Crispy Roasted Potatoes Recipe
Extra-crispy roasted potatoes using the magic of baking powder and parboiling before firing up the potatoes in the oven.
- 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)