Go Back
+ servings
Crispy Roasted Potatoes in a pan
Print Recipe
5 from 1 vote


The ultimate super crispy roasted potatoes. Foolproof recipe with guaranteed results. Learn the trick to make always crispy, incredibly crunchy and never greasy roasted potatoes!
Prep Time20 mins
Cook Time45 mins
Parboil Potatoes in Water and Baking Soda10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American, International, Italian
Keyword: Crispy Roasted Potatoes, Crunchy Roasted Potatoes, Garlic Roasted Potatoes, How to make Crispy Roasted Potatoes in the oven, Italian Roasted Potatoes
Diet: Gluten-free, Vegan
Servings: 6 people
Calories: 264kcal


  • 1.5 tsp Himalayan Salt
  • ½ tsp Baking Soda
  • 3 lb Russet Potatoes
  • 4 tbsp Extra Virgin Olive Oil
  • 3 tbsp Chopped Rosemary
  • 3 cloves Minced Garlic
  • 1 tsp Black Pepper
  • 1 tbsp Thyme Leaves
  • 2 qt Water


  • Preheat oven to 450°F
  • Peel and chop the potatoes in large chunks (I quartered the smaller ones and cut the larger ones into 6 chunks). Set aside
  • Finely chop the rosemary and the peeled garlic cloves
  • Heat the olive oil in a pan and sautee the rosemary and garlic to infuse the oil (until the garlic is a deep golden color)
  • Drain the oil and set aside the sauteed bits of rosemary and garlic
  • Heat 2 quarts of water in a large pot over high heat until boiling. Add 1 teaspoon of Himalayan salt, 1/4 tsp of baking soda, and the potatoes. Stir, reduce heat to a simmer, and cook for about 10 minutes or until a knife can pierce the potatoes with little resistance
  • Drain the potatoes and let them sit in the pot for about 1 minute to let all the moisture evaporate. Add the infused oil, add 1/2 tsp of salt 1 tsp of black pepper (adjust to taste), and toss vigorously until the potato chunks are coated with the oil and have developed a rough and crumbly surface
  • Transfer potatoes to a sheet pan lined with parchment paper. Make sure they have enough space and don't crowd them! Roast in the oven for about 45 minutes or until they turn deep golden brown all over. Shake the pan now and then to make sure all sides are getting evenly roasted
  • Transfer the potatoes to a large bowl, add the sauteed garlic and rosemary bits along with 1 tbsp of fresh thyme leaves. Toss and enjoy immediately!


Calories: 264kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 700mg | Potassium: 953mg | Fiber: 3g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 2mg