Crispiest Roasted Potatoes
Crispiest Roasted Potatoes
Ingredients
- 6 Yukon Gold potatoes, peeled and cubed
- 1 teaspoon baking soda
- 2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- as needed flaky salt
- as needed freshly ground black pepper
Instructions
- 1
Preheat your oven to 380°F (195°C).
⏱️ 10 min•🌡️ 380
- 2
Rinse the peeled and cubed Yukon Gold potatoes thoroughly in cold water. This step helps remove excess starch, which contributes to crispiness.
⏱️ 3 min
- 3
Place the rinsed potato cubes in a large pot and cover with cold water. Add the 1 teaspoon of baking soda. Bring the water to a boil and cook for 6-7 minutes, or until the potatoes are fork-tender but not mushy. The baking soda helps break down the potato's surface, creating more craggy bits for extra crunch.
⏱️ 10 min
- 4
Carefully drain the potatoes in a colander. Let them sit in the colander for 1 minute to steam dry. This crucial step removes surface moisture, which is essential for achieving maximum crispiness.
⏱️ 1 min
- 5
Transfer the steam-dried potatoes to a large bowl. Add the 2 tablespoons of olive oil, 1/2 cup of panko breadcrumbs, 2 minced garlic cloves, and 1 teaspoon of chopped fresh rosemary. Season generously with flaky salt and freshly ground black pepper. Toss everything together until the potatoes are evenly coated. The panko will adhere to the craggy surfaces created by the baking soda boil.
⏱️ 5 min
- 6
Spread the seasoned potatoes in a single layer on a large baking sheet. Ensure there is enough space between the potatoes for even roasting and crisping.
⏱️ 2 min
- 7
Roast the potatoes in the preheated oven at 380°F for 45 minutes.
⏱️ 25 min•🌡️ 380
- 8
At the 25-minute mark, carefully remove the baking sheet from the oven and flip the potatoes with a spatula to ensure all sides get golden brown and crispy.
⏱️ 5 min•🌡️ 380
- 9
Continue roasting for the remaining 20 minutes, or until the potatoes are deeply golden brown and incredibly crispy. Listen for the satisfying crunch!
⏱️ 20 min•🌡️ 380
- 10
Serve immediately and enjoy the crispiest roasted potatoes you've ever made.
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Roasted Potatoes
- 6 Yukon Gold potatoes, peeled and cubed
- 1 teaspoon baking soda
- 2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- as needed flaky salt
- as needed freshly ground black pepper
Instructions
- 1
Preheat your oven to 380°F (195°C).
⏱️ 10 min•🌡️ 380 - 2
Rinse the peeled and cubed Yukon Gold potatoes thoroughly in cold water. This step helps remove excess starch, which contributes to crispiness.
⏱️ 3 min - 3
Place the rinsed potato cubes in a large pot and cover with cold water. Add the 1 teaspoon of baking soda. Bring the water to a boil and cook for 6-7 minutes, or until the potatoes are fork-tender but not mushy. The baking soda helps break down the potato's surface, creating more craggy bits for extra crunch.
⏱️ 10 min - 4
Carefully drain the potatoes in a colander. Let them sit in the colander for 1 minute to steam dry. This crucial step removes surface moisture, which is essential for achieving maximum crispiness.
⏱️ 1 min - 5
Transfer the steam-dried potatoes to a large bowl. Add the 2 tablespoons of olive oil, 1/2 cup of panko breadcrumbs, 2 minced garlic cloves, and 1 teaspoon of chopped fresh rosemary. Season generously with flaky salt and freshly ground black pepper. Toss everything together until the potatoes are evenly coated. The panko will adhere to the craggy surfaces created by the baking soda boil.
⏱️ 5 min - 6
Spread the seasoned potatoes in a single layer on a large baking sheet. Ensure there is enough space between the potatoes for even roasting and crisping.
⏱️ 2 min - 7
Roast the potatoes in the preheated oven at 380°F for 45 minutes.
⏱️ 25 min•🌡️ 380 - 8
At the 25-minute mark, carefully remove the baking sheet from the oven and flip the potatoes with a spatula to ensure all sides get golden brown and crispy.
⏱️ 5 min•🌡️ 380 - 9
Continue roasting for the remaining 20 minutes, or until the potatoes are deeply golden brown and incredibly crispy. Listen for the satisfying crunch!
⏱️ 20 min•🌡️ 380 - 10
Serve immediately and enjoy the crispiest roasted potatoes you've ever made.