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Home » Recipes » Breakfast

5 Tricks For Crispy Roasted Potatoes

Chopped russet potatoes baked on parchment paper
by Aly Michell Dated: November 5, 2019 Last Modified: August 28, 2023 2 Comments
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  • Here are my 5 Tricks For Crispy Roasted Potatoes
  • Crispy Roasted Potatoes Recipe

Do you hear that?

It’s that satisfying potato chip-crunch from a perfectly roasted potato nugget. Yeah, I said nugget. 

When it comes to the right flavor, texture, and shimmering gold color of roasted potatoes, there are 5 easy tricks. There is a bonus trick, though: make more than what you think you might need because I promise you’ll want to go back for seconds and thirds. 

Because who just ate three potatoes worth of the stuff? :: raises hands:: 

Here are my 5 Tricks For Crispy Roasted Potatoes

1 - Use Baking Powder

While parboiling your potatoes prior to roasting (trust me, this is a good idea), add a bit of baking powder and a dash of salt. When salt and baking powder come together, they help dry out the potato skin, yielding a much crispier outside.

If you want to get nerdy about it: parboiling the potatoes in water that’s alkaline will initiate the breakdown of the potato’s pectin, helping it achieve that glorious crunch when it’s time to roast. 

Additionally, parboiling in salt will also bring forth a deeper potato-y flavor all throughout the pieces, and not just at the surface level. It sounds like a win-win to me. 

Sidenote: I’ll have a full recipe at the end of this article, so you can understand how all of these tricks come together. 

2 - Bake On Parchment Paper

Ever had that a chunk of potato fall so deeply in love with that sheet of aluminum foil, that it just doesn’t want to part ways....ever?

Yeah, well, even with foil’s shine and strength, it’s not exactly the best at being non-stick. And that’s okay - it’s a great thing to use under the right circumstances. 

At first glance, it might seem like parchment paper may be the kind of thing that’ll make all things stick, but they actually have a non-stick coating, typically of silicone, that makes it heat-resistant and nonstick, making it the perfect candidate for roasted potatoes. 

When potatoes stick to a baking tray, you’re compromising its crispy skin, shape, and hold. Do the right thing and use parchment paper. 

Sidenote: wax paper is not the same as parchment paper and they should not be used interchangeably, especially with high heat. Wax paper WILL burn and can become a fire hazard. Don’t use it for baking or roasting. 

3 - Don’t Overcrowd The Potatoes

When it’s time to line up your pieces of potato onto a baking sheet, they do best when they aren’t holding hands. Give them space, they are a little shy, anyway. 

Okay, so let’s get serious here. The reason why you want to give each piece some space is because when they are either stacked or touching each other, they will steam - ruining that crunchy exterior you’ve been longing for.

If you run out of room, just bring out another baking sheet. No biggie. 

4 - Let Them Hang Out And Dry 

After you’re done parboiling your potatoes, drain the water and have the potatoes air dry to allow the excess moisture to evaporate. It doesn’t have to be for long, just for about 10-15 minutes. 

The less moisture you have on the potatoes, the crunchier the outcome. Let them enjoy the breeze for a bit. 

5 - Crank Up The Oven 

Bring on the heat! Don’t be afraid to throw those bad boys into an open flame - okay, well, maybe not literally.

But you do want to get your oven hot enough to do the rest of the work. 450 degrees F is a good temperature to go with. 

Then, you can set the oven to broil for just a couple of minutes at the end of your cook to really scorch those skins until perfectly golden and blistered. 

nterested in more crispy recipes using baking powder? Check out our extra-crispy tofu nuggets!

Extra-crispy roasted potatoes pinnable for Pinterest
Chopped russet potatoes baked on parchment paper

Crispy Roasted Potatoes Recipe

Aly Michell
Extra-crispy roasted potatoes using the magic of baking powder and parboiling before firing up the potatoes in the oven.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 50 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine American
Servings 2
Calories 315 kcal

Ingredients
  

  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 3 russet potatoes washed + chopped into 1-inch pieces
  • 1 tablespoon oil

Instructions
 

  • Bring a pot of water to a boil. Once at a boil, add baking powder, salt, and chopped potatoes.
  • Boil potatoes without a lid for about 8-10 minutes. Drain potatoes with a colander.
  • Allow the potatoes to sit and steam off excess moisture for 10 minutes. Meanwhile, pre-heat oven to 450 degrees F and line a baking sheet with parchment paper.
  • Transfer potatoes into a large bowl. Gently mix and coat potatoes with a pinch of salt and oil. Arrange each potato onto the baking sheet. Roast potatoes for 40 or so minutes, flipping a couple of times until all sides are golden. Broil for 1-2 minutes (optional)

Nutrition

Serving: 1servingCalories: 315kcalCarbohydrates: 58gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 1285mgPotassium: 1333mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 18mgCalcium: 101mgIron: 3mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

Did you try out this Crispy Roasted Potatoes recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us. 

252 shares
Category: All, Appetizers, Breakfast, Lunch, Plant-Based Food Guides, Snacks

About Aly Michell

Previous Post:Tofu scrambel with beans and kaleQuick + Easy Loaded Tofu Scramble
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Comments

  1. Nick

    May 20, 2021 at 10:32 am

    Hi, thanks so much for the great advice! I was curious if you can get the same level of crispiness with sweet potatoes using the same technique. What do you think?

    Reply
    • Aly Michell

      May 31, 2021 at 6:14 pm

      Hey Nick! I haven't tried this recipe with sweet potatoes, so I am not entirely sure how they will come out.

      Reply
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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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