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Overhead view of golden crispy roast potatoes with rosemary and sea salt on a white plate.

Perfect Golden Crispy Roast Potatoes

These Perfect Golden Crispy Roast Potatoes deliver a crackling, browned exterior and fluffy, tender interior — a must-have side for any meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, British
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lb potatoes (Yukon Gold, Russet, or mix)
  • 3-4 Tbsp olive oil or fat of choice duck fat, goose fat, etc.
  • 1/2 tsp baking soda
  • salt & freshly ground black pepper to taste
  • 2-3 sprigs fresh rosemary or thyme optional
  • 3-4 cloves garlic lightly crushed, optional

Equipment

  • Roasting Pan or Rimmed Baking Sheet
  • Large Pot
  • Strainer or Colander

Method
 

  1. Preheat your oven to 450°F (230°C) with a heavy roasting pan inside.
  2. Peel the potatoes (or leave skins on), then cut into 1½ to 2-inch chunks.
  3. In a large pot, bring salted water to a boil, add baking soda, then add potatoes. Boil for 8–10 minutes until edges are tender.
  4. Drain potatoes and return to the pot. Shake gently to rough up the edges for better crisping.
  5. Let moisture evaporate. Drizzle with oil, season with salt, pepper, and add herbs/garlic if using.
  6. Place potatoes in the preheated pan in a single layer. Roast 20 minutes, then flip. Roast another 20–30 minutes until golden and crisp.
  7. Stir in garlic/herbs during last 10 minutes if not added earlier. Taste and adjust seasoning. Serve hot.

Notes

Use a heavy roasting pan for better heat retention. Don’t overcrowd the pan or skip drying—both are key to achieving that crispy texture. For deeper flavor, use animal fat like duck or beef drippings. Reheat leftovers in the oven or air fryer to restore crispness.