Crispy Roast Potatoes

Ingredients

• 1.81 kg (4 lb)russet or Yukon Gold potatoes
• 30 g (2 tablespoons)salt
• 2.5 g (½ teaspoon)bicarbonate of soda
• 75 ml (5 tablespoons)extra-virgin olive oil (or duck fat)
• 2 tablespoonsminced garlic (about 6 cloves)
• 2 teaspoonsdried oregano
• 1 teaspoonblack pepper
• 1 teaspoongarlic powder
• 2 tablespoonschopped parsley leaves

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Cut the potatoes

   Peel the potatoes and dice them into 3.8 cm (1½-inch) cubes.

3. 3

   Boil the potatoes

   Bring 1.9 litres (8 cups) of water to the boil in a large pot. Stir in the salt and bicarbonate of soda, then add the potatoes. Bring the water back to the boil and simmer for 10 minutes.

4. 4

   Mix the seasonings

   In a large bowl, combine the olive oil, minced garlic, oregano, black pepper and garlic powder.

5. 5

   Dry the potatoes

   When the potatoes are cooked, drain them carefully. Leave them in the empty pot for about 30 seconds so excess moisture can evaporate.

6. 6

   Roughen the edges

   Add the potatoes to the bowl of oil and seasonings. Shake the bowl a few times to roughen their outsides, creating more surface area to crisp in the oven.

7. 7

   Roast until crisp

   Arrange the potatoes on a baking sheet with space between them and bake for 20 minutes. Turn them over and roast for another 30–40 minutes, until browned and crisp.

8. 8

   Add the parsley

   Sprinkle the parsley leaves over the potatoes and serve.

What are crispy roast potatoes?

Roast potatoes are a familiar side dish in American home cooking, often served alongside meat or other mains. This version uses a short simmer before roasting to build a soft interior and a rough surface that browns in the oven.

The combination of garlic, oregano and parsley gives the potatoes a savoury, herby finish. Olive oil helps the edges roast, while duck fat is offered as an alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 6g protein, 52g carbs, 11g fat.

Potatoes provide most of the carbohydrates, while the olive oil or duck fat contributes most of the fat. The potatoes also supply some protein, though this is primarily a carbohydrate-rich side. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Russet potatoes: their starchy texture tends to make a fluffy centre and rough edges after boiling.

Yukon Gold potatoes: these are less starchy but still roast well, with a naturally creamy middle. Cut whichever variety you use into evenly sized cubes so they cook at a similar pace.

Why bicarbonate of soda helps

Bicarbonate of soda goes into the boiling water with the salt. It helps the potato surfaces soften during the simmer, so they can be roughed up before roasting.

Take care when draining and handling the cooked potatoes, as their softened edges can break apart easily.

Roughening and drying

Drying: leave the drained potatoes in the empty pot for about 30 seconds to let excess moisture evaporate.

Rough edges: shake the potatoes gently in the seasoned oil until their outsides look a little scuffed. Avoid vigorous tossing, which can turn the cubes to mash.

Roasting for crisp edges

Give the potatoes space on the baking sheet so they roast rather than crowd together. Follow the first 20-minute roast with a turn, then check them during the additional 30–40 minutes.

They are ready when browned and crisp on the outside. The exact time within that final range depends on how the cubes and your oven behave.

What to serve with them

Serve these potatoes with steak, as suggested in the recipe, or alongside another main course. Their garlic and herb seasoning also suits roast meat, fish or a vegetable-based centrepiece.

Add a green vegetable or salad to round out the plate, and serve the potatoes soon after roasting to enjoy their crispest texture.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they cook at a similar rate.
• Let the drained potatoes sit for the full 30 seconds to lose excess moisture.
• Shake the bowl gently to roughen the surfaces without breaking the cubes apart.
• Leave space between the potatoes on the baking sheet.
• Turn the potatoes after the first 20 minutes and check for browning during the final roast.

Variations

• Use duck fat: replace the olive oil with duck fat for the alternative named in the recipe.
• Choose Yukon Gold: use this variety for a creamier texture inside.
• Choose russet: use russet potatoes for a fluffy centre.
• Adjust the herbs: change the amount of oregano to suit your preference.
• Finish with herbs: add the parsley just before serving for a fresh garnish.

Common mistakes to avoid

• Uneven cubes: cut the potatoes to a similar 3.8 cm size so they cook evenly.
• Skipping the drying pause: leave the drained potatoes in the pot for about 30 seconds to evaporate moisture.
• Rough shaking: shake gently so the edges become scuffed without the potatoes falling apart.
• Crowded tray: spread the potatoes out with space between each one.
• Stopping too early: roast after turning for the full 30–40 minutes, until browned and crisp.

How to store

Refrigerate leftover potatoes in an airtight container for up to 3 days. Reheat in an oven until hot to help restore some crispness; they may be softer than when freshly roasted.

Frequently asked questions