Crispy Roasted Potatoes
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When it comes to comfort foods, few contenders rival the humble potato. These crispy roasted potatoes embody everything we love about potatoes – they are tender and creamy on the inside, yet have the most spectacular golden crunch. Coated with fragrant thyme and oil and roasted to perfection, this hearty side dish offers warmth and satisfaction in every bite.
If you’ve ever wondered how restaurants get their roast potatoes that crispy, this is the method that makes it happen. Parboiling the potatoes in water with baking soda, then giving them a good shake in the colander, creates a rough, almost mashed-potato-like coating on the outside. It looks a little odd at first, but that texture is exactly what turns into deep, shatteringly crisp edges in the oven.
Once the potatoes are roughed up, they’re tossed with fat, salt, pepper, and fresh thyme, then roasted until that starchy coating turns deeply golden and crackly. I love using Yukon golds here because they strike the perfect balance—creamy and tender inside, with enough starch to crisp beautifully on the outside. The baking soda raises the water’s pH, breaking down the potato’s exterior and releasing starch that clings to the surface, setting you up for maximum crunch in the oven.
When they come out, the contrast is everything I want from a roasted potato: shatteringly crisp edges with a soft, buttery center. Whether I use duck fat, bacon fat, butter, or olive oil, the result is always the same—potatoes that disappear fast and get asked about every single time. If crispiness is your goal, this method is non-negotiable.
5 tricks for crispy roast potatoes
When it comes to achieving the perfect roasted potatoes, you’re aiming for the crispy golden skin that makes a satisfying crunch when you sink your teeth into them. Here are some tips to get the irresistibly crispy skin:
- Pre-boil in baking soda: Boiling the potatoes prior to roasting them softens them to make the creamy inside, and baking soda aids in breaking them down to release starch – just be mindful not to overcook them in this step!
- Perfect potatoes: Yukon gold potatoes have a great sugar and starch ratio to make the interior fluffier and the outside crispier. Pay attention to the size of your potatoes when cutting them, and cut in larger chunks to maximize the contrast between creamy center and crispy exterior. Each chunk should take two bites to eat.
- Space them out: Make sure your potatoes are spaced out in an even layer. Avoid overcrowding as they will steam if they don’t have space. Give them enough air circulation so they can crisp up.
- A hot oven: Ensure the temperature is right to ensure browning and crispy exterior.
- Roasting time: The perfect roasting time will depend on the sugar and starch content of the potatoes. While we give approximate roasting times in the recipe, it does depend on the potatoes you get and their starch content can be affected by many factors, such as the season or how they’ve been stored. Ultimately, keep an eye on them and wait to see them crisp up with a golden coat.
Crispy Roasted Potatoes Recipe
Ingredients
- 2 lb Yukon gold potatoes
- ¼ teaspoon baking soda
- ¼ cup olive oil, duck fat, bacon fat, or melted butter (see notes)
- 1 teaspoon fresh thyme (plus more for serving)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Turn your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the potatoes into 8 pieces each. (First, cut each potato in half lengthwise. Then, place them cut side down and cut both halves lengthwise then cut them crosswise once to make cubes.)2 lb Yukon gold potatoes
- Add the baking soda to a large pot of water and bring it to a boil over high heat. Add the potatoes and boil them for 10 minutes.¼ teaspoon baking soda
- Drain the potatoes using a colander then shake the colander to rough up the potatoes. They should look like they're coated in mashed potatoes. Let them dry for 1 minute.
- Transfer the potatoes to a bowl and add the oil, thyme, salt, and pepper and mix well.¼ cup olive oil, duck fat, bacon fat, or melted butter, 1 teaspoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon black pepper
- Spread the potatoes out in an even layer on the baking sheet and bake for 30 minutes. Turn the potatoes over and then continue to bake for another 10-15 minutes, until they are golden brown and super crispy. Serve the potatoes with extra fresh thyme sprinkled over top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
These are SO good. Love the crisp exterior comined with the soft interior. Yummy!
That’s my favorite part about these potatoes, too!
Just perfect. A little more prep but worth it. I used bacon fat I had saved, I was worried these would be greasy but they weren’t. I didn’t have yukon golds so I used my red skin potatoes and they turned out great.
I love that you used some bacon fat!!
Can this be made ahead of time?
To make them ahead of time, you have two options. 1: boil and season them and then put them onto a baking tray. Cover the tray and refrigerate until you’re ready to bake. 2. Boil, season, and partly bake them – for about 30 minutes. Then finish baking them the next day.
While you can reheat leftovers, it’s best to not cook them fully in advance if you’re serving them to guests. I hope that helps!
Unbelievably easy and crispy! The whole family loved these potatoes!
These are seriously the crispies potatoes I’ve ever made. I don’t think I’ll ever make roast potatoes any other way!