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.

Cripsy roasted potatoes topped with garlic and herbs on brown parchment paper.

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 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.

Ingredients shown: Yukon Gold potatoes, lemon, garlic, olive oil, Rosemary, and parsley.
  • 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.

  1. 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)
Crispy roasted potatoes recipe process collage group one showing size of cut potatoes and boiling potatoes in pot.
  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)
  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)
Recipe collage two showing mixing of potatoes in bowl and spreading them out onto a parchment paper lined baking sheet.
  1. 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)
  2. 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)
Recipe collage three showing sauteing of garlic in saucepot and flipping potatoes.
  1. 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)
  2. Once the potatoes are done and crisp, remove them from the oven. (Photo #7)
Collage four showing cooked potatoes on baking sheets an tossing them in garlic and herbs.
  1. 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)

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.

Baking sheet of roasted potatoes with spatula.

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

No ratings yet
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 8
These crispy roasted potatoes are perfection! They're loaded with flavor from oregano, rosemary, lemon, and garlic, are incredibly crispy, and so easy to make!


  • 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


  • 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!


  • 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.


Calories: 263kcal | Carbohydrates: 35.4g | Protein: 3.8g | Fat: 12.8g | Saturated Fat: 1.9g | Sodium: 595mg | Potassium: 916mg | Fiber: 5.4g | Sugar: 2.6g | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

This recipe was originally published on September 10, 2018. It was completely updated on March 21, 2024.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Angie F says:

    5 stars
    Your recipes are always delicious! Simple ingredients render the most delicious food! Thank you!

  2. Chris LaGuardia says:

    I love most of your recipes and love that Tara has now joined you in this adventure. I also love that your kids are involved also. A family that cooks together, stays together (or so they say). Keep up the wonderful work you are doing and keep those recipes coming.

    1. Tara says:

      Thanks for the kind words, Chris. We’re so happy you’re enjoying the recipes and following along with us!

  3. Craig says:

    5 stars
    Made these for the first time to go with our grilled butterflied leg of lamb on Easter. Perfect accompaniment and everyone remarked about how great the potatoes were. This goes in our book of go-to recipes for sure!

  4. Nancy says:

    5 stars
    Beautiful, beautiful, beautiful! Won’t roast taters any other way! Wonderful with my Greek Easter dinner.
    To time them out I did the first 60 min roast (with flipping) then finished them later to complete with the rest of dinner.
    Eh, presto! Another winner!

  5. Bonnie Ramnarine says:

    Hi James! I love your recipes.
    Thank you for sharing. God bless!

  6. Peter Fontaine says:

    For those of us who don’t stock kosher salt, what would be the ratio to regular iodized salt?

    1. James says:

      Peter, these are rough calculations, but a good rule of thum to follow. If you want to be more precise, break out a kitchen scale.
      Diamond Crystal Kosher equals ~10g per 1 tbsp.
      Mortons Kosher equals ~15g per 1 tbsp.
      Iodized fine salt equals ~20g per 1 tbsp.

  7. ThePontificator says:

    5 stars
    What about red potatoes?

    1. Tara says:

      You can use red potatoes.

  8. Jerry Homola says:

    5 stars
    Very good and simple to make.

  9. Caroline says:

    Loved this recipe though unclear whether you just leave them or if they should be turned. I shook mine halfway through and they were delish but not sure if they’d have been crispier if I’d just let them be. Thanks for your great recipes 👍