Crispy Roast Potatoes

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Crispy Roast Potatoes

Prep Time 25 minutes
Cook Time 1 hour
Course Side Dish
Servings 6


  • 4 pounds of Yukon gold potatoes
  • 1/2 cup of olive oil
  • 1/2 teaspoon of baking soda
  • 2 tablespoons of kosher salt
  • 4-5 sprigs of thyme
  • 3 sprigs of rosemary
  • 5-6 cloves of garlic sliced
  • Flaky salt for serving


  • Preheat your oven to 400°F (200°C).
  • Bring a pot of water to a rolling boil, then add baking soda and kosher salt. (Don’t skimp on the salt – it adds flavor!)
  • Peel and quarter the potatoes, then boil them until they’re almost falling apart, about 10-20 minutes.
  • While the potatoes are boiling, heat oil in a skillet and add sliced garlic, rosemary, and thyme over medium low heat.
  • Drain the potatoes and let them rest. Shake them in a colander to create a starchy layer on the outside.
  • Transfer potatoes to a baking sheet, pour the hot oil over them, and toss with tongs.
  • Bake for 20-30 minutes, turning them to ensure even browning.
  • Chop the fried garlic, rosemary, and thyme. Toss them with the potatoes and a pinch of flaky salt. Enjoy!


Some tips:
  • Watch the potatoes while boiling for a roughed-up appearance.
  • When roughing up potatoes, aim for a fluffy starchy layer.
  • Brown one side completely before turning while baking.
  • Don’t skip the baking soda for that perfect crispiness.
And remember, trust your eyes and use Yukon gold potatoes for the best results. Get ready to savor the crispy perfection of these holiday potatoes!

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