Tossed in a variety of seasonings, these potatoes are roasted to crispy goodness while still remaining fluffy on the inside. They’re amazing as side dishes or even just on its own with a simple dip, it’s just that good.

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The key to crispy roasted potatoes

Potatoes are the perfect canvas to absorb any flavor or seasonings that you toss it with. When cooked right, they can be a show stopper at any dinner or potluck! Here are some of my key tips to ensure your roasted potatoes are perfectly crisp every time.

Parboil your potatoes with baking soda: boiling the potatoes before they go in the oven allows the potatoes a chance to soften and become tender. Mixing the water with baking soda turns it alkaline, helping to break down the exterior of the potato to create those rough, irregular edges. This is what essentially creates a crispy crust!
Toss the boiled potatoes back into the (now drained) pot: once we’ve parboiled our potatoes and drained out the water, we’re going to go a step further to throw them back onto the heat to rough-up the edges. This key step not only evaporates excess moisture from the potatoes, but it also creates tons of texture on its exterior to maximize crispiness.

Long story short, the crucial steps to get crispy roasted potatoes are to parboil them in alkaline water (just enough to break down the potato’s exterior) then immediately tossing it back onto the heat to rough up its edges.

All these steps not only ensure that our potatoes crisp up perfectly in the oven, but it also allows any of our seasonings and oils to actually penetrate itself deep into the potato.

Ingredients

•Baby potatoes, cut in halves
•1/2 tbsp kosher salt
•1/2 tsp baking soda
•2-5 tbsp oil (like olive, avocado, duck fat, etc.), enough to coat each potato

Seasonings, to taste:
•1 tsp garlic powder
•1 tsp paprika
•1/2 tsp thyme
•1/2 tsp cajun
•1/4 tsp black pepper

The seasonings I have listed here are the standard mixture of spices I use whenever I make my roasted seasoned potatoes.

I always love to stress the beauty of cooking and how “free-for-all” it can really be once given general guidelines. Feel free to experiment with various ratios and seasoning combinations as you see fit to your tastes.

Instructions

Preheat your oven to 450° F
Bring a pot of water to a boil with the kosher salt and baking soda mixed in.
Once boiling, drop in the potatoes and let cook until fork tender (~10 mins).
Drain out the boiling liquid. Place the potatoes back into the dry pot and cook on medium heat for an additional 2-3 minutes to remove any excess moisture. Continuously shake the pot around to rough up the edges of the potatoes (this creates those crispy bits after roasting!)
Season the potatoes with your desired seasonings and drizzle on the oil/fat of your choice. Toss until the potatoes are fully coated.
Evenly spread the seasoned potatoes on a parchment-lined baking tray and bake for 20 minutes until the potatoes are crisp on the outside.
Top with extra salt to taste, parsley, or fresh dill.