There’s something irresistible about a batch of Crispy Roasted Potatoes just coming out of the oven. Loaded with rosemary, oregano, lemon, garlic, and a touch of paprika for color, these potatoes are the perfect accompaniment to any main course.
This post may contain affiliate links. Our disclosure policy.
Editor’s Note: Originally published on September 10, 2018. Updated with expanded information, new photos and process shots, and recipe improvements.
From burgers to prime rib, these crispy roasted potatoes complement any main course and are a go-to in my home.
They’re close in flavor to my Greek-style potatoes, but are super crispy while the Greek ones are on the softer/creamier side.
They’re easy to make and everyone loves them!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Potatoes. I used Yukon gold potatoes but you can also use russets. Yukon golds have a creamier inside whereas russets are drier and will get crispier.
- Baking soda. Adding baking soda to the water when boiling the potatoes turns the water more alkaline and yields a more crispy potato. I learned this trick from Serious Eats and it works wonders!
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 450f and set both racks toward the middle level. Fill a large pot with water, 4 teaspoons of kosher salt and 1/2 teaspoon of baking soda and bring to a boil. Slice 4 pounds of Yukon Gold potatoes into thick wedges. (Photo #1)
- Once the pot of water is boiling, add the potatoes and let the pot come back to a boil. Then, lower the heat and simmer the potatoes for 5 minutes. (Photo #2)
- Drain the potatoes and let them sit in the colander for 3 minutes, then add the potatoes to a very large mixing bowl along with 5 tablespoons of olive oil, 1 tablespoon of dried oregano, 2 teaspoons of paprika, 1/2 teaspoon of black pepper, and 2 teaspoons of kosher salt. Toss the potatoes with the other ingredients to ensure even distribution. (Photo #3)
- Prepare 2 large baking sheets with parchment paper and spread the potatoes out, cut sides down, and bake in the oven for 55-65 minutes, flipping after 25 minutes. (Photo #4)
- While the potatoes are baking, mince 6 cloves of garlic, 1/4 cup of flat-leaf parsley, and 1 tablespoon worth of fresh rosemary leaves. Zest 1 teaspoon worth of lemon zest. Heat a pan to medium-low heat and add 4 tablespoons of olive oil and cook the garlic until lightly golden, about 2-3 minutes. Turn off the heat and add the rosemary to the oil, then set aside. (Photo #5)
- After 55-65 minutes of roasting, check the potatoes and roast for another 20-25 minutes, flipping again once or twice more to thoroughly crisp the potatoes. (Photo #6)
- Once the potatoes are done and crisp, remove them from the oven. (Photo #7)
- Move the potatoes to a large mixing bowl and pour the garlic-rosemary oil all over them. Add the lemon zest and parsley and toss to coat all the potatoes. Place on a platter, serve, and enjoy! (Photo #8)
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
Top Tips
- Baking soda for crispy potatoes. Adding baking soda to the water when boiling the potatoes helps alkalize the water and break down pectin yielding the crispiest potatoes possible.
- Don’t crowd the pan. I recommend using 2 baking sheets for crispy roasted potatoes to help prevent overcrowding.
- Flip the potatoes. Be sure to place the potatoes cut-side-down and flip them a few times throughout the baking process to ensure each side is crispy.
More sides you’ll love
Here are a few more of the side dishes I rely upon constantly!
If you’ve enjoyed this Crispy Roasted Potatoes Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
Crispy Roasted Potatoes with Lemon and Garlic
Ingredients
- 4 pounds Yukon Gold potatoes cut into thick wedges
- 6 teaspoons kosher salt divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon dried oregano
- 9 tablespoons olive oil divided
- 6 cloves garlic minced
- 1/4 cup flat-leaf Italian parsley minced
- 1 tablespoon Rosemary leaves minced
- 1 teaspoons lemon zest
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Preheat oven to 450f and set both racks towards the middle level.
- Fill a pot with water, 4 teaspoons of kosher salt, and baking soda and bring to a boil. Once boiling, add the potatoes. Let the pot come back to a boil then lower the heat and simmer the potatoes for 5 minutes.
- Drain the potatoes and let them sit in the colander for 3 minutes. Add the potatoes to a very large mixing bowl along with 5 tablespoons of olive oil, oregano, paprika, pepper, and the remaining 2 teaspoons of kosher salt. Mix well so that the potatoes absorb all of the flavors.
- Prepare 2 large baking sheets with parchment paper. Spread the potatoes out on the sheet, cut sides face down. Bake the potatoes for 55-65 minutes flipping after 25 minutes. Continue to roast for another 20-25 minutes then check and flip once or twice more if necessary to thoroughly crisp both sides.
- Heat a pan to medium-low heat with the remaining olive oil. Add the garlic and cook until lightly golden (2-3 minutes). Turn off the heat and add the rosemary to the oil.
- When the potatoes are finished cooking place them into a mixing bowl and pour the garlic oil over the potatoes. Add the lemon zest and parsley, and toss to mix well. Place the potatoes on a platter and serve. Enjoy!
Notes
- Baking soda makes the water more alkaline which helps break down the pectin in the potatoes. This makes the potatoes crispier when roasted, though feel free to omit if you’re opposed to it. The potatoes will still turn out quite crispy.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 350f until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
This recipe was originally published on September 10, 2018. It was completely updated on March 21, 2024.
I made this in the fall and they are AMAZING!! I want to make for Christmas dinner but are there any tips to making ahead? Do you think they can they be boiled, cooled, put in a ziploc and then roasted the next day?
Hi Patrick, yes, you can, but make sure you dry them off really well after being in the ziploc. The other option is you can just prepare them entirely ahead of time, then reheat in the oven before serving.