Description
Crispy roast potatoes with a flavorful herb-infused oil, perfectly golden and crunchy on the outside, fluffy on the inside. This recipe uses a unique boiling technique with baking soda to create an irresistible crispy texture and is finished with garlic, rosemary, and parsley for exceptional aroma and taste.
Ingredients
Scale
Potatoes
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
- 2 tablespoons kosher salt (about 25g)
- 1/2 teaspoon (4g) baking soda
Herb-Infused Oil
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
To Finish
- Small handful fresh parsley leaves, minced
- Additional kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and boil potatoes: Adjust your oven rack to the center position and preheat the oven to 450°F (230°C) or 400°F (200°C) if using convection. Bring 2 quarts (2L) of water to a boil in a large pot over high heat. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the prepared potatoes. Stir, return to a boil, then reduce to a simmer and cook until a knife meets little resistance when inserted, about 10 minutes after boiling resumes.
- Prepare the infused oil: While potatoes cook, combine olive oil (or chosen fat), rosemary, garlic, and a few grinds of black pepper in a small saucepan. Heat over medium heat, stirring and shaking the pan constantly until the garlic just starts to turn golden, about 3 minutes. Immediately strain the mixture through a fine-mesh strainer into a large bowl and set aside the garlic/rosemary for later use.
- Drain and coat potatoes: Drain the cooked potatoes carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer the potatoes to the bowl with the infused oil and season with additional salt and pepper. Toss and shake the bowl roughly until a thick mashed potato–like paste forms on the potato chunks to help create crispiness.
- Roast the potatoes: Spread the coated potatoes evenly on a large rimmed baking sheet, separating them well. Roast in the preheated oven without moving for 20 minutes. Then, use a thin, flexible metal spatula to release any potatoes stuck to the pan, shake the pan, and turn the potatoes. Continue roasting, turning and shaking the pan occasionally, until deeply golden and crisp all over, about 30 to 40 minutes more.
- Finish and serve: Transfer the roasted potatoes to a large bowl. Add the reserved garlic/rosemary mixture and the minced fresh parsley. Toss well to coat and season again with salt and pepper to taste. Serve immediately for best texture and flavor.
Notes
- This recipe produces the most flavorful crispy roast potatoes you’ll ever make, with an irresistible crunchy crust and fluffy interior.
- Using baking soda when boiling the potatoes helps break down the edges, leading to maximum crispiness when roasted.
- The dish is naturally gluten-free and can be vegan if olive oil is used instead of animal fats.
- For best results, avoid overcrowding the baking sheet to keep potatoes crispy.
- Adjust garlic and herb quantities to your taste preference.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 275
- Sugar: 3 g
- Sodium: 346 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
