Rating: 3 stars
2 Ratings
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These super-crispy garlic-rosemary roasted potatoes get their crackly outside by precooking the potatoes in water with a little baking soda. The baking soda helps break down the skin, allowing the flavors of garlic and rosemary to set in and crisp up when roasted in a hot oven. Serve these alongside roasted chicken, turkey or steak.

EatingWell.com, September 2022


Credit: Photographer: Victor Protasio, Food Stylist: Karen Rankin

Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in center of oven; preheat to 425°F. Add water to a large pot; bring to a boil over high heat. Add potatoes and baking soda; return to a boil. Reduce heat to medium-high and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and carefully shake off excess water.

  • Combine oil, rosemary, garlic powder and salt in a large bowl. Add the potatoes and toss to combine (the outer layer of the potatoes will start to break down a bit, which is good). Spread the potatoes in an even layer on a large rimmed baking sheet. Roast, stirring once halfway, until golden brown and crispy, about 30 minutes.

Nutrition Facts

1 cup
145 calories; protein 2g; carbohydrates 25g; dietary fiber 4g; sugars 2g; fat 5g; saturated fat 1g; mono fat 4g; vitamin a iu 10IU; vitamin c 30mg; vitamin e iu 1IU; folate 1mg; sodium 353mg; calcium 11mg; iron 1mg; magnesium 4mg; phosphorus 2mg; potassium 12mg.