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Crispy Potatoes

These are truly the ultimate Crispy Potatoes you'll ever make. And without frying! It's a really OLD technique that has resurfaced online now and taking the internet by a storm. Crisp potatoes in the outside with a melt in your mouth soft fluffy inside, coated in parmesan and garlic. SO GOOD!

Prep Time
5 mins
Cook Time
1 hr
Servings: 4
Course: Side Dish
Cuisine: Mediterranean , American , Vegan

Ingredients

  • 3 pounds Russet potatoes peeled and cut unto 1 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Water to boil and cook the potatoes
  • 4 Tablespoons high smoking point oil such as avocado oil
  • 3 cloves of garlic minced
  • 2 tablespoons rosemary leaves minced
  • 1 cup Parmesan Cheese grated

Notes

  • Pick Russet or Idaho potatoes for the best result. 
  • While you can leave the peel on, we prefer peeling for maximum crisping.
  • Make sure to use baking soda while boiling the potatoes.The baking soda hack is a revolutionary way to crispy potatoes! 
  • Don't boil the potatoes to a mushy texture, rather just cooked through is enough. 
  • Drain as much water as possible from the boiled potatoes, preferably use a colander. 
  • When oiling and heating the baking sheet, use a high smoke oil like avocado oil. 
  • Tossing the potatoes halfway during roasting will ensure even browning and perfect crunch all over.
  • Flavor the potatoes with any fresh herb, and aromatic you prefer. Use cajun spice, taco seasoning or , add in cheddar cheese, etc.
  • Steak/Meats. Ribeye Steak, Lamb Steaks, Best NY Strip Steak, Mushroom Swiss Burger, Air Fryer Meatballs
  • Chicken. Hot Honey Chicken, Chicken Fingers, Chicken Scallopini, Turkey Sliders, Air Fryer Whole Chicken
  • Salads/ Vegetarian. Fried Eggplant Salad, Tomato Salad, Kale Salad with Spicy Lentils, Halloumi Salad
  • On their own!
  • These potatoes remain crisp for a while after roasting, store them in an airtight container for up to 5 days. For best results, reheat the potatoes in an air fryer at 350 degrees F for 5 minutes, shaking halfway.
  • Baking soda creates an alkaline environment which breaks down the potato exterior. This break down creates a crisp exterior when roasting in the oven. 
  • Well, if you read the first chink of this post, YES! My grandma and older generations did it this way only, and it was perfect. While you can roast directly into the oven and skip boiling, it's not as crisp.
  • These go with practically ANYTHING!