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Chopped russet potatoes baked on parchment paper

Crispy Roasted Potatoes Recipe

Extra-crispy roasted potatoes using the magic of baking powder and parboiling before firing up the potatoes in the oven.
Course Side Dish
Servings 2


  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 russet potatoes washed + chopped into 1-inch pieces
  • 1 tablespoon oil


  • 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)
Keyword Baked Potatoes, Roasted Potatoes