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The Ultimate Oven Roasted Potatoes: Crispy Outside, Fluffy Inside

A close-up of a pile of golden brown, crispy oven roasted potatoes served on a white plate.
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Learn the foolproof method for oven roasted potatoes that guarantees a shatteringly crisp exterior and a perfectly tender interior every time. This easy side dish uses simple seasonings for restaurant-quality results.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, cut into 1.5-inch chunks
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon baking soda (for maximum crispiness)
  • Fresh rosemary or thyme, for garnish (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place the potato chunks in a large pot and cover them with cold water. Add 1 tablespoon of baking soda to the water. Bring the water to a rolling boil over high heat.
  2. Boil the potatoes for 8 minutes. You want the edges to start looking slightly broken down. Drain the potatoes completely in a colander and let them steam dry for 5 minutes. Gently shake the colander to rough up the edges of the potatoes; this creates extra surface area for crisping.
  3. In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Add the dried, roughed-up potatoes to the bowl and toss gently until every piece is evenly coated.
  4. Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary. Overcrowding causes steaming, which leads to soggy potatoes.
  5. Roast for 20 minutes. Remove the pan from the oven and carefully flip the potatoes using a spatula.
  6. Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are deep golden brown and very crispy.
  7. Remove from the oven. Garnish with fresh herbs if you are using them. Serve immediately as the best side dish for your dinner.

Notes

  • For the crispiest potatoes, make sure the potatoes are completely dry after draining before tossing them with oil.
  • If you want a Parmesan crust, sprinkle 1/2 cup of grated Parmesan cheese over the potatoes during the last 5 minutes of roasting.
  • Yukon Gold potatoes hold their shape well, while Russets tend to break down more, creating an extra fluffy interior.

Nutrition

Find it online: https://cookingbyjade.com/oven-roasted-potatoes-crispy-fluffy-method/