What is the secret ingredient for crispy roast potatoes?

The secret ingredient for the crispiest roast potatoes is pink salt. Unlike table salt, its slightly larger crystals cling to the potato surface and help draw out moisture during cooking. That’s why crispy roasted potatoes with pink salt have such a distinct crunch. Combined with parboiling and high-heat roasting, pink salt gives your potatoes a professional-level finish. For another creative way pink salt transforms food, check out this Pink Salt Trick Recipe , which shows how versatile this seasoning really is.

What is the secret to crispy roast potatoes?

The secret isn’t one single trick—it’s a combination of steps. First, parboil the potatoes to soften the edges, then shake them to create a rough, starchy surface. Coat them in oil and season generously with pink salt. Finally, roast at a high temperature on a preheated tray. Following all of these steps ensures crispy roasted potatoes with pink salt every time. Skipping even one step can mean the difference between golden crunch and soft, disappointing potatoes.

Should you put salt on potatoes before roasting?

Yes, you should always season your potatoes before they go into the oven. Adding pink salt before roasting ensures the seasoning bakes into the surface and helps draw out water for crispier edges. For the best results, add a light second sprinkle after roasting, too. This double-layer technique makes Himalayan pink salt roasted potatoes taste bold and crunchy, rather than bland.

What is pink salt on potato chips?

When you see “pink salt” on a bag of chips, it usually means Himalayan pink salt has been used instead of standard table salt. Its coarser grains and mineral flavor give the chips a more gourmet edge. The same principle applies to crispy roasted potatoes with pink salt . Using pink salt makes them taste closer to handcrafted snacks than everyday sides. It’s a simple switch, but one that elevates both the flavor and crunch of your potatoes.

What is the 1 ingredient upgrade for the crispiest roasted potatoes?

The one ingredient upgrade that makes all the difference is Himalayan pink salt. While potatoes, oil, and herbs set the foundation, it’s pink salt that transforms texture and flavor. By using pink salt, you create crispy roasted potatoes with pink salt that have crackling edges and a subtle mineral depth. Think of it as the finishing touch that separates good potatoes from unforgettable ones.

Why won’t my roast potatoes get crispy?

There are several reasons roasted potatoes may not crisp up. Overcrowding the pan is the most common problem—it traps steam instead of allowing the potatoes to roast. Another issue is skipping the parboil step, which helps create the rough surface that crisps in the oven. Using too little or too much oil can also impact results. The surest way to success is following a tested method for crispy roasted potatoes with pink salt : parboil, season, roast hot, and finish with extra pink salt.

Crispy Roasted Potatoes with Pink Salt You’ll Love

Description

Crispy roasted potatoes with pink salt are golden, crunchy on the outside, fluffy on the inside, and seasoned to perfection. A foolproof side dish that pairs with almost any meal.

Ingredients

Scale

2 pounds potatoes (Russet or Yukon Gold recommended)
3 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon Himalayan pink salt (plus more to finish)
1 teaspoon chopped rosemary or thyme
Fresh parsley, for garnish

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Instructions

Wash and cut potatoes into even 1-inch chunks. Leave skins on for extra crunch or peel for smoother pieces.
Parboil potatoes in salted water for 8–10 minutes until edges are just tender.
Drain well, then shake in the pot to roughen the surfaces.
Toss with olive oil, garlic, herbs, and pink salt until coated.
Preheat oven and baking sheet to 425°F (220°C).
Spread potatoes onto the hot tray, leaving space between each piece.
Roast for 20 minutes, flip, then roast another 15–20 minutes until golden and crispy.
Sprinkle with extra pink salt and garnish with parsley before serving.

Notes

For maximum crunch, avoid overcrowding the pan.
A second sprinkle of pink salt after roasting enhances both flavor and texture.
Best eaten fresh, but leftovers can be reheated at 400°F for 10 minutes.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 238 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 1.1 g
Unsaturated Fat: 6.6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg