The Best Crispy Roast Potatoes Ever
These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
- Total time
- 1 hr 25 min
- Active time
- 10 min
- Yield
- Serves 6 to 8
- Difficulty
- Medium
- Equipment
- 6 required
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Ingredients and Constraints
Ingredients
- Preparation: Peeled and Cut Into Quarters
- Preparation: Finely Chopped
- Preparation: Minced
- Preparation: Minced
Ingredient watchpoints6 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Russet Potatoes
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Yukon Gold potatoes
Russet Potatoes
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Olive Oil
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: duck fat; goose fat; beef fat
Rosemary
Small handful picked rosemary leaves, finely chopped
The source row includes a form, size, temperature, or preparation detail.
Details and source
Garlic
3 medium cloves garlic, minced
The source row includes a form, size, temperature, or preparation detail.
Details and source
Parsley
Small handful fresh parsley leaves, minced
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Notes
Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor.
Required setup
Equipment
Linked because the source step mentions this equipment.
Linked because the source step mentions this equipment.
Linked because the source step mentions this equipment.
Linked because the source step mentions this equipment.
Linked because the source step mentions this equipment.
Linked because the source step mentions this equipment.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails3
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Choosing the Right Potato Size and Variety
A full quarter of a potato each.
That means each chunk turns into a two-biter, but it makes it easier to crisp them up. Russets get the crispest crusts and roast up a pale golden brown.
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Playing With pH: Why You Should Add Baking Soda to Your Water
As it turned out, the potatoes boiled in alkaline water were actually superior to those boiled in vinegary water.
Meanwhile, the alkaline water helps the exteriors of the potatoes break down more, creating much more of the starchy slurry that leads to an extra-crisp exterior. About a half teaspoon of baking soda for two quarts of water was the right amount.
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Cold Starts Leave Me Cold: Starting With Cold Water vs. Boiling Water
This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.
It's especially true for larger chunks of potato, because heat can take a good deal of time to travel through to the core. That means starting the potatoes in already-boiling water.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
1 hr 15 min
Source Recipe JSON-LD cookTime.
Rest
PassiveRest
Not listed
Source step includes a 30-second rest to allow excess moisture to evaporate.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
450°F; 230°C; 400°F; 200°C10 minPreheatBoilSimmerCookLarge Pot%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__11__20161201-crispy-roast-potatoes-23-138844820d584e2ba1049499129f1a2b.jpg&w=3840&q=75)
Image detailsBoiled potatoes with a soft, mashed potato-like exterior.Serious Eats / J. Kenji López-Alt · The Best Crispy Roast Potatoes EverDev reference Visual cue
until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil
Checks3
TemperatureInfoTemperature450°F; 230°C; 400°F; 200°C
Expected state: Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection.
TextureInfoTextureuntil a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil
Expected state: until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil
TimingInfoTimingabout 10 minutes
Target: 10 minute
Expected state: Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Inputs and tools8
Uses
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- Kosher salt
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3 minStrainFine-mesh StrainerSmall SaucepanLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__11__20161201-crispy-roast-potatoes-21-457834b7428c4cdab68535d6d9a2725e.jpg&w=3840&q=75)
Image detailsSaute pan filled with finely minced garlic cooked in oil with chopped rosemarySerious Eats / J. Kenji López-Alt · The Best Crispy Roast Potatoes EverDev reference Visual cue
until garlic just begins to turn golden, about 3 minutes
Checks3
Visual cueInfoVisualuntil garlic just begins to turn golden, about 3 minutes
Expected state: until garlic just begins to turn golden, about 3 minutes
TimingInfoTimingabout 3 minutes
Target: 3 minute
Expected state: Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
ServiceMain recipeSource service instruction
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3 minTroubleshooting1
CautionBurned Aromatics or EdgesStep 2Burned Aromatics or Edges
Garlic, herbs, or edges taste burned or acrid.
The high heat and long roasting time tend to burn the garlic, giving the potatoes a slightly acrid flavor.
Prevention
Heat the garlic and herbs in oil until just golden, strain them out, use the flavored oil for cooking, then add the solids back at the end.
Inputs and tools8
Uses
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 3
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Warning:
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
DrainSeasonTossCoat%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20211201-crispy-roasted-potatoes-vicky-wasik-43-200c6d3426b4428bb07ba76962541f88.jpg&w=3840&q=75)
Image detailsThe best crispy roast potatoes ever in a blue bowl on a blue background.Serious Eats / Vicky Wasik · The Best Crispy Roast Potatoes EverDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20211201-crispy-roasted-potatoes-vicky-wasik-35-475fe6f38f254845a9da228ec739fabe.jpg&w=3840&q=75)
Image detailsThe roughed up potatoes in a metal bowl.Serious Eats / Vicky Wasik · The Best Crispy Roast Potatoes EverDev reference Visual cue
until a thick layer of mashed potato–like paste has built up on the potato chunks
Checks2
TextureInfoTextureuntil a thick layer of mashed potato–like paste has built up on the potato chunks
Expected state: until a thick layer of mashed potato–like paste has built up on the potato chunks
HoldingMain recipeSource holding instruction
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Inputs and tools7
Uses
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Freshly ground black pepper
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 4
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
30 min-40 minRoastRimmed Baking SheetThin, Flexible Metal Spatula%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20211201-crispy-roasted-potatoes-vicky-wasik-38-7a61990d4f344b99b842800041af97b4.jpg&w=3840&q=75)
Image detailsThe crispy roast potatoes on a metal baking sheet.Serious Eats / Vicky Wasik · The Best Crispy Roast Potatoes EverDev reference Visual cue
until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer
Checks2
TextureInfoTextureuntil potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer
Expected state: until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer
TimingInfoTiming30 to 40 minutes
Target: 30-40 minute
Expected state: Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Troubleshooting2
CautionPotatoes Sticking to PanStep 4Potatoes Sticking To Pan
Potatoes stick to the pan.
The source warns that potatoes may stick when turning.
Prevention
Transfer to oven and roast, without moving, for 20 minutes.
Recovery
Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
CautionSinged Potato EdgesStep 4Singed Potato Edges
Potato edges darken too fast before the centers finish.
(When using convection, I dropped the temperature down to 400°F (200°C) to prevent the edges from singeing.) At the start, the potatoes are a little delicate, and trying to shake them or move them too early can result in the bottoms sticking to the sheet pan.
Prevention
(When using convection, I dropped the temperature down to 400°F (200°C) to prevent the edges from singeing.)
Inputs and tools4
Uses
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 5
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
ServeLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__11__20161201-crispy-roast-potatoes-17-4456e99532664d2bb3602dfc55e61085.jpg&w=3840&q=75)
Image detailsRoast potato with burned garlic and rosemary on its exterior.Serious Eats / J. Kenji López-Alt · The Best Crispy Roast Potatoes EverDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20211201-crispy-roasted-potatoes-vicky-wasik-48-7bca1f8c09ee46c087b0865f9a053c45.jpg&w=3840&q=75)
Image detailsAn angled side shot of the crispy roast potatoes in a bowl on a blue background.Serious Eats / Vicky Wasik · The Best Crispy Roast Potatoes EverDev reference Checks1
ServiceMain recipeSource service instruction
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Inputs and tools7
Uses
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
How Long Should You Roast Your Potatoes?
In the time it took the one on the left to brown completely, the one on the right was still pale.
This has to do with the starch and sugar content in potatoes, which vary not only seasonally but also depending on how long the potatoes were stored, and in what manner. (When using convection, I dropped the temperature down to 400°F (200°C) to prevent the edges from singeing.) At the start, the potatoes are a little delicate, and trying to shake them or move them too early can result in the bottoms sticking to the sheet pan.
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Adding Flavor to Your Potatoes
Simply tossing the boiled potatoes with chopped herbs and garlic works okay, but it's not ideal.
The high heat and long roasting time tend to burn the garlic, giving the potatoes a slightly acrid flavor. But tossing them in chopped garlic and herbs at the end gives them only a superficial flavor.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 6 to 8
Garlic/rosemary mixture
Source step 2 creates or uses garlic/rosemary mixture.
Infused oil
Source step 3 creates or uses infused oil.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Russet potatoes will produce crisper crusts and fluffier centers.
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.
The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.
The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
The Best Crispy Roast Potatoes Ever
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