Golden, crispy, and full of flavor, these roast potatoes are the ultimate side dish to elevate any meal. With a crunchy exterior and fluffy interior, they’re irresistibly delicious and guaranteed to impress.
Why You’ll Love This Recipe
- Perfectly Crispy Texture: Achieved with a clever boiling and roasting technique.
- Flavored with Aromatics: Rosemary, garlic, and parsley infuse the potatoes with mouthwatering flavor.
- Versatile Side Dish: Pairs beautifully with roasts, grilled meats, or vegetarian mains.
- Customizable: Adapt the herbs and fats to suit your preferences.
- Crowd-Pleaser: A guaranteed hit at family dinners, holiday feasts, or casual gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Kosher salt
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
- 5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked fresh rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Directions
- Preheat the Oven: Adjust the oven rack to the center position and preheat to 450°F (230°C) or 400°F (200°C) for convection ovens.
- Prepare the Potatoes:
- Boil 2 quarts (2L) of water in a large pot over high heat.
- Add 2 tablespoons of kosher salt, baking soda, and potatoes. Stir to combine.
- Return to a boil, reduce heat to a simmer, and cook for about 10 minutes, or until a knife meets little resistance when inserted into a potato chunk.
- Infuse the Oil:
- In a small saucepan, combine olive oil, rosemary, garlic, and black pepper.
- Heat over medium heat until the garlic begins to turn golden, about 3 minutes.
- Strain the oil through a fine-mesh strainer into a large bowl. Reserve the aromatics for later.
- Coat the Potatoes:
- Transfer the cooked potatoes to the bowl with the infused oil.
- Season with salt and pepper and toss gently to coat, allowing the surface of the potatoes to roughen for extra crispiness.
- Roast:
- Spread the potatoes evenly on a baking sheet.
- Roast for 20 minutes, then turn the potatoes to promote even browning.
- Continue roasting for 30-40 minutes, or until the potatoes are deep brown and crisp.
- Finish and Serve:
- Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture along with the minced parsley.
- Toss to coat and season with additional salt and pepper if needed. Serve immediately.
Servings and Timing
- Servings: 6 to 8 servings
- Preparation Time: 30 minutes
- Cooking Time: 100 minutes
- Total Time: Approximately 100 minutes
Variations
- Herb Variations: Swap rosemary with thyme, sage, or oregano for a different flavor profile.
- Spicy Twist: Add a pinch of cayenne or smoked paprika to the oil for a kick.
- Cheesy Option: Sprinkle grated Parmesan over the potatoes during the last 10 minutes of roasting.
- Lemon Zest: Add fresh lemon zest to the parsley for a refreshing citrus touch.
- Fats: Experiment with different fats like butter or coconut oil for a unique flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 400°F (200°C) oven for 10-15 minutes to restore crispiness. Avoid microwaving, as it may make the potatoes soggy.
- Freezing: Not recommended, as the texture may become compromised.
FAQs
1. Can I leave the potato skins on?
Yes, leaving the skins on adds texture and nutrients, though the potatoes may be slightly less crispy.
2. Why use baking soda?
Baking soda alkalizes the water, helping to break down the potato surface for maximum crispiness.
3. Can I make these ahead of time?
Partially. Boil and toss the potatoes with oil, then store them covered in the refrigerator. Roast just before serving.
4. Can I use other types of potatoes?
Yes, Yukon Gold or russets are ideal, but other starchy potatoes will also work.
5. Can I use dried herbs instead of fresh?
Fresh herbs are preferred for their vibrant flavor, but dried herbs can be used in smaller quantities.
6. Can I cook these at a lower temperature?
Yes, but they may take longer to crisp. Adjust the cooking time accordingly.
7. Can I add other vegetables?
Absolutely! Carrots, parsnips, or Brussels sprouts can be roasted alongside the potatoes.
8. How do I prevent overcrowding on the baking sheet?
Use two baking sheets if necessary to ensure even browning.
9. Can I use garlic powder instead of fresh garlic?
Yes, but add it directly to the oil without cooking to avoid burning.
10. What should I do if my potatoes stick to the pan?
Ensure the baking sheet is well-oiled and allow the potatoes to cook fully before attempting to turn them.
Conclusion
These crispy roast potatoes are the ultimate side dish for any meal. Their golden exterior and fluffy interior make them a fan favorite, while the infused oil adds layers of flavor. Simple yet sophisticated, this recipe is a must-try for potato lovers and a guaranteed addition to your regular rotation.
Print
The Best Crispy Roast Potatoes Ever
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Total Time: 100 minutes
- Yield: 6 to 8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Description
Perfectly crispy and flavorful roast potatoes made with a simple technique, ideal for any meal or gathering. A guaranteed crowd-pleaser!
Ingredients
- Kosher salt
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
- 5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful fresh rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Instructions
1. Prep the Potatoes:
- Adjust the oven rack to the center position and preheat oven to 450°F (230°C) or 400°F (200°C) for convection.
- Heat 2 quarts (2L) of water in a large pot over high heat. Once boiling, add 2 tablespoons of kosher salt, baking soda, and the potatoes. Stir to combine.
2. Parboil the Potatoes:
- Return to a boil, then reduce to a simmer. Cook until a knife meets little resistance when inserted into a potato chunk (about 10 minutes after boiling resumes).
3. Prepare the Infused Oil:
- While the potatoes are simmering, combine the olive oil (or chosen fat) with rosemary, garlic, and black pepper in a small saucepan.
- Heat over medium heat until the garlic turns golden (about 3 minutes). Strain the oil into a large bowl, setting the garlic/rosemary mixture aside.
4. Coat the Potatoes:
- Drain the cooked potatoes and transfer them to the bowl with the infused oil.
- Season generously with salt and pepper. Toss vigorously to roughen up the surfaces of the potatoes and coat them in the oil.
5. Roast to Crispy Perfection:
- Spread the potatoes evenly on a baking sheet. Roast for 20 minutes, then flip and continue roasting for another 30 to 40 minutes until deeply browned and crispy.
6. Add Finishing Touches:
- Transfer the roasted potatoes to a large bowl. Toss with the reserved garlic/rosemary mixture and minced parsley.
- Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- Baking soda helps break down the potato surface for extra crispiness.
- Yukon Gold potatoes yield a creamier texture, while russets deliver an ultra-crispy exterior.
- Duck or goose fat adds an extra layer of rich flavor, but olive oil works beautifully as a lighter option.
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