These Crispy Roasted Potatoes are everything you want in a side dish: golden and crackly on the outside, soft and fluffy in the middle, and coated in a garlicky-rosemary marinade that brings the whole thing to life. The key is in the technique: parboiling the potatoes with a bit of baking soda allows them to get extra crispy, while a preheated pan of oil helps them sizzle the second they hit the pan. This crispy roasted potatoes recipe is fresh, savoury, and minimal fuss.

If you’re into low-effort recipes that make it seem like you put in way more work than you actually did, these potatoes are going to be your new go-to. This is the kind of side dish that quietly steals the spotlight and plays well with whatever else you have on your plate like my Yogurt Marinated Chicken or my Jalapeño Popper Chicken. It’s simple, but hits all the right notes — savoury from the garlic, herby from the rosemary, a little zesty from the lemon and take it from me, very hard to stop eating. Once you try potatoes this way, you may never want them another way again.

😍 Why You’ll Love These Crispy Roasted Potatoes

Ultra crispy: the combo of baking soda, hot oil, and a good roast gives the most perfect golden edges.
Fluffy inside: parboiling first means a soft, pillowy centre.
Crowd-pleasing: perfect as a side for brunch, dinner, or any time you’re craving some good potatoes.
Big flavour: lemon, garlic, and rosemary take these potatoes way beyond basic.

🥔 Ingredients To Make Crispy Roasted Potatoes

Fingerling potatoes: halved lengthwise for more surface area to crisp. Their thin skins get perfectly golden and add texture.
Vegetable oil: poured onto the baking sheet and preheated, this helps the cut sides of the potatoes sizzle and brown.
Baking soda: added to the boiling water, creating a starchy exterior that roasts into ultra-crispy edges.
Salt: used in both the boil and the marinade to season the potatoes from the inside-out.
Olive oil: used in the marinade to coat the potatoes and carry flavour. Adds richness and helps everything roast evenly.
Lemon juice: freshly squeezed for brightness and acidity, balancing the richness of the oil.
Lemon zest: adds a zing to the marinade.
Garlic: minced and added to the marinade for a savoury flavour.
Fresh rosemary: finely chopped to release its oils. Earthy and piney, it pairs perfectly with lemon and garlic.
Black pepper: freshly cracked for a subtle bite.

✔️ How To Make Crispy Roasted Potatoes

To begin, preheat your oven to 425°F. While the oven heats, thoroughly wash your fingerling potatoes and slice each one in half lengthwise. There’s no need to peel them as the thin skins are tender and crisp up nicely.

Next, place the halved potatoes in a large pot and fill it with enough water to fully submerge them. Set the pot over medium-high heat and bring the water to a boil. Once it reaches a boiling boil, stir in the baking soda and salt. The baking soda helps roughen the exterior of the potatoes, which leads to crispier, golden edges when roasted. They should still have a bit of resistance in the centre when pierced.

Once the potatoes are ready, drain them in a colander and let them sit for 10 minutes. This quick rest allows steam to escape and the potatoes to dry slightly, which is another key to achieving the perfect crisp.

🤝 Sammy’s Tip for Crispy Roasted Potatoes

• Aim to have your potatoes just under fork-tender. They should still have a bit of resistance when pierced with a fork.

While the potatoes are resting, prepare a large baking sheet by adding the vegetable oil directly onto the pan. Place the pan in the oven for about 8 minutes to preheat the oil.

Meanwhile, mix together the marinade. In a small bowl, whisk the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and pepper until well combined. Once the potatoes have rested, return them to the pot and pour the marinade over top. Gently toss everything together so the potatoes are evenly coated.

Carefully remove the hot pan from the oven and, using tongs, place each potato cut-side down onto the sheet. The oil will be hot so take care during this step. Once arranged in a single layer, return the pan to the oven and roast the potatoes for 30 to 45 minutes, or until they’re deeply golden and crispy on the bottom.

For an extra crunch, switch the oven to broil during the final 1 to 2 minutes of cooking. Then, remove the pan from the oven and let the potatoes rest for 5 minutes. Serve immediately and enjoy!

🗒️ Variations

Add some cheese: sprinkle freshly grated parm over the potatoes if you’re a firm believer that cheese makes everything better.
Go spicy: add a pinch of red pepper flakes to the marinade if you like a little kick.

🗒️ Substitutions

Potatoes: no fingerlings? Try baby Yukon Gold or small red potatoes. Just keep an eye on roasting time and cut them into uniform pieces.
Fresh rosemary: use 1 teaspoon dried rosemary instead.

🤔 FAQ’S

🍴 Leftovers? Lucky you.

These crispy potatoes are best fresh, but if you have some leftovers, you can put them in airtight container and refrigerate for up to 4 days. To reheat with the crispiest results, reheat in the oven or air fryer.

👩🏻‍🍳 Hungry For More? 

If you loved this crispy roasted potatoes recipe, check out a few of my other favourite side dishes you may also love:

• Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
• Caesar Pasta Salad
• Crispy Rice Salad with Peanut Lime Dressing
• Honey Roasted Carrots with Whipped Feta & Crispy Garlic
• Eggplant Salad

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this crispy roasted potatoes recipe (or any recipe of mine) don’t forget to leave a review.