When it comes to side dishes, few things can rival the simple joy of perfectly crispy roast potatoes. They’re golden, crunchy on the outside, and pillowy-soft on the inside. It’s comfort food at its finest and surprisingly easy to achieve with the right technique. If you’ve ever struggled with getting your roast potatoes to come out just right, don’t worry—I’ve got you covered. This recipe is a game-changer. It combines science-backed methods like parboiling in alkaline water with classic flavor boosters like garlic and fresh herbs to deliver potatoes that are nothing short of perfection.
I first stumbled upon this method when hosting a family dinner. My goal was to serve potatoes so good that people would keep coming back for more—and let me tell you, these crispy roast potatoes absolutely stole the show. They’re now a staple at every gathering, and I can’t make enough of them! Whether you’re prepping for a holiday feast, a weeknight dinner, or just craving something indulgent, this recipe will make you look like a culinary genius.
Why You’ll Love This Recipe
These roast potatoes aren’t your average side dish. They’re crispy to the point of being addictively crunchy, yet they still have that dreamy, creamy center we all love.
First, they’re incredibly easy to make. With just a few everyday ingredients and some basic prep, you’ll achieve professional-level results.
Second, the flavor is out of this world. The infused oil, packed with the goodness of garlic and rosemary, makes these potatoes fragrant and savory.
Lastly, they’re so versatile. You can pair them with everything from roasted chicken to hearty stews, or even just enjoy them on their own as a snack (trust me, they’re that good!).
Now, let’s talk about how you can make these crispy potatoes right in your own kitchen.
Preparation Time and Servings
Total Time: 1 hour 15 minutes
Servings: 6–8 people
Calories per serving: ~210
Ingredients
Potatoes:
- 4 pounds Russet or Yukon Gold potatoes, peeled and cut into large chunks
For Boiling:
- 2 quarts water
- 2 tablespoons kosher salt
- ½ teaspoon baking soda
Infused Oil:
- 5 tablespoons olive oil (or duck, goose, or beef fat)
- 3 garlic cloves, minced
- A small handful of fresh rosemary, chopped
- Freshly ground black pepper
For Finishing:
- Fresh parsley, chopped
- Additional salt and pepper
The choice of potato is key here. Russets are your best bet for ultra-crispy edges, while Yukon Golds deliver a slightly creamier texture. Either way, you’ll end up with a winner.
Step-by-Step Instructions
Step 1: Parboil the Potatoes
Start by preheating your oven to 450°F (or 400°F if using a convection setting). While the oven heats, bring 2 quarts of water to a boil in a large pot. Add the kosher salt and baking soda to the water. This combination might seem odd, but the baking soda raises the water’s alkalinity, which helps break down the surface of the potatoes. This is the secret to achieving that iconic crispy crust.
Add the potato chunks to the boiling water and reduce the heat to a gentle simmer. Let them cook for about 10 minutes, or until they’re fork-tender but not falling apart. Drain the potatoes thoroughly, then let them sit for a few minutes to release excess moisture.
Step 2: Prepare the Infused Oil
While the potatoes cool slightly, make your infused oil. Heat the olive oil (or your fat of choice) in a small saucepan over medium heat. Add the minced garlic, chopped rosemary, and a few cracks of black pepper. Let the mixture sizzle gently for 2–3 minutes, or until fragrant and golden. Be careful not to burn the garlic—it should be lightly golden, not brown.
Once infused, strain the oil into a bowl to remove the solids. Set the oil aside for tossing the potatoes, and save the crispy garlic and rosemary bits for later.
Step 3: Rough Up the Potatoes
Now comes the fun part! Transfer the drained potatoes to a large mixing bowl. Drizzle the infused oil over them and sprinkle in a generous pinch of salt and pepper. Using a spatula or your hands, toss the potatoes vigorously. The goal is to create a rough, starchy coating on the surface. This step is crucial for achieving that ultra-crispy finish in the oven.
Step 4: Roast the Potatoes
Spread the coated potatoes onto a large, rimmed baking sheet. Make sure they’re in a single layer with plenty of space between each piece—this helps them crisp up rather than steam.
Pop the tray into your preheated oven and roast the potatoes for 20 minutes without disturbing them. This allows the bottoms to develop a golden crust. After 20 minutes, use a thin metal spatula to gently flip the potatoes. Roast for another 30–40 minutes, flipping occasionally, until the potatoes are evenly golden and irresistibly crispy.
Step 5: Finish and Serve
Once the potatoes are perfectly roasted, transfer them to a serving dish. Toss them with the reserved garlic and rosemary bits, along with some freshly chopped parsley. Add an extra sprinkle of salt and pepper to taste, and serve immediately.
Tips for Success
- Choose the Right Potato: Russets are ideal for maximum crispiness, while Yukon Golds offer a creamier bite.
- Don’t Skip the Baking Soda: This little trick is what gives the potatoes their amazing texture.
- Dry Potatoes Are Crispy Potatoes: Letting the potatoes rest after boiling helps remove excess moisture, which is key for achieving a crunchy crust.
- Use a Hot Oven: A high temperature ensures the potatoes roast, not steam.
- Flip with Care: Use a thin spatula to flip the potatoes so you don’t lose that starchy coating.
Recipe Variations
- Spicy Version: Add a pinch of chili flakes to the infused oil for a subtle kick.
- Cheesy Twist: Sprinkle freshly grated Parmesan over the potatoes during the last 10 minutes of roasting.
- Lemon and Herb: Squeeze fresh lemon juice over the finished potatoes for a bright, zesty flavor.
How to Serve
These crispy roast potatoes are incredibly versatile and pair well with almost anything. Here are a few ideas:
- Serve alongside roasted chicken or grilled lamb chops for a hearty dinner.
- Pair with a simple green salad and some creamy aioli for a lighter meal.
- Enjoy as a snack with your favorite dipping sauce—ketchup, garlic mayo, or even hummus.
Freezing and Storage
If you somehow end up with leftovers (a rare occurrence!), store them in an airtight container in the fridge for up to three days. To reheat, place them in a 400°F oven for 10–15 minutes to restore their crispiness. For longer storage, you can freeze the roasted potatoes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Reheat directly from frozen at 425°F until warmed through and crispy.
Special Equipment
- A large, rimmed baking sheet: Essential for even roasting.
- Fine mesh strainer: For infusing the oil and removing solids.
- Thin metal spatula: Perfect for flipping the potatoes without damaging their crust.
FAQs
Can I skip the parboiling step?
Nope! Parboiling is what makes the edges starchy, which is essential for crispiness.
Can I use sweet potatoes instead?
Yes, but keep in mind that sweet potatoes won’t get as crispy due to their higher sugar content.
Can I make these ahead of time?
You can parboil the potatoes and store them in the fridge for up to a day before roasting.
What if I don’t have baking soda?
You can skip it, but your potatoes won’t have quite the same crispy finish.
What’s the best way to prevent sticking?
A well-oiled baking sheet and a hot oven should do the trick.
These crispy roast potatoes are guaranteed to become a go-to recipe in your kitchen. Give them a try, and don’t forget to share your results—I’d love to see how they turn out!
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Best Crispy Roast Potatoes Recipe: Perfectly Golden & Crunchy Every Time
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This foolproof recipe delivers perfectly crispy roast potatoes with golden, crunchy edges and soft, fluffy centers. Infused with garlic and rosemary oil, they’re the ultimate side dish for any meal.
Ingredients
- 4 pounds Russet or Yukon Gold potatoes, peeled and cut into large chunks
- 2 quarts water
- 2 tablespoons kosher salt
- ½ teaspoon baking soda
- 5 tablespoons olive oil (or duck, goose, or beef fat)
- 3 garlic cloves, minced
- Small handful of fresh rosemary, chopped
- Freshly ground black pepper
- Fresh parsley, chopped
Instructions
- Preheat oven to 450°F (400°F for convection).
- Boil water with salt and baking soda. Add potatoes and simmer for 10 minutes. Drain and let rest.
- Heat oil with garlic, rosemary, and pepper until fragrant. Strain oil and reserve solids.
- Toss potatoes with infused oil, salt, and pepper. Shake to coat thoroughly.
- Spread potatoes on a baking sheet. Roast for 20 minutes, flip, and roast for another 30–40 minutes, flipping occasionally, until golden and crispy.
- Toss roasted potatoes with reserved garlic and rosemary solids, fresh parsley, and additional seasoning. Serve immediately.
Notes
- For ultra-crispy edges, use Russet potatoes.
- Don’t skip parboiling; it ensures a crunchy coating.
- Store leftovers in the fridge for up to three days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: American/Universal