American · Sides

Crispy roasted potatoes

Name: Crispy roasted potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 side servings
Cuisine: American
Ingredients: 3 pounds Yukon Gold potatoes, cut in 1 1/2-inch chunks; 1 tablespoon kosher salt, plus more for finishing; 1/2 teaspoon baking soda; 1/4 cup olive oil; 4 garlic cloves, finely grated; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon black pepper; 2 tablespoons chopped flat-leaf parsley

Deeply browned potato chunks with craggy crisp edges, fluffy centers, roasted garlic, and rosemary.

About 1 hr 10 minTotal

About 1 hr 10 minActive

$Cost

ModerateDifficulty

Makes 6 side servings

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 6 side servings

3 pounds Yukon Gold potatoes, cut in 1 1/2-inch chunks
1 tablespoon kosher salt, plus more for finishing
1/2 teaspoon baking soda
1/4 cup olive oil
4 garlic cloves, finely grated
1 tablespoon chopped fresh rosemary
1/2 teaspoon black pepper
2 tablespoons chopped flat-leaf parsley

Instructions

Heat oven to 450°F and place a rack in the center. Bring a large pot of water to a boil with salt and baking soda. Add potatoes and simmer 8 to 10 minutes until their exteriors are tender but the pieces still hold together.
Meanwhile, warm olive oil, garlic, and rosemary in a small skillet over low heat for 2 minutes until fragrant, not browned. Strain the oil into a large bowl and reserve the crisp aromatics separately.
Drain potatoes well and let steam escape 1 minute. Add them to the infused oil with pepper, then toss firmly until a starchy mashed coating forms on their edges; this craggy layer becomes the crust.
Spread on a with flat sides against the metal and generous space between pieces. Roast 25 minutes undisturbed, turn, then roast 20 to 25 minutes more until deeply browned on multiple sides.
Toss hot potatoes with reserved garlic-rosemary bits, parsley, and finishing salt. Serve uncovered so trapped steam does not soften the crust.

Britain to North AmericaAnglo-American roast and household cooking

From the table

About this recipe

Crisp roast potatoes are strongly associated with British roast dinners and now span North American tables; parboiling and roughing the surfaces create the characteristic crust.

Roast potatoes belong to many cuisines; this high-crunch home-oven method became especially famous through technique-driven food media. Baking soda makes the cooking water alkaline, helping roughen the potato exterior. That sounds scientific but requires no special equipment: one pot, one bowl, and one sheet pan produce more crisp surface than simply oiling raw cubes. This Kwilt version follows the reviewed household adaptation: Keep the celebrated alkaline-parboil method but strain the garlic-rosemary oil so flavor survives the 450°F roast, accepting honest cook time in exchange for ordinary equipment and a large quality gain.

Sources

Dinner does not stop at the recipe