A Cozy Kitchen Classic – The Joy of Homemade Roast Potatoes
Few things in life beat the satisfaction of pulling a tray of perfectly roasted potatoes out of the oven. The sound of their crisp edges crackling, the aroma of rosemary and garlic filling the kitchen—it’s pure comfort. I’ve made roast potatoes more times than I can count, but every time, I’m still amazed by how such simple ingredients can turn into something so irresistibly good.
These homemade roast potatoes are everything you want them to be: golden, shatteringly crisp on the outside, and fluffy like clouds on the inside. Whether you’re serving them alongside a Sunday roast, holiday dinner, or just craving something special with your weeknight meal, this method never disappoints.
What You’ll Need to Make These Crispy Roast Potatoes
The ingredient list couldn’t be simpler, but the key is in the details—each one has a purpose.
Ingredients:
- 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
- 2 tbsp kosher salt, plus more to taste
- 1/2 tsp baking soda
- Freshly ground black pepper, to taste
- 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
- 1 small bunch rosemary leaves, finely chopped
- 3 medium garlic cloves, minced
- 1 small handful fresh parsley leaves, chopped
Russets give you that ultra-crisp exterior, while Yukon Golds stay creamy inside. Choose your favorite—or mix the two for the best of both worlds.
Prepping the Potatoes for Roasting Success
Start by adjusting your oven rack to the center position and preheating it to 450°F (230°C), or 400°F (200°C) if you’re using convection. While the oven heats, bring a large pot of water to a boil—about 2 quarts.
Add the salt and baking soda before the potatoes go in. The baking soda slightly breaks down the surface of the potatoes, creating a starchy coating that turns ultra-crispy later. Once the water’s boiling, add your potato chunks and stir well.
Simmer them until a knife slides in with just a little resistance. You’re not trying to cook them all the way through, just enough to soften the edges. Drain them and let them steam for 30 seconds in the hot pot to dry out—that’s where the magic starts.
Infusing the Fat – The Secret Flavor Boost
While the potatoes are simmering, warm your chosen fat in a small saucepan over medium heat. Olive oil gives a more delicate flavor, while duck, goose, or beef fat add richness and depth.
Stir in the chopped rosemary, minced garlic, and a few grinds of black pepper. You’ll notice the kitchen filling with an incredible savory aroma as the garlic begins to turn golden. Don’t let it brown too much—it should be lightly toasted.
Strain this fragrant oil into a large bowl, reserving the bits of garlic and rosemary for later. That infused oil will coat the potatoes beautifully and carry all the flavor into every bite.
Coating and Roughing Up – Building the Crunch
Now for the fun part. Toss the drained potatoes in the bowl with your infused oil. Season with extra salt and pepper, then shake the bowl vigorously. You want the edges to rough up and get slightly mashed.
That thick, starchy coating is what will crisp into those irresistible crusty edges in the oven. If the potatoes look a little messy, you’re doing it right.
Roasting to Deep Golden Perfection
Spread the coated potatoes out on a large, rimmed baking sheet in a single layer—don’t crowd them or they’ll steam instead of crisp. Roast for 20 minutes without touching them. The less you move them early on, the better they’ll brown.
After 20 minutes, use a thin spatula to loosen any that are stuck, then give the pan a good shake to flip the pieces. Continue roasting, shaking and turning every 15 minutes, until they’re deeply golden and crunchy all over—usually about 40–50 minutes total.
The sizzling sound and golden color are your cues that they’re just right.
Flavor Finishing Touches – Garlic, Herbs, and Freshness
Transfer the hot potatoes to a large bowl as soon as they’re done. Sprinkle in the reserved garlic and rosemary mixture, then add chopped fresh parsley. Toss gently to coat.
The combination of crisp potato, roasted garlic, and fragrant herbs is heavenly. I like to finish with one last pinch of salt and a few grinds of black pepper for good measure.
Serving and Storing Your Roast Potatoes
Serve your roast potatoes immediately while they’re piping hot and crunchy—there’s nothing quite like them fresh from the oven. They pair perfectly with roasted meats, gravy, or even a simple fried egg for brunch.
If you have leftovers (rarely happens in my house), store them in an airtight container in the fridge for up to three days. To reheat, spread them on a baking sheet and roast at 400°F (200°C) until hot and crisp again. Avoid microwaving—they’ll lose their texture.
Common Mistakes to Avoid
- Skipping the parboil: This step softens the potatoes’ interiors and preps the surface for crisping.
- Overcrowding the pan: Give them room to breathe—crowding leads to steaming, not roasting.
- Skipping the shake: Tossing them in the pot after draining creates that starchy coating for ultimate crunch.
- Using too little oil: Don’t be shy—the fat is what carries flavor and builds the crust.
Flavor Variations to Try
Once you’ve mastered the basic recipe, there are endless ways to mix it up. Try adding smoked paprika and thyme for a rustic twist, or toss in lemon zest for a bright, Mediterranean note. You can also swap the parsley for chives or dill, depending on your meal.
For a festive touch, sprinkle with grated Parmesan right before serving—it melts into a salty, crispy coating that’s pure bliss.
Nutrition Snapshot – The Balance of Comfort and Goodness
While roast potatoes are definitely a comfort food, they’re also naturally gluten-free and made from whole ingredients. If you use olive oil, you’ll add heart-healthy fats and a dose of antioxidants. Portion control is key—it’s easy to go back for seconds (and thirds), but a few crisp, golden bites go a long way in satisfying that craving.
Crispy Potato Q&A – Your Questions Answered
Why do we add baking soda to the water?
Baking soda helps break down the potato surface slightly, creating a rougher texture that crisps up beautifully in the oven.
Can I use a different type of potato?
Yes! Yukon Golds give a creamy center, while russets create the crispiest exterior. Red potatoes tend to stay a bit waxier.
Why aren’t my potatoes browning?
Check that your oven is hot enough and that you’re not overcrowding the pan. A good layer of oil and enough space are essential.
Can I make these ahead of time?
You can parboil the potatoes a few hours ahead. Just let them dry, then toss in oil and roast when ready.
How do I keep them crispy for serving?
Keep them on a wire rack set over a baking sheet in a warm oven (around 250°F) until serving. This prevents the bottoms from going soggy.
Crispy, golden, and full of flavor—these homemade roast potatoes are proof that simple ingredients, treated with care, can create something extraordinary. Once you try this method, you might never make them any other way.
