Crispy Roasted Potatoes

Undeniably crispy with a fluffy center, these are the best oven roasted potatoes you will ever eat. One simple ingredient and an easy culinary hack, and your roasted potatoes are forever changed.

Course Appetizer, Side Dish, Snack

Cuisine American, Spanish

Diet Gluten Free, Vegan, Vegetarian

Keyword crispy potatoes, patatas bravas, spanish sauce

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 338kcal

Author Robin Miller

Ingredients

For the Roasted Potatoes

Kosher salt or sea salt
1 tablespoon baking soda
4-5 medium Russet potatoes peeled and cut into 2- to 3-inch chunks (about 6 to 8 chunks per potato)
3 tablespoons olive oil
1 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper

For the Spanish Sauce

3 tablespoons mayonnaise regular or kewpie mayonnaise
2-3 dashes hot sauce or more/less to taste
3/4 teaspoon sweet paprika
3/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 teaspoons water

For Serving

Chopped fresh herbs such as parsley, rosemary or thyme, optional

Instructions

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the baking soda and return to a boil. Add the potatoes and return to a boil. Reduce the heat to medium and simmer for 10 minutes, until a knife inserted into the center of a potato chunk slides in easily, with little resistance.
Meanwhile, in a large bowl, whisk together the oil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Drain the potatoes carefully and let them rest in the strainer for 30 seconds to allow excess moisture to evaporate.
Transfer the potatoes to the bowl with the flavored oil and toss to coat. Vigorously shake the bowl to rough up the outside of the potato chunks; the outside of each chunk should have a thick layer of smashed, almost mashed potato on it.
Transfer the potatoes to the prepared pan and spread out so the pieces aren’t touching each other. If necessary, use two baking sheets.
Roast for 20 minutes. Flip and roast for 20 to 25 more minutes, until the potatoes are dark golden and crisp, shaking the pan a few times during cooking.
To make the sauce, in a small bowl, whisk together the mayonnaise, hot sauce, sweet and smoked paprikas, and garlic powder. Whisk in the water until smooth and creamy. Season to taste with salt and black pepper.
Garnish the roasted potatoes with fresh herbs (if using) and serve with the dipping sauce on the side.

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