If you have ever dreamed of achieving perfectly golden, irresistibly crunchy potatoes that remain fluffy inside, then you are in for a treat with The Best Crispy Roast Potatoes Ever Recipe. This dish elevates simple potatoes into a sublime side, featuring a fragrant blend of rosemary and garlic, plus the secret magic of baking soda to get that divine crispy crust. Whether you’re planning a special family dinner or craving a comforting classic, this recipe promises to transform your roast potatoes from ordinary to unforgettable.
Ingredients You’ll Need
While the ingredient list might look straightforward, each component plays a crucial role in building the texture, flavor, and aroma that makes The Best Crispy Roast Potatoes Ever Recipe so special. From the starchy potatoes to the fragrant herbs and the choice of fat, every element works together to create that perfect roast.
- Baking soda (1/2 teaspoon / 4 g): Helps roughen the potato surface during boiling for extra crispiness.
- Potatoes (4 pounds / about 2 kg, peeled and cut): Choosing the right starchy potato and cutting them evenly ensures a fluffy interior.
- Extra-virgin olive oil, duck fat, goose fat, or beef fat (5 tablespoons / 75 ml): The fat you use adds flavor and helps the potatoes brown beautifully.
- Fresh rosemary leaves (small handful, finely chopped): Adds a fragrant, woodsy aroma that pairs perfectly with roasted potatoes.
- Garlic (3 medium cloves, minced): Brings a savory punch that infuses the oil and potatoes.
- Freshly ground black pepper (to taste): Provides a subtle heat and depth of flavor.
- Fresh parsley leaves (small handful, minced): Adds a fresh, bright note to finish off the dish beautifully.
How to Make The Best Crispy Roast Potatoes Ever Recipe
Step 1: Prep the Potatoes
Start by peeling your potatoes and cutting them into quarters, sixths, or eighths depending on their size—aim for uniform pieces so they cook evenly. This size strikes the perfect balance between crispy edges and tender centers.
Step 2: Boil with Baking Soda
Bring a large pot of salted water to a boil and add the baking soda. The baking soda raises the pH of the water, which helps break down the potato surface, giving you that coveted crunchy exterior once roasted. Boil the potatoes until they are just tender but not falling apart—this usually takes around 10 to 15 minutes.
Step 3: Infuse the Oil
While the potatoes are boiling, gently warm your choice of fat or oil in a small saucepan. Add the minced garlic, chopped rosemary, and a good crack of fresh black pepper to infuse the fat with aromatic flavors. This fragrant oil will coat the potatoes and bring the whole dish to life.
Step 4: Coat the Potatoes
Once the potatoes are drained and slightly roughened from boiling with baking soda, toss them immediately in the infused oil. Make sure each piece is thoroughly coated for maximum flavor and crispiness during roasting.
Step 5: Roast to Perfection
Spread the potatoes out evenly on a baking sheet, ensuring they have room for the air to circulate so they crisp up beautifully. Roast in a hot oven until they transform to a stunning golden brown with a crunchy crust—the patience here pays off in every bite.
Step 6: Finish with Fresh Herbs
As soon as the potatoes come out of the oven, toss them with a little more of the garlic-rosemary mixture and sprinkle with fresh parsley. This final touch brightens the flavors and adds a lovely visual pop, making these truly The Best Crispy Roast Potatoes Ever Recipe.
How to Serve The Best Crispy Roast Potatoes Ever Recipe
Garnishes
A sprinkle of flaky sea salt or extra chopped herbs like thyme or chives gives these potatoes a beautiful finish and a flavor boost. Adding a squeeze of lemon juice right before serving can also brighten the whole dish and lift the savoriness.
Side Dishes
These roast potatoes shine alongside classic Sunday roast mains like roast chicken, beef, or lamb. They also pair wonderfully with vegetarian dishes such as roasted vegetable medleys or a rich mushroom gravy, adding a crunchy contrast and hearty comfort.
Creative Ways to Present
For an impressive presentation, serve these potatoes piled high in a rustic bowl or neatly arranged on a large platter garnished with sprigs of fresh rosemary. For casual dinners, they are just as delightful scooped onto plates alongside a dollop of herb-infused sour cream or aioli for dipping.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard to imagine!), cool the potatoes completely and store them in an airtight container in the refrigerator for up to 3 days. Keeping them dry helps maintain their crisp texture when reheated.
Freezing
While these potatoes are best enjoyed fresh, you can freeze cooked roast potatoes by flash freezing them on a tray then transferring to a freezer-safe bag. They’ll keep for up to a month, perfect for quick reheats later, though the texture may be slightly less crisp.
Reheating
To regain crispiness, reheat leftover potatoes in a hot oven or toaster oven rather than the microwave. Spread them out on a baking sheet and roast at 400°F (200°C) for 10-15 minutes until heated through and crunchy again.
FAQs
What type of potato is best for The Best Crispy Roast Potatoes Ever Recipe?
Starchy or floury potatoes like Russets or Maris Piper work best because they become fluffy inside and develop a crispy crust when roasted, the key to this recipe’s success.
Can I use olive oil instead of animal fats?
Absolutely! Extra-virgin olive oil adds a lovely flavor and is a great choice if you prefer a plant-based fat. Just keep in mind that animal fats like duck or beef fat will give an even richer taste and crispier finish.
Why do I add baking soda to the boiling water?
Baking soda raises the pH of the water which breaks down the potato surface, making it rough and encouraging crisping during roasting—a simple trick that makes all the difference.
How do I prevent the potatoes from sticking to the baking sheet?
Make sure to coat the potatoes well in oil and use a roasting tray with a good surface or line it with parchment paper. Spacing them out enough will also prevent steaming and sticking.
Can I prepare the potatoes ahead of time before roasting?
You can parboil and even toss them with oil and herbs in advance, then keep them chilled until ready to roast. Just bring them to the oven straight from the fridge for even roasting.
Final Thoughts
Now that you have The Best Crispy Roast Potatoes Ever Recipe at your fingertips, you’re ready to impress everyone at your table. This recipe’s combination of texture, flavor, and that little secret ingredient of baking soda truly sets it apart. Trust me, once you try these potatoes, they’ll become your go-to comfort food and a star on your dinner table. Happy roasting!
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The Best Crispy Roast Potatoes Ever Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
This recipe delivers the best crispy roast potatoes with a perfect golden crust and wonderfully fluffy interior. Using baking soda in the boiling water helps break down the potato edges for extra crispiness. Infusing the roasting fat with rosemary, garlic, and pepper adds robust flavor, making these potatoes an irresistible side dish for any meal.
Ingredients
Potatoes and Boiling Ingredients
- 1/2 teaspoon (4 g) baking soda
- 4 pounds (about 2 kg) potatoes, peeled and cut into quarters, sixths, or eighths
Roasting Fat and Flavorings
- 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
- Prep the Potatoes: Peel and cut the potatoes into quarters, sixths, or eighths depending on size to ensure they cook evenly.
- Boil Potatoes: In a large pot, add water with salt and baking soda. Bring to boil and cook the potatoes until they are slightly tender but not falling apart. The baking soda helps to soften the potato surfaces for crispier edges.
- Infuse Oil: In a small saucepan, combine your choice of roasting fat or oil with finely chopped fresh rosemary, minced garlic, and freshly ground black pepper. Heat gently to infuse the flavors without burning the garlic.
- Coat Potatoes: Drain the boiled potatoes well and gently toss them in the rosemary-garlic infused oil mixture to coat thoroughly.
- Roast: Spread the coated potatoes evenly on a baking sheet in a single layer to ensure even roasting. Place in a preheated oven and roast until they turn golden brown and crispy, about 40 to 50 minutes, turning occasionally for even coloring.
- Finish and Serve: Once roasted, toss the potatoes again with any remaining garlic and rosemary oil mixture along with the fresh minced parsley for a fresh finish. Serve immediately while hot and crispy.
Notes
- Choosing starchy potatoes like Russets or Maris Piper can yield the crispiest results.
- Baking soda in the boiling water is key for achieving an extra crispy crust.
- Roasting fat options such as duck fat or goose fat provide richer flavor compared to olive oil.
- Turn the potatoes at least once or twice during roasting to ensure all sides crisp evenly.
- For vegan preparation, use olive oil and omit animal fats.
