These crispy roasted potatoes bake up golden and crunchy on the outside, while remaining tender and fluffy inside. A short soak, a touch of baking soda, and a light dusting of cornstarch give them that irresistible crust. Simple seasonings and olive oil keep the flavor classic and versatile—perfect as a side for any meal.
Perfectly crispy. Family loved them.
– Dan
Potatoes are a go-to side: from truffle mashed potatoes to potato latkes to smoked sweet potatoes. This diced roasted potato recipe focuses on one thing above all—crispness. No soggy potatoes here.
These crispy potatoes pair well with a wide range of mains, from lemon chicken piccata to smoked pork tenderloin or chicken saltimbocca.
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Why You Will Love This Side Dish
- Easy to make – Only a few ingredients and minimal prep deliver a dependable side.
- Crispy – A short soak to remove excess starch, plus cornstarch coating, yields a great crunch.
- Versatile – Works for breakfast, lunch or dinner and adapts to many seasoning combinations.
Ingredient Notes
- Yukon Gold potatoes – Creamy interior and thin skin that crisps nicely. Russets can also be used.
- Baking soda – Helps break down the potato surface to create rougher edges that brown and crisp better.
- Cornstarch – Lightly coats the potatoes to improve the crunchy exterior when roasted.
- Olive oil – Promotes even browning and helps seasonings adhere.
- Sea salt & seasonings – Garlic powder, onion powder and black pepper provide balanced flavor.
- Italian parsley – Optional garnish for a fresh finish.
Variations
Customize these roasted potatoes to suit your taste. A few ideas:
- Heat – Add crushed red pepper flakes or a pinch of cayenne for spice.
- Herbs – Finish with thyme, oregano, sage, or parsley. Cilantro and chimichurri also work well.
- Texture – Toss in sesame seeds or chopped nuts for extra crunch.
How to Make Crispy Roasted Potatoes
Full ingredient amounts and timing are listed in the recipe card below.
Step 1: Dice potatoes into ¾” chunks. Place in cold water with baking soda and soak at least 30 minutes, or refrigerate overnight.
Step 2: Drain and thoroughly pat the potatoes dry. Toss with olive oil, cornstarch, salt, garlic powder, onion powder, and black pepper until evenly coated.
Step 3: Spread the potatoes in a single layer on a parchment-lined baking sheet so they aren’t crowded.
Step 4: Roast at 425°F for about 20 minutes, flip, then roast another 20 minutes or until deep golden and crisp. Finish with chopped parsley and serve immediately.
Recipe FAQs
Yukon Golds are a great all-purpose choice: they have enough waxiness to hold their shape and enough starch to give a creamy interior and nice caramelization. Russets are higher in starch and fingerlings are waxier, so Yukon Golds offer a balanced result.
Soaking in cold water removes excess surface starch, reducing sticking and helping the pieces crisp up. Adding a small amount of baking soda slightly breaks down the exterior for even better browning.
Peeling is optional. Leaving skins on gives a rustic look and saves time; peeling can produce a slightly crisper exterior.
Yes—if you cut them in advance, keep them submerged in water to prevent browning. Drain and dry well before roasting.
Avoid soaking for more than overnight; extended soaking can diminish flavor and structure.
Storing and Reheating Oven Roasted Potatoes
Store cooled roasted potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat and regain crispness, spread on a baking sheet and heat in a 400°F oven for 10–15 minutes, or air-fry at 375°F for 5–7 minutes. Avoid the microwave—it softens the exterior.
Pro Tips / Recipe Notes
- Line the baking sheet with parchment for easy cleanup.
- Dry the potatoes thoroughly after soaking to prevent steaming and sogginess.
- Don’t overcrowd the pan; give each piece space to crisp.
- Potatoes are done when a fork easily pierces the largest piece.
- Cut pieces to a uniform size so they finish cooking at the same time.
Other Recommended Side Dish Recipes
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Roasted Potatoes and Broccoli
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Oven Baked Sweet Potato Fries
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Brown Butter Mashed Potatoes
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Slow Cooker Mashed Sweet Potatoes
If you’ve tried these crispy roasted potatoes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below!
Crispy Roasted Potatoes
Ryan Beck
Pin Recipe
Ingredients
- 1 lb Yukon Gold potatoes, scrubbed
- ½ teaspoon baking soda
- 2 tablespoon olive oil
- 1 tablespoon cornstarch
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon fresh Italian parsley, chopped
Instructions
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Dice potatoes into ¾” chunks and place in a bowl of cold water with the baking soda. Soak at least 30 minutes or refrigerate overnight.
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Drain and pat the potatoes very dry. Transfer to a bowl and drizzle with olive oil. Sprinkle cornstarch, salt, garlic powder, onion powder and black pepper; toss to coat evenly.
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Spread potatoes in a single layer on the prepared sheet. Roast 20 minutes, flip with a spatula, then roast another 20 minutes or until deeply golden and crispy. Top with parsley and serve immediately.
Video
Notes
- Line the baking sheet with parchment paper for easier cleanup.
- Thoroughly dry the potatoes after draining to prevent steaming and sogginess.
- Cut potatoes into similar sizes so they cook evenly.
- Give the potatoes room on the pan to ensure they crisp rather than steam.
- They’re done when a fork easily pierces the largest piece.