Golden Crunch Oven Potatoes

38 1 minute read

Golden Crunch Oven Potatoes make the ultimate side dish for almost any main course. With irresistibly crispy edges and soft, fluffy centers, these potatoes strike the perfect balance of texture and flavor.

Potatoes are a pantry staple that never disappoint. While this version is all about oven-baked crispiness, don’t forget there are other great variations—like Slow Cooker Baby Potatoes or Air Fryer Garlic Parmesan Potatoes!

Why This Recipe Works So Well

With just a handful of simple ingredients, these roasted potatoes deliver big flavor. The secret? A touch of baking soda in the boiling water and a hot oven to finish them off. They’re the ideal partner for meals like a Sausage Tomato Omelet or Baked Lemon Pepper Chicken!

Ingredients Overview

Potatoes: Russet potatoes are used here, but others work too (see FAQ).
Seasoning: Kosher salt, garlic cloves (smashed), and fresh parsley.
Baking Soda: Essential for achieving a crispy outer crust.
Oil: Olive oil is great, but other oils work too (see tips below).

Instructions

Step 1: Peel and quarter the potatoes.

Step 2: Place the cut potatoes in a pot of water, add baking soda, and boil until just starting to soften.

Step 3: Drain in a colander, then return the potatoes to the pot. Shake the pot to rough up the surfaces. Add oil, salt, and pepper, and gently toss until evenly coated.

Step 4: Spread the seasoned potatoes on a large baking sheet. Roast in the oven until golden and crispy, flipping halfway through for even browning. Finish with a sprinkle of fresh herbs and minced garlic. Serve warm and enjoy!

Pro Tips for Crispy Perfection

Oil options: Don’t have olive oil? Use avocado oil, sunflower oil, or grapeseed oil—oils with high smoke points are best for oven roasting.
Easy cleanup: Line your baking sheet with parchment paper or a silicone mat.
Upgrade to loaded potatoes: Add shredded cheese and bacon during the last few minutes of roasting. Serve with sour cream and chopped green onions.
Space matters: Spread the potatoes out in a single layer for even crisping.
Storing leftovers: Store any extras in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crunch.