Crispy on the outside, fluffy in the middle, and coated in a garlicky herb seasoning that gets into every crack. The trick is a quick baking soda boil before they hit the oven, one extra step for a way better crunch.

These come out anytime I’m making a meat that deserves a crispy potato sidekick: steak, roast chicken, pork chops, tri-tip. The baking soda trick came from a quick search on how to get roasted potatoes truly crispy, and it’s been part of the method ever since.

Golden and crackly on the outside, soft and fluffy inside, with garlic and herbs stuck in every crevice. They have way more crunch than regular roasted potatoes, with no fryer needed.

Don’t skip the baking soda step. It raises the pH on the potato surface, which breaks down pectin and rough up the outside just enough to create that crackly, craggy crust once they roast. It’s a small move that makes a big difference.

Letting the potatoes steam-dry in the colander for a few minutes matters too. Any leftover moisture on the surface just steams them in the oven instead of roasting them, and you’ll lose that crunch. Give it the full few minutes before tossing them around.

This batch makes a generous side for 3. Scale the ingredients up if you’re feeding a bigger table.

Want fries instead? The same method works on big russets cut into wedges. Check out my Extra Crispy Oven Baked Fries.

Crispy Oven-Roasted Baby Potatoes

Crispy on the outside, fluffy in the middle, coated in a garlicky herb seasoning.

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Prep Time 15 minutes mins

Servings: 3 people

Course: Side Dish

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb baby red or gold potatoes halved (about 2″ diameter)
• 1/2 tsp baking soda
• 1-2 Tbsp salt for the boiling water (per 4 qt water)
• 2-3 Tbsp olive oil
• 2 tsp salt plus more to taste
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp dried thyme
• 2 tsp dried parsley

Equipment

• Large Pot
• Colander
• Oven Crisping Baking Tray

Method

 

1. Preheat the oven to 425-450°F.
2. Wash the potatoes and slice each one in half.
3. Add the potatoes to a pot of cold water with the baking soda and 1-2 tablespoons of salt. Bring to a boil.
4. Boil for 10-12 minutes, until a knife slides into the center with almost no resistance. You want them fully cooked but still holding their shape, not falling apart. Time will vary a bit with potato size.
5. Drain in a colander and let them sit for about 3 minutes. This lets the steam escape and the surfaces dry out, skip it and they’ll steam instead of roast in the oven.
6. Once they’ve dried out a bit, toss them back into the (dry) pot, or into a bowl with a lid, and shake vigorously for about 20 seconds. The edges will rough up and get coated in a thick starchy paste, that’s exactly what you want. It’s what turns into the crackly crust.
7. Drizzle with the olive oil, then add the pepper, garlic powder, thyme, parsley, and 2 teaspoons of salt. Toss until evenly coated. Taste before adding more salt, the potatoes already picked some up from the boiling water.
8. Spread the potatoes cut-side down on a foil-lined baking sheet.
9. Roast for 40-50 minutes, flipping halfway through, until deeply golden and crisp.
10. Pull from the oven and serve right away.

Notes

🛒 Shop the gear I used in this recipe