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Top-down view of heavily roasted, blistered potato chunks showing a glossy oil sheen on a dark metal baking sheet.

Ultimate Crispy Baked Potatoes (Golden, Blistered Edges)

Master the science of the ultimate crispy baked potatoes. Featuring deeply golden brown chunks, blistered crunchy edges, and a fluffy center, coated with coarse sea salt and fresh parsley.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Crispy Baked Potatoes Ingredients
  • 3 lbs Russet Potatoes Peeled and cut into 1.5-inch (4cm) chunks.
  • 0.5 tsp Baking Soda Crucial for breaking down the potato exterior.
  • 0.25 cup Extra Virgin Olive Oil Provides the glossy sheen and crisping fat.
  • 1 tbsp Coarse Sea Salt Flakes Like Maldon, for finishing.
  • 1 tsp Cracked Black Pepper Freshly cracked is best.
  • 2 tbsp Fresh Green Parsley Finely chopped for garnish.

Equipment

  • 1 Rimmed Metal Baking Sheet A dark pan is preferred for better bottom browning.
  • 1 Large pot For boiling the potatoes.
  • 1 Colander Used for draining and roughing up the potato edges.

Method
 

Making the Potatoes
  1. Preheat your oven to 425°F (220°C). Line your rimmed metal baking sheet with a sheet of parchment paper. Peel the Russet potatoes and cut them into large, even 1.5-inch (4cm) chunks.
  2. Bring 2 quarts (1.9L) of water to a rolling boil in a large pot. Add 1 tablespoon of standard table salt and the 1/2 tsp (3g) of baking soda. Add the potatoes and simmer for exactly 10 minutes until the outsides are slightly fuzzy.
  3. Drain the potatoes into a colander. Let them sit for 1 minute to allow steam to evaporate. Shake the colander vigorously to mash the edges and build a starchy paste.
  4. Transfer the hot potatoes to a large dry bowl. Pour the 1/4 cup (60ml) of extra virgin olive oil over them and toss well until coated in a thick, glossy sheen.
  5. Spread the potatoes evenly on the baking sheet, ensuring they do not touch. Roast in the oven for 20 minutes until you hear a sizzling sound.
  6. Remove from the oven, flip each potato piece with a thin spatula, and roast for an additional 15 to 20 minutes until deeply golden brown and blistered.
  7. While still hot on the pan, generously scatter coarse sea salt flakes, cracked black pepper specks, and fresh chopped green parsley over the top. Serve immediately.

Notes

Do Not Skip the Baking Soda: This raises the pH of the water to break down the starches.
Space Them Out: Crowded potatoes will steam instead of roasting. Give them breathing room.