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Whenever I saw Roasted Potatoes on the menu at a restaurant, I would always have to order them – until I realized how easy it was to make them at home! These potatoes are super crispy on the outside, soft on the inside, and amazing fresh out of the oven – all thanks to a couple secret ingredients and one key tip that will change the way you make Roasted Potatoes at home!
Watch the Perfect Roasted Potatoes Recipe Video Below!
Table of Contents
Roasted Potatoes, especially those roasted in my favorite duck fat, would definitely be part of my last meal on earth! They’re my favorite side and perfect with some of my favorite main dishes, like a classic Steak with Peppercorn Sauce or Grilled Steak! You can also serve it alongside Meatloaf, Fried Chicken, Baked Chicken Thighs (or Air Fryer Chicken Thighs) or Braised Short Ribs!
Ingredients for Roasted Potatoes
Refer to the recipe card for the full list of ingredients and measurements!
- russet potatoes, peeled and cut into 2” chunks – 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, which are another one of my preferred potatoes, are more creamy – which makes for softer roasted potatoes. You can use either one to great success – it really depends on what you prefer (or have on hand).
- kosher salt
- baking soda – this is one of my secret ingredients to the best 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 have access to it but have never tried it, I strongly urge you to try – I promise it takes the potatoes to another level! However, I know this may not be available to everyone. You can use rendered chicken fat or substitute with a neutral oil (my recommendation is avocado oil).
- avocado oil – this is my recommended neutral oil; if you don’t have it on hand, you can also use canola, vegetable, or grapeseed oil. I don’t personally recommend using olive oil, as it has a lower smoke point.
- dried rosemary
- garlic powder
- onion powder
- black pepper, freshly cracked
Roasted Potatoes fit in perfectly with other vegetable sides like Roasted Brussels Sprouts, Roasted Cauliflower, Crispy Smashed Potatoes, Honey Glazed Carrots, Mashed Potatoes, and Roasted Green Beans with Bacon!
Recipe Instructions
1. Boil the Potatoes
Peel the potatoes and cut into 2″ chunks. Try to keep them as similiarly sized as possible so they roast evenly.
Add the cut potatoes into a large pot or dutch oven. Fill with 5 quarts of water or until the potatoes are completely covered. Add the kosher salt and baking soda; mix until dissolved. Bring the water to a boil over high heat and boil the potatoes for 15-20 minutes until fork tender.
Preheat the oven to 425F. If possible, use the roast or convection setting. Add a dry baking sheet to the oven to preheat.
2. Shake the Potatoes
Once the potatoes are fork tender, drain them and place them back in the pot. Shake them until they become rough and textured around the edges.
Key Tip
Shake the Potatoes!
This is a tip I rarely see in other recipes but I promise it makes a huge difference in the finished dish! 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 once roasted in the oven.
3. Season the Potatoes
Add the duck fat, rosemary, garlic powder, onion powder, salt and black pepper to the potatoes and mix well to combine. Make sure each piece is coated in the seasoning.
4. Toss in Duck Fat
Take the baking sheet out of the often adn add the 1/2 cup of duck fat. Carefully spread out the fat evenly across the pan.
Carefully place the potatoes on the pan and toss them in the fat until fully covered.
5. Roast the Potatoes
Bake at 425F for 50-60 minutes until a deep golden brown, flipping every 20-30 minutes for extra crispy potatoes.
PRO TIPS
Expert Tips for Making Perfect Roasted Potatoes at Home!
- 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, which are another one of my preferred potatoes, are more creamy – which makes for softer roasted potatoes. You can use either one to great success – it really depends on what you prefer (or have on hand).
- Baking soda is one of my secret ingredients to the best roasted potatoes! It 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 is my favorite oil/fat to roast potatoes in – it adds a layer of flavor that cannot be beat! If you have access to it but have never tried it, I strongly urge you to try – I promise it takes the potatoes to another level! However, I know this may not be available to everyone. You can use rendered chicken fat or substitute with a neutral oil (my recommendation is avocado oil).
- If you are scaling this recipe, scale the 2 tbsp of duck fat according to the weight of potatoes. (ie. only double the fat if you are doubling the weight of your potatoes) There’s no need to use more the 1/2 cup duck fat for a full size baking sheet.
- 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, Reheating, and Make Ahead Tips
I do not recommend making these ahead of time, as they will soften and also dry out. They’re best when they’re fresh out of the oven, hot, crispy, and soft on the inside.
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 Perfect 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
- 1 baking sheet
Ingredients
- 2 lbs russet potatoes, peeled and cut into 2” chunks
- 2 tbsp + 1 tbsp kosher salt
- 2 tsp baking soda
- ½ cup + 2 tbsp 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 water or until the potatoes are completely covered. Add the 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.
- Add in a nonstick baking sheet and preheat the oven to 425F. If possible, use the roast or convection setting.
- Once the potatoes are fork tender, drain them and place them back in the pot. Shake them until they become rough and textured around the edges.
- Add the potatoes to a large bowl, then season with 2 tbsp 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.
- Once the roasting pan is preheated, take out the pan place it on a heat resistant surface. Add the duck fat 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.
Notes
-
- 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, which are another one of my preferred potatoes, are more creamy – which makes for softer roasted potatoes. You can use either one to great success – it really depends on what you prefer (or have on hand).
-
- Baking soda is one of my secret ingredients to the best roasted potatoes! It 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 is my favorite oil/fat to roast potatoes in – it adds a layer of flavor that cannot be beat! If you have access to it but have never tried it, I strongly urge you to try – I promise it takes the potatoes to another level! However, I know this may not be available to everyone. You can use rendered chicken fat or substitute with a neutral oil (my recommendation is avocado oil).
- If you are scaling this recipe, scale the 2 tbsp of duck fat according to the weight of potatoes. (ie. only double the fat if you are doubling the weight of your potatoes) There’s no need to use more the 1/2 cup duck fat for a full size baking sheet.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
