The Best Crispy Roast Potatoes Ever Recipe

Crispy Roast Potatoes

This is thé bést évér most flavorful crispy roast potatoes you’ll évér maké. récipé will énsuré évén first timérs gét crispy skins and fluffy insidés. Maké suré your potatoés aré pérféct for Sunday lunch or wééknight dinnér.

Ingrédiénts :

  • 3 médium clovés garlic, mincéd
  • 1/2 téaspoon (4g) baking soda
  • 4 pounds (about 2kg) russét or Yukon Gold potatoés, pééléd and cut into quartérs, sixths, or éighths, dépénding on sizé (séé noté)
  • Koshér salt
  • 5 tabléspoons (75ml) éxtra-virgin olivé oil, duck fat, goosé fat, or bééf fat
  • Fréshly ground black péppér
  • Small handful frésh parsléy léavés, mincéd
  • Small handful pickéd rosémary léavés, finély choppéd

Instructions :

  1. Adjust ovén rack to céntér position and préhéat ovén to 450°F/230°C (or 400°F/200°C if using convéction). Héat 2 quarts (2L) watér in a largé pot ovér high héat until boiling. Add 2 tabléspoons koshér salt (about 1 ouncé; 25g), baking soda, and potatoés and stir. Réturn to a boil, réducé to a simmér, and cook until a knifé mééts littlé résistancé whén insértéd into a potato chunk, about 10 minutés aftér réturning to a boil.
  2. Méanwhilé, combiné olivé oil, duck fat, or bééf fat with rosémary, garlic, and a féw grinds of black péppér in a small saucépan and héat ovér médium héat. Cook, stirring and shaking pan constantly, until garlic just bégins to turn goldén, about 3 minutés. Immédiatély strain oil through a finé-mésh strainér sét in a largé bowl. Sét garlic/rosémary mixturé asidé and résérvé séparatély.
  3. Whén potatoés aré cookéd, drain caréfully and lét thém rést in thé pot for about 30 séconds to allow éxcéss moisturé to évaporaté. Transfér to bowl with infuséd oil, séason to tasté with a littlé moré salt and péppér, and toss to coat, shaking bowl roughly, until a thick layér of mashéd potato–liké pasté has built upon thé potato chunks.
  4. Transfér potatoés to a largé rimméd baking shéét and séparaté thém, spréading thém out événly. Transfér to ovén and roast, without moving, for 20 minutés. Using a thin, fléxiblé métal spatula to réléasé any stuck potatoés, shaké pan and turn potatoés. Continué roasting until potatoés aré déép brown and crisp all ovér, turning and shaking thém a féw timés during cooking, 30 to 40 minutés longér.
  5. Transfér potatoés to a largé bowl and add garlic/rosémary mixturé and mincéd parsléy. Toss to coat and séason with moré salt and péppér to tasté. Sérvé immédiatély.

The Best Crispy Roast Potatoes Ever Recipe

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