There is a lot of debate about which potatoes are best for mashing, baking or frying, and some potatoes are much more expensive than others! Let me simplify at least one recipe for you: Russet Potatoes are always the cheapest where I shop, AND make the BEST crispy Oven Baked Potatoes! What’s my secret? Boiling the potatoes first will give them a firm outer layer, making them extra crunchy when it’s time to bake them! I guarantee you won’t have leftovers if you make this recipe (it’s so delicious!)
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Oven Baked Crispy Potatoes
I think everyone should have a solid baked potato recipe in their back pocket, and here is mine. I start by boiling the potatoes briefly, and like to salt the water well to season the potatoes from the inside out. Then I added baking soda to the water to help soften and break down the outside of the potatoes. Because it makes water more alkaline (science!), baking soda helps create a fluffier, more even surface Again texture of half cooked potatoes. The rough edges catch the oil, salt, garlic powder, and black pepper beautifully, so I get lots of flavor and crunch in every bite. This is an easy, low-cost trick that plays a role in creating perfectly golden and crispy baked potatoes with fully cooked soft and tender centers!
- Dice the potatoes into 1 to 2 inch pieces. Cut the russets into equal-sized pieces so they roast and parboil evenly.
- Boil until soft, don’t let it fall apart. You want the potatoes to be fork tender, but still firm enough to hold their shape when tossed and baked! Boiling them only partially cooks them and softens the edges. They will finish cooking in the oven.
- Stir gently to add texture. After draining, coat the potatoes with olive oil and enough spices until the surface is more textured for browning. This is also one of my favorite ways to make a little oil go a long way. You only use what you need here, so nothing goes to waste!
- Spread it in one layer. I recommend leaving space for the potatoes on the baking sheet so they bake rather than steam. Overcrowding is one of the quickest ways to lose a sharp finish.
- Bake at 425°F for best color and texture. High heat helps create sharpest oven baked potatoes. It also encourages the Maillard reaction (a browning process that gives baked goods a golden color and deeper flavor!)
- Give them enough time to bake completely. At 425°F, baked potatoes usually need about 40 minutes in the oven, flipping halfway through, to brown and crisp. They are ready when the edges look perfectly golden and the outside feels crispy. Keep an eye on them just in case your oven is hotter than mine!
Oven Baked Potatoes
Cost $1.75 recipe / $0.43 serving
These Oven Roasted Potatoes are an easy side dish made with russet, parboiled potatoes and simple seasonings for perfectly golden edges and a tender center.
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Gather the ingredients. Preheat oven to 425℉.
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Peel and cut the potatoes into large pieces, between 1 and 2 inches.
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Add 1 tablespoon of salt to 2 liters of water and bring to a boil.
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While you wait, chop the parsley.
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Once the water boils, add the potatoes and baking soda. Let the water return to a boil.
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Once the water returns to a boil, boil the potatoes for 8 minutes and strain. They will be fork tender (but not completely falling apart) and very textured at this point which is perfect! The flaky exterior of these potatoes produces the best crust when baked.
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Mix the strained potatoes with olive oil, ½ tsp salt, pepper, and garlic powder.
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Transfer the seasoned half-cooked potatoes to a parchment-lined baking sheet and bake for 20 minutes.
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After 20 minutes, turn all the potatoes over and bake for another 20 minutes.
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Remove from oven, sprinkle with ½ tsp salt and parsley.
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**Feel free to season these potatoes however you like. Add smoked paprika, poultry seasoning, onion powder, dry herbsor just use it salt and pepper!
Portion: 1portionCalories: 274kcal (14%)Carbohydrate: 41G (14%)Proteins: 5G (10%)Fat: 11G (17%)Sodium: 2498mg (109%)Fiber: 3G (13%)
Percentages are daily values.
how to make Oven Baked Potatoes Step-by-Step Photos
Gather all your ingredients and preheat the oven to 425°F.
Prepare potatoes: Peel 2 pounds of russet potatoes, then cut them into large 1- to 2-inch pieces.
Heat water: In a large saucepan, bring 2 quarts water (8 cups) and 1 tablespoon salt to a boil.
Prepare parsley: While the water is heating, chop ½ tablespoon fresh parsley and set aside.
Boil the potatoes until half cooked: After boiling, add the diced potatoes along with ½ tsp baking soda. Let the water return to a boil.
When the water returns to a boil, boil the potatoes for 8 minutes. Drain well. The potatoes should be fork tender but not falling apart, and the outside should look textured and flaky, which helps produce a crispier roast.
Season potatoes: Transfer the drained potatoes to a large bowl and gently toss with 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
Bake potatoes in the oven: Spread the seasoned potatoes evenly on a parchment-lined baking sheet. Bake the potatoes for 20 minutes.
After 20 minutes, turn all the potatoes over and bake for another 20 minutes. This is an important step to ensure browning and a crispy crust all over!
Remove the potatoes from the oven.
Season and serve: Finish with the remaining ½ tsp salt and chopped parsley before serving. Enjoy!
Serving Suggestions
These easy oven baked potatoes go with just about anything! Serve with baked ham during the holidays, roast chicken for a casual family dinner, or my lentil patties for a delicious meat-free option. Add some of your favorite sides, and you have an easy and complete meal. Leftovers are also great chopped up and added to veggie pot pie filling!
Storage & Reheating
I prefer these baked potatoes served fresh, but leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat in a 375°F oven or air fryer until cooked through and crispy again.
Potatoes can also be frozen for up to 3 months, but the texture of the potatoes may change after being frozen and reheated. If you want to freeze this recipe, it’s best to parboil the potatoes, coat them with oil and seasonings, then freeze them on a baking sheet. Once solid, transfer to a freezer-safe container and bake from frozen.
Love Baked Potatoes? Try This Variation Next!
- Smoky Baked Breakfast Potatoes is a convenient, budget-friendly side dish with crispy edges, a tender center, and just enough smoky paprika flavor to make breakfast feel a little more special.
- This Parmesan Baked Potatoes golden, crunchy, and so hard to stop snacking on!
- I will make this Salt & Vinegar Potatoes Anytime I want a side of potatoes that tastes a little different.
- Rosemary Baked Potatoes is an easy, flexible side dish that goes with just about anything, and the garlic and rosemary make it taste classic in the best way.
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