There’s roast potatoes… and then there’s these roast potatoes.

Created by culinary mastermind J. Kenji López-Alt, this crispy roast potatoes recipe might just change how you feel about side dishes forever. Deeply golden, unbelievably crunchy on the outside, and tender and creamy on the inside—these aren’t just good potatoes. They’re legendary.

And the best part? They’re naturally gluten-free, and vegan if you opt for olive oil instead of animal fat. Let’s break down why these potatoes work so well—and how you can make them at home.

🔬 Why These Roast Potatoes Are So Darn Good

The secret lies in the technique, not just the ingredients.

✅ Key tricks that make the magic happen:

Parboiling in baking soda water breaks down the potato surface, creating a starchy paste that crisps beautifully.
Using large potato chunks maximizes the contrast between a crackly exterior and a soft, fluffy interior.
Infusing the fat with garlic and herbs adds layers of flavor to every bite.
Roasting hot and fast ensures blistered, crispy edges that never go soggy.

🥔 What Kind of Potatoes Should You Use?

Not all potatoes are created equal when it comes to roasting.

Russet potatoes: Super crispy crusts, fluffy interiors, pale golden color.
Yukon Golds: Slightly less crisp but creamier with more flavor.
Red potatoes: Skip them—they roast dark and lose crunch quickly.

Pro Tip: A mix of russets and Yukon Golds offers the best of both worlds.

🧪 Baking Soda: The Crisp-Boosting Secret

Instead of vinegar (used in some recipes to prevent disintegration), this version uses baking soda to increase water alkalinity. Why?

It helps break down the potato surface, creating more starch and a paste-like coating that blisters and crisps up in the oven.
Just ½ teaspoon per 2 quarts of water does the trick.

🔥 How to Roast Potatoes Like a Pro

Step-by-step snapshot:

Boil water with baking soda and salt.
Parboil potatoes (cut into large chunks) until just tender.
Toss vigorously in infused oil with salt and pepper until rough and coated in potato slurry.
Roast at 450°F (230°C) for about 50–60 minutes, flipping once or twice for even browning.
Finish with flavor: Toss with crisped garlic, rosemary, and fresh parsley before serving.

🌿 Adding Flavor Without Burning the Garlic

Garlic and herbs can burn easily in a hot oven. The genius workaround?

Infuse your oil (or duck fat, beef fat, etc.) on the stovetop with garlic and rosemary.
Strain the oil to use during roasting.
Add the crisped garlic/herb bits back in at the end along with fresh parsley for full flavor without bitterness.

🧂 Ingredients You’ll Need

4 pounds russet or Yukon Gold potatoes, peeled and quartered
½ tsp baking soda
2 tablespoons kosher salt (for boiling)
5 tbsp olive oil, duck/goose/beef fat
3 garlic cloves, minced
A few sprigs rosemary, chopped
Fresh parsley, minced
Freshly ground black pepper

⏱️ Timing & Tips

Prep time: 10 minutes
Cook time: 75 minutes
Active time: 30 minutes
Serves: 6 to 8 people

Roasting Tips:

Don’t crowd the pan—spread potatoes in a single layer.
Leave them untouched the first 20 minutes for better crust.
Use a metal spatula to flip and scrape for even crisping.

Best Crispy Roast Potatoes

They’re everything you want in a roastie: shatteringly crisp, deeply savory, and unforgettably satisfying.

Make them once—and you’ll never go back to bland, basic potatoes again.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 15

Active TIME 30

Total Time 1 55

Servings: 8 people

Ingredients

4 pounds russet or Yukon Gold potatoes peeled and quartered
½ tsp baking soda
2 tablespoons kosher salt for boiling
5 tbsp olive oil duck/goose/beef fat
3 garlic cloves minced
A few sprigs rosemary chopped
Fresh parsley minced
Freshly ground black pepper

📸 Just Look at These Beauties!

Imagine golden brown potatoes, micro-blistered on the surface, packed with herby, garlicky goodness. Their interior? A pillowy, potato-flavored cloud.

They’re not just a side dish—they’re the main event.

🧾 Final Thoughts

Whether you’re prepping for a holiday meal, Sunday roast, or just need an excuse to cook something incredible, these crispy roast potatoes are your new go-to.