There’s something irresistible about a pan of Crispy Roasted Potatoes fresh from the oven. Infused with rosemary, oregano, lemon, garlic, and a hint of paprika for color, these potatoes make a flavorful, crunchy side that pairs well with nearly any main course.
Editor’s Note: Originally published on September 10, 2018. Updated with clearer instructions, new photos, and recipe refinements.
These crispy roasted potatoes are a favorite in my kitchen — they complement everything from burgers to roast beef. They share some flavors with my Greek-style potatoes but are taken to the next level for crispiness, while the Greek version is softer and creamier.
They’re straightforward to make and always a crowd-pleaser.
Recipe Ingredients
All ingredients are shown in the image below. Notes in the list will help you choose the best potato type and get the crispiest results.
- Potatoes. Yukon Golds work beautifully for a creamy interior and good browning. Russets will dry out more and crisp even more on the exterior.
- Baking soda. A small amount of baking soda in the boiling water raises the pH and helps break down pectin at the potato surface, which promotes extra crispiness when roasted.
See the recipe card for exact ingredient amounts and serving information.
How to make it
The numbered steps below match the photos in the process images.
- Preheat the oven to 450°F and position two oven racks near the middle. Fill a large pot with water, add 4 teaspoons kosher salt and 1/2 teaspoon baking soda, and bring to a boil. Meanwhile, cut 4 pounds of Yukon Gold potatoes into thick wedges.
- When the water is boiling, add the potatoes. Let the pot return to a boil, then reduce the heat and simmer for 5 minutes. This par-cooking softens the interior while preparing the surface to crisp.
- Drain the potatoes and let them rest in a colander for about 3 minutes to steam dry. Transfer them to a large bowl and toss with 5 tablespoons olive oil, 1 tablespoon dried oregano, 2 teaspoons paprika, 1/2 teaspoon black pepper, and the remaining 2 teaspoons kosher salt until evenly coated.
- Line two large baking sheets with parchment and arrange the potatoes cut-side down in a single layer, leaving space between pieces so air can circulate. Roast for 55–65 minutes, flipping the potatoes once after about 25 minutes.
- While the potatoes roast, mince 6 cloves garlic, 1/4 cup flat-leaf parsley, and 1 tablespoon fresh rosemary leaves. Zest one teaspoon of lemon. Warm 4 tablespoons olive oil in a small pan over medium-low heat and gently cook the garlic until lightly golden, about 2–3 minutes. Remove from heat and add the rosemary to infuse.
- After the initial roast, continue roasting for another 20–25 minutes, flipping once or twice more as needed to achieve an even, deep golden crispness on all sides.
- When the potatoes are crisp and cooked through, remove them from the oven.
- Transfer the hot potatoes to a large bowl, pour the garlic-rosemary oil over them, add the lemon zest and parsley, and toss gently to coat. Arrange on a platter and serve immediately.
Top Tips
- Baking soda for extra crispness. A small amount in the boiling water raises alkalinity and helps break down surface pectin for a crunchier exterior.
- Don’t crowd the pan. Use two baking sheets so the potatoes have room to brown instead of steaming.
- Flip the potatoes. Start cut-side down and turn them a few times while roasting to develop an even crust on every side.
More sides you’ll love
Here are a few other favorite side dishes:
- Rosemary Lemon Smashed Potatoes
- Scalloped Potatoes
- Roasted Garlic Mashed Potatoes
If you enjoyed this Crispy Roasted Potatoes, please leave a 5-star rating and a comment below — it helps others find the recipe.
If you prefer video, many of our recipes are available on our YouTube channel and social pages where you can watch the full process.
Crispy Roasted Potatoes with Lemon and Garlic
Pin
Ingredients
- 4 pounds Yukon Gold potatoes cut into thick wedges
- 6 teaspoons kosher salt divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon dried oregano
- 9 tablespoons olive oil divided
- 6 cloves garlic minced
- 1/4 cup flat-leaf Italian parsley minced
- 1 tablespoon Rosemary leaves minced
- 1 teaspoons lemon zest
Instructions
-
Preheat oven to 450°F and set racks toward the middle level.
-
Fill a pot with water, 4 teaspoons kosher salt, and 1/2 teaspoon baking soda. Bring to a boil, add the potatoes, return to a boil, then lower the heat and simmer 5 minutes.
-
Drain and let the potatoes sit 3 minutes to dry slightly. Toss with 5 tablespoons olive oil, oregano, paprika, pepper, and the remaining 2 teaspoons kosher salt so the potatoes are well coated.
-
Arrange potatoes cut-side down on two parchment-lined baking sheets. Bake 55–65 minutes, flipping after 25 minutes. Continue roasting another 20–25 minutes and flip once or twice more if needed to thoroughly crisp both sides.
-
Heat a pan over medium-low with the remaining olive oil. Cook the garlic until lightly golden (2–3 minutes), then remove from heat and stir in the rosemary to infuse the oil.
-
Place roasted potatoes in a large bowl, pour the garlic-rosemary oil over them, add lemon zest and parsley, toss to combine, and serve immediately.
Notes
- Baking soda raises the water’s alkalinity and helps break down pectin at the surface, which encourages a crisp exterior. You can omit it if preferred; the potatoes will still be tasty and reasonably crisp.
- Leftovers keep well for up to 3 days and reheat nicely in a 350°F oven until warmed through.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally published on September 10, 2018 and updated on March 21, 2024.