Description
Crispy Baking Soda Potatoes are golden, ultra-crispy roasted potatoes with fluffy interiors, made using a baking soda boil technique that creates a rough surface for maximum crunch. This easy side dish is flavorful, comforting, and perfect for any meal.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 tablespoon baking soda
- 1 tablespoon salt, plus extra for seasoning
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Bring a large pot of water to a boil, add salt and baking soda.
- Add potato chunks and boil for about 10 minutes until edges soften.
- Drain potatoes and return them to the pot, gently shaking to rough up surfaces.
- Coat potatoes with olive oil, garlic, pepper, paprika, rosemary, and thyme.
- Spread potatoes in a single layer on the baking sheet.
- Roast for 40–45 minutes, flipping halfway, until golden and crispy.
- Remove from oven, season with parsley and extra salt, and serve hot.
Notes
- Baking soda helps create a rough surface for extra crispiness.
- Do not overcrowd the pan or potatoes will steam instead of crisp.
- Yukon Gold potatoes give the best balance of crisp exterior and fluffy interior.
- Roasted potatoes are best served immediately for maximum crunch.
- You can add Parmesan or spices for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
