Extra Crispy Oven-Roasted Potatoes Recipe
This recipe delivers extra crispy roasted potatoes with a golden, crunchy exterior and a fluffy interior. Using baking soda in the boiling water helps create the perfect crispy texture, while optional rosemary and garlic add aromatic flavor. Ideal as a comforting side dish, these potatoes are oven-roasted to perfection and deliciously seasoned.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Ingredients
Potatoes
- 1 kg potatoes (approximately 8 medium potatoes)
- 1/4 tsp baking soda (bicarbonate of soda)
Roasting
- 1/3 cup olive oil
- 4 sprigs fresh rosemary (optional)
- 4 unpeeled garlic cloves, flattened slightly (optional)
- Salt to taste
Instructions
- Preheat the oven: Set your oven to 210°C (410°F) and allow it to fully preheat while preparing the potatoes.
- Boil water with baking soda: Bring a large pot of water to a boil, then add 1/4 teaspoon of baking soda, which will cause a slight fizzing, aiding in crispy potato texture.
- Prepare the potatoes: Peel the potatoes carefully while the water heats up, then carefully place them into the boiling water.
- Cook the potatoes: Boil the potatoes for about 20 minutes or until they become very soft when poked with a fork, ensuring they're cooked through.
- Heat the oil: With about 10 minutes remaining on the potato cooking time, pour 1/3 cup olive oil into a metal roasting tin and place it into the oven to heat thoroughly.
- Rough up the potatoes: Drain the cooked potatoes well and return them to the pot. Gently toss or shake them to roughen the surfaces; some breakage is fine as it helps achieve crispiness.
- Coat potatoes with hot oil: Carefully transfer the potatoes to the preheated roasting tin with the hot oil, turning to coat them evenly.
- Roast the potatoes: Bake in the oven for 1 to 1¼ hours, tossing the potatoes every 15 minutes to ensure even browning. If using, add rosemary sprigs and garlic cloves about 15 to 30 minutes before the end of roasting to infuse flavor.
- Finish and serve: Discard rosemary and garlic, season the roasted potatoes with salt to taste, and serve immediately while crispy and hot.
Notes
- Using baking soda in the boiling water increases alkalinity, which helps break down the potato surfaces for better crisping.
- The optional rosemary and garlic add aromatic flavor but can be omitted if preferred.
- Use a metal roasting tin to ensure even heat distribution and better crisping.
- Turning the potatoes regularly during roasting avoids them sticking and promotes uniform crispiness.