Crispy Roasted Baby Potatoes
These Super Crispy Roasted Baby Potatoes feature golden-brown exteriors with fluffy centers, enhanced by aromatic herbs and garlic. The parboiling technique ensures maximum crispiness, creating an elevated side dish that complements any meal with minimal effort.
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.