I promise you: these are not just ordinary crispy roasted potatoes. These are EXTRA CRISPY — the crispiest you’ll ever make (keep reading and I’ll reveal the “secret”). The title may sound bold, but they really are the best I’ve ever tasted.
If you know me, you know I’m serious about food: the first time I tried this method years ago, my face after the first bite looked like that shocked emoji (😱). My partner had the same reaction.
Perfection takes time — and experimentation. But you’re in luck: you’ve just found the recipe!
What’s the secret to the crispiness?
First, I want to be clear: this method isn’t my invention and I don’t claim credit for it. I discovered it years ago while watching YouTube and found a Serious Eats video demonstrating the technique.
I tried it immediately and the result was a flavor revelation. The trick is simple but powerful: we parboil the potatoes in slightly alkaline water before roasting.
As Serious Eats explains, alkaline water helps the potato surface break down, forming a slightly pasty outer layer. The higher the pH (more alkaline), the faster that surface breaks down. That textured layer is what turns into an incredibly crisp crust in the oven.
Isn’t kitchen science wonderful? Now it’s your turn to try it.
Ingredients for delicious roasted potatoes
You only need a handful of accessible ingredients to achieve perfectly crispy potatoes.
- Potatoes. Pick your favorite variety — results vary slightly by starch content (new potatoes are lower in starch). For two people I use about 400 g. I wash them well and usually keep the skins on.
- Extra virgin olive oil. Use good quality EVOO for best flavor.
- Herbs and aromatics. Choose what you like: rosemary, sage, garlic, or your preferred spices.
- Salt and pepper.
For cooking you’ll also need water, coarse salt and baking soda — the baking soda is essential to raise the water’s alkalinity and create the crumbly surface described above.
Crispy roasted potatoes in 3 steps
For the best outcome follow these three steps:
1. Parboil
Boil large potato pieces — skins on or off — in alkaline water: bring water to a boil, add salt and baking soda, then add the potatoes. Cook until tender but not falling apart.
2. Infuse and season
While the potatoes rest briefly, warm the olive oil with chopped herbs for a short infusion (watch it so the herbs don’t burn). Add garlic off the heat, then toss the potatoes with the flavored oil, salt and pepper. Shake the bowl so a slightly pasty coating forms on the surface — that coating becomes the crisp crust in the oven.
3. Roast
Roast at 220°C (425°F). Be patient: about 45–50 minutes total, turning the potatoes halfway so they brown evenly.
Simple, right?
Tips and advice
- Do I need to parboil with the skins on?
It’s up to you — I love them with the skin because it’s nutritious (B vitamins, vitamin C, minerals and fiber). If the skin looks green, peel it. Always scrub potatoes well to remove dirt.
- Can I skip the parboil and roast raw?
You can, but for this recipe the parboil in alkaline water is essential. It creates the textured surface that transforms into an ultra-crispy exterior during roasting.
- How do I prevent sticking to the baking tray?
With a proper coating of oil, herbs and seasoning the potatoes shouldn’t stick. Use a well-seasoned or quality tray if you’re concerned.
- Can I reheat leftovers?
Yes, but they’re best eaten fresh. To revive some crispness, reheat briefly in a skillet with a little oil.
How to store them
These potatoes are at their peak right away, but if you need to prepare them in advance store them in an airtight container in the fridge. To serve, warm them quickly in a pan with a splash of oil to regain some crispiness.
You might need…
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PATATE AL FORNO CROCCANTI
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Ingredients
- 400 gr Potatoes
- 2 tablespoons Extra virgin olive oil
- Rosemary
- a few Sage leaves
- Garlic powder (or fresh)
- Salt
- Black pepper
For the boiling water:
- 2 liters Water
- 4 gr Baking soda
- 25 gr Coarse salt
Instructions
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Rinse the potatoes and scrub the skins to remove any dirt. Peel if you prefer, then cut into large chunks.
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Bring 2 liters of water to a boil, add the coarse salt and the baking soda. When the water boils, add the potatoes.
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Cook until tender but still slightly resistant when pierced with a fork — not falling apart. Drain and let them sit for about 30 seconds so excess steam escapes.
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Meanwhile, warm the EVOO with chopped sage and rosemary for about 30 seconds to infuse (don’t burn the herbs). Turn off the heat and add garlic.
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Preheat the oven to 220°C (425°F).
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Put the potatoes in a bowl, add the infused oil, salt and pepper, and shake the bowl until a coarse, slightly mashed coating forms on the surface.
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Transfer the potatoes to a baking tray and roast for 25 minutes.
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After 25 minutes, toss the potatoes gently and turn them with a spatula, then roast for another 25–30 minutes until deeply golden and crisp.
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Serve immediately.
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