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crispy roasted potatoes in blue oval dish

Crispy Roasted Potatoes

These crispy potatoes are loaded with fresh garlic and use cornstarch to give them a nice golden caramelized edge.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Soaking Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 183kcal
Author Ryan Beck


  • 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


  • 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.


  • 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.


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