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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.
When it comes to side dishes, potatoes are the star many times - from truffle mashed potatoes to potato latkes to homemade pierogies.
And when it comes to traditional diced roasted potatoes, it is all about the crunch. You don't want any soggy potatoes.
These crispy roasted potatoes are truly a side dish that can go with anything - from lemon chicken piccata to smoked pork tenderloin to chicken saltimbocca.
Why This Recipe Works
- Crispy - these potatoes truly are crispy. By soaking in water and then adding the cornstarch, you get that crunch.
- Flavorful - if you love the flavor of the potatoes, this recipe fits the bill.
- Versatile - goes well with any meal.
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Ingredient Notes
- Yukon Gold potatoes - right in the middle of the spectrum between starchy and waxy which makes them perfect for roasting and getting a nice crispiness.
- Oil - adds some necessary fat for flavor.
- Cornstarch - coats the potatoes to get crispy.
- Garlic - adds a slightly sweet, caramelized flavor when roasted.
Variations
Like any recipe, you can add other ingredients to kick it up a notch. Some variations include:
- Heat - you can add some crushed red pepper flakes or cayenne pepper for a little heat.
- Herbs - fresh herbs make everything better. While I add some Italian parsley, thyme, oregano or sage all work well.
- Texture - if you want some added texture, mix in some sesame seeds or nuts.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the diced potatoes to a bowl of cold water with baking soda, soaking for 30 minutes.
Drain the potatoes and pat dry before tossing with the olive oil, garlic, cornstarch, salt and pepper.
Spread evenly on a parchment-lined baking sheet and bake at 425°F for 20 minutes, before flipping and baking another 20 minutes.
FAQs
Soaking potatoes in cold water removes excess potato starch, which prevents potatoes from sticking together and helps achieve maximum crispness.
And baking soda helps break down the pectic of the exterior which helps as well.
If you want to cut way ahead of time, you need to place the potatoes in water or they will brown.
Yes. You never want to soak potatoes longer than overnight, otherwise the potatoes will start to lose their flavor and structure.
You can store the veggies in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
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.
Equipment
The equipment you use is important to how the crispy roasted potatoes turn out. What is needed is the following:
- Large bowl - used to soak the potatoes and mix the ingredients.
- Baking sheet - helps roast the potatoes in an even manner.
- Spatula - flips the veggies so they get roasted on both sides.
Pro Tips/Recipe Notes
- For easier cleanup, just place the potatoes on some parchment paper.
- You know the potatoes are done when you can pierce the largest part of the carrot with a fork.
- Don't skip drying the potatoes or they will steam as they cook and get soggy.
- Speaking of doneness, you want to try to have similar diced potatoes so they all cook in about the same amount of time.
- Don't overcrowd the pan or the potatoes will steam instead of getting crispy.
Other Side Dish Recipes
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
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
- For easier cleanup, just place the potatoes on some parchment paper.
- You know the potatoes are done when you can pierce the largest part of the carrot with a fork.
- Don't skip drying the potatoes or they will steam as they cook and get soggy.
- Speaking of doneness, you want to try to have similar diced potatoes so they all cook in about the same amount of time.
- Don't overcrowd the pan or the potatoes will steam instead of getting crispy.
Praveen Kumar says
A very nice recipe. Love it.
Ryan says
Thanks!
Chris says
Nothing wrong with some good crispy potatoes!
Dave says
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!
Dan says
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.
The Chris says
Perfectly crispy and great with the garlic. Ate them all.
Nadeau says
I made this Saturday night and it came out great. I used the air fry feature on my oven to also promote crispy texture. So glad to have found this recipe.
Ryan says
Glad you enjoyed it!