If you have ever dreamed of finding the perfect side dish that brings a golden, crunchy, and irresistibly flavorful twist to your meals, look no further. The Best Crispy Roast Potatoes Ever Recipe is here to transform your roast potato experience forever. This recipe combines simple ingredients with a clever technique to guarantee crispiness on the outside and fluffy, soft interiors every single time. Whether you’re serving a holiday feast or just craving comfort food, these potatoes will steal the show and have everyone asking for seconds.
Ingredients You’ll Need
This recipe calls for straightforward yet essential ingredients that create layers of flavor and texture. Each component, from the starchy potatoes to the fragrant rosemary and savory fat, plays a vital role in crafting those perfect roast potatoes you’ll want to make again and again.
- Baking soda (1/2 teaspoon or 4 g): Adding this to the boiling water helps break down the potatoes’ exterior for extra crispness.
- Potatoes (4 pounds or about 2 kg, peeled and cut): Choosing starchy varieties and cutting them into even pieces ensures fluffy insides and consistent roasting.
- Extra-virgin olive oil, duck fat, goose fat, or beef fat (5 tablespoons or 75 ml): The fat you choose adds rich flavor and promotes a deep golden crust.
- Fresh rosemary leaves (small handful, finely chopped): Aromatic and woodsy, rosemary infuses the oil and potatoes with a delightful herbal note.
- Garlic (3 medium cloves, minced): Garlic adds robust savory depth that pairs beautifully with rosemary.
- Freshly ground black pepper (to taste): A simple seasoning that awakens all the other flavors.
- Fresh parsley leaves (small handful, minced): Bright and slightly peppery, parsley adds a fresh finish just before serving.
How to Make The Best Crispy Roast Potatoes Ever Recipe
Step 1: Boil the Potatoes with Baking Soda
Start by placing your peeled and cut potatoes into a large pot of salted water, along with the half teaspoon of baking soda. This little trick helps break down the potato surface, creating a rough texture that crisps up beautifully in the oven. Boil until the potatoes are just starting to get tender but still hold their shape perfectly. Drain well to remove excess moisture.
Step 2: Prepare the Infused Oil or Fat
While the potatoes are boiling, combine your choice of fat or oil with the minced garlic, finely chopped rosemary, and freshly ground black pepper in a small saucepan. Gently warm this mixture to allow the flavors to meld, creating an aromatic and flavorful coating for the potatoes that will roast wonderfully.
Step 3: Toss the Potatoes in the Aroma-Packed Oil
Once drained, put the potatoes in a large bowl and pour over the warm infused oil or fat. Toss carefully to coat every piece evenly—this step is where the magic begins, as each potato absorbs that fragrant combination, promising a feast for your senses.
Step 4: Roast Until Golden and Crispy
Arrange the potatoes on a baking sheet in a single layer, ensuring they have room to crisp up without steaming. Roast them in a preheated oven for about an hour and fifteen minutes, turning them halfway through to achieve an even, crispy golden-brown exterior that crackles when you bite into it.
Step 5: Final Toss with Garlic, Rosemary, and Parsley
When your potatoes come out perfectly roasted, toss them one last time with any remaining garlic and rosemary oil mixture along with the fresh parsley. This fresh herb finish brightens the dish and adds a pop of color that makes every serving feel special.
How to Serve The Best Crispy Roast Potatoes Ever Recipe
Garnishes
A sprinkle of extra freshly chopped rosemary or parsley right before serving elevates the aroma and visual appeal, making your potatoes look irresistible and taste even fresher.
Side Dishes
These roast potatoes are the ideal companion to roasted meats like chicken, beef, or lamb, as well as vegetarian mains like stuffed peppers or hearty vegetable stews. Their texture and flavor are versatile enough to complement almost any dish on your table.
Creative Ways to Present
For a festive touch, serve these potatoes in a rustic wooden bowl lined with parchment paper and sprinkled with flaky sea salt. Or, try layering them in a glass casserole with a drizzle of leftover infused oil for a stunning layered side dish that guests will admire before indulging.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though rare!), let them cool completely and store in an airtight container in the refrigerator for up to three days. Proper storage helps keep the potatoes from getting soggy and preserves their flavor.
Freezing
Freezing roasted potatoes can be tricky because it tends to affect their crisp texture. If needed, flash freeze on a tray first, then transfer to a freezer-safe bag. Use within one month for best quality and crispness, though freshly made is always better.
Reheating
To reheat and revive the crispiness of your potatoes, place them on a baking sheet and roast in a hot oven (around 400°F/200°C) for 10-15 minutes instead of microwaving. This method refreshes their crunch and warms them evenly.
FAQs
What type of potatoes should I use for The Best Crispy Roast Potatoes Ever Recipe?
Starchy potatoes like Russets or Maris Piper are ideal because their higher starch content helps create a fluffy interior and crispy edges. Avoid waxy potatoes, which can become gummy when roasted.
Can I use vegetable oil instead of animal fats for roasting?
Yes, you can use extra-virgin olive oil or other vegetable oils, but using duck fat, goose fat, or beef fat adds an unbeatable depth of flavor and helps achieve the classic crispy texture the recipe is known for.
Why do I add baking soda when boiling the potatoes?
The baking soda breaks down the potato’s outer surface slightly, making it rough and excellent at crisping up in the oven. It’s a simple trick that’s crucial for achieving the ultimate crunch.
How do I ensure my roast potatoes are crispy and not soggy?
Make sure to dry your potatoes thoroughly after boiling, don’t overcrowd the baking sheet, and roast at a high temperature while turning them halfway through cooking to get an even, golden crust.
Can I prepare the potatoes ahead of time before roasting?
Yes, you can parboil and coat the potatoes with oil and herbs, then refrigerate them uncovered for a few hours or overnight. This can actually enhance crispiness when you roast them later, but just be sure to roast them in a hot oven until piping hot and crisp.
Final Thoughts
I can’t recommend enough how terrific it feels to bring out The Best Crispy Roast Potatoes Ever Recipe at your next meal. With their perfect crunch, fragrant herbs, and comforting flavors, these roast potatoes are sure to become your go-to side dish that everyone raves about. Give this recipe a try and enjoy the celebration of texture and taste with every bite.
Print
The Best Crispy Roast Potatoes Ever Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
This recipe delivers the best crispy roast potatoes with a golden, crunchy exterior and fluffy interior. Using a combination of baking soda in the boiling water and roasting in infused oil with fresh herbs like rosemary, garlic, and parsley creates deeply flavorful and irresistibly crispy potatoes perfect as a side dish for any meal.
Ingredients
Potatoes
- 4 pounds (about 2 kg) potatoes, peeled and cut into quarters, sixths, or eighths
- 1/2 teaspoon (4 g) baking soda
- Salt, as needed for boiling water
Oil & Flavorings
- 5 tablespoons (75 ml) 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, to taste
- Small handful fresh parsley leaves, minced
Instructions
- Boil Potatoes: Place the cut potatoes in a large pot of salted water and add the baking soda. Bring to a boil and cook until the potatoes are slightly tender but not fully cooked, about 10 minutes. The baking soda helps break down the potatoes’ surface to create extra crispiness when roasted.
- Prepare Infused Oil: Meanwhile, combine the chosen oil or fat with the finely chopped fresh rosemary, minced garlic, and freshly ground black pepper in a small saucepan. Heat gently to infuse the flavors into the oil, then remove from heat.
- Toss Potatoes in Oil: Drain the partially cooked potatoes well and return them to the pot or a large bowl. Pour the infused oil mixture over the potatoes and toss thoroughly to ensure every piece is evenly coated with the aromatic oil and herbs.
- Roast Potatoes: Spread the coated potatoes in a single layer on a baking sheet. Place in a preheated oven at 425°F (220°C) and roast for about 1 hour, turning occasionally, until the potatoes are golden brown, crispy on the outside, and tender inside.
- Garnish and Serve: Once roasted, toss the potatoes with the remaining garlic/rosemary oil mixture and sprinkle with fresh minced parsley before serving hot for a vibrant, flavorful finish.
Notes
- Baking soda in the boiling water is key for extra crispy crust.
- Choose fats like duck or goose fat for a richer flavor, or olive oil for a lighter option.
- Turning potatoes occasionally during roasting ensures even browning.
- Fresh herbs can be adjusted to taste; thyme or sage work well too.
- Serve immediately for best texture; leftovers can be reheated on a baking sheet.
