What is the ideal temperature for ultra crispy potatoes?

I like to roast my spuds at 425 to 450 degrees, as this high heat really gives us the color and texture we're aiming for. These potatoes are already fully cooked by the time the enter the oven, so that blast of heat will serve to brown and crunch-ify the potatoes very well. It also cooks them faster, so there's that.

Why is the oven rack set in the top position for roasted potatoes?

By positioning the potatoes closer to the heat element on the top of the oven, you hit them with a blast of intense heat that really helps them to brown tremendously well all over. This, incidentally, helps get us to that ultimate "crunchy" status which is the reason we're here to begin with, right? Right.

What are the best flavors for roasted potatoes?

If you really want to lean into the citrusy powers of this dish, you could mix and match your fruits here. Try a combo of lemon and grapefruit , or orange and lime - or all of the above! In the wintertime, this is an especially lovely way to present the seasonal citrus, placing it front and center on a heap of super crunchy roasted potatoes. Also? Adding a good pinch of garlic powder wouldn't hurt here, would it? Nope. Lastly, garlic and herb is a winning and classic combo, like in my Crunchy Herb Roasted Potato Wedges .

How do you reheat roasted potatoes?

If you aren't careful to do it properly, your roasted potatoes might be a little soggy in their second life. So, to guard against this, preheat your oven to 400 degrees F. Spread the potatoes out on a large sheet pan, making sure they're in an even layer. Cover loosely with foil to prevent excess browning, and cook for about 10 to 15 minutes until nice and hot. Remove the foil for the last minute or two of roasting, to crisp all the way back up.

Lemon Crunch Potatoes (Crunchy Lemon Roasted Potatoes)

Print Recipe

The trick to making these most amazing lemon potatoes is to lean all the way into the lemon portion of the program. Lemon juice flavors the potatoes as they boil AND roast, and tons of zest finishes them off when they come out of the oven, their warmth activating the oils in the zest, creating an amazing bite.

Author: Lauren McDuffie
Yield: Serves 4 as a side 1x

Ingredients

Units Scale

24 ounces gold or baby Dutch yellow potatoes, halved (no need to peel)
1/2 teaspoon baking soda
1/4 cup olive oil
Kosher salt and pepper
4 lemons

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Instructions

Preheat the oven to 425 degrees F. Adjust the oven rack to the top third position. Cover a large sheet pan with parchment paper. Zest all of the lemons. If you’re using baby gold potatoes, cut them in half. If you’re using larger gold’s – cut them into bite-sized pieces (a little less than an inch or so).
Put the potatoes in a large pot with just enough water to cover, along with the juice of one of the lemons. Add the juiced lemon right into the pot. Add a couple teaspoons of salt and ½ teaspoon baking soda. Bring to a boil and cook until the potatoes are fork tender, about 6 to 8 minutes, depending on the exact potato size/type you’re using. Keeping the potatoes in the pot, drain them and then put the lid back on. Give the pot a vigorous shake, to bust up the potatoes some, exposing some of the “mush on their insides. This translates to maximum crispy bits. Transfer the potatoes to the baking sheet to cool for a few minutes.
Drizzle the olive oil all over the hot potatoes (you don’t have to use it all, but the more the merrier), and season generously with salt and pepper to taste (potatoes love both). Add the juice of 1/2 lemon and toss and turn them gently to coat with everything. If the potatoes keep falling apart – great! Those bits of shaggy, mushy potato will become the crunchy bits we’re all here for.
Arrange the (now well seasoned) potatoes in a single layer. Roast, turning once/stirring halfway through, until super browned and crunchy – about 35 to 40 minutes (just take them out when they look great to you).
Transfer the potatoes to a platter. Shower with the lemon zest, creating a thicker-than-you’d-think, dramatic coating of sunshiny golden flavor. Serve warm, and enjoy.

Keywords: Crunchy Lemon Roasted Potatoes

Find it online: https://mykitchenlittle.com/2023/11/11/crunchy-lemon-roasted-potatoes/