Description
These crispy roast potatoes are golden brown on the outside, tender and fluffy on the inside, and infused with rich garlic and herb flavor. Perfect as a holiday side or everyday favorite, this recipe uses a scientific method to guarantee crunch and flavor every time.
Ingredients
Scale
- 4 pounds russet or Yukon Gold potatoes: peeled and cut into large chunks for ideal texture contrast
- 2 tablespoons kosher salt: used to season the boiling water and potatoes
- 1/2 teaspoon baking soda: raises water alkalinity to break down surfaces for extra crispiness
- 5 tablespoons olive oil, duck fat, goose fat, or beef fat: infuses flavor and promotes browning
- 3 cloves garlic, minced: adds rich, aromatic flavor
- Small handful fresh rosemary leaves, finely chopped: provides earthy, herbaceous notes
- Freshly ground black pepper: enhances overall flavor
- Small handful fresh parsley, minced: added for freshness and color at the end
Instructions
- Preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Adjust rack to center position.
- Bring 2 quarts of water to a boil in a large pot. Add kosher salt, baking soda, and potatoes. Simmer for about 10 minutes until a knife slides in easily.
- While boiling, heat fat with garlic, rosemary, and pepper in a saucepan over medium heat until garlic turns golden. Strain to separate solids and reserve both.
- Drain potatoes and let sit for 30 seconds to evaporate excess moisture.
- Toss potatoes in infused oil until they are well coated and slightly roughened, forming a starchy paste on the surface.
- Transfer potatoes to a rimmed baking sheet, spacing evenly. Roast undisturbed for 20 minutes.
- Flip potatoes using a thin spatula. Continue roasting for 30–40 minutes, flipping occasionally until deeply golden and crisp.
- Toss roasted potatoes with reserved garlic, rosemary, and parsley. Season with more salt and pepper to taste and serve immediately.
Notes
- Russet potatoes produce the crispiest crusts, while Yukon Golds offer creamier centers with deeper flavor.
- Do not flip potatoes too early or they may stick to the pan—wait at least 20 minutes.
- The garlic and herbs are added at the end to avoid burning during roasting.
- Reheat leftovers in a hot oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy roast potatoes, roast potato recipe, garlic roast potatoes, fluffy roast potatoes, oven potatoes, roasted garlic potatoes, herbed potatoes, golden brown potatoes