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
Scale
- 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