Crispy Roast Potatoes

5 from 3 votes

Crispy Roast Potatoes

Crispy and perfectly browned on the outside while soft and deliciously creamy on the inside, this classic roasted potato is guaranteed to rival your favorite French fry!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Entree, Lunch, Side Dish, Snack

Cuisine: American, British

Servings:

Calories: 273kcal

Author: Kitrusy

Ingredients

2 lbs Russet Potatoes
1 tbsp Himalayan salt for water
1 tsp baking soda for water
3 tbsp peanut oil or avocado or any high smoke point oil
1 tsp Himalayan salt
1/2 tsp ground black pepper
Water to boil

Instructions

Prep: Set a large pot with enough water to cover your potatoes to boil. Preheat oven to 425F (or airfryer to 400F about 10 minutes before you roast your potatoes)
Prep Potatoes by peeling and washing them (if you want to leave the skins on you can. Just be sure you thoroughly scrub them). Cut your potatoes into large 2"-3"chunks.
Boil Potatoes: To the boiling water, add the baking soda, the water will cloud over and fizz a bit, this is normal. Add in your salt and potato chunks and boil your potatoes until they are fork tender (15-20 min).
Drain & Cool the potatoes and allow them to sit in the pot for 3-4 minutes so any excess water/steam can evaporate and your potatoes can dry off.
Oil Potatoes: Coat your tray or air fryer basket with a light layer of oil. Then drizzle the remaining oil over the potatoes and using a spatula gently toss to coat your potatoes in the oil. You'll notice your potatoes develop a rough surface and may even leave a film of mashed potatoes in the pot, this is normal. Just don't break them up too much.
For Oven: Ensure your oven is preheated to 425F. Scrape your potatoes onto the sheet pan including the film of mashed potatoes that is in the pot, and space the pieces out into a single layer. Sprinkle a pinch or two of salt and black pepper over them.
Place them into the oven for 20 minutes. The tops should be starting to brown and the bottoms should be browned and released from the tray. Using a spatula, gently flip your potatoes over and allow them to continue roasting for another 15-20 minutes until perfectly golden brown.
For Air Fryer: Preheat airfryer to 400F and place your potato chunks in an even layer in the basket. Sprinkle the salt and black pepper over them and air fry them for 10-15 min, then gently shake/toss the potatoes to turn them over and let them fry an additional 10-15 minutes until well browned and crispy.
Serve and enjoy immediately.
Leftovers & Storage: If you do have leftover potatoes, store them in an airtight container for up to 5 days. Reheating them in an air fryer is the best way we've tested for getting them to crisp up again. Simply place your fridge-cold roast potatoes into the basket of an airfryer preheated to 400F and air fry them for 5-7 minutes until browned and crisped up.

Notes

Try to cut the potatoes evenly. A great method is to slice down the middle lengthways and then cut each half into chunks.
Once your potatoes are roasted feel free to top them with any herb or seasoning of your choice or you can even serve them with a herb infused melted butter or oil.

Nutrition