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Potato Sides

Crispy Roasted Potatoes

4 servings
British Roasting, Pan Frying, Boiling

Crispy Roasted Potatoes are next-level roast potatoes—ultra-crispy on the outside, light and fluffy inside. The secret? Par-boiling with baking soda breaks down the outer starch for MAXIMUM crunch. Then, we coat them in a garlic and herb-infused oil, roast them to crispy perfection, and finish them with fresh parsley and...

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... crispy garlic bits. These will be the first thing gone at any meal!

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The Headless Chef The Headless Chef Resident Chef
April 5, 2025
  • 75 min.
  • 1 h. 15 min.
  • 1/5
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Ingredients:

Ingredients

Tools:

Recipes

Best served with:

Crispy Fried Chicken
Black Pepper Chicken

Directions:

1. Par-Boil for Maximum Crunch

Let’s start the preparation of Crispy Roasted Potatoes with the potato preparation.

  • Peel and cut potatoes into large chunks (about 2 inches).
  • Bring a large pot of water to a boil and add ½ tsp baking soda & 1 tsp salt.
  • Add the potatoes and boil for 10-12 minutes until the edges are soft and fluffy.
  • Drain the potatoes and shake them in the colander to rough up the edges.

2. Make the Garlic and Herb Infused Oil

  • While the potatoes are boiling, heat oil in a small pan over medium heat.
  • Add garlic cloves & your mix of roasting herbs.
  • Cook for 2-3 minutes until fragrant, then strain the oil, setting the crispy garlic and herbs aside.

3. Roast to Crispy Perfection

  • Preheat oven to 220°C (425°F).
  • Toss potatoes in the infused oil, salt, and pepper, making sure they’re well coated.
  • Spread them out in a single layer on a roasting tray.
  • Roast for 40-50 minutes, flipping halfway, until golden brown and crispy/

4. Garnish and Serve Crispy Roasted Potatoes

  • Toss the hot roast potatoes with crispy garlic, herbs, and fresh parsley.
  • Serve immediately and watch them disappear!
About the Author:
The Headless ChefResident Chef
# 2
  • Published Recipes: 29
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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