Recipe

Serious Eats-Style Crispy Roast Potatoes

Crispy edges, fluffy centers, and a foolproof method that turns basic potatoes into a crunchy, golden side dish.

By Matt Campbell

•

4.8

A baking sheet piled with golden-brown crispy roast potato chunks with rough, craggy edges, served on a wooden table with a small bowl of flaky salt

If you have ever eaten roast potatoes that were kind of beige, kind of soft, and mostly just there to fill space on the plate, I'm so sorry. Let's fix that.

This is my Serious Eats-inspired way to get the good stuff: those jagged, crunchy edges that sound like a tiny crunch thunderstorm, plus centers that stay fluffy and steamy. The secret is not fancy ingredients. It's a simple little sequence that feels almost too easy once you do it once: parboil, rough up, roast hot.

These potatoes show up for weeknights, holidays, and everything in between. They are also the kind of side that makes people “just grab one more” directly off the pan, which is honestly the highest compliment a potato can receive.

Russet potatoes, kosher salt, baking soda, and a bottle of olive oil arranged on a clean kitchen counter with a large pot nearby

Why It Works

Parboiling with a pinch of baking soda raises the surface alkalinity so the potato exteriors break down slightly, which means more starch on the outside and more potential crunch in the oven.
Shaking the drained potatoes creates those craggy edges, basically turning the outside into tiny ridges that brown like champions.
Hot oil and a hot oven start the sizzle fast, so you get a crisp crust before the insides dry out.
Simple seasoning, added at the right times keeps the potatoes bold without burning the garlic or herbs.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best): Spread on a sheet pan and bake at 425°F for 10 to 15 minutes until hot and re-crisped. If you have an air fryer, 375°F for 6 to 10 minutes works great.

Microwave: It'll warm them, but you'll lose the crunch. If you must, microwave briefly, then finish in a hot skillet with a little oil.

Freeze: You can, but the texture will soften. If freezing, spread cooled potatoes on a tray to freeze individually, then bag for up to 2 months. Reheat from frozen at 425°F until hot and crisp, usually 18 to 25 minutes depending on potato size and your freezer.

Common Questions

Do I really need baking soda?

You do not have to, but it is the tiny “Serious Eats” move that makes a big difference. A little baking soda helps the potato surface break down and get extra crispy. If you skip it, still rough them up well and roast hot.

What potatoes work best?

Russets are my top pick for ultra-crisp edges and fluffy centers. Yukon Golds are slightly creamier and still crisp well, just a bit less shattery. Avoid waxy reds if crunch is the goal.

Why do my potatoes stick to the pan?

Usually one of three things: not enough oil, the pan was not hot enough when the potatoes hit it, or you tried to flip too early. Give them time. Once the crust forms, they release easier.

Can I add garlic and herbs?

Yes, but add them near the end so they do not burn. I like tossing the finished potatoes with warm oil infused with garlic and rosemary, or simply adding minced garlic for the last 10 minutes.

How do I keep them crispy for a party?

Roast fully, then hold uncovered in a 200°F oven for up to 45 minutes. For best airflow, put them on a wire rack set inside a sheet pan. Steam is the enemy of crunch, so skip foil and lids.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for parboiling)
Colander
Rimmed baking sheet
Large mixing bowl
Spatula or thin metal turner (helpful for flipping)
Oven mitts (the pan gets screaming hot)
Optional: wire rack that fits inside a sheet pan (helpful for holding potatoes crisp)

I fell into the Serious Eats rabbit hole years ago because I wanted the “why” behind my favorite foods, not just a list of steps. This roast potato method was one of those lightbulb moments. The first time I shook the parboiled potatoes and saw them get all shaggy and rough, I thought, this looks like a mistake. Then they came out of the oven crazy-crisp, golden, and honestly kind of unfair to every other potato on the table. Now it's my default move whenever dinner needs a guaranteed win.

Serious Eats-Style Crispy Roast Potatoes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

3 pounds russet potatoes, peeled (optional) and cut into 2-inch chunks
2 quarts water
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon baking soda
6 tablespoons duck fat, beef tallow, or olive oil (see note)
2 teaspoons freshly ground black pepper
2 to 3 sprigs rosemary or thyme (optional)
2 cloves garlic, smashed or finely grated (optional)
Flaky salt, for finishing (optional but excellent)

Fat note: Duck fat and beef tallow bring rich flavor and great browning. Olive oil is totally great for everyday.

Yield: Serves 6 as a side (about one full sheet pan).

Instructions

Heat the oven and pan: Set oven to 450°F. Put a rimmed baking sheet in the oven to preheat (this helps prevent sticking and jump-starts browning). Use oven mitts when you pull it out, it is blazing hot.
Pan note: A darker sheet pan browns a little faster. A lighter pan works too, it may just need a couple extra minutes.
Parboil with baking soda: In a large pot, bring water to a boil. Add kosher salt and baking soda. Add potato chunks, return to a boil, then reduce to a simmer. Cook 8 to 10 minutes, until the outsides are tender and the edges look like they want to crumble when you poke them, but the centers still resist a knife slightly.
Drain and rough them up: Drain potatoes in a colander and let them steam-dry for 2 to 3 minutes. Transfer back to the pot or a large bowl. Toss and shake aggressively for 20 to 30 seconds until a paste-like starchy coating forms and the surfaces look shaggy and roughed up.
Oil and season: Add fat (duck fat, tallow, or olive oil) and black pepper. If using rosemary or thyme, add it now. Toss until every piece is glossy and coated. No need to heat the fat separately, the hot oven and hot pan will do the work.
Optional pepper tip: Pepper can get a little toasty at high heat, in a good way. If you prefer a fresher bite, add half now and half at the end.
Roast hot: Carefully remove the hot sheet pan from the oven and spread potatoes out in a single layer with space between pieces. Roast for 20 minutes without touching them.
Flip and keep going: Use a spatula to turn the potatoes. Roast another 20 minutes, then flip again. Roast 10 to 15 minutes more until deeply golden and crisp.
Add garlic at the end (optional): If using garlic, toss it with the potatoes for the last 5 to 10 minutes so it perfumes the pan without burning.
Finish and serve: Taste and add more salt. Hit them with flaky salt if you are feeling fancy. Serve immediately while the edges are crisp and the centers are still fluffy.