Crispy Roasted Potatoes (SUPER CRISPY!) (VIDEO)
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My Crispy Roasted Potatoes are super crispy on the outside, soft on the inside, and SO GOOD fresh out of the oven – all thanks to a couple secret ingredients and one key tip that will change the way you roast potatoes at home!
Watch the Crispy Roasted Potatoes Recipe Video Below!
A Note from CJ
My key tip for the best Crispy Roasted Potatoes!
My #1 key tip for the best Roasted Potatoes is to SHAKE your boiled potatoes before roasting! I know it sounds crazy but shaking the potatoes creates rough and textured edges, when coated in fat (duck fat or any neutral oil), will turn into roasted potatoes with the crispiest crust!
If you love potatoes, make my Crispy Smashed Potatoes, Creamy Mashed Potatoes, Twice Baked Potatoes, Garlic Mashed Potatoes, Potatoes au Gratin! Serve these alongside classics like Pan Seared Steak, Air Fryer Turkey Breast, Fried Chicken or Braised Short Ribs!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- russet potatoes – I like using russet potatoes for making Roasted Potatoes, as they are more starchy, which results in a beautiful crust with fluffy insides. Yukon Gold potatoes also work great but they’ll be creamier and softer (rather than fluffy).
- baking soda – this is one of my secret ingredients to the crispy roasted potatoes! Baking soda helps break down the potatoes surface and pectin – this draws the starches to the surface of the potatoes, which helps them brown and become crispy!
- duck fat – duck fat is my favorite oil/fat to roast potatoes in – it adds a layer of flavor that cannot be beat! If you can’t use duck fat, you can use rendered chicken fat or substitute with a neutral oil (my recommendation is avocado oil).
How to Make Crispy Roasted Potatoes
Boil And Shake The Potatoes: Wash, peel, and cut potatoes into 2-inch chunks, then boil them in water with kosher salt and baking soda until fork tender. Drain and return to the pot, shaking them vigorously to rough up the edges this helps them get extra crispy in the oven!
Season And Roast The Potatoes: Season the potatoes with duck fat, rosemary, garlic powder, onion powder, black pepper, and salt, tossing until evenly coated. Preheat a baking sheet at 425°F, then add duck fat and spread the potatoes in a single layer. Roast for 50–60 minutes, flipping every 20–30 minutes, until perfectly golden brown and crispy roasted potatoes form with a fluffy, tender center.
PRO TIPS
CJ’s Recipe & Storage Tips
My #1 Key Tip – SHAKE the Boiled Potatoes! After you’ve boiled the potatoes, drain them and then place them back in the pot and shake them until they look rough and textured around the edges. Once coated in duck fat (or avocado oil), the rough textures will develop a beautiful crispy crust as they roast in the oven.
Storage – Any leftover Roasted Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. They will not retain their crispiness but will still taste great! If you don’t care about the texture, you can reheat them quickly in the microwave. You can also reheat them in the air fryer at 375F for 6-8 minutes until crispy.
If you tried this Crispy Roasted Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Perfect Crispy Roasted Potatoes (EXTRA CRISPY!)
Equipment
Ingredients
- 2 lbs russet potatoes, peeled and cut into 2” chunks
- 2 tbsp + 1 tbsp kosher salt
- 2 tsp baking soda
- 2 tbsp + 1/2 cup duck fat
- 2 tsp dried rosemary
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp black pepper, freshly cracked
Instructions
- Wash and peel the potatoes, then cut them into 2 inch chunks.
- Add the potatoes to a large pot or dutch oven. Fill with 5 quarts of cold water or until the potatoes are completely covered. Add 2 tablespoons of kosher salt and baking soda then mix until dissolved. Bring the water to a boil over high heat and boil the potatoes for 15-20 minutes until fork tender, then drain them and place them back in the warm, empty pot. Shake them until they become rough and textured around the edges.
- Season the potatoes with 2 tbsp of duck fat, dried rosemary, garlic powder, onion powder, black pepper and the remaining kosher salt. Add them to the potatoes and mix to combine, further roughing them around the edges.
- Place a nonstick baking sheet in the oven and preheat the oven to 425F. If possible, use the roast or convection setting.
- Once the roasting pan is preheated, take out the pan and place it on a heat resistant surface. Add the remaining 1/2 cup of duck fat on to the pan then carefully place the potatoes on the pan and toss them in the fat until fully covered and in a single layer. Bake at 425F for 50-60 minutes until a deep golden brown, flipping every 20-30 minutes for extra crispy potatoes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Crispy Roasted Potatoes recipe was originally published in October 2024, and updated in November 2025.
SO GOOD!
Thank you! I’m so glad you enjoyed it!