There’s something nostalgic about crispy roasted potatoes. They take me back to Sunday dinners at Grandma’s, where the aroma of garlic and herbs filled the kitchen. No fancy ingredients—just honest, comforting food that brought everyone to the table. This recipe captures that same homestyle flavor but with a perfectly crispy twist, and I’ve included both oven and air fryer versions so you can choose what works best for you!
Ingredients
-
4 pounds Russet potatoes, peeled and quartered
-
2 tablespoons kosher salt
-
1 tablespoon baking soda
-
5 tablespoons olive oil
-
3–4 garlic cloves, minced
-
Fresh parsley, chopped
-
Freshly ground black pepper, to taste
Instructions
Oven Method
-
Preheat the oven to 425°F (220°C).
-
In a large pot, add the peeled and quartered potatoes, kosher salt, and baking soda. Cover with water and bring to a boil.
-
Boil for about 10 minutes—you want the potatoes tender but not falling apart.
-
Drain the potatoes in a colander, then return them to the empty pot. Vigorously shake or stir to rough up the sides (this is the secret to crispiness!).
-
Add the olive oil, minced garlic, and black pepper. Gently toss to coat.
-
Spread the potatoes out on a baking sheet, making sure not to overcrowd.
-
Bake for 30 minutes, then flip and bake for another 15–20 minutes, or until golden and crispy.
-
Season with more salt if needed, sprinkle with fresh parsley, and serve hot.
Air Fryer Method
-
Follow steps 2–5 as above to parboil and season the potatoes.
-
Preheat your air fryer to 400°F (200°C).
-
Add the potatoes to the basket in a single layer (you may need to work in batches).
-
Air fry for 15–20 minutes, shaking the basket halfway through, until crispy and golden brown.
-
Sprinkle with fresh parsley and serve immediately!
Tip: The baking soda breaks down the surface of the potatoes just enough to create extra crunch once roasted or air fried—don’t skip it!
Enjoy this crispy classic that pairs perfectly with roast dinners, grilled meats, or just about anything you love.