Looking for the ultimate side dish that’s guaranteed to disappear fast? These crispy roast potatoes are golden, crunchy on the outside, and perfectly fluffy on the inside. Tossed in garlicky herb-infused oil and roasted to perfection, they’re more than just a side—they’re the highlight of the meal.

Whether you’re planning a cozy weeknight dinner, a holiday gathering, or Sunday roast, these potatoes are always a crowd-pleaser. They’re so good, people will be fighting over the last one!
Why You’ll Love These Potatoes
- Crispy on the outside, pillowy inside
- Infused with garlic and herbs
- Easy to make with simple ingredients
- Perfect for any meal or season
Ingredients (Serves 6)
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- ½ tsp baking soda (for parboiling)
- Salt, to taste (for boiling water and seasoning)
- ⅓ cup olive oil (or duck fat for extra richness)
- 4 cloves garlic, smashed
- 2 tsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tsp fresh thyme leaves (optional)
- Freshly ground black pepper, to taste
- Chopped parsley, for garnish
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven while it heats—this helps the potatoes crisp up right away.
2. Parboil the Potatoes
Bring a large pot of salted water to a boil. Add baking soda and potato chunks. Boil for 8–10 minutes until just fork-tender (not falling apart).
3. Drain and Fluff
Drain the potatoes and let them sit for 2 minutes. Shake them gently in the colander to rough up the edges—this step is key for crispy results!
4. Infuse the Oil
In a small saucepan, heat olive oil with smashed garlic, rosemary, and thyme over medium heat for about 2–3 minutes, until fragrant. Strain and discard the solids.
5. Toss Potatoes in Oil
In a large bowl, combine the potatoes with the infused oil, salt, and pepper. Toss until evenly coated.
6. Roast to Perfection
Carefully remove the hot baking sheet from the oven. Spread the potatoes out in a single layer. Roast for 20 minutes, then flip and roast another 25–30 minutes, until deep golden and crispy.
7. Garnish and Serve
Sprinkle with chopped parsley and a bit of flaky salt, if desired. Serve hot and enjoy!
Tips & Tricks for Perfect Roast Potatoes
- Baking soda helps break down potato surfaces for maximum crispiness.
- Preheating the baking sheet gives the potatoes a head start on crisping.
- Yukon Gold = creamy centers. Russets = extra fluffy insides.
- Reheat leftovers in the oven or air fryer for next-day crispiness.
- Feeling fancy? Add Parmesan or a drizzle of truffle oil in the last few minutes of roasting.
Add a Little Something Extra…
Serve these potatoes with a creamy garlic aioli or zesty mustard dipping sauce to take things up a notch. For a seasonal twist, add crushed sage in the fall or fresh dill in the spring.
Make It a Meal
These roasties pair beautifully with:
- Roasted chicken or beef
- Grilled salmon
- Veggie mains like stuffed peppers or lentil loaf
Or go full potato-lover mode and make it part of a Potato Lovers’ Collection—think smashed potatoes, loaded baked potatoes, and crispy potato wedges!
Got Leftovers? Try This:
- Turn them into breakfast hash with eggs and veggies.
- Toss into a potato salad for extra texture.
- Smash and pan-fry for quick crispy potato cakes.
Nutrition Info (Per Serving, Approximate)
- Calories: 310
- Protein: 4g
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 4g
Make these crispy roast potatoes once, and they’ll become a regular on your table. They’re easy, irresistible, and make every meal feel a little more special.