Description
Discover the secret to irresistibly crispy roast potatoes with this foolproof recipe. Using a combination of boiling with baking soda and roasting in flavorful infused fat, these potatoes come out perfectly golden, crunchy on the outside, and fluffy inside. Enhanced with fresh rosemary, garlic, and parsley, they make a deliciously savory side dish for any meal.
Ingredients
Scale
Potatoes and Boiling Mixture
- 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
Infused Roasting 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 taste
Finishing Touch
- Small handful fresh parsley leaves, minced
- Additional kosher salt and freshly ground black pepper, to season
Instructions
- Preheat and prepare boiling water: Adjust oven rack to center and preheat oven to 450°F (230°C) or 400°F (200°C) for convection ovens. Bring 2 quarts (2L) water to a boil in a large pot. Add 2 tablespoons kosher salt and baking soda to the boiling water, then add the peeled and cut potatoes. Stir gently.
- Simmer potatoes: Return water to a boil, then reduce heat to maintain a simmer. Cook until potatoes are just tender enough that a knife meets little resistance when inserted, approximately 10 minutes after returning to a boil. This parboiling with baking soda helps roughen the surface for maximum crispiness.
- Infuse the roasting fat: While potatoes cook, combine your chosen fat or oil with finely chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan over medium heat. Stir and shake the pan constantly, cooking until the garlic just begins to golden, about 3 minutes. Immediately strain the infused oil through a fine-mesh strainer into a large bowl, reserving the garlic and rosemary solids separately.
- Drain and rough up potatoes: Drain the cooked potatoes carefully and return them to the pot, letting them rest for about 30 seconds to evaporate excess moisture. Transfer the potatoes to the bowl with the infused oil. Season with additional salt and pepper to taste. Toss gently, shaking the bowl roughly until a thick, mashed-potato-like paste forms on the exterior of the potato chunks. This coating is key to crispiness.
- Roast the potatoes: Spread the potatoes evenly on a large rimmed baking sheet, ensuring they are separated. Roast in the preheated oven for 20 minutes without stirring. Use a thin flexible metal spatula to loosen any potatoes stuck to the pan, then shake and turn them. Continue roasting for another 30 to 40 minutes, shaking and turning several times until the potatoes are deep brown and crisp on all sides.
- Finish and serve: Transfer the crispy roast potatoes to a large bowl. Add the reserved garlic and rosemary mixture along with the minced fresh parsley. Toss everything together to coat evenly. Season again with salt and black pepper to your liking. Serve immediately for the best texture and flavor.
Notes
- These roast potatoes are naturally gluten-free and can be vegan if made with olive oil instead of animal fats.
- Using baking soda in the boiling water helps create a rough surface on the potatoes, essential for crispiness.
- You can substitute fats such as duck fat, goose fat, or beef fat for different flavor profiles and richness.
- Do not move the potatoes too much while roasting to allow formation of a crisp crust.
- Fresh herbs like rosemary and parsley add aromatic complexity but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 275 kcal
- 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
