Crispy Roasted Potatoes

Ingredients

• 1 kgmedium potatoes
• 60–75 ml (4–5 tablespoons)olive oil
• 5 ml (1 teaspoon)bicarbonate of soda
• 3garlic cloves
• 2 sprigsfresh rosemary
• to tastesalt and ground black pepper
• to tasteMaldon or other flaky sea salt

Instructions

1. 1

   Cut the potatoes

   Wash the potatoes and cut them into similar-sized chunks, about 2.5 cm (1 inch) across. Peel them if you like; the skins can also be left on.

2. 2

   Preheat the oven

   Heat the oven to 230°C (450°F).

3. 3

   Parboil the potatoes

   Bring a pot of water to the boil and season it with sea salt. Add the potatoes and bicarbonate of soda, then parboil them.

4. 4

   Rough up the edges

   After about 8–10 minutes, once the potatoes are tender when pierced with a fork but not fully cooked, drain them in a colander. Shake the colander to roughen their edges.

5. 5

   Oil and season

   Pour 2–3 tablespoons of olive oil into an oven dish. Add the potatoes, season with salt and pepper, and shake the dish so they are coated. Put it in the oven.

6. 6

   Infuse the oil

   Meanwhile, grate the garlic into a small ramekin. Stir in 2 tablespoons of olive oil and a sprig of rosemary, leaving the tip of the sprig in the ramekin to infuse the oil.

7. 7

   Brush with garlic oil

   After 30–40 minutes, take the potatoes out of the oven and shake them around. Use the rosemary sprig to brush the garlic oil over them.

8. 8

   Finish roasting

   Tear the rosemary leaves over the potatoes and return them to the oven for 20–30 minutes, depending on your oven, until crisp. Take them out, sprinkle with flaky sea salt and serve.

What are crispy roasted potatoes?

Roast potatoes are a familiar American side dish, served alongside everything from a roast to a casual dinner. This version builds crisp edges by parboiling the potatoes before roasting them.

Bicarbonate of soda helps roughen the potato surfaces, while garlic and rosemary-infused oil adds a savoury finish. Leaving the skins on is an easy option and gives the chunks a more rustic feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 3g protein, 30g carbs, 10g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat. The potatoes contribute a little protein, but the dish is not a major protein source; serve it with a protein-rich main and vegetables to round out the plate.

Why parboil with bicarbonate of soda?

Parboiling softens the outside of the chunks before they go into the oven, so shaking them in the colander can create a rough surface. Those broken-up edges are what become especially crisp as the potatoes roast.

Stop when a fork can pierce a potato but the pieces are not cooked through. If they are very soft, they are more likely to break apart when shaken.

Getting the chunks ready

Even pieces: cut the potatoes to roughly the same size so they cook at a similar rate. Chunks around 2.5 cm across are the size suggested in the method.

Skins: leave them on for a rustic result, or peel them if you prefer. Either way, wash the potatoes before cutting.

Making the garlic rosemary oil

Garlic: grate it into the oil so it is distributed across the potatoes when brushed on. Keep it for the later stage rather than adding it at the start of roasting.

Rosemary: let a sprig sit in the garlic oil while the potatoes roast, then use the sprig to brush the oil over them. Tear the leaves over the potatoes before the final stretch in the oven.

How to judge crispness

After the first 30–40 minutes, shake the potatoes around so they can continue roasting evenly. Brush on the garlic oil at this point, then return them to the oven.

The final 20–30 minutes are there to crisp the surfaces. Oven strength varies, so check for a crisp exterior before taking them out.

What to serve with them

Serve these potatoes alongside your favourite main dish, as the recipe suggests. Their crisp edges and rosemary-garlic flavour pair naturally with a roast-style meal.

For a more balanced plate, add a serving of vegetables and a protein-rich main. Finish the potatoes with flaky sea salt just before serving.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they roast at a similar pace.
• Shake the drained potatoes gently but thoroughly to roughen their surfaces.
• Coat the potatoes with the oil and seasoning before putting the dish in the oven.
• Brush on the garlic oil after the first 30–40 minutes of roasting.
• Check for crispness during the final 20–30 minutes, as ovens can vary.
• Add the flaky sea salt at the end for a distinct finishing sprinkle.

Variations

• Keep the skins on: leave the potatoes unpeeled for a rustic finish.
• Peel the potatoes: remove the skins before cutting if you prefer them peeled.
• Adjust the herbs: use the rosemary leaves to finish the potatoes as directed, or leave them off if you want a simpler flavour.
• Change the seasoning: adjust the salt and ground black pepper to suit your taste.
• Serve as a side: pair the potatoes with your favourite main dish.

Common mistakes to avoid

• Uneven chunks: cut the potatoes to a similar size so they cook at a more even rate.
• Overcooking during parboiling: drain them when fork-tender but not fully cooked so they hold their shape when shaken.
• Skipping the colander shake: roughen the edges to help create crisp surfaces.
• Adding garlic oil too early: brush it on after the first 30–40 minutes, as the method directs.
• Relying only on the clock: check the potatoes during the final 20–30 minutes because ovens vary.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in the oven until hot and crisp again; microwaving will warm them but is unlikely to restore their crisp edges.

Frequently asked questions