Crispy Oven-Roasted Potatoes with Herb Garlic Seasoning

Crispy roasted potatoes make an ideal side for any meal. Golden and crunchy on the outside, tender and fluffy inside, these potatoes are seasoned with garlic, oregano, salt, and pepper for a simple, irresistible finish. I served them with steak recently and they disappeared fast.

If you like easy sides, try roasted vegetables or simple steamed greens to accompany these potatoes.

About This Recipe

These roasted potatoes are browned to a perfect crisp on the outside while remaining soft and fluffy inside. A quick parboil with a touch of baking soda softens the exterior just enough so that when you shake the potatoes before roasting, the edges roughen and become extra-crispy in the oven.

They’re versatile and pair beautifully with steak, chicken, pork, or fish, and they’re tasty enough to enjoy on their own. The method is straightforward and yields reliably crisp results.

Key Ingredients

Potatoes: Use Russet or Yukon Gold for the best texture. Their higher starch content helps develop a crisp crust.

Baking soda: A small amount (about ½ teaspoon) in the boiling water helps break down the potato surface so it crisps better.

Olive oil: Extra-virgin olive oil works well; you can substitute duck fat or bacon fat for different flavor notes.

Seasonings: Garlic, garlic powder, oregano, black pepper, salt, and chopped parsley to finish.

Instructions

STEP 1: Preheat the oven to 450°F (230°C). Peel (optional) and cut potatoes into roughly 1½-inch cubes, keeping pieces uniform so they cook evenly.

STEP 2: Bring a large pot of water to a boil. Add salt and ½ teaspoon baking soda. Add potatoes and simmer for about 10 minutes until the outside is softened but the pieces still hold their shape. Avoid overcooking.

STEP 3: Drain the potatoes and let them sit in the empty pot for 30 seconds to let excess steam evaporate. In a large bowl, combine olive oil, minced garlic, oregano, black pepper, and garlic powder. Add the potatoes and shake the bowl vigorously to roughen the edges.

STEP 4: Spread the potatoes in a single layer on a baking sheet, leaving space between pieces so air can circulate. Roast for 20 minutes, flip, then roast another 30–40 minutes until deep golden and crisp. Remove from oven and sprinkle with chopped parsley before serving.

📋 Recipe

Crispy Roast Potatoes

Brown and crispy outside, soft and fluffy inside. A simple, reliable method for perfectly roasted potatoes that go with almost any main course.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Side Dish

Cuisine American

Servings 6 people

Ingredients

• 4 pounds russet or Yukon Gold potatoes
• 2 tablespoons salt
• ½ teaspoon baking soda
• 5 tablespoons extra-virgin olive oil (or duck fat)
• 2 tablespoons minced garlic (about 6 cloves)
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped parsley leaves

Instructions

1. Preheat oven to 450°F (230°C).
2. Peel (optional) and dice potatoes into 1½-inch cubes.
3. Bring 8 cups of water to a boil, stir in salt and baking soda, add potatoes, return to a boil, then simmer about 10 minutes until the edges are softened but the potatoes still hold their shape.
4. Drain and let the potatoes sit in the empty pot for about 30 seconds to let excess steam evaporate.
5. In a large bowl combine olive oil, minced garlic, oregano, black pepper, and garlic powder. Add potatoes and shake the bowl to roughen the edges.
6. Spread potatoes on a baking sheet in a single layer. Roast 20 minutes, flip, then roast another 30–40 minutes until deep golden and crispy.
7. Sprinkle with chopped parsley and serve warm.

Nutrition information is an estimate based on an ingredient database.

Did you make this?
Let me know how it turned out!