Close up of super crispy oven roasted potatoes
Breakfast,  Cooking Tips,  Recipes

Super Crispy Roasted Potatoes Recipe

These super crispy roasted potatoes take an extra yet easy step that’s well worth it.

Roasted Potatoes Epiphany

To achieve a nice roasted potato that has some crunch and browning outside, I’ve always boiled first, then dried, then coated in fat, and roasted at high heat. It wasn’t until I came across this Best Crispy Roast Potato recipe by J. Kenji Lopez-Alt, that I learned this trick. Ever since, my potatoes have been crispier, crunchier, and beautifully browned outside and fluffier inside.

The Super Crispy Trick

The trick is baking soda. And the ratio is ½ t to every 2 Q water. Kenji’s recipe is awesome with rosemary, garlic, and black pepper and finished with parsley. Here is the very basic recipe that I use to achieve super crispy roasted potatoes. Once you have this down, you can mix it up with whatever fats and flavors you want. J.Fae House Seasoning is a fantastic flavoring option!

Plate of super crispy oven roasted potatoes prepared like patatas bravas
This was one of seven courses in a global tasting menu. A play on patatas bravas. No deep fryer needed here!
Super Crispy Roasted Potatoes
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Close up of super crispy oven roasted potatoes

Super Crispy Roasted Potatoes

  • Author: Jillian Fae
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes

Description

These super crispy roasted potatoes take an extra yet easy step that’s well worth it.


Ingredients

Russet Potatoes, Peeled and cut into about 2” chunks

½ t baking soda per 2 Q water

Oil, butter, or animal fat to coat

Herbs and spices as desired*

Salt to taste


Instructions

Heat the oven to 450 or 425 convection.

Put the potatoes in a large pot and measure out enough water to cover by about 2”.

Stir in the appropriate amount of baking soda based on how much water went in and a good pinch of salt and bring to a boil.

Cook until the potatoes can be pierced with a knife, but still offer some resistance.

Strain and spread out the potatoes on a parchment lined sheet pan. Use two or more sheet pans if necessary, to spread them out and not over-crowd them. Place in the warmed oven for about 5 minutes to dry.

Remove the potatoes from the oven and dump into a large bowl. Coat with the fat and another pinch of salt and toss around until a mashed potato-like paste coats the outside.

Place back on the sheet pan and roast stirring and flipping occasionally until the potatoes are crispy and browned on all sides (about 20 minutes).

Enjoy!

 


Notes

*for hearty herbs like rosemary and thyme and pungent aromatics like garlic, you can sauté them in the fat first to cook them down a bit (or simply flavor the oil using them and strain them out like Kenji does).

Finishing spices and delicate herbs like paprika and parsley can be added at the end. If you have J.Fae House Seasoning, use that! Just toss it in when you toss the potatoes in the fat.

Keywords: potatoes, crispy potatoes, oven roasted potatoes

Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.

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