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–+ servings
A pile of golden brown, Irresistibly Crispy Roast Potatoes seasoned with herbs on a white plate.

Crispy Roast Potatoes Recipe for Golden Goodness

This recipe provides instructions for making irresistibly crispy roast potatoes. The method involves boiling the potatoes with baking soda before roasting them with oil and seasonings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 L Water Adjust based on pot size
  • 6 Medium-sized russet potatoes Peeled and quartered
  • 2 tbsp Sea salt
  • 1 tbsp Baking soda
  • 3 tbsp Olive oil
  • 3 Garlic cloves Pressed, grated, or finely chopped
  • 1 tbsp Vegan butter
  • 1 tsp Onion powder
  • 1 tsp Sea salt
  • 1/2 tsp Cracked pepper
  • 3 tbsp Fresh thyme Smashed to release scent
Variation: Seasoned Salt and Avocado Mayo Dip Ingredients
  • 2 lbs Russet or Yukon Gold potatoes Use a range between 2 and 2.5 lbs
  • 1 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 cup Avocado oil Use between 1/2 and 3/4 cup
  • 1 tbsp Fresh minced rosemary
  • 1 Lemon Zested
  • 2 tbsp Smoked, kosher, or sea salt
  • 1 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 cup Avocado or regular mayo
  • 1 Large garlic clove Pressed
  • 1 tbsp Fresh minced chives
  • 1 tsp Fresh minced rosemary
  • 1 tsp Lemon juice
  • 1/2 tsp Kosher salt

Equipment

  • Large pot
  • Baking sheet

Method
 

  1. Place the peeled and quartered potatoes in a large pot. Cover them with water and add 2 tablespoons of sea salt and 1 tablespoon of baking soda.
  2. Bring the water to a boil, then reduce the heat and simmer the potatoes until the edges start to break down and look fluffy. This usually takes about 10 to 15 minutes.
  3. Drain the potatoes well. Shake the colander gently to rough up the edges of the potatoes; this creates more surface area for crisping.
  4. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a small bowl, mix the olive oil, pressed garlic, vegan butter, onion powder, 1 teaspoon of sea salt, pepper, and fresh thyme.
  5. Place the rough-edged potatoes onto a baking sheet. Pour the oil and seasoning mixture over the potatoes and toss them until they are evenly coated.
  6. Roast the potatoes for 45 to 50 minutes, turning them halfway through, until they are golden brown and very crispy. Serve immediately.

Notes

For the variation dip, combine the mayo, pressed garlic, chives, rosemary, lemon juice, and kosher salt in a small bowl. Mix well and chill until ready to serve with the potatoes.

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