Crispy Garlic Roast Potatoes

The best roast potatoes are deeply golden and crunchy outside and soft and fluffy inside. Getting there takes one extra step that is worth it: boil the potatoes briefly, drain them and shake them in the pot to rough up the edges.

Those fluffy, scuffed edges soak up the hot oil and turn into a crisp crust in the oven. Garlic and herbs go in near the end so they flavor the potatoes without burning.

Serve them with roast turkey, roast beef or a weeknight chicken.

Why You’ll Love This Recipe

• Really crispy edges
• Fluffy centers
• Simple pantry ingredients
• Goes with any main dish

Ingredient Notes

Potatoes: Baby or small Yukon gold potatoes get crisp and stay creamy, and there is no need to peel them. Russets give an even fluffier inside but can break apart if overboiled.

Baking soda: A little baking soda in the boiling water breaks down the surface of the potatoes so they get extra craggy and crisp.

See the recipe card below for full measurements.

How to Make Crispy Garlic Roast Potatoes

1. Heat the oven and pan

   Heat the oven to 450°F (230°C). Put a large rimmed sheet pan in the oven to heat.

2. Parboil

   Put the potatoes in a pot of cold water with the salt and baking soda. Bring to a boil and cook 8 to 10 minutes, until the edges are soft but the centers are still firm.

3. Rough them up

   Drain well and let steam dry for 2 minutes. Return to the pot, add the oil, salt and pepper, cover and shake hard until the edges look fluffy and mashed.

4. Roast

   Carefully spread the potatoes on the hot pan in a single layer. Roast 20 minutes, flip, and roast 15 to 20 minutes more until deep golden.

5. Add garlic and herbs

   Mix the garlic and rosemary into the melted butter, drizzle over the potatoes and toss. Roast 5 minutes more.

6. Serve

   Sprinkle with parsley and a pinch of flaky salt. Serve right away.

Tips for the Best Results

• Preheating the pan helps the potatoes start crisping right away.
• Leave space between pieces so they roast, not steam.
• Let them steam dry before tossing in oil.
• Add the garlic late so it does not burn.

Common Mistakes to Avoid

Substitutions

• Yukon gold potatoes: Russet or red potatoes.
• Olive oil: Avocado oil, or ghee for extra richness.
• Rosemary: Thyme or Italian seasoning.

What to Serve With It

• Easy roast turkey
• Garlic herb roast beef
• Garlic parmesan chicken pasta
• Copycat Olive Garden salad

Storage and Reheating

Fridge: Keep for up to 4 days.

Freezer: Freeze roasted potatoes for up to 2 months.

Reheat: Roast at 425°F (220°C) or air fry at 400°F (200°C) for 8 to 10 minutes to re-crisp.

Tools That Make This Easier