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    You Are Here: Side Dishes

    Crispy Roasted Potatoes

    June 25, 2019 | Updated March 30, 2021 by Ryan 6 Comments

    658 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    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.

    crispy roasted potatoes in blue oval dish

    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 - from lemon chicken piccata to chicken saltimbocca.

    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 crispy potatoes are for you.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • What Does Soaking Potatoes Do?
    • Can I Cut Potatoes Ahead of Time for Roasting?
    • Can You Soak Potatoes for Too Long?
    • How to Reheat Potatoes
    • Pro Tips/Recipe Notes
    • Other Side Dish Recipes
    • Crispy Roasted Potatoes
    crispy roasted potatoes in baking sheet

    Recipe Ingredients

    • Yukon Gold potatoes - best potatoes to get crispy.
    • Baking soda - helps break down the exterior which leads to crispiness.
    • Olive oil - helps cook the potatoes.
    • Garlic - adds flavor.
    • Cornstarch - coats the potatoes to get crispy.
    • Kosher salt and black pepper - enhances the flavor
    • Italian parsley - adds some freshness.

    Step-by-Step Instructions

    1. Place chopped potatoes in solution of cold water and ½ teaspoon baking soda for 30 minutes.
    2. Drain potatoes and pat dry. Toss potatoes in olive oil, garlic, cornstarch, salt and black pepper.
    3. Spread potatoes evenly on parchment-lined baking sheet.
    4. 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.
    process shots of how to make crispy roasted potatoes

    What Does Soaking Potatoes Do?

    Soaking potatoes in cold water removes excess potato starch, which prevents potatoes from sticking together and helps achieve maximum crispness. And as mentioned above, baking soda helps break down the pectic of the exterior which helps as well.

    Can I Cut Potatoes Ahead of Time for Roasting?

    If you want to cut way ahead of time, you need to place the potatoes in water or they will brown.

    Can You Soak Potatoes for Too Long?

    Yes. You never want to soak potatoes longer than overnight, otherwise the potatoes will start to lose their flavor and structure.

    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.

    Pro Tips/Recipe Notes

    • 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 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.
    crispy roasted potatoes in blue oval dish on dish towel with wooden spoon

    Other Side Dish Recipes

    • Potato Latkes
    • Homemade Pierogies
    • Cream Cheese Mashed Potatoes
    • Baked Sweet Potato Fries
    • Slow Cooker Mashed Sweet Potatoes
    • Brown Butter Mashed Potatoes

    If you’ve tried these crispy roasted potatoes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    crispy roasted potatoes in blue oval dish
    Print Recipe
    4.78 from 9 votes

    Crispy Roasted Potatoes

    These crispy potatoes are loaded with fresh garlic and use cornstarch to give them a nice golden caramelized edge.
    Prep Time10 mins
    Cook Time40 mins
    Soaking Time30 mins
    Total Time50 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Calories: 183kcal
    Author: Ryan Beck

    Ingredients

    • 1 lb Yukon Gold potatoes, scrubbed
    • ½ teaspoon baking soda
    • 2 tablespoon olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon cornstarch
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 1 tablespoon fresh Italian parsley, chopped

    Instructions

    • Dice the potatoes into ¾" 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.

    Notes

    • 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 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.

    Nutrition

    Serving: 1serving | Calories: 183kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 310mg | Potassium: 585mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 26.4mg | Calcium: 20mg | Iron: 1.4mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Praveen Kumar says

      June 25, 2019 at 10:28 am

      5 stars
      A very nice recipe. Love it.

      Reply
      • Ryan says

        June 25, 2019 at 10:36 am

        Thanks!

        Reply
    2. Chris says

      June 25, 2019 at 7:57 pm

      5 stars
      Nothing wrong with some good crispy potatoes!

      Reply
    3. Dave says

      December 21, 2020 at 8:07 am

      Looking forward tasting them when they come out of the oven. I accidently shortened the cook time because I included the 30 minute soak in the 50 min total time... lol

      I also added a half an onion, and my house smells incredible this morning!

      Reply
    4. Dan says

      February 04, 2021 at 7:51 am

      5 stars
      Perfectly crispy. Family loved them. Keep an eye on them, though, I checked them after 35 minutes (20 , flipped, then 15) and they were just on the edge of burning.

      Reply
    5. The Chris says

      April 11, 2022 at 4:48 pm

      5 stars
      Perfectly crispy and great with the garlic. Ate them all.

      Reply

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