There’s something almost magical about the perfect roasted potato—that contrast between the crackling exterior and the pillow-soft interior that makes your taste buds sing. If you’ve been searching for the secret to achieving that restaurant-quality crispiness at home, you’re in the right place! These Super Crispy Roasted Baby Potatoes aren’t just another side dish recipe; they’re a game-changer that will transform your dinner table.
Why This Recipe is Awesome
What makes these Super Crispy Roasted Baby Potatoes stand out from all the others you might have tried?
It’s all about the technique. This recipe uses a two-stage cooking process that guarantees that golden, shatteringly crisp exterior while ensuring the insides stay creamy and tender. The beauty lies in its simplicity—just a handful of ingredients you already have in your pantry, but the results are absolutely restaurant-worthy.
These potatoes pair perfectly with everything from a casual weeknight chicken dinner to a holiday roast. They’re also incredibly forgiving for beginner cooks but impressive enough to serve to guests. Plus, there’s that unmistakable joy of hearing the satisfying crunch when you bite into them.
It’s the little culinary victories that make cooking so rewarding!
Equipment needed: Large pot, colander, baking sheet, parchment paper
Crispy Roasted Baby Potatoes
Ingredients
- 2 pounds baby potatoes red, yellow, or mixed varieties
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter melted
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon baking soda the secret ingredient for extra crispiness!
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Wash and dry the baby potatoes thoroughly. If some are larger than others, cut them in half so all pieces are roughly the same size for even cooking.
- Fill a large pot with water, add ½ teaspoon of baking soda and 1 teaspoon of salt. The baking soda creates a slightly alkaline environment that breaks down the potato surface, leading to more crispiness.
- Bring the water to a boil and add the potatoes. Cook for 8-10 minutes until the potatoes are fork-tender but not falling apart—you want them parboiled, not fully cooked.
- Drain the potatoes thoroughly in a colander and let them steam dry for about 30 seconds. Give the colander a gentle shake to rough up the edges of the potatoes—these rough edges will crisp up beautifully!
- Transfer the potatoes to a large bowl and add olive oil, melted butter, minced garlic, rosemary, salt, and pepper.
- Toss gently until all potatoes are evenly coated with the oil and seasoning mixture, being careful not to break them.
- Arrange the potatoes in a single layer on your prepared baking sheet, ensuring they’re not touching each other for maximum crispiness.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and audibly crispy when tapped with a utensil.
- Sprinkle with fresh parsley and serve immediately for the best texture and flavor experience.
Notes
- For the crispiest results, make sure your potatoes are completely dry before adding the oil and seasonings.
- Don’t skip the parboiling step—it’s crucial for achieving that perfect contrast between crisp exterior and fluffy interior.
- These potatoes can be parboiled up to a day ahead and kept refrigerated until you’re ready to roast them.
- Try adding a tablespoon of grated Parmesan cheese during the last 5 minutes of roasting for an extra flavor dimension.
- These potatoes are best served fresh from the oven, as they lose crispiness when stored.
Calories & Nutritional Info
- Calories: Approximately 210 per serving
- Carbohydrates: 35g
- Protein: 4g
- Fat: 7g
- Fiber: 3g
- Gluten-free and vegan-friendly (if you substitute the butter with more olive oil)
Common Mistakes to Avoid
- Overcrowding the baking sheet – This creates steam instead of allowing the potatoes to crisp up. Use two sheets if necessary.
- Skipping the parboiling step – This preliminary cooking is essential for that perfect texture contrast.
- Not drying the potatoes thoroughly after boiling – Excess moisture is the enemy of crispiness!
- Using too little oil – The fat is what helps create that golden, crispy exterior.
- Opening the oven too frequently – This lowers the temperature and interrupts the crisping process.
Alternatives & Substitutions
- Herbs: Swap rosemary for thyme, oregano, or a mix of Italian herbs based on your preference or main dish pairing.
- Potatoes: While baby potatoes work best, you can use larger potatoes cut into 1-inch chunks—just adjust the parboiling time accordingly.
- Dietary needs: Make this recipe vegan by replacing butter with additional olive oil or coconut oil for a different flavor profile.
- Spice it up: Add red pepper flakes or smoked paprika for a kick, or experiment with different spice blends like za’atar or herbs de Provence.
- Low-fat version: Reduce oil to 1 tablespoon and use an air fryer if available, cooking at 400°F for about 15 minutes.
FAQs
Why do I need to parboil the potatoes first?
Parboiling partially cooks the potatoes and creates a starchy surface that, when roughed up, forms the perfect base for ultimate crispiness. It’s the professional chef’s secret to that contrast between crispy exterior and fluffy interior.
Can I make these potatoes ahead of time?
You can parboil the potatoes up to 24 hours in advance and refrigerate them. When you’re ready to eat, toss with the oil and seasonings and roast.
However, for optimal crispiness, they’re best served immediately after roasting.
My potatoes aren’t getting crispy enough—what am I doing wrong?
Three common culprits: your oven may not be hot enough, the potatoes might be too crowded on the baking sheet, or they weren’t dry enough before adding oil. Remember, space and high heat are your friends for crispiness!
Can I use regular-sized potatoes instead of baby potatoes?
Absolutely! Just cut them into 1-1.5 inch chunks and adjust the parboiling time accordingly—they might need an extra minute or two to reach the fork-tender stage.
Why is baking soda in this recipe?
The baking soda creates an alkaline environment in the boiling water, which breaks down the potato’s exterior more effectively.
This creates more surface area to crisp up during roasting—it’s a game-changing scientific trick!
Final Thoughts
These Super Crispy Roasted Baby Potatoes prove that sometimes the simplest recipes, when executed with care, deliver the most satisfying results. There’s something deeply gratifying about transforming humble potatoes into golden bites of perfection. Whether they’re accompanying your Sunday roast or Tuesday night chicken dinner, they’re sure to steal the spotlight.
Happy crisping!
