Description
This recipe delivers the best crispy roast potatoes, featuring potatoes boiled with baking soda for a fluffy interior and a crispy exterior achieved by roasting with infused aromatic oils and fresh herbs. Perfectly golden and flavorful, these roast potatoes make a delightful side dish for any meal.
Ingredients
Scale
Potatoes
- 4 pounds (about 2 kg) potatoes, peeled and cut into quarters, sixths, or eighths
- 1/2 teaspoon (4 g) baking soda
- Salt, for boiling water
Infused Oil 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 (for garnish)
Instructions
- Prep the Potatoes: Peel the potatoes and cut them into quarters, sixths, or eighths depending on size, aiming for uniformly sized pieces to ensure even cooking.
- Boil Potatoes: Fill a large pot with water, add salt and baking soda, and bring to a boil. Add the potato pieces and boil until they are slightly tender but not fully cooked, approximately 10-15 minutes depending on the size of the pieces. The baking soda helps break down the potato surfaces to create a fluffier texture once roasted.
- Drain and Air Dry: Drain the potatoes thoroughly and let them sit in the colander for a few minutes to allow excess moisture to evaporate, which aids in creating crispiness.
- Infuse Oil: In a small saucepan, gently heat the chosen fat or oil with the finely chopped rosemary, minced garlic, and freshly ground black pepper to infuse the flavors into the oil. Warm it just enough to release aromas but not to fry or burn the garlic.
- Coat Potatoes: Place the drained potatoes in a large bowl and pour the infused oil over them. Toss well to ensure each piece is evenly coated with the flavorful oil mixture.
- Roast: Spread the potatoes out in a single layer on a baking sheet, ensuring enough space for air circulation. Roast in a preheated oven at 425°F (220°C) for about 45-50 minutes or until the potatoes are golden brown and crispy, turning them halfway through the cooking time for even color and texture.
- Finish and Serve: Once roasted, transfer the potatoes to a serving dish. Toss them with any remaining garlic and rosemary from the oil and sprinkle with freshly minced parsley for brightness before serving immediately.
Notes
- Using baking soda in the boiling water helps create a rougher potato surface that crisps nicely in the oven.
- The choice of fat influences flavor: duck fat or goose fat offers a richer, more traditional roast potato flavor, while olive oil provides a lighter, Mediterranean-inspired taste.
- Ensure potatoes are not crowded on the baking sheet to allow maximum crispiness.
- Leftover potatoes can be reheated in a hot oven or air fryer to regain crispness.
- For a garlic lover’s version, roast whole garlic cloves alongside the potatoes.
