I promise, I promise, I promise: the following are the best extra CRISPY roasted potatoes... the crispiest, EVER!
And if you know me you know that I'm not kidding: when I tried them for the first time a long time ago, my face was like that scream emoji 😱. Same for my boyfriend. Incredible.
It takes time to reach perfection. It takes time to find THE recipe. But you are lucky: you just found it!
Why these are the best crispy roasted potatoes
First let me make it clear: I won't take credit for this, it wouldn't be fair. I discovered the method to make super crispy roasted potatoes more than one year ago, casually scrolling through my Youtube feed. I was simply looking for a baked potatoes recipe and then...this appeared. The video I'm talking about is this one by SeriousEats. I immediately tried the recipe and when I took a bite, as soon as I took them out of the oven (as usual, duh), it was a party for my palate!!!
But do you know specifically WHY this is a killer recipe? Because we're going to use alkaline water to boil the potatoes before baking. Apparently - as SeriousEats write on their website - alkaline water "breaks down the potatoes' surfaces, creating tons of the starchy slurry that leads to an extra-crisp exterior". At SeriousEats they found out that "the higher the pH of the water (so, the more alkaline), the faster the surface breaks down". Isn't all this so interesting? I love science behind food!
I think at this point all you can do is experiment you yourself and have fun watching what happens when you boil potatoes in baking soda water (and enjoy these beauties!)
Roasted potatoes FAQs
- Should I leave skin on potatoes?
This is up to you! I personally love potato skin. Besides, it also contains so many nutrients like B vitamins, vitamin C, iron, calcium, potassium and others. It also contains a good amount of fibers.
Be careful though: if the skin of your potatoes is green, peel it away! And remember to wash and brush the potatoes very well.
- Can I roast potatoes without boiling?
Of course you can! However, in this case, this step is essential! The alkaline water will break the surface of the potatoes so a sort of mashed potato–like paste will build up on the outside and then ...the magic will happen in the oven!
- How do I keep potatoes from sticking to the pan?
You'll see I don't use parchment paper (I only used it in photo), but I bake them straight onto the tray. The potatoes are coated with oil, and this will prevent them from sticking.
- Can I cook roasted potatoes and then reheat?
You can, but they won't be as good as the fresh-out-of-the-oven ones!
How to: crispy potatoes in 3 easy steps
To have an amazing result, in this case, you'll only need to:
- Boil in alkaline water
Boil your potatoes - with or without skin - in alkaline water: add salt and baking soda to boiling water and throw your potatoes in, then let them cook until they're soft (but not too much!). Let the excess steam to evaporate and put them into a bowl.
- Infuse and toss
Leave the herbs of your choice to infuse in hot extra virgin olive oil (don't fry them though!). Pour the oil on the potatoes, toss until they're well coated.
- Now bake!
Time to bake, no rush! Place your potatoes wedges onto a baking tray with no parchment paper, then bake for 45/50 minutes! Enjoy!
You may need...
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Make sure you bake your potatoes onto a proper baking tray (like these): even if they are coated with oil, the right baking sheet will help you even more to prevent from sticking!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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Best Crispy Roast Potatoes Ever
Ingredients
- 400 gr Potatoes
- 2 tablespoons Extra virgin olive oil
- some sprigs Rosemary
- a couple of small leaves Sage
- Garlic powder
- Salt
- Black pepper
To boil the potatoes:
- 2 liters Water
- 4 gr Baking soda
- 25 gr Salt
Instructions
- First: did you know you can BOOKMARK this recipe and others so you can find them more easily?:) Takes seconds: you can log in (also w/ gmail) via that small icon on the right bottom corner.
To make these potatoes:
- Rinse and scrub the potatoes, then peel them if you don't want to eat the skin (I love it!). Cut them into large chunks.
- Bring up a large pot of water (2 liters) to a boil and add salt and baking soda. When it boils, throw the potatoes in.
- Pierce them to check if they're ready: they are when the knife meets some resistance. Drain and let them chill into the pot for a minute so the excess steam goes away.
- In the meantime heat some extra virgin olive oil with minced sage and rosemary and let it "infuse" for ½ minutes (pay attention not to burn them). Add garlic powder (or fresh one). Turn off the heat.
- Preheat oven to 220° C (430° F).
- Place potatoes in a large bowl, add the infused oil, salt and pepper then toss until a sort of mashed potato–like paste has built up on the outside.
- Spread out potatoes in a single layer on a baking tray and bake for 25 minutes.
- After 25 minutes lightly shake the tray and turn potatoes, then bake for 25/30 minutes more or until golden brown.
- Serve immediately.
Loved this recipe? Check out ROASTED POTATOES 3 WAYS!
© Healthy Little Cravings - Roberta Dall’Alba.
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Emily says
Reading the introduction, that set high expectations. Well I am super glad because these were actually SO good!!!!!! They seriously are perfection
Roberta says
Ahhhh I am so happy!!! Thanks for making them!
Flavia says
These potatoes were the ABSOLUTE BEST ROASTED POTATOES I’ve ever made. I would get them again if they were served at a restaurant...thank you so much!!
I am Italian btw, so your recipe stood out against some pretty high standards and comparisons!!
Roberta says
GRAZIE FLAVIA
David says
You're gonna hate me for this, but being widowed and living on my own I look for all sorts of short cuts to reduce time and washing up.
I chunk the potatoes. As you said. Keeping the skins on. I agree with you there. Put them in a large-ish ceramic bowl. With lid. (Pyrex?)
(All during the first commercial break)
Soak them in PLAIN water for about half an hour - roughly, not exact.
(All during the first part of The Big Bang Theory)
Drain out the water.
Put the Bicarb in the bottom of the pot; pushing the potatoes to one side if necessary - along with enough water to barely cover a finger nail. Cos we are gonna steam them and steam rises. Oh yes, remember to leave the lid on the bowl.
(All during the second commercial break)
I then put the whole lot into my combination microwave and steam them for less than ten minutes. Depends on the power of your microwave. Remember to set the timer. Let them stand / soak for a while in the Bicarb steam while the second part of TBBT finishes.
(All during the second part of The Big Bang Theory)
Test them with a knife, as you said. Again drain the water completely.
Tip the whole lot into a baking tray. With not too much oil. Experience will tell you.
(All during the third commercial break)
I then switch my combi-microwave to grill function and grill the whole lot until they look about right. Again set the timer initially. Experience will tell you.
(All during the third part of The Big Bang Theory)
Turning them now and again of course.
Sit and eat on their own.
Time saved comes from (a) quickly steaming first in the in the same combi-oven that (b) you finally grill them in.
Total time spent = three commercial breaks.
I will try your suggestion of experimenting with herbs.
Roberta says
OMG David thanks for this long comment, honestly I really appreciated you sharing this with me:D
Kristina says
I am not sure how to convert grams to teaspoons - do you require a kitchen scale or is this just a common way of measuring outside the United States?
Roberta says
Hi dear Kristina, cups are only used in the US (and maybe Australia? Can't remember). Using a scale (which is not even that expensive!!) is more precise (and it's essential in baking)!:)
BUT you're lucky cause this is not a difficult recipe and you don't need to use grams to be precise.
Potatoes: depends on how big they are but I usually make about 4-5 potatoes (for two people).
Baking soda, 4 grams are 1 teaspoon
Salt, 25 grams are about 5 teaspoons
Water, 2 litres are 10-12 cups
Hope this helps!:)
Elad from Israel says
Hello, would you recommend to use fresh DILL in this dish, or not? I use dill for butter-dill potato dish, but I fear it will not mix well with Rosemary and Sage.
Roberta says
Hi! In this recipe https://healthylittlecravings.com/en/best-roasted-potatoes/ I've used dill mustard and honey. I say YES YES YES to dill never tried it combined with sage and rosemary though! try!=) I love all herbs
Roberta
hal says
can I boil potatoes with baking soda, and then refrigerate for a few days, then bake?
healthyLC says
Hi! Unfortunately I've never tried so I can't tell:/
Let me know if you do!:)
x
Roberta
Teresa Gleason says
These are so good. I did make them with chopped onions chopped garlic chopped green peppers salt and pepper fresh thyme. I did boil them with the baking soda they are so crispy. Definitely will make again.
Thank you
healthyLC says
Thanks for your feedback. It means the world to me!:)
Roberta
Kirsten says
I made these extra crispy potatoes last night- they were awesome!! The crunchy-ness was out of this world. Thank you! Will make again 🙂
healthyLC says
I'm so happy Kirsten! x
Natalie Dawn says
These look amazing can't wait to trial them!
healthyLC says
Let me know how they turn out