The Best Crispy Roast Potatoes Ever
These crispy roast potatoes are golden and crunchy on the outside with fluffy, tender centers. Infused with rosemary and garlic, they're the perfect side dish for holidays, Sunday dinners, and family meals.
Equipment
- Large pot
- Colander
- Small saucepan
- Fine-mesh strainer
- Large mixing bowl
- Baking sheet
- Metal spatula
Ingredients
- 4 pounds 2 kg russet or Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons kosher salt
- ½ teaspoon baking soda
- 5 tablespoons extra-virgin olive oil duck fat, goose fat, or beef fat
- Small handful fresh rosemary leaves finely chopped
- 3 medium garlic cloves minced
- Freshly ground black pepper to taste
- Small handful fresh parsley leaves finely chopped
Instructions
- Preheat the oven to 450°F (230°C) or 400°F (200°C) for convection ovens.
- Bring 2 quarts (2 liters) of water to a boil in a large pot. Add kosher salt, baking soda, and potatoes.
- Return to a boil, reduce heat, and simmer for about 10 minutes until potatoes are tender when pierced with a knife.
- While the potatoes cook, combine olive oil (or chosen fat), rosemary, garlic, and black pepper in a small saucepan.
- Heat over medium heat for about 3 minutes, stirring constantly until the garlic starts to turn golden.
- Strain the oil into a large mixing bowl and reserve the garlic-rosemary mixture separately.
- Drain the potatoes and let them sit for 30 seconds to release excess moisture.
- Transfer potatoes to the bowl with the infused oil. Season lightly with extra salt and pepper if desired.
- Toss vigorously until the potato surfaces become rough and coated with a mashed potato-like layer.
- Spread the potatoes evenly on a large baking sheet.
- Roast for 20 minutes without moving them.
- Turn the potatoes using a spatula and continue roasting for 30–40 minutes, turning occasionally, until deeply golden and crispy.
- Transfer to a serving bowl and toss with the reserved garlic-rosemary mixture and fresh parsley.
- Serve immediately.
Notes
- Russet potatoes create the crispiest texture, while Yukon Gold potatoes provide a creamier interior.
- Do not overcrowd the baking sheet to ensure maximum crispiness.
- Duck fat or goose fat delivers exceptional flavor and crunch.
- For best results, serve immediately after roasting.