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Crispy potatoes are the side dish everyone reaches for first: a shatteringly crisp, golden outside and a soft, fluffy center. The trick is not a fancy ingredient. It is a short boil with a pinch of baking soda, a good steam-dry, and a very hot oven.

This crispy potatoes recipe uses only pantry staples: potatoes, oil, salt and a few spices. You boil the chunks for about 10 minutes, rough up the edges, and roast them at 450°F until they turn golden. Below you will find the full recipe, the best potatoes to use, fixes for soggy potatoes, and how to store and reheat leftovers safely.

Recipe at a glance

Time: 20 minutes of prep, about 50 minutes of cooking (10 minutes boiling and about 40 minutes roasting).
Makes: 4 servings from 2 pounds of potatoes.
Key ingredients: Yukon Gold or russet potatoes, olive or avocado oil, baking soda, salt, garlic powder and paprika.
Oven temperature: 450°F, with the sheet pan preheated.
Best tip: let the boiled potatoes steam-dry for 5 minutes and shake them in the colander. The rough edges are what turn crunchy.
Make ahead: boil, dry and refrigerate the potatoes, then roast them when you are ready.

Yukon Gold potatoes, avocado oil, baking soda, salt and spices, the ingredients for crispy potatoes — The ingredients for crispy potatoes.

What Are Crispy Potatoes?

Crispy potatoes are chunks of potato that are boiled briefly and then roasted in a hot oven until the outside is deeply golden and crunchy. The boil softens the inside and gives the surface a rough, starchy coating. The oven then dries that coating into a crisp shell.

You can make crispy potatoes with a few handfuls of simple ingredients, and they go with almost anything: steak, chicken, meatloaf, eggs or a simple salad.

Why You’ll Love These Crispy Potatoes

Truly crunchy. The baking soda boil and the hot pan give you a crisp crust instead of a soft, steamed skin.
Simple ingredients. You probably have everything in your kitchen already.
Fluffy inside. The center stays tender and creamy.
Make-ahead friendly. You can boil the potatoes earlier in the day and roast them just before dinner.
Easy to flavor. Change the seasonings to match your meal.

Crispy Potatoes Ingredients

You need only a handful of ingredients for these crispy potatoes. The potato choice and the oil matter most.

For the Potatoes

2 pounds Yukon Gold or russet potatoes (about 900 g), scrubbed and cut into 1 1/2-inch chunks
1 tablespoon kosher salt, for the boiling water
1/2 teaspoon baking soda

For Roasting

1/4 cup avocado oil or olive oil, divided (3 tablespoons for the potatoes and 1 tablespoon for the pan)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon chopped fresh parsley, for serving (optional)

Ingredient Notes and Swaps

Potatoes: Yukon Gold potatoes stay creamy inside and brown nicely. Russets have a fluffier center and a crunchier crust. Red potatoes work too, but they give a slightly less crisp result.
Peeling: Leave the skins on for extra crunch and flavor, or peel them if you prefer a smoother crust.
Oil: Avocado oil handles high heat well. Olive oil also works at 450°F for this short roast.
Baking soda: It is a small amount, and it helps the surface of the potatoes break down so more edges can crisp.
Seasonings: Swap the garlic powder and paprika for onion powder, Italian seasoning or chili powder.

Boiled potato chunks with rough fuzzy edges steaming in a colander, ready to make crispy potatoes — Shake the colander so the edges turn rough and starchy.

How to Make Crispy Potatoes (Step by Step)

Heat the oven and the pan. Place a large, rimmed sheet pan on the middle rack and heat the oven to 450°F (230°C). A hot pan helps the potatoes sizzle and brown right away.
Boil with baking soda. Put the potatoes in a large pot, cover them with cold water by about an inch, and add 1 tablespoon of kosher salt and the baking soda. Bring to a boil, then simmer for 8 to 10 minutes, until a fork slides in easily at the edges but the potatoes still hold their shape.
Drain and steam-dry. Drain the potatoes well and leave them in the colander for 5 minutes so the steam can escape. Then shake the colander firmly a few times to rough up the surfaces. Those fuzzy edges become the crunchiest bits.
Season. Move the potatoes to a large bowl. Add 3 tablespoons of the oil, the salt, pepper, garlic powder and paprika, and toss gently until every piece has a thin, pasty coating.
Spread on the hot pan. Carefully remove the hot pan, add the remaining 1 tablespoon of oil, and tilt it to coat. Tip the potatoes onto the pan in a single layer, with space between the pieces.
Roast and flip. Roast for 20 minutes. Flip the potatoes with a thin spatula, then roast another 15 to 25 minutes, until deep golden and crisp on all sides.
Serve right away. Sprinkle with parsley and a little extra salt, and serve hot.

Oiled and seasoned potato chunks spread in a single layer on a sheet pan, ready to roast into crispy potatoes — Spread the potatoes in a single layer with space between them.

Why Boil Potatoes Before Roasting?

Raw potato chunks take a long time to cook through, and by the time the inside is soft, the outside can be tough or dark. A short boil cooks the inside first. It also leaves a layer of starch on the surface.

When you shake the drained potatoes, that layer turns into a rough crust. In the oven, the crust dries out and crisps around the soft center. The pinch of baking soda helps roughen the outside even more.

What Are the Best Potatoes for Crispy Potatoes?

	Yukon Gold	Russet	Red potatoes
Inside	Creamy and buttery	Fluffy and light	Firm and waxy
Outside	Golden and crisp	Very crisp, a little craggy	Thin skin, less crunchy
Best for	An all-purpose crispy potatoes recipe	The crunchiest result	Holding their shape

For the best crispy potatoes, use Yukon Gold or russet. If you only have red potatoes, cut them a little smaller and give them a few extra minutes in the oven.

Tips for the Crispiest Potatoes

Follow these tips for crunchy crispy potatoes every time:

Cut evenly. Pieces of the same size cook at the same speed.
Do not over-boil. The potatoes should be tender at the edges but not falling apart.
Steam-dry them. Wet potatoes steam in the oven instead of crisping.
Rough them up. Shake the colander so the surfaces turn fuzzy.
Preheat the pan. A hot pan starts the browning the moment the potatoes land.
Give them room. Crowded potatoes steam. Use two pans if needed.
Flip once. Turning them once halfway lets both sides brown.

Golden, Not Dark Brown

The FDA notes that acrylamide forms in plant-based foods cooked at high heat, including potatoes that are fried, roasted or baked. According to the FDA, roasting potato pieces forms less acrylamide than frying them, and cooking cut potatoes to a golden yellow color rather than a brown one helps reduce it.

So aim for deep golden crispy potatoes, and pull them out before any pieces turn very dark. The FDA also advises storing raw potatoes outside the refrigerator, in a cool, dark place such as a pantry, because refrigerated potatoes can form more acrylamide when cooked.

Why Aren’t My Potatoes Crispy?

Soggy potatoes almost always have one of four causes.

The Potatoes Were Too Wet

If you do not let the boiled potatoes steam-dry, the extra moisture turns to steam in the oven. Drain them well, wait 5 minutes, and pat off any wet spots.

The Pan Was Crowded

Potatoes pressed together trap steam. Spread them in a single layer with a little space between each piece, and use two sheet pans if you need to.

The Oven Was Not Hot Enough

At 350°F or 375°F, potatoes dry out slowly and turn leathery before they brown. Use 450°F and preheat the pan.

The Potatoes Were Not Roughed Up

Smooth, boiled surfaces do not crisp as well. Shake the colander firmly so the outsides turn fuzzy and starchy.

Crispy Potatoes Variations

Garlic Parmesan. Toss the hot potatoes with 1/4 cup grated Parmesan and extra garlic powder right after roasting.
Rosemary. Add 1 tablespoon of chopped fresh rosemary or thyme with the oil.
Spicy. Add 1/2 teaspoon of chili powder or cayenne to the seasoning.
Everything seasoning. Use 1 tablespoon of everything bagel seasoning in place of the spices.
Lemon and herb. Finish with lemon zest and chopped parsley.
Mashed potato bites. If you like the idea of mashing and frying, try our mashed potato fritters or crispy mashed potato cheese puffs.

Close-up of a golden crispy potato on a fork showing the crunchy crust, a perfect crispy potatoes bite — A crunchy crust and a fluffy center.

What to Serve With Crispy Potatoes

Crispy potatoes go with almost any main dish. Try them with London broil steak, steak with creamy garlic sauce or a slice of the best meatloaf. They are also great next to eggs for breakfast or with a simple green salad.

For other potato sides, see our baked potatoes in the oven, air fryer garlic Parmesan fries and KFC-style potato wedges.

White plate with crispy potatoes, sliced steak and green beans, a simple dinner with crispy potatoes — Crispy potatoes go with steak, chicken, meatloaf and eggs.

How to Store, Make Ahead and Reheat Crispy Potatoes

The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours of cooking and to eat them within 3 to 4 days.

Refrigerator: Cool the potatoes, then store them in an airtight container for 3 to 4 days.
Freezer: The USDA says leftovers can be frozen for 3 to 4 months. The potatoes taste best when fresh, so freeze them only if you have to.
Reheating: The USDA advises reheating leftovers to 165°F, measured with a food thermometer. An oven or air fryer brings back more crunch than a microwave.
Make ahead: Boil, drain and dry the potatoes, then refrigerate them. Roast them within 3 to 4 days, adding a few minutes to the roasting time if they are cold.

Frequently Asked Questions About Crispy Potatoes

Why aren’t my roasted potatoes crispy?

Most soggy potatoes were too wet, crowded on the pan or roasted at too low a temperature. Steam-dry the boiled potatoes for 5 minutes, spread them in one layer with space between them, and roast at 450°F on a preheated pan.

Do I have to boil potatoes before roasting them?

You do not have to, but it makes a big difference. The short boil cooks the center and creates a rough, starchy surface that crisps in the oven. Without it, the potatoes often brown before the inside is fully soft.

What is the best potato for crispy potatoes?

Yukon Gold and russet potatoes are the best choices. Yukon Gold stays creamy inside and browns well, while russet gives the crunchiest crust. Red potatoes also work, but their thin skins and waxy texture give a somewhat less crisp result.

Can I make crispy potatoes ahead of time?

Yes. Boil, drain and steam-dry the potatoes, then refrigerate them in a covered container. Roast them within 3 to 4 days, as the USDA advises for cooked leftovers, and add a few minutes if they are cold. Season them just before roasting.

How do I reheat crispy potatoes?

Reheat them in a hot oven or air fryer until they are heated all the way through. The USDA says leftovers should reach 165°F, measured with a food thermometer. The microwave works for speed, but the crust will soften.

Can I freeze crispy potatoes?

You can. Cool them fully, freeze them in a single layer, and then pack them in a freezer bag. The USDA says leftovers keep well for 3 to 4 months. Reheat them in the oven to 165°F so some of the crunch returns.

Final Thoughts

Crispy potatoes do not need a long list of ingredients, only a few good habits: boil briefly, steam-dry, rough up the edges, and roast on a hot pan. Once you know the method, you can season them any way you like.

Did you make them? Please leave a star rating and a comment below. Your feedback helps other readers, and it helps us improve the recipe. For more potato dishes, you can also try our colcannon, make-ahead mashed potatoes or fried potatoes and onions.

Crispy Potatoes (Golden Oven-Roasted, Never Soggy)