Florencia Baldini Last Updated on December 2, 2025If you’ve been looking for the perfect roasted potatoes — the kind that are extra crispy on the outside, soft and fluffy on the inside, and full of flavour — this is the recipe you’ll keep coming back to.
I’ve been testing roasted potatoes for years, and this version is the one that never fails. The secret really comes down to 5 simple tips — and once you know them, you’ll never make potatoes any other way.
They’re naturally gluten-free, use just a few everyday ingredients, and are honestly so simple that anyone can nail them. Whether you’re making these for Christmas, a family dinner, or just because roasted potatoes are one of life’s greatest joys, this recipe will become your go-to.
The Secrets to Perfectly Crispy Roast Potatoes
- Start with cold water: Cover your potatoes with cold water before boiling. This helps the potatoes heat up gradually so they cook evenly from the inside out. It prevents hard centres and gives you that soft, fluffy texture you need for maximum crispiness later.
- Add baking soda to the water: A tiny amount of baking soda changes the pH of the water, helping the starches break down on the surface. This creates those rough, fluffy edges that crisp up beautifully in the oven.
- Boil them longer than you think: Don’t rush this step — the potatoes need to be very soft around the edges and almost falling apart. I actually learnt this trick from a chef years ago and I’ve never looked back. The fluffier they get, the crispier the exterior becomes once roasted.
Just keep an eye on them because if you go too far, they’ll turn into mash. It usually takes me around 20 minutes from the moment I turn the hob on to when I drain them, but the timing can vary slightly depending on how big or small you’ve chopped your potatoes. - Heat the oil and tray first:Place your tray with the oil in the oven as it preheats. When you add the potatoes to sizzling-hot oil, the edges begin to crisp instantly. This is the trick that gives restaurant-level results at home.
- Roast them longer than expected (and flip halfway): Once they’re in the oven, give them time. They need space, heat, and patience to turn golden. Flip them halfway through so every side gets evenly crispy. This final roast is what transforms them from good to irresistible.
Swaps
Potatoes: Any floury potato works well. Maris Piper or King Edward give the best results, but Yukon Gold works too.
Olive oil: You can use avocado oil or vegetable oil, but olive oil brings the best flavour.
Rosemary: Swap with thyme or oregano for a different herby finish.
Garlic: Use garlic powder if you don’t have fresh garlic, but add it after baking so it doesn’t burn.
Storage
Fridge: I do recommend to eat them fresh, I feel they are never as good the day after! Store leftovers in an airtight container for up to 2-3 days. Reheat in the oven or air fryer to bring back the crispiness.
Freezer: You can freeze roasted potatoes for up to 3 months. Re-roast straight from frozen until hot and crispy.
More Healthy Festive Sides
- Garlic Parmesan Crusted Potatoes
- Healthy Cornbread Recipe (No Butter, Refined Sugar Free)
- Maple Roasted Brussels Sprouts with Cranberries and Pecans
- Healthy Sweet Potato Casserole
Best Crispy Olive Oil Roasted Potatoes
Video
Ingredients
- 1 kg potatoes, peeled and chopped into chunks
- 1 tsp baking powder
- 45 ml olive oil, for roasting
Rosemary oil
- 2 sprigs rosemary
- 2 tbsp olive oil
- 1 garlic clove, grated or finely chopped
Instructions
- Start by peeling the potatoes and cutting them into even chunks.
- Place them in a large pot, cover with cold water, add the baking powder and mix.
- Bring to a boil, I cooked mine for ~20 minutes total, until soft around the edges.
- Drain them well and allow the steam to escape so the edges dry slightly.
- Place a roasting tray in the oven with the olive oil and preheat to 230°C (450°F).
- Once the tray is hot, carefully add the potatoes and toss to coat in the oil.
- Roast for 40 minutes. After 15 minutes, flip them, then roast for another 25 minutes until golden and crisp.
- While the potatoes are roasting, chop the rosemary very finely, add the olive oil, and mix well.
- Take the tray out of the oven at the 40-minute mark, drizzle the rosemary oil over the potatoes and toss to coat.
- Return the tray to the oven for the final 5–10 minutes until the edges are extra crispy.
- Serve immediately while hot and crunchy.
