There’s so much debate over which potatoes are best for mashing, roasting, or frying, and some potatoes are way more expensive than others! Let me simplify at least one recipe for you: Russet potatoes are always the cheapest where I shop, AND they yield the BEST crispy Oven Roasted Potatoes! What’s my secret? Par-boiling the potatoes first gives the outer layer so much texture, which makes them extra crispy when it comes time to roast them! I guarantee you will have no leftovers if you make this recipe (they’re that good!)
Oven Roasted Crispy Potatoes
I think everyone should have a solid roast potatoes recipe in their back pocket, and this one is mine. I start with a quick parboil, and like to salt the water well to season the potatoes from the inside out. Then I add baking soda to the water to help soften and break down the outside of the potatoes. Because it makes the water more alkaline (science!), the baking soda helps create a fluffier surface that adds even more texture to the parboiled potatoes. Those roughed up edges catch the oil, salt, garlic powder, and black pepper beautifully, so I get plenty of flavor and CRUNCH in every bite. It’s an easy, low-cost trick that plays its part in creating deeply golden, crisp roasted potatoes with soft and tender fully cooked centers!
Recipe Success Tips
- Dice the potatoes into 1 to 2-inch pieces. Cut the russets into similarly sized chunks so they roast and parboil evenly.
- Parboil until tender, not falling apart. You want the potatoes to be fork-tender, but still sturdy enough to hold their shape when tossed and roasted! The parboiling is just to partially cook them and soften the edges. They’ll finish cooking in the oven.
- Toss gently to add texture. After draining, toss the potatoes with the olive oil and seasonings just enough to create a more textured surface for browning. This is also one of my favorite ways to make a little oil go a long way. You only use what you need here, so there’s no waste!
- Spread them out in a single layer. I recommend giving the potatoes space on the baking sheet so they roast instead of steaming. Overcrowding is one of the quickest ways to lose the crisp finish.
- Roast at 425°F for the best color and texture. High heat helps make the crispest oven roasted potatoes. It also encourages the Maillard reaction (the browning process that gives roasted foods a golden color and deeper flavor!)
- Give them enough time to fully roast. At 425°F, roasted potatoes usually take about 40 minutes in the oven, with a flip halfway through, to get nicely browned and crisp. They’re ready when the edges look deeply golden and the outside feels crisp. Keep an eye on them just in case your oven runs a little hotter than mine!
Oven Roasted Potatoes
Equipment
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Sauce Pan
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Parchment Paper
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Baking Sheet
Ingredients
For Parboiling
- 2 lbs. russet potatoes about 4 large potatoes, $0.99*
- 1 Tbsp salt $0.01
- 2 quarts water 8 cups, $0.00
- ½ tsp baking soda $0.01
For Roasting
- 3 Tbsp olive oil $0.54
- 1 tsp salt divided, $0.01
- ¼ tsp black pepper ground, $0.01
- ½ tsp garlic powder $0.02**
- ½ Tbsp fresh parsley minced, $0.16
Instructions
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Gather ingredients. Preheat oven to 425℉.
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Peel and cut potatoes into large pieces, between 1 and 2 inches.
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Add 1 Tbsp salt to 2 quarts of water and bring it to a rolling boil.
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While you’re waiting, mince the parsley.
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Once the water is boiling, add the potatoes and baking soda. Let the water return to a boil.
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Once the water returns to a boil, parboil the potatoes for 8 minutes and strain. They will be fork tender (but not falling apart completely) and very textured at this point which is perfect! This flakey outside part of the potato results in the very best crust when roasting.
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Gently toss the strained potatoes with olive oil, ½ tsp salt, pepper, and garlic powder.
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Transfer the seasoned parboiled potatoes to a parchment-lined baking sheet and bake for 20 minutes.
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After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes.
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Remove from oven, sprinkle with ½ tsp salt and parsley.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Oven Roasted Potatoes Step-by-Step Photos
Gather all of your ingredients and preheat the oven to 425°F.
Prep the potatoes: Peel the 2 pounds russet potatoes, then cut them into large 1 to 2-inch chunks.
Heat the water: In a large pot, bring 2 quarts water (8 cups) and 1 Tbsp salt to a rolling boil.
Prep the parsley: While the water heats, mince ½ Tbsp fresh parsley and set it aside.
Parboil the potatoes: Once boiling, add the diced potatoes along with ½ tsp baking soda. Let the water come back up to a boil.
When the water returns to a boil, parboil the potatoes for 8 minutes. Drain well. The potatoes should be fork-tender but not falling apart, and the outsides should look textured and flaky, which helps create a crispier roasted finish.
Season the potatoes: Transfer the drained potatoes to a large bowl and gently toss them with 3 Tbsp olive oil, ½ tsp salt, ¼ tsp ground black pepper, and ½ tsp garlic powder.
Roast potatoes in the oven: Spread the seasoned potatoes out on a parchment-lined baking sheet in an even layer. Roast the potatoes for 20 minutes.
After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes. This is an important step to ensure even browning and a crispy crust all the way around!
Remove the potatoes from the oven.
Season and serve: Finish with the remaining ½ tsp salt and the minced parsley before serving. Enjoy!
Serving Suggestions
These easy oven roasted potatoes go with just about everything! Serve them with baked ham during the holidays, roasted chicken for an easy family dinner, or my lentil loaf for a hearty meat-free option. Add a few of your favorite sides, and you’ve got an easy and well rounded meal. The leftovers are also delicious chopped up and added to the filling for a veggie pot pie!
Storage & Reheating
I prefer these roasted potatoes when served fresh, but leftovers will keep in an airtight container in the fridge for 3-4 days. Reheat them in a 375°F oven or air fryer until heated through and crisp again.
They can also be frozen for up to 3 months, but the texture of the potatoes may change after freezing and reheating. If you want to freeze this recipe, it’s best to parboil the potatoes, coat them in the oil and seasonings, then flash freeze them on a baking sheet. Once solid, transfer them to a freezer-safe container and then roast from frozen.
Love Roasted Potatoes? Try These Variations Next!
- Smoky Roasted Breakfast Potatoes are a hands-off, budget-friendly side with crispy edges, tender middles, and just enough smoky paprika flavor to make breakfast feel a little more special.
- These Parmesan Roasted Potatoes are golden, crisp, and seriously hard to stop snacking on!
- I’d make these Salt & Vinegar Potatoes anytime I want a potato side that feels a little different.
- Rosemary Roasted Potatoes are an easy, flexible side that go with just about anything, and the garlic and rosemary make them taste classic in the best possible way.
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
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