoes in a large bowl and wash them with cold water. Let the potatoes sit in cold water for 5 minutes. 

5)Take water in a sauce pan. Add in baking soda. This makes the water alkaline which helps create crispy potatoes.

6)Add salt generously to the water.

7)Add in quartered potatoes in the sauce pan. Place on heat and bring it to a full boil.

8)Once the water boils, cook it for 3 to 5 minutes until you can insert a chopstick into the potatoes easily. Don’t over cook the potatoes else it may get mushy. 

9)Now strain the potatoes in a colander. Let all the water drain off.

10)Add it back into the hot sauce pot.

11) Cover with the lid and shake it gently so the outer surface can get rough.

12)This makes the potatoes super crispy when it roasts.

13)Now add in salt and chopped rosemary into the potatoes and toss well. 

14)Now take the roasting pan from oven. Place the potatoes in the hot ghee. It starts to sizzle.

15)Coat the potatoes well with the ghee on all sides. I like to toss the potatoes well in the ghee. 

16)Now return the roasting pan back into the oven and bake for 1 hour and 30 minutes. Every 15 minutes I like to toss the potatoes in the ghee so it gets evenly crispy and gets more flavourful. 

17)Once it is golden brown. Remove from oven and serve hot. 

📖 Recipe Card

Perfect Roast Potatoes Recipe

Perfect Roast potatoes is one of those simple comforts I never get tired of. Crispy on the outside, soft and fluffy inside tossed with rosemary, salt, and cooked in ghee. Whether it’s a side dish or a snack, this crispy and golden roast potatoes is perfect for your Christmas or Thanksgiving Dinner.

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

0 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Side Dish

Cuisine American

Servings 3 servings

Calories 392 kcal

Equipment

• Baking Tray

• OTG or Oven

• Sauce Pan

• Peeler

Ingredients  

1x2x3x

For Cooking Potatoes

• 500 grams Potatoes peeled & cut into quarters
• ½ teaspoon Baking soda
• 1 tablespoon Salt
• Water to Cover potatoes

For Roasting

• ½ cup Ghee
• 1 teaspoon Salt
• 1 tablespoon Fresh Rosemary chopped finely

Instructions 

• Preheat oven to 220 degree C (440 degree F). Take a roasting pan and add ghee in the roasting pan. Place the pan into the oven and let the ghee gets hot as you prepare the potatoes.

• Peel potatoes using a vegetable peeler. Cut each potatoes into quarters. Take the potatoes in a large bowl and wash them with cold water. Let the potatoes sit in cold water for 5 minutes.

• Take water in a sauce pan. Add in salt, baking soda and quartered potatoes in the sauce pan. Place on heat and bring it to a full boil. Once the water boils, cook it for 3 to 5 minutes until you can insert a chopstick into the potatoes easily. Don’t over cook the potatoes else it may get mushy.

• Now strain the potatoes in a colander. Add it back into the hot sauce pot. Cover with the lid and shake it gently so the outer surface can get rough. This makes the potatoes super crispy when it roasts. Now add in salt and chopped rosemary into the potatoes and toss well.

• Now take the roasting pan from oven. Place the potatoes in the hot ghee and coat it well with the ghee on all sides. I like to toss the potatoes well in the ghee.

• Now return the roasting pan back into the oven and bake for 1 hour and 30 minutes. Every 15 minutes I like to toss the potatoes in the ghee so it gets evenly crispy and gets more flavourful.

• Once it is golden brown. Remove from oven and serve hot.

Notes

• Add baking soda in water which you are boiling the potatoes. This step is important.
• Make sure to cut the potatoes large which creates more surface area.
• Don’t over boil the potatoes else it may get mushy.
• If you like to add garlic, make sure to add them whole with skins on. So it doesn’t burn.
• I don’t add black pepper, since it may get burnt.
• You can use goose fat, duck fat or beef fat. Any oil with high smoking point can be used. 

Serving

Roast potatoes are best served hot. But these roast can stay crispy for a long time. You can even reheat in oven for few minutes before serving. 

This roast taste so good, you will barely get any leftovers. By any chance If you get leftovers, store them in an air tight container and reheat when needed.

Nutrition

Serving: 1servingsCalories: 392kcalCarbohydrates: 29gProtein: 3gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 77mgSodium: 3294mgPotassium: 707mgFiber: 4gSugar: 1gVitamin A: 23IUVitamin C: 33mgCalcium: 24mgIron: 1mg

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.

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