Crispiest Oven Roasted Potatoes
Ingredients
- Salt (One pinch for boiling, More for baking. Use as much as you desire)
- ¾ Tsp Baking Soda
- 6 lb Potatoes (Any potato, cut into large chunks like quarters or sixths etc.)
- ¾ C Oil (118ml)
- 4 Tbsp Rosemary (Dried or 4 sprigs, chopped)
- 6 Cloves Garlic (Minced)
- 4 Tbsp Ground Pepper (I used a mix of Black and Sichuan Peppers for a MaLa Spicy Kick, add more if you want)
- 1-2 Dried Chili (Optional, remove the seeds if wanted to control heat. Any peppers will do, I used a Sichuan Chili)
Instructions
- Cut the potatoes into large chunks and place them into a big pot of water, ensuring the water is two inches above the potatoes. Add in one big pinch of Salt and Baking Soda. The Baking Soda will raise the pH of the potatoes which encourages browning in the oven.
- Boil the potatoes for 10-15 minutes until a knife or fork easily pierces the middle of the potato. Then drain and let the potatoes cool down to release steam, 5-10 minutes. This will help prevent sogginess and encourage crispiness when baking
- In a pot, heat up the Oil until some smoke is released and pour over the minced spices to temper. Tempering infuses the flavors into the oil. Alternatively, you can just heat up the oil with the spices in the same container until the garlic is golden brown and the oil is fragrant.
- Strain the oil to remove the spices and pour the oil over the boiled potatoes. Use a spatula to fluff up the potatoes and mix in the oil until each potato is coated with thick potato slurry. The slurry layer will create a super crispy exterior
- Pour the potatoes onto a baking sheet, spread evenly and then generously salt. The potatoes should have ample space, use two baking sheets if needed, (switch baking sheet rack positions half way through baking and increase the time by 5-10 more minutes) Potatoes can handle a lot of salt, so add a little more than normal The salt will draw out the excess water and encourage crispiness. Bake at 450 for about 20 minutes, then flip them and bake for another 20 minutes. This will crisp up all sides so they pop in the mouth. Depending on the amount of baking soda added, you may need to bake a little longer for a deeper golden brown.
- Add in the strained fried spices, more salt if needed, toss and eat.
Notes
Let’s Make The Crispiest Oven Roasted Potatoes
I love crispy potatoes but I hate deep frying. So, let’s make the crispiest oven roasted potatoes
I get that deep fried food is delicious, albeit very unhealthy, but I cannot be bothered to deep fry things in batches. I just don’t have the patience. Also, deep frying can get super messy, and I sorta hate cleaning up. Adding this into the trauma of deep frying a mushroom and having it explode in the oil definitely does not help either.
Crispy oven-roasted potatoes are the ultimate comfort food, loved for their irresistible combination of textures and flavors. With a golden, crunchy exterior that gives way to a fluffy, tender interior, these potatoes offer the perfect bite every time. The magic happens from the baking soda which increases the pH of the potatoes. This essentially encourages browning in the 450F oven. Additionally, the fluffing up of the boiled potatoes create a thick potato slurry that also encourages a crispy exterior. This
Let’s Get Cooking: Crispiest Oven Roasted Potatoes
1. Cut the potatoes into large chunks, into fourths or sixths etc, and place them into a big pot of water, ensuring the water is two inches above the potatoes. Larger Chunks will ensure that the potatoes don’t disintegrate when fluffing. Add in one big pinch of Salt and Baking Soda. The Baking Soda will raise the pH of the potatoes which encourages browning in the oven.
2. Boil the potatoes for 10-15 minutes until a knife or fork easily pierces the middle of the potato. Then drain and let the potatoes cool down to release steam, 5-10 minutes. This will help prevent sogginess and encourage crispiness when baking.
3. In a pot, heat up the Oil until some smoke is released and pour over the minced spices to temper. Tempering infuses the flavors into the oil. Alternatively, you can just heat up the oil with the spices in the same container until the garlic is golden brown and the oil is fragrant. I prefer the first method as it is less easy to burn the spices.
4. Strain the oil to remove the spices and pour the oil over the boiled potatoes. Use a spatula to fluff up the potatoes and mix in the oil until each potato is coated with thick potato slurry. The slurry layer will create a super crispy exterior. Don’t overdo the fluffing! When in doubt, stop.
5. Pour the potatoes onto a baking sheet, spread evenly and then generously salt. Potatoes can handle a lot of salt, so add a little more than normal The salt will draw out the excess water and encourage crispiness. Bake at 450F for about 20 minutes, then flip them and bake for another 20 minutes. This will crisp up all sides so they pop in the mouth.
6. Add in the strained fried spices, more salt if needed, toss and eat.
Food Porn
Here are just some pics that I really like that need to be appreciated for a little longer, I hope you enjoy them too.
Message: I’m Obsessed with Potatoes
Potatoes have always been a staple food in my life, and while some recipes take longer to prepare than others, I firmly believe that certain dishes are worth the wait. One such recipe is oven-baked potatoes, which, despite their lengthy preparation time, yield a final result that is nothing short of incredible. While it’s true that these potatoes require patience, as most of the time is spent waiting for the oven to work its magic, the payoff is well worth it. The slow baking process brings out their natural flavors and creates a crispy, golden exterior while maintaining a soft, fluffy interior. And, let’s face it—there’s something satisfying about letting the oven do all the heavy lifting. These potatoes are not only delicious but also much safer to prepare than their deep-fried counterparts. The risk of oil splatter burns or the hassle of dealing with hot, bubbling oil is completely eliminated. Plus, baked potatoes might even be the better option overall, given their lighter texture and the ability to infuse them with various seasonings during the baking process.
I have to admit that my love for potatoes goes far beyond a simple appreciation for a versatile ingredient. I am utterly and unapologetically obsessed with them. Potatoes are not just a comfort food for me—they are a passion. Not only are they incredibly delicious, but they also come with a surprising amount of nutritional value. Packed with essential vitamins, minerals, and fiber, potatoes are a wholesome addition to nearly any meal. My obsession has even turned into a personal life goal: to try as many different varieties of potatoes as I possibly can. Did you know there are thousands of potato varieties worldwide? Each one has its own unique characteristics, and the thought of exploring this diversity fills me with excitement.
One variety I’ve yet to try is the elusive blue potato. I’ve seen pictures online, read Reddit threads, and heard stories about these vibrant tubers, which are supposedly common in parts of Latin America. Sometimes, I wonder if I’m being scammed because it almost sounds too good to be true—potatoes in shades of blue or purple? Really? But I can’t help being intrigued. Do different types of potatoes taste noticeably different? Is it possible to bite into a potato and experience floral or fruity undertones, as one might with wine? These are the questions that keep me daydreaming about my potato adventures. As much as I love experimenting with new varieties, I have to admit that my heart remains loyal to the humble, classic potato. Sweet potatoes and yams are fine, but there’s something comforting and familiar about regular potatoes that keeps me coming back.
I just love potatoes. From fries to mashed potatoes, roasted wedges to creamy gratins, they are my ultimate comfort food and culinary muse. Whether it’s their versatility, nutritional benefits, or the simple joy of biting into a perfectly baked potato, they hold a special place in my heart. Some people may have favorite cuisines or dishes; I have potatoes in all their glorious forms. My obsession isn’t just about eating them—it’s about appreciating their role in food culture and discovering new ways to enjoy them. Potatoes are life, and I wouldn’t have it any other way.
