Crispy Homemade Roast Potatoes (Ultra Crispy & Fluffy Inside)

There’s something almost unfair about bad roast potatoes. They look golden. They promise crunch. You cut into them expecting that shattering crisp… and instead, you get softness. Not terrible just disappointing. That’s exactly why crispy homemade roast potatoes deserve a proper method, not just a vague “roast until golden” instruction.

If you’re here, you probably want roast potatoes that are deeply golden brown, audibly crunchy on the outside, and soft and fluffy inside. Not dry. Not greasy. Not half-crisp. Truly crispy homemade roast potatoes that feel intentional like the kind served at a great Sunday roast or holiday dinner.

This recipe works because it uses three critical techniques most home cooks skip: parboiling with baking soda, roughing up the surface, and roasting at high heat in infused fat. None of these steps are complicated, but together they change everything.

By the end of this guide, you’ll understand why these potatoes crisp so well and more importantly, you’ll be able to repeat the results every single time.

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Why You’ll Love These Crispy Homemade Roast Potatoes

• They deliver a dramatic crunch on the outside while staying soft and fluffy inside, creating that perfect texture contrast most people are secretly chasing.
• The baking soda technique creates a starchy outer layer that roasts into deeply crispy edges instead of smooth, underwhelming surfaces.
• Infused fat with rosemary and garlic ensures every bite tastes savory and aromatic rather than bland.
• They’re versatile enough for holiday dinners, Sunday roasts, steak nights, or even as a bold breakfast side.
• They reheat surprisingly well in the oven or air fryer, which makes them practical for meal prep.

What Makes Them Extra Crispy?

The secret lies in surface starch. When you boil potatoes with a small amount of baking soda, the alkaline water breaks down the exterior just enough to release starch. When tossed vigorously, those edges rough up and form tiny ridges. During roasting, those ridges turn into crispy shards.

It’s not luck. It’s chemistry.

Are They Difficult to Make?

Not at all. The process might look detailed, but each step is straightforward. Once you’ve made crispy homemade roast potatoes this way once, it becomes second nature.

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Ingredients

• 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
• 2 tablespoons kosher salt (plus more to taste)
• ½ teaspoon baking soda
• Freshly ground black pepper
• 5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
• 1 small bunch rosemary leaves, finely chopped
• 3 garlic cloves, minced
• 1 small handful fresh parsley, chopped

Best Potatoes to Use

Russet potatoes are high in starch and produce the crispiest results with fluffy interiors. Yukon Gold potatoes provide a slightly creamier center while still achieving golden edges.

Avoid waxy potatoes like red potatoes, as they don’t release enough starch to create that crunchy coating.

Why Baking Soda Matters

Baking soda raises the pH of the boiling water, which breaks down the outer surface of the potatoes and helps create the rough texture that crisps beautifully in the oven.

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How to Make Crispy Homemade Roast Potatoes

1. Preheat your oven to 450°F (230°C), or 400°F if using convection.
2. Bring a large pot of water to a boil and add kosher salt and baking soda.
3. Add potato chunks and boil for about 10 minutes, until just fork-tender.
4. While boiling, gently heat your chosen fat with rosemary, garlic, and black pepper until fragrant and lightly golden.
5. Strain the infused fat into a large mixing bowl, reserving the garlic and rosemary solids for later.
6. Drain the potatoes and allow them to steam dry for a few minutes to remove excess moisture.
7. Transfer potatoes to the bowl with infused fat and toss vigorously to rough up the surfaces.
8. Spread potatoes on a baking sheet in a single layer without crowding.
9. Roast for 20 minutes without moving them.
10. Flip and continue roasting for 30–40 minutes until deeply golden and crisp.
11. Toss with reserved garlic-rosemary mixture and fresh parsley before serving.

Why Not Flip Early?

Leaving the potatoes untouched during the first 20 minutes allows a firm crust to develop on the bottom. Flipping too early interrupts browning.

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Tips for Perfect Crispy Roast Potatoes

• Always allow potatoes to steam dry after draining to eliminate surface moisture.
• Do not overcrowd the pan, as crowded potatoes steam instead of roast.
• Use a heavy metal baking sheet for better browning.
• Roast at high heat — lower temperatures reduce crispiness.
• Rough up the potatoes aggressively; smooth edges do not crisp as well.

Pro Tip

If your potatoes aren’t crisping enough, increase oven temperature slightly during the last 10 minutes for deeper browning.

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Substitutions and Variations

• Use duck or goose fat for richer, holiday-style flavor.
• Swap rosemary for thyme or sage for a different herb profile.
• Add smoked paprika or chili flakes for a spicy twist.
• Leave skins on for a rustic texture.
• Use garlic powder instead of fresh garlic if you want a milder, more evenly distributed flavor.

Can I Make Them in an Air Fryer?

Yes, but cook in batches to avoid overcrowding and reduce cooking time slightly.

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Frequently Asked Questions (FAQ)

Why are my roast potatoes not crispy?

Common reasons include overcrowding the pan, skipping baking soda, not drying the potatoes after boiling, or roasting at too low a temperature.

Can I prepare them ahead of time?

You can parboil and rough them up ahead of time, then refrigerate. Roast just before serving for best crispiness.

How do I reheat crispy homemade roast potatoes?

Reheat in a 400°F oven or air fryer for 8–12 minutes to restore crispness. Avoid microwaving, as it softens the crust.

Can I freeze roast potatoes?

Yes, freeze after parboiling and roughing up, then roast directly from frozen, adding extra cooking time.

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Nutrition Information (Approximate Per Serving)

• Calories: 280–320
• Carbohydrates: 40–45g
• Fat: 12–18g
• Protein: 4–5g
• Fiber: 4g

Values will vary depending on fat used.

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Conclusion

Great roast potatoes shouldn’t feel unpredictable. When you understand how surface starch, high heat, and proper spacing work together, crispy homemade roast potatoes become repeatable not accidental.

With the baking soda technique, infused fat, and proper roasting method, you’ll get deeply golden, ultra-crispy potatoes every time. Whether they’re served at a holiday table or alongside a simple weeknight dinner, they’ll likely be the first thing gone.