Crispy Roast Potatoes (Printable Recipe)
Golden potatoes with crisp edges and a creamy center, flavored with garlic, herbs, and rich fat.
# Ingredients You'll Need:
→ Potatoes
01 -
4 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks
→ Boiling Water
02 -
2 tablespoons kosher salt
03 -
1/2 teaspoon baking soda
04 -
2 quarts water
→ Infused Oil
05 -
5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
06 -
Small handful fresh rosemary leaves, finely chopped
07 -
3 medium cloves garlic, minced
08 -
Freshly ground black pepper
→ Final Seasoning
09 -
Small handful fresh parsley leaves, minced
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 450°F (230°C) or 400°F (200°C) for convection. Boil water in a large pot, then add kosher salt, baking soda, and potatoes.
02 -
Return to a boil, reduce to a simmer, and cook until a knife meets little resistance, about 10 minutes.
03 -
In a saucepan, heat fat with rosemary, garlic, and pepper. Cook until garlic turns golden, about 3 minutes. Strain and reserve solids.
04 -
Drain potatoes and let rest 30 seconds. Toss roughly with infused oil in a bowl until coated and a mashed paste forms on surfaces.
05 -
Spread potatoes on a baking sheet and roast for 20 minutes undisturbed. Flip and continue roasting, turning occasionally, for 30 to 40 minutes until crisp and browned.
06 -
Transfer to a bowl. Toss with reserved garlic-rosemary mixture and parsley. Season with salt and pepper to taste. Serve immediately.
# Extra Tips:
01 -
Using alkaline water enhances surface breakdown, improving crispiness through starch slurry development.
02 -
Roasting without early movement prevents sticking and promotes even browning once flipped.
03 -
Infusing fat with aromatics adds depth while preventing garlic from burning during roasting.