Perfect roasted potatoes have a crunchy golden crust and a soft, fluffy center. The difference between soggy and crispy potatoes comes down to moisture, fat and heat. The best restaurants and home cooks use the same few tricks, and they work with any potato and any oven.
Why potatoes get crispy (the science)
Crisp edges come from a thin layer of starch on the outside that dries, browns and fries in the hot fat. Parboiling roughens the surface and creates this starchy layer, and baking soda makes the water slightly alkaline, which breaks the potato surface down into an even thicker paste that turns into a craggy crust. Removing surface moisture and using a very hot oven makes the crust crisp instead of steaming.
What you need (serves 4)
- 1 kg of potatoes
- 4 to 5 tablespoons of oil (sunflower, olive or duck fat) and optional 1 tablespoon of butter
- 1 tablespoon of salt for the water and more for seasoning
- 1/2 teaspoon of baking soda (optional)
- Optional flavor: garlic, rosemary, thyme, paprika, cumin or za’atar
7 tips for crispy potatoes
- Choose the right potato. Starchy or all-purpose potatoes such as Russet, Maris Piper, King Edward or Yukon Gold give the fluffiest centers. Waxy potatoes hold their shape but are less crispy.
- Cut evenly. Cut into 4 to 5 cm chunks so they cook at the same speed.
- Parboil for 8 to 10 minutes in well-salted water, with half a teaspoon of baking soda if you like. They should be tender at the edges but not falling apart. Drain well and shake the pot to rough up the edges; these rough edges become the crispiest bits.
- Dry them completely. Let the steam escape for 5 minutes in the colander or on a rack. Wet potatoes steam instead of roast. (The salt trick also works: rub raw cut potatoes with coarse salt for 10 minutes and pat dry.)
- Use enough fat. A mix of olive oil and a little butter, or duck fat, gives color and flavor. Coat every piece evenly.
- Use a hot oven and a hot tray. Preheat the oven and an empty metal tray to 220°C (200°C fan). Add the oil to the hot tray, then the potatoes: they should sizzle. Roast 40 to 50 minutes, turning once halfway.
- Do not crowd the tray. Pieces should not touch; otherwise they steam and stay pale. Use two trays if needed.
Flavor ideas
- Garlic and rosemary or thyme, added in the last 10 minutes so they do not burn
- Paprika, cumin, turmeric or za’atar mixed with the oil
- Sumac and chopped parsley at the end for a Persian touch
- Grated parmesan in the last 5 minutes
- Lemon zest and chopped herbs after roasting
Common mistakes
- Too little fat or too low a temperature
- Adding garlic too early, which burns and turns bitter
- Salting at the end only, instead of seasoning at two stages (in the boiling water and after roasting)
- Not drying the potatoes, which leaves them pale and soggy
- Peeling is optional; the skin adds fiber and crunch
Make-ahead and reheating
Parboil and rough up the potatoes up to a day in advance, cool and refrigerate, then roast straight from cold. Serve roasted potatoes at once; they lose their crunch as they cool. Reheat leftovers in a hot oven (200°C, 10 minutes) or an air fryer, not in the microwave.
Lighter ways to roast
Use 2 tablespoons of oil in a spray or brush, cut potatoes into wedges and roast on baking paper; they will be a little less crunchy but much lighter. An air fryer gives a crisp result with very little oil. For frying tips, see our guide on how to fry with oil correctly.
What to serve with them
Roast chicken, grilled joojeh kebab, fish or a prime rib roast.
Frequently asked questions
Do I need to boil the potatoes first?
It is not required, but it gives the crispiest, fluffiest result. Raw roasting is easier but gives a denser potato.
Why are my potatoes soft but not crispy?
Probably the oven was too cool, the tray was crowded, or the potatoes were wet.
