Crispy Potatoes in Oven – Perfectly Golden & Crunchy Every Time
Chunky potatoes roasted at high heat with garlic, rosemary, and a crunchy exterior — the perfect crisply golden side.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Oven Roast
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 lbs russet or Yukon Gold potatoes, cut into large chunks
2 tbsp kosher salt
½ tsp baking soda
5 tbsp olive oil (or fat of your choice)
3 cloves garlic, minced
Small handful fresh rosemary, chopped
Black pepper, to taste
Small handful parsley, minced
Instructions
1. Preheat oven to 450°F (or 400°F convection).
2. Bring 2 quarts water to a boil with 2 tbsp kosher salt and ½ tsp baking soda.
3. Add potato chunks and simmer 10 minutes until just tender.
4. Meanwhile, heat olive oil (or fat) in a small saucepan with garlic and rosemary until fragrant, then strain.
5. Drain potatoes and let steam briefly, then place in a bowl with infused oil.
6. Toss vigorously to roughen surfaces.
7. Spread potatoes on a baking sheet in a single layer.
8. Roast 20 minutes without moving.
9. Use a thin spatula to loosen, then turn and continue roasting 30–40 minutes, shaking a few times.
10. Once crisp and golden, toss with reserved garlic, rosemary, and parsley. Serve immediately.
Notes
Adjust roast time depending on your oven — start checking around 30 minutes.
Use preheated baking sheet for extra crisp.
To reheat, roast in oven at 425°F for 8–10 minutes.
Find it online: https://www.broodrecipes.com/crispy-potatoes-in-oven/