The BEST Roasted Potatoes

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Get ready for the crispiest and fluffiest roast potatoes infused with garlic, parmesan, and herbs! Today, we’re diving into the art of making the ultimate roasted potatoes right in your oven. These potatoes boast a delightful crunch on the outside and a pillowy softness within – a true potato lover’s dream. The irresistible flavor of garlic, parmesan, and herbs elevates them to a whole new level, making them the perfect sidekick to any meal, any time of day.

The BEST Roasted Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer


  • Large baking tray


  • 3 large Russet potatoes approximately 2.5 pounds, peeled
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon salt plus more for boiling
  • 1/4 cup ghee
  • 3 tablespoons extra light olive oil
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fresh garlic minced
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup freshly grated parmesan
  • 1 tablespoon finely chopped parsley


  • Cut the peeled potatoes into 4 rounds, then halve each round to create 8 pieces from each potato. Adjust the size based on your preference.
  • Bring a pot of water, about 2 inches above the potatoes, to a boil. Add baking soda, salt, and the chopped potatoes. Boil for 8 minutes until just tender when pierced with a fork. Be careful not to overcook.
  • Drain the water and transfer the potatoes back to the pot. The residual heat will dry excess water, ensuring extra crispiness.
  • Preheat oven to 450°F (or adjust for convection ovens).
  • Chop the potatoes to desired size and transfer to a large bowl.
  • In a small bowl, combine ghee, olive oil, garlic, Italian seasoning, salt, and black pepper. Pour over potatoes and toss to coat evenly.
  • Transfer potatoes to a baking tray, ensuring they are spaced apart.
  • Bake for 25 minutes, then shake/flip for even roasting. Bake for another 10 minutes, shake again, and bake for a final 10 minutes for a total of 45 minutes.
  • Allow to cool for 5 minutes, then garnish with parmesan and parsley. Serve warm and enjoy!


  • Russet potatoes are ideal, but Yukon Gold or red potatoes work too. Adjust size accordingly.
  • Customize the marinade to your taste with herbs like oregano, rosemary, or paprika.
  • Use extra light olive oil to avoid burning.
  • Adjust potato size for desired crispiness or fluffiness.

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