Dessert

Crispy Oven-Roasted Potatoes with Salsa Macha Yogurt Sauce Recipe

ByIsabella Vance January 8, 2026January 8, 2026

Introduction

Crispy potatoes are the ultimate comfort side dish, perfectly golden and crunchy on the outside while tender inside. This recipe uses a simple technique with baking soda and clarified butter to achieve unbeatable crispiness. Serve them with a flavorful honey-salsa macha mayo for an extra kick.

A white plate with a thin brown rim holds many pieces of golden-brown roasted potatoes, showing a crispy texture on the outside and soft inside. The potatoes are sprinkled with small green herb bits and tiny white shavings, likely cheese. On the right side of the plate, a small white bowl with a thin brown rim contains a creamy orange dipping sauce with visible small black pepper specks. The plate sits on a white marbled surface with parts of other bowls and a jar slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 large russet potatoes, peeled and cubed (about 1 ½ inch size)
¾ tsp baking soda
1 tbsp kosher salt
3-4 tbsp clarified butter
3-4 tbsp olive oil
Seasoned salt, to taste
2 tbsp parsley, chopped
2 tbsp chives, chopped
Parmesan, to taste
¼ cup mayo
1 tsp honey
1 tbsp salsa macha
1 ½ tsp rice vinegar

Instructions

Step 1: Preheat your oven to 450℉ and position the rack in the middle.
Step 2: Place the peeled and cubed potatoes in a pot and cover with cold water. Add the kosher salt and baking soda.
Step 3: Bring the pot to a boil and cook the potatoes for 12-15 minutes, until a knife easily pierces them.
Step 4: Drain the potatoes and let them sit in the strainer over the pot for 5 minutes to steam and dry out.
Step 5: Transfer the potatoes to a bowl and add olive oil, clarified butter, and seasoned salt. Toss vigorously to rough up the edges.
Step 6: Spread the potatoes evenly on a baking sheet.
Step 7: Bake at 450℉ on the middle rack for 30 minutes. Then flip the potatoes, toss every 15 minutes, and bake for an additional 30-45 minutes until golden and crispy.
Step 8: In a small bowl, whisk together mayo, honey, salsa macha, rice vinegar, and a pinch of salt to make the dipping sauce.
Step 9: Grate Parmesan over the hot potatoes, add more seasoned salt if needed, and sprinkle with chopped parsley and chives.
Step 10: Serve the crispy potatoes hot with the honey-salsa macha mayo on the side.

Tips & Variations

For extra crispiness, make sure the potatoes are well dried before tossing with oils.
You can substitute salsa macha with another spicy chili oil or hot sauce.
Try adding smoked paprika or garlic powder to the seasoning for added flavor.
Use sweet potatoes for a twist; adjust baking time accordingly.

Storage

Store leftover crispy potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a white round plate filled with golden-brown roasted potato chunks that have a crispy texture on the outside, sprinkled with finely chopped green herbs and small shreds of white cheese. On the right side of the plate, there is a small white bowl with a creamy orange sauce, speckled with black pepper, resting on the plate. The entire setting is placed on a white marbled surface with a fork placed partially under the small bowl of sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes are best because they get crispy on the outside and fluffy inside, but Yukon Gold can also work with slightly less crispiness.

What is the purpose of baking soda in the boiling water?

Baking soda softens the potatoes’ surface slightly, which helps create a rough texture that crisps up nicely when baked.

Isabella Vance