Crunchy Roasted Potatoes
Crispy-edged, fluffy-centered roasted potatoes with a garlicky, herby kick. Perfect for weeknights or holiday dinners.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb russet potatoes peeled and cut into 1-inch chunks
- 0.5 tsp baking soda
- 1.25 tsp kosher salt divided
- 0.75 tsp black pepper freshly ground
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3.5 tbsp olive oil
- 1 tbsp fresh rosemary finely chopped
- 1.5 tbsp fresh parsley chopped, for serving
Instructions
Preparation Steps
- Preheat oven to 450°F. Set a rimmed baking sheet inside to heat up.
- Bring a large pot of water to a boil. Stir in baking soda and 1 teaspoon salt.
- Add potatoes and simmer 8–10 minutes until the edges look soft.
- Drain well and let steam off for 2 minutes. Shake the colander to rough up the surfaces.
- Toss potatoes with cornstarch, garlic powder, paprika, remaining salt, and pepper until coated.
- Drizzle with olive oil and sprinkle in rosemary. Toss to evenly coat.
- Spread potatoes on the hot baking sheet in a single layer, cut sides down when possible.
- Roast 20 minutes, flip, then roast 15–20 minutes more until deep golden and crisp.
- Shower with parsley and season to taste. Serve immediately.
Notes
Variation: Swap rosemary for thyme or add a pinch of chili powder for heat. Leftovers re-crisp well in a 425°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Crunchy Roasted Potatoes flavors. All ingredient ratios and instructions are independently developed.