Description
This recipe delivers the best crispy roast potatoes with a golden, crunchy exterior and fluffy interior. Potatoes are boiled with baking soda to soften the edges, then coated in fragrant rosemary and garlic infused fat before roasting to perfect crispiness. Ideal as a flavorful 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
Infused Oil/Fat
- 5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful fresh rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper, to taste
- Small handful fresh parsley leaves, minced
Instructions
- Prep the Potatoes: Peel and cut the potatoes into quarters, sixths, or eighths ensuring uniform sizes for even cooking.
- Boil Potatoes: Place the potatoes in a large pot of salted water with baking soda and boil until they are slightly tender but not falling apart, about 10-15 minutes. Drain well.
- Infuse Oil/Fat: In a small saucepan, combine the olive oil or chosen fat with rosemary, minced garlic, and freshly ground black pepper. Warm gently to infuse the flavors without burning the garlic.
- Coat Potatoes: Toss the drained potatoes in the infused oil/fat mixture until they are evenly coated.
- Roast: Spread the coated potatoes in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for about 45 minutes, turning halfway through, until the potatoes are crispy and golden brown.
- Finish: Remove the potatoes from the oven, toss again with any remaining garlic and rosemary mixture, sprinkle with fresh parsley before serving to add brightness and freshness.
Notes
- Baking soda helps break down the potato edges for extra crispiness.
- Use duck fat or goose fat for a richer flavor and crispiness, but olive oil works well for a lighter version.
- Make sure potatoes are properly drained before roasting to avoid sogginess.
- Turning the potatoes during roasting ensures even browning on all sides.
- This recipe pairs perfectly with roast meats or as a hearty side dish for vegetable mains.
