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Oven Crispy Potatoes

Print Recipe
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Calories: 285kcal
These crispy oven-roasted potatoes are golden and crunchy on the outside while staying fluffy and tender on the inside. A quick boil with baking soda creates a starchy coating that helps achieve an incredible restaurant-style crispiness in the oven. Seasoned with garlic, smoked paprika, and savory spices, they're the perfect side dish for breakfast, lunch, or dinner.

Equipment

  • 1 cooking pot that can hold 1 gallon
  • 1 sheet tray

Ingredients

  • 4 lbs Yukon Gold potatoes
  • 4 quarts water
  • 20 gram 3.5 tsp salt
  • 5 gram 1 tsp baking soda
  • 5-6 Tablespoon olive oil
  • Seasoning:
  • 2 teaspoon Salt
  • 2 teaspoon Pepper
  • 2 teaspoon Roasted Garlic powder or Garlic powder
  • 2 teaspoon Badia seasoning
  • 2 teaspoon Smoked Paprika

Instructions

  • Preheat your oven to 450°F. Place a sheet tray in the oven while it heats so the tray gets hot.
  • Fill a large pot with water and bring it to a hard boil. Add salt and baking soda. The baking soda raises the pH of the water, helping break down the potato surface for extra crispy potatoes.
  • Peel the potatoes and cut them into large rustic chunks. Carefully add them to the boiling water and simmer for 8–10 minutes, until the outsides look soft and slightly mushy.
  • Drain the potatoes well, then gently stir or shake them so a little of the outer layer breaks apart and creates a starchy coating. Add olive oil and your seasonings, then toss until evenly coated. Spread the potatoes in a single layer on the hot sheet tray.
  • Bake for 45-50 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the outside.

Notes

Notes
The Crispiest Potatoes WITHOUT A FRYER (2 Ways) - Brian Lagerstrom 
Calories
Total Recipe Calories: approximately 2,140–2,260 calories
Calories Per Serving (8 servings): approximately 270–285 calories