Introduction

These crispy roast potatoes are the ultimate side dish, boasting a perfectly golden crust and fluffy interior. Infused with garlic and fresh rosemary, they bring comforting flavors that elevate any meal.

A close-up view of a white plate filled with golden brown roast potato pieces, each piece showing a crispy outer layer with a rough texture and sprinkled with small bits of green herbs and garlic. The potatoes are mostly medium-sized chunks, some with a darker brown crust while others are lighter with a creamy yellow inside visible. The surface beneath the plate is a white marbled texture, adding a clean, simple background to the warm colors of the potatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
1/2 teaspoon (4 g) baking soda
4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Instructions

Step 1: Adjust the oven rack to the center position and preheat the oven to 450°F (230°C), or 400°F (200°C) if using convection. Bring 2 quarts (2L) of water to a boil in a large pot over high heat.
Step 2: Add 2 tablespoons kosher salt, baking soda, and the peeled, cut potatoes to the boiling water. Stir, return to a boil, then reduce to a simmer. Cook until a knife slips in with little resistance, about 10 minutes after boiling.
Step 3: While the potatoes cook, combine the olive oil (or chosen fat), rosemary, garlic, and a few grinds of black pepper in a small saucepan. Heat over medium, stirring constantly, until the garlic just turns golden, about 3 minutes. Strain the oil through a fine-mesh strainer into a large bowl, reserving the garlic and rosemary mixture separately.
Step 4: Drain the potatoes carefully and let them sit in the pot for about 30 seconds to let excess moisture evaporate. Transfer the potatoes to the bowl with the infused oil, season with salt and pepper, and toss vigorously until a thick, mashed potato–like coating forms on the chunks.
Step 5: Spread the potatoes evenly on a large rimmed baking sheet, keeping the pieces separate. Roast in the oven without stirring for 20 minutes.
Step 6: Use a thin, flexible metal spatula to loosen any stuck potatoes, then shake the pan and turn the pieces. Continue roasting, turning and shaking the pan a few times, until the potatoes are deep brown and crisp all over, about 30 to 40 minutes more.
Step 7: Transfer the potatoes to a large bowl. Add the reserved garlic and rosemary mixture along with the minced parsley, toss to coat, and season with additional salt and pepper to taste. Serve immediately for the best crunch.

Tips & Variations

For extra crispy potatoes, use duck or goose fat instead of olive oil.
Try adding a pinch of smoked paprika or chili flakes to the seasoning for a spicy kick.
Using baking soda in the boiling water helps break down the potato surface starch, creating a rough texture that crisps beautifully in the oven.
If fresh herbs aren’t available, substitute with dried rosemary but reduce the quantity as it’s more concentrated.

Storage

Leftover roast potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 400°F (200°C) for about 10 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

A round white plate filled with golden brown roasted potato pieces, each piece showing a crispy, slightly charred texture with a light sprinkling of green herbs on top. The potato pieces vary in size and shape, creating a rustic, hearty look. The plate is placed on a clean white marbled surface that highlights the warm tones of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet and Yukon Gold potatoes are best because they have the right starch content for crispy exteriors and fluffy interiors. Waxy potatoes don’t crisp as well, so it’s best to avoid them.

Why do you add baking soda to the boiling water?

Baking soda raises the pH of the boiling water, which helps break down the potato’s surface and creates a rougher texture. This rough surface crisps up beautifully when roasted, resulting in the perfect crust.