Don't say I didn't warn you - these Super Crispy Roasted Potatoes are little bites of heaven! Potatoes are first par-boiled. Next, they're blasted in a hot oven for 30-35 minutes before being feverishly devoured by your new best friends. They really couldn't be any easier to make. I've also included air fryer instructions in the FAQs!
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Potatoes are a health food
Potatoes have been given such a bad rap in the last few years that people seem to think they'll turn in to the Michelin Man if they dare to eat one.
The truth is that potatoes are a health food. Yes, really. They contain nice high doses of potassium, manganese, Vitamin C and selected B vitamins. Cook and cool them, and they deliver resistant starch, a potent food for our hungry gut bacteria that is believed to have myriad health benefits. Lastly, they are high on the satiety scale, meaning they keep you feeling fuller for longer, and therefore less likely to reach out for snacks between meals. So, don't be scared of potatoes. Enjoy them. As food is meant to be.
With all that in mind, I do have something of a caveat to share. When potatoes are cooked as in this recipe with oil and salt, they become hyper-palatable...that just means "very tasty and hard to resist a large serve". My suggestion is to keep this recipe up your sleeve for special occasions, rather than seeing this as a recipe to cook regularly. Potatoes as an everyday food are best cooked with minimal fat to avoid the potential for overeating.
What are the best potatoes for this recipe?
Starchy potatoes are best.
If you're in Australia, I recommend dirt brushed potatoes (Sebago) or Dutch creams. Other varieties that work well include Desiree, Golden Delight, Kennebec, King Edward or Pontiac.
For the US, Russets and Yukon Gold are good choices.
In the UK, the Maris Piper or King Edward varieties are great.
Tips for success
- The baking/bicarb soda and salt are essential to add to the pot when you boil the potatoes. The salt seasons the potatoes from the start of the process and the baking/bicarb soda softens the outside of the potatoes so they get crispier in the oven (hat tip to J Kenji Lopez-Alt for that).
- The oven and the oil in the pan both need to be super hot (at the right temperature) so that the potatoes crisp up well - ensure to start pre-heating the oven when you start boiling the potatoes.
FAQs
You sure can! If you have a 6 quart (5.7L) basket-style air fryer, I highly recommend getting an 8 inch/20cm square metal baking dish so you can roast your potatoes to perfection. If you don't use a dish, the oil won't stick to the potatoes - it will just drain through the basket. Bake at 180C/350F for 25 minutes, turning every 6 or 7 minutes and re-coating with the oil (use a spoon and a fork). Keep an eye on them - if they are getting any darker than medium golden, then stop cooking them. The potatoes will need to be done in two batches for this size air fryer.
Before we get to the recipe
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What to serve this recipe with
These crispy roasted potatoes go perfectly with Refried Black Beans or Butter Beans with Caramelised Onions for a plant-based feast. Or, you could serve with the Crispy Carnitas with Cinnamon, Garlic and Orange Sauce (Pulled Pork).
📋 Recipe
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Super Crispy Roasted Potatoes
Equipment
- Chopping board and kitchen knife
- potato peeler
- stockpot
- Measuring cup and spoons
- 2 rimmed baking sheets/trays two quarter sheets/trays or one larger sheet/tray
- metal spatula or tongs
Ingredients
- 4 very large white potatoes* peeled and quartered, see notes for recommended varieties
- 1 ½ tablespoons cooking/kosher salt
- ½ teaspoon baking soda bicarb soda
- ⅓ cup oil/fat olive oil or melted goose fat, duck fat or ghee are all great
- 2 teaspoons oil olive oil
Instructions
- Peel and quarter the potatoes. Boil 2 litres/quarts of water.
- Preheat the oven to 230C/450F (or 220C/430F for fan-forced/convection). Add half of the oil to each of the rimmed baking sheets/trays.
- Add the potatoes and water to a stockpot or large pot, along with the salt and baking soda. Add the lid to the pot and allow to come to a boil.
- Remove the lid and continue boiling the potatoes - they will take around 15-20 minutes. You want them to be well-cooked but still intact - a knife should go through them easily.
- Drain the water off the potatoes - make sure all the water is gone - and let them sit for a few minutes in the pot. Shuffle the pot side to side a few times, just enough to rough the edges of the potatoes.
- Carefully take the oil from the hot pans and pour over the potatoes, then use a spoon to ensure all the potatoes are coated in oil. Add the potatoes to the trays - with the oil - and place in the oven.
- Roast the potatoes for 10 minutes, then carefully flip them over.
- Return to the oven to bake for a final 20-25 minutes - flip them every 8 minutes and make sure the trays/sheets has been turned around and swapped so that the pieces roast evenly. Since all ovens are different, so keep an eye on the potatoes so they don't burn. The potatoes will be a nice medium-golden colour when they are ready.
- Sprinkle salt over the potatoes and serve immediately.
Notes
If you're in Australia, I recommend dirt brushed potatoes (Sebago) or Dutch creams. Other varieties that work well include Desiree, Golden Delight, Kennebec, King Edward or Pontiac. For the US, Russets and Yukon Gold are good choices. In the UK, the Maris Piper or King Edward varieties are great. Equipment: stockpot/large saucepan or pressure cooker; mixing bowl, measuring spoons, tongs, fork, baking tray, aluminium foil -------- Hello! The photos of this recipe and the content above are copyright protected. Please do not use the photos without prior written permission from Allison Jones. If you wish to share this recipe, please provide a link back to the recipe on my website - social media sharing sites like Pinterest will do this automatically. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!
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