These crispy roasted potatoes are loaded with fresh garlic and get the help of cornstarch to give them a nice golden caramelized edge. They make for a great side dish for any meal.
To me there is nothing worse than soggy or just cooked potatoes. When I have roasted potatoes, I want that crunch. For me the crunchier the better. What’s crazy is, it really isn’t that hard to get crispy potatoes. It just takes a little bit of time. Time that’s worth it in my eyes.
For me, these are truly a side dish that can go with anything. And I dare say they are even better than French fries. It’s difficult to not just eat the whole sheet pan when the potatoes are finished roasting. So if you’re looking for simple side dish, these are for you. Hope you enjoy!
What Ingredients are in this Crispy Roasted Potatoes Recipe?
- Yukon Gold potatoes
- Baking soda
- Olive oil
- Kosher salt
- Black pepper
- Italian parsley
How to Make Crispy Roast Potatoes
- Place chopped potatoes in solution of cold water and 1/2 tsp baking soda for 30 minutes.
- Drain potatoes and pat dry. Toss potatoes in olive oil, garlic, cornstarch, salt and black pepper.
- Spread potatoes evenly on parchment-lined baking sheet.
- Bake at 425°F for 20 minutes, then flip and bake for another 20 minutes until you reached desired crispness. Top with some Italian parsley.
Tips for Crispy Roasted Potatoes
- Yukon Gold potatoes: while you can use red potatoes, I highly recommend Yukon Gold potatoes. Russets are very starchy while fingerlings are super waxy. Yukon Golds are right in the middle. There is enough wax to hold the shape and develop caramelization, while also having enough starch to make the interior creamy and buttery. This makes them great for roasting.
- Soak potatoes: add potatoes to a solution of cold water and baking soda for at least 30 minutes. The alkaline from the baking soda helps break down the pectin of the exterior of the potatoes which leads to crispness when baked.
- Dry potatoes: it is super important to dry your potatoes after they have soaked. Water equals more steam which equals soggy.
- Use cornstarch: cornstarch is just another step in leading to crispy roasted potatoes. It’s really the secret ingredient that brings this recipe together.
- Do not overcrowd: overcrowding your pan with the potatoes leads to steam which leads to soggy potatoes, not crispy.
- Use parchment paper: parchment paper prevents the potatoes from sticking and helps them crisp up.
- Flip the potatoes: take the time to actually flip the potatoes so you can get them crispy on both sides.
How to Reheat Potatoes
Turn oven to 400°F and place the potatoes in an even layer on parchment-lined baking sheet. Roast for 10 minutes, which should be just enough time for the potatoes to warm through, but not get overcooked.
Other Side Dish Recipes
- Potato Latkes
- Homemade Pierogies
- Baked Sweet Potato Fries
- Garlic Mashed Cauliflower
- Parmesan Zucchini Chips
Crispy Roasted Potatoes
- 1 lb Yukon Gold potatoes, scrubbed
- 1/2 tsp baking soda
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh Italian parsley, chopped
- Dice the potatoes into 3/4" chunks and place bowl of cold water with baking soda. Soak for at least 30 minutes or overnight.
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Drain the potatoes and pat dry with paper towel. Transfer potatoes to bowl and drizzle with olive oil. Sprinkle garlic, cornstarch, salt and black pepper and toss to combine.
- Spread potatoes evenly on baking sheet. Bake for 20 minutes then flip the potatoes with a spatula. Bake for another 20 minutes or until you reach desired crispness. Top with some Italian parsley. Serve immediately.