This post may contain affiliate links. See disclosure for details.
The Crispiest Potatoes with a Fluffy Interior
I’m a firm believer that the perfect potato should have two things: an ultra-crispy exterior and a soft, fluffy interior. And these crispy potatoes? They deliver on both fronts. Best of all, they’re ridiculously easy to make!
The Secret to That Irresistible Crunch
The magic starts with a little trick: boiling the potatoes with baking soda. Adding baking soda to the water helps break down the potato surface, encouraging the starches to release. This breakdown is key because, once you drizzle oil over the potatoes and roast them, it creates that glorious, caramelized crust we all love.
Just a Hint of Rosemary
I like to toss in a few whole rosemary sprigs while roasting. Instead of mixing chopped rosemary directly with the potatoes—which can be overpowering—the sprigs infuse just the right amount of earthy, fragrant flavor without taking over the dish.
These potatoes are crunchy, fluffy, and filled with flavor. The perfect side for any meal, and honestly? They’re so good, you might want to eat them straight off the pan!
Crispy Potatoes
Ingredients
- 1 ½ lbs Yukon potatoes, or any golden potatoes, peeled, cut into halves if they are small potatoes, quarters if they are medium potatoes and into eighths if they are large potatoes
- 1 Tbsp baking soda
- ¼ cup olive oil
- ½ Tbsp kosher salt
- 2 rosemary sprigs
Instructions
- Preheat oven to 400 degrees.
- In a pot of boiling water with baking soda, add potatoes and boil for 10 minutes. Drain.
- Add olive oil, salt and rosemary sprigs and toss together to evenly coat.
- Place potatoes with the cut side facing down on a parchment paper lined baking tray.
- Bake in oven for 45 minutes, turning potatoes over halfway through
Notes
Nutrition
Did you make this recipe? Give it a star rating below!