How to Make Crispy Roasted Potatoes
User Reviews
4.8
-
Prep Time
10 mins
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Cook Time
1 hr
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Servings
5
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Calories
289 kcal
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Cuisine
Vegan
How to Make Crispy Roasted Potatoes
Description
How to Make Crispy Roasted Potatoes involves boiling quartered russet potatoes in salted water with baking soda, which softens the exterior and helps create fluffiness. After draining, the potatoes are gently tossed with olive oil, garlic, vegan butter, onion powder, salt, pepper, and fresh thyme. Arranged cut-side down on parchment-lined sheets to ensure crisping, they roast at 425°F until golden.
The initial parboil softens potatoes without overcooking; baking soda promotes a crisper crust once roasted. Roasting twice, flipping halfway and adding fresh herbs towards the end, develops a balanced texture—crispy outside with fluffy inside. Garlic and butter contribute rich flavor.
These potatoes serve as a hearty side for salads or mains and can be enhanced with lemon zest or paired with various dips, like avocado mayo. The recipe includes a variation season salt blend and herb-infused dip to complement the crispy potatoes.
Using russet or Yukon Gold potatoes works best for texture. Keeping roasting trays spacious prevents steaming and promotes browning. Freshly smashed thyme releases additional aroma during roasting.
Ingredients
- 2 L water depending on the size of your pot
- 6 russet potato peeled and quartered, medium-sized
- 2 tbsp. salt sea salt
- 1 tbsp. baking soda
- 3 tbsp. olive oil
- 3 garlic pressed, grated or finely chopped - this is important, cloves
- 1 tbsp. vegan butter
- 1 tsp onion powder
- 1 tsp salt sea salt
- 1/2 black pepper cracked
- 3 tbsp. thyme fresh, smashed to release scent
Variation: Crispy Roast Potatoes with Seasoned Salt and Avocado Mayo Dip
- 2-2.5 lbs russet potato or Yukon Gold potato
- water
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2-3/4 cup avocado oil
- 1 tbsp rosemary fresh, minced
- 1 lemon zested
- 2 tbsp salt smoked, kosher or sea salt
- 1 tsp oregano dried
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup avocado or regular mayo
- 1 garlic large clove, pressed
- 1 tbsp chives fresh, minced
- 1 tsp rosemary fresh, minced
- 1 tsp lemon juice
- 1/2 tsp kosher salt
Instructions
- Bring a large pot to a boil and add the salt and baking soda. Add the potatoes and parboil them for 10 minutes.
- Preheat oven to 425F and line 1-2 baking sheets with parchment paper.
- Remove from water, strain and transfer to a large bowl. To the bowl, add the salt, pepper, onion powder, oil, garlic and butter. Stir gently.
- Transfer potatoes to a baking sheet. You need to make sure each potato has room to breathe and is cut-side down. You may need to use two baking sheets depending on how many potatoes you cook.
- Place in the oven and bake for 30 minutes.
- Remove from the oven, flip each potato and evenly distribute with fresh thyme.
- Cook for another 20 minutes or until perfectly crispy and golden.
- Serve with fresh lemon (optional) but highly recommended if enjoyed with a fresh salad or greens.
- But honestly, you can...Enjoy. With. Anything.
Variation: Crispy Roast Potatoes with Seasoned Salt and Dip
- Peel and cut the potatoes - Chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato.
- Add peeled potatoes into a large pot with salt and baking soda. Cover with cold water and bring to a boil. Once boiling, parboil for 8-10 minutes until fork tender but not falling apart.
- Strain the potatoes in a colander and then put them back into the pot with the lid on and gently shake them to lightly fluff them up, for about 30 seconds.
- Preheat the oven to 425F. Once preheated, add Avocado Oil to a roasting pan or sheet pan, making sure to cover the bottom of the pan (about 1/2-3/4 cup of oil). Place the pan in the oven to warm the oil for 10 minutes.
- After 10 minutes, remove the pan from the oven and carefully add in the potatoes. Gently toss the potatoes in the hot oil and make sure they’re in a single layer on the pan. Place in the oven for 60-70 minutes, tossing gently in the oil every 20 minutes, until the potatoes have a golden brown color all over.
- While the potatoes are cooking - Make the seasoned salt: Mix together the 1 tbsp fresh minced rosemary, lemon zest from one lemon, 2 tbsp smoked / kosher / or sea salt, 1 tsp dried oregano, ½ tsp garlic powder and ½ tsp onion powder. Set aside.Make the mayo: In a small bowl mix together the avocado mayo, 1 garlic clove pressed, 1 tbsp fresh minced chives, 1 tsp fresh minced rosemary, 1 tsp lemon juice and 1/2 tsp kosher salt. Set aside.
- Once the potatoes are cooked and golden brown all over, remove from the oven. Take the potatoes out of the pan with a slotted spoon and add to a bowl. Toss the potatoes with the seasoned salt and then serve with the mayo on the side.
Notes
- Use russet or baby potatoes for optimal texture and crispiness.
- Ensure potatoes have space on the baking sheet and cut-side down for even browning.
- Fresh smashed thyme added after flipping intensifies herb flavor without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 5 | |
| Calories | 289kcal | 14% |
| Carbohydrates | 47.7g | 16% |
| Protein | 5.8g | 12% |
| Fat | 9.8g | 15% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 1.4g | 8% |
| Sodium | 3307.3mg | 138% |
| Fiber | 3.7g | 15% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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