Crispy Oven Roasted Potatoes
Roasted potatoes are one of those side dishes that are just perfect all year round, regardless of the season. They just go well with pretty much everything; or you can even enjoy them by themselves. Now for me, when I hear roasted potatoes I expect them to be crispy. So when roasted potatoes are soft on the outside, I feel a bit cheated. So let me show you how to get perfectly crispy oven roasted potatoes every time.
Jump to RecipePrep the Potatoes
For this recipe, I chose to use russet potatoes because they have a neutral flavor and their starch adheres well with the baking soda (which is key to get them crispy). Plus they are usually large, which means less potatoes to peel lol (unless you want to keep the skin on). I prefer peeling them to get them crispier. Peel and cut them into cubes.
Next, place a large saucepan with water and salt on high heat and let it boil. Then, add the baking soda to the boiling water. You’ll notice a chemical reaction when the baking soda comes in contact with the salted boiling water.
Add the potatoes and let them boil for no more than 10 minutes. Make sure not to cover the saucepan, otherwise the water will overflow because of the baking soda.
Seasoned Oil
While the potatoes are boiling, chop the garlic, rosemary, thyme and basil.
Then place a skillet on low medium heat and melt in the coconut oil. Then add in the garlic, rosemary, thyme and basil. Let everything fry for about 2 to 3 minutes or until the garlic starts to become golden brown.
Using a fine mesh strainer, separate the oil from the herbs. Set the oil aside and DO NOT discard your herbs as they’ll be used at the end.
Putting it all together
After the 10 minutes, the potatoes are ready. Drain all the water from the saucepan. Then, add the seasonings (garlic powder, salt and pepper) and the seasoned oil that was prepared earlier.
Next, gently shake the potatoes to incorporate the seasonings and the oil. Don’t worry if the potatoes become a little creamy as you shake them; the creamy part will actually become super crunchy once roasted.
Then, line a baking sheet with some parchment paper, and add in the potatoes. Make sure to separate the potatoes as much as you can so they don’t overlap.
Place the potatoes in an oven set at 400F, and bake for about 20 minutes on each side or until the desired coating color. I like them golden brown.
Once the potatoes are out of the oven, add them in a mixing bowl and toss in the herbs and garlic we had set aside. You can also add some fresh parsley. Give everything a quick toss and it’s ready to enjoy. They are best when they are fresh off the oven. And Voila! That’s how you get extra crispy oven roasted potatoes! Enjoy and stay blessed!
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Roasted Potatoes
Ingredients
- 4 Large Russet Potatoes
- 2 tbsp Coconut Oil
- 3 Cloves Garlic
- 1 tbsp Thyme
- 1 tbsp Rosemary
- 1 tbsp Basil
- 1 tbsp Baking Soda
- 6 Cups Water
- 1 tbsp Garlic Powder
- Salt To taste
- Pepper To taste
Instructions
- To begin, place a pot with water and salt on high heat and let it boil.
- While the water is boiling, peel and cut the potatoes in cubes.
- Add the baking soda to the boiling water, then add the potatoes. Let the potatoes boil for no more than 10 minutes, making sure not to cover the pot, otherwise the water will overflow because of the baking soda.
- While the potatoes are boiling, chop the garlic, rosemary, thyme and basil.
- Place a skillet on low medium heat and melt in the coconut oil. Then add in the garlic, rosemary, thyme and basil. Let everything fry for about 2 to 3 minutes or until the garlic starts to become golden brown.
- Using a strainer, separate the oil from the herbs. Set the oil aside and DO NOT discard your herbs se they’ll be used at the end.
- The potatoes should be ready by now. Drain all the water from the pot and add in the garlic powder, salt and pepper (adjusted to taste) and the flavored oil that was prepared earlier.
- Shake the potatoes to incorporate the seasonings and the oil. Don’t worry if the potatoes become creamy as you shake; the creamy part will actually become super crunchy once roasted.
- Line a baking sheet with some parchment paper, and add in the potatoes. Make sure to separate the potatoes as much as you can so they don’t overlap.
- Place the potatoes in an oven set at 400F and bake for about 20 minutes on each side or until the desired coating color.
- Once the potatoes are out of the oven, add them in a mixing bowl and toss in the herbs and garlic we had set aside. You can also add some fresh parsley. Give everything a quick toss and it’s ready to enjoy. They are best when they are fresh off the oven.
