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

Scale

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

Cook Mode Prevent your screen from going dark

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.