The Best Crispy Roast Potatoes Ever Recipe
These crispy roast potatoes are perfectly golden and crunchy on the outside, while tender and fluffy on the inside. Infused with fragrant rosemary and garlic, and roasted to perfection in flavorful fat, they make an irresistible side dish for any roast dinner or holiday meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Ingredients
Scale
Potatoes and Boiling Mixture
- 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths depending on size
- 2 tablespoons kosher salt (about 1 ounce; 25g)
- 1/2 teaspoon (4 g) baking soda
Roasting Fat and Seasoning
- 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, to taste
- Small handful fresh parsley leaves, minced
Instructions
- Preheat and Boil Potatoes: 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. In a large pot, bring 2 quarts (2L) of water to a boil over high heat. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled and cut potatoes. Stir, return to a boil, then reduce heat to a simmer. Cook until a knife meets little resistance when inserted, about 10 minutes after boiling resumes.
- Prepare Flavored Fat: Meanwhile, combine 5 tablespoons of olive oil, duck fat, or beef fat with finely chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan. Heat over medium heat, stirring and shaking constantly, until the garlic just starts to turn golden, about 3 minutes. Immediately strain the infused oil through a fine-mesh strainer into a large bowl. Set aside the garlic/rosemary mixture.
- Drain and Coat Potatoes: Drain the cooked potatoes carefully and let them rest in the pot for about 30 seconds to evaporate excess moisture. Transfer the potatoes to the bowl with the infused oil. Season with additional salt and pepper and toss vigorously so a thick mashed potato–like coating forms on the surfaces.
- Roast Potatoes: Spread the coated potatoes out evenly on a large rimmed baking sheet, ensuring they are separated. Place the baking sheet in the preheated oven and roast without moving for 20 minutes. Then, use a thin, flexible metal spatula to loosen any stuck potatoes. Shake the pan and turn the potatoes. Continue roasting for 30 to 40 minutes more, turning and shaking them a few times, until they are deep brown and crisp all over.
- Finish and Serve: Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture and the minced parsley. Toss to coat evenly and season with more salt and freshly ground pepper to taste. Serve immediately for the best crispy texture.
Notes
- Use russet or Yukon Gold potatoes for the best texture and flavor.
- Baking soda in the boiling water helps break down the edges of the potatoes to create a crispy crust when roasting.
- Choosing animal fats like duck, goose, or beef fat adds rich flavor, but olive oil can be used for a lighter taste.
- Do not move the potatoes during the first 20 minutes of roasting to allow a crust to form.
- Turning and shaking the potatoes multiple times during roasting ensures even browning.
Keywords: crispy roast potatoes, roasted potatoes, garlic rosemary potatoes, crispy potatoes, side dish, holiday potatoes
