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These roasted Crispy Potatoes are so full of flavor and the sauce,👌 chef’s kiss! It’s the perfect mix of spice, sweet and tang to dip your perfectly crunchy potato in. My secret ingredient for this crispy potatoes being extra crispy is to use baking soda and trust me, this will become part of your regular routine! 🥔❤️
If you loved this recipe, a dish that pairs wonderfully with it is my Chicken Milanese and Caesar Salad.
Why You’ll Love Crispy Potatoes
These roasted Crispy Potatoes are TO DIE FOR! Like it says it on the name… they are crispy and who doesn’t love that? The sauce is tangy and spicy and sooooo good! I make these crispy roasted potatoes and this sauce for everything, for a side dish for holidays, for dinner parties or just on a weekday night for dinner.
How To Prepare Crispy Potatoes
🔥 Preheat your oven to 450℉ with your rack in the middle.
💧 Add your peeled and cubed potatoes to a pot and then cover with cold water. Add the kosher salt and, the secret to extra crispy potatoes, baking soda.
🥔 Put your pot on the stove and boil the potatoes for about 12-15 minutes, until knife tender.
🌟 Strain the potatoes and then let them sit inside the strainer atop the pot so the water doesn’t get everywhere to steam/dry out for 5 minutes.
🧈 Add them to a bowl with the olive oil, clarified butter and seasoned salt. Mix VERY vigorously, rough ’em up. You want the rough edges cause that’s what makes them crispy.
❤️ Spread on a baking sheet.
🔥 Bake at 450°F on the middle rack. Bake for 30 minutes and then flip them around. Then, bake for 30-45 minutes more until fully golden and crispy, tossing them every 15 minutes.
🌶 Mix the mayo, honey, salsa macha, rice vinegar and salt. Whisk well.
🧀 Grate some parmesan on the potatoes, add a bit more salt if needed and top with the parsley and chives. Serve with the sauce.
🫶 And that is it, subscribe for more!
Substitutions and Variations for Crispy Potatoes
- You can use any potatoes of your choice instead of russet potatoes.
- You can serve with any sauce of your choice instead.
- Herbs can be easily swapped for your favorites or which ever ones you have on hand.
- You can use chili oil/chili crisp instead of salsa macha.
- You can use any cheese of your choice instead of parmesan.
🔥Chef Nadia’s Tip🔥
- Adding baking soda in the boiling water alkalizes the water, which breaks down the surface of the potatoes making them crispy when you bake.
- Make sure you rough the potatoes up a bit when mixing in the oil. You want the rough edges because that makes them extra crispy.
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Common Questions
I use Peg’s Seasoned Salt.
I use Nakano Rice Vinegar.
Here is my Salsa Macha Recipe, but if you don’t have time or don’t want to make it, you can use chili crisp/oil.
Crispy Potatoes
Equipment
- 1 cutting board
- 1 knife
- 1 pot
- 1 strainer
- 1 Bowl
- 1 baking sheet
Ingredients
- 4-5 large russet potatoes, peeled and cubed, about 1 ½ inch in size
- ¾ tsp baking soda
- 1 tbsp kosher salt
- 3-4 tbsp clarified butter
- 3-4 tbsp olive oil
- Seasoned salt , to taste
- 2 tbsp parsley, chopped
- 2 tbsp chives, chopped
- Parmesan , to taste
- ¼ cup mayo
- 1 tsp honey
- 1 tbsp salsa macha, salsa macha recipe
- 1 ½ tsp rice vinegar
Instructions
- Preheat your oven to 450℉ with your rack in the middle.
- Add peeled and cubed potatoes to a pot and cover with cold water. Add the kosher salt and baking soda.
- Add the pot to the stove and boil the potatoes for about 12-15 minutes, until knife tender.
- Strain the potatoes and let sit in the strainer on top of the pot (so water doesn't get everywhere) to steam/dry out for 5 minutes.
- Add them to a bowl with the olive oil, clarified butter and seasoned salt. Mix VERY vigorously to get the rough edges.
- Spread on a baking sheet.
- Bake at 450°F on the middle rack. Bake for 30 minutes and then flip them around. Bake for 30-45 minutes more until fully golden and crispy, tossing them every 15 minutes.
- Mix the mayo, honey, salsa macha, rice vinegar and salt. Whisk well.
- Grate some parmesan on the potatoes, add a bit more salt if needed and top with the parsley and chives.
- Serve with the sauce and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
