Crispy High-Heat Roasted Potatoes
Golden, crackling-crisp on the outside and fluffy on the inside, these high-heat roasted potatoes are the ultimate side dish. The secret is parboiling them with a pinch of baking soda before roasting in a ripping-hot oven with oil, creating a shattered, crunchy exterior that stays tender within.
For 4 servings
- prep
Preheat the oven and prepare the potatoes.
1.Place a heavy-duty rimmed baking sheet in the oven and preheat to 450°F (230°C).2.Peel the potatoes and cut into 2-inch chunks, keeping them roughly the same size.TIPCutting potatoes uniformly ensures even cooking. Aim for chunky, 2-inch pieces for the best fluffy interior. - boil · ~10 min
Parboil the potatoes with baking soda.
1.Place the cut potatoes in a large pot and cover with cold water by 1 inch.2.Add salt and baking soda, then bring to a rolling boil over high heat.3.Reduce heat and simmer until potatoes are just tender on the outside but still firm inside, about 8-10 minutes.4.Drain the potatoes thoroughly in a colander and let them steam-dry for 1 minute.TIPThe baking soda raises the pH, breaking down the potato surface for maximum crispiness when roasted. Don't skip the steam-dry — excess moisture is the enemy of crunch. - mix
Rough up the potatoes and coat with oil.
1.Return the drained potatoes to the dry pot and toss vigorously with a spoon or shake with the lid on until they develop a rough, starchy coating.2.Drizzle the olive oil over the potatoes, add the minced garlic, and season with black pepper.3.Toss gently to coat evenly without breaking the chunks apart completely.TIPThe rough, mashed-up surface creates more surface area, which fries and crisps up in the hot oven. Be bold when shaking the pot. - roast · ~40 min
Roast on the preheated baking sheet.
1.Carefully remove the screaming-hot baking sheet from the oven and drizzle a little extra oil if it looks dry.2.Immediately tip the potatoes onto the hot sheet and spread them into a single layer, cut-side down where possible.3.Roast for 20 minutes, then flip the potatoes with a metal spatula.4.Continue roasting for another 15-20 minutes until deeply golden, blistered, and impossibly crispy.TIPThe sizzle when the potatoes hit the sheet is the sound of crispiness being born. Don't crowd the pan — use two sheets if needed. - garnish
Toss with fresh rosemary and parsley.
1.Sprinkle the roasted potatoes with fresh rosemary as soon as they come out of the oven.2.Toss to coat, then transfer to a serving dish and scatter fresh parsley over the top.3.Serve immediately while piping hot and crunchy.TIPRosemary releases its aroma best when it hits the hot potatoes. Serve right away — roasted potatoes lose their crunch as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboil with baking soda to break down the potato surface for ultra-crispy results.
- 2Steam-dry the boiled potatoes for a full minute to remove excess moisture
- 3Rough up the potatoes in the pot to create more surface area for crisping
- 4Preheat the baking sheet in the oven so potatoes sizzle on contact
- 5Don't crowd the pan; use two sheets if needed so potatoes roast rather than steam
- 6Flip the potatoes only once during roasting to maintain a golden crust
Adapt it for your goals.
Garlic-herb
Add 2 additional minced garlic cloves and 1 tablespoon fresh thyme along with the rosemary for a more aromatic, robust flavor profile.
spicySpicy
Toss the potatoes with 1 teaspoon smoked paprika and ½ teaspoon cayenne pepper before roasting for a smoky-spicy kick that pairs well with grilled meats.
lemon parmesanLemon-parmesan
After roasting, toss with 2 tablespoons freshly grated Parmesan and the zest of 1 lemon for a bright, savory finish that cuts through the richness.
low oilLow-oil
Reduce olive oil to 1½ tablespoons, use a non-stick baking sheet, and mist with cooking spray to cut fat while still achieving good browning.
Why this is on our healthy list.
Good Source of Vitamin C
Potatoes with skins provide vitamin C, which supports immune function and collagen production, especially when not over-peeled.
Rich in Potassium
Potatoes are naturally high in potassium, an electrolyte that helps regulate blood pressure and muscle function.
High in Resistant Starch
Cooling potatoes slightly before eating increases resistant starch, which feeds beneficial gut bacteria and may improve digestive health.
Herbs Add Antioxidants
Fresh rosemary and parsley contribute antioxidants like rosmarinic acid and flavonoids that help combat oxidative stress.
Frequently asked questions
Waxy potatoes have less starch, so they won't get as fluffy inside or as crispy outside. Stick with Yukon Golds or russets for the best textural contrast.
