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a close up photography of some crispy roasted pottatoes on a tray

The Ultimate Crispy Roast Potatoes

A step-by-step recipe for the ultimate crispy roast potatoes! I'm sharing all my tips and tricks to get that perfect crispy exterior and fluffy interior!
Course Side Dish
Cuisine vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 259kcal
Author Shivani Raja


  • 28 oz/ 800 grams Desiree Potatoes
  • 1/4 cup/ 50 ml Sunflower Oil
  • 1 tsp Bicarbonate of Soda
  • 1-2 sprigs Rosemary
  • Salt to taste


  • Add the sunflower oil to a medium-size roasting tray and place this in the oven at 200 °C/ 400 °F.
  • Wash and peel the potatoes. Slice any particularly large potatoes into halves - you are aiming for golf-ball sized pieces.
  • Add the potatoes to a large pot and cover with boiling water. Add the bicarbonate of soda and 1/2 tsp salt and stir. Bring to a boil over high heat, then cover and simmer the potatoes on low heat for 5 minutes.
  • Drain the potatoes into a colander and swish the potatoes around the colander until the edges are rough. Don't skip this step - it's what makes our potatoes extra crispy!
  • Remove the roasting tray from the oven and carefully add in the potatoes - they will splatter so I recommend adding the potatoes to the tray one at a time.
  • Add the rosemary sprigs and a generous pinch of sea salt. Toss the potatoes to coat them in the oil and seasonings.
  • Return the tray to the oven and cook the potatoes for at least 30 minutes, tossing the potatoes halfway through cooking. If you like your potatoes EXTRA crisp, cook them for an additional 5-10 minutes.
  • Serve immediately and enjoy!


  • Feel free to switch up this recipe by adding chopped garlic or additional herbs of your choice along with the rosemary, or switching the sunflower oil for chilli oil!


Serving size: 1/4 of recipe
Calories: 259 kcal | Fat: 13.9g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 908mg | Carbohydrates: 31.5g | Fiber: 4.9g | Sugar: 2.3g | Protein: 3.4g