Extra Crispy Roasted Potatoes (baking soda parboil method)
The trick to getting extra-crispy roasted potatoes is parboiling them in water with a little baking soda before roasting. It only takes a few extra minutes, but it helps create those deeply golden, crunchy edges that make roasted potatoes so irresistible.
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.
Notes
I love using a combination of duck fat, bacon fat, and melted butter in this recipe - it adds the best flavor. If you have rendered fat in your fridge (perhaps leftover from making bone broth or homemade chicken stock) this is a great way to use it. Olive oil is the lightest option and is great for making crispy roasted potatoes.
Serving: 1 serving = ¼ of the recipe, Calories: 295kcal, Carbohydrates: 40g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 664mg, Potassium: 961mg, Fiber: 5g, Sugar: 2g, Vitamin A: 30IU, Vitamin C: 45mg, Calcium: 31mg, Iron: 2mg