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Best Crispy Roast Potatoes - crispy, creamy, buttery, caramelized potatoes are easy to make and incredibly delicious!

Best Crispy Roast Potatoes

Best Crispy Roast Potatoes - crispy, creamy, buttery, caramelized potatoes are easy to make and incredibly delicious!
Course any meal
Cuisine American/Southern
Keyword potatoes, roasted
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 251kcal


  • skillet


  • 1/2 teaspoon baking soda
  • 2 tablespoons salt
  • 3 pounds Yukon gold baby potatoes I like baby potatoes, but you can use large ones and cube them
  • 1 tablespoon bacon fat canola or vegetable oil can be used
  • 1/2 tablespoon rosemary fresh, minced
  • 3 cloves garlic minced
  • 1/2 teaspoon black pepper freshly cracked
  • 1/8 teaspoon thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper freshly cracked
  • 1 tablespoon flour
  • 2 tablespoon Parmesan cheese


  • Preheat oven to 400°F
  • Heat 2 quarts of water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes. Stir.
  • Return to a boil, reduce to a simmer, and cook until fork-tender, about 10 minutes after returning to a boil.
  • Meanwhile, combine olive oil or bacon fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring constantly until garlic just begins to turn golden, about 3 minutes. Remove from heat.
  • When potatoes are cooked, drain, and allow them to rest in the strainer for about 30 seconds to allow excess moisture to evaporate.
  • Transfer potatoes to a bowl with infused oil, add thyme, flour, Parmesan, and season to taste with a little more salt and pepper. Toss to coat. You want a thick layer of oil, herb, flour, and Parmesan to coat the potatoes.
  • Transfer potatoes to a large rimmed baking sheet or skillet. Spread them out evenly and smash flat with a potato masher or bottom of a glass. Transfer to oven and roast, without moving, for 15 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 15 to 20 minutes longer.
  • Serve immediately.


Calories: 251kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 3850mg | Potassium: 1414mg | Fiber: 9g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 39mg | Calcium: 139mg | Iron: 11mg