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
Scale
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.
