Best Crispy Roast Potatoes

This crispy roast potatoes recipe is that perfect golden side dish everyone craves for a Sunday roast or holiday table. The process creates crunchy exteriors and fluffy insides with intensely savory flavor from garlic and rosemary. Over the years, I have tried many methods but this one truly delivers unbeatable crunch and crowd-pleasing results.

I remember whipping up batch after batch for family dinners and seeing everyone rush for seconds. The roasted garlic and rosemary fill the kitchen with heavenly smells I always look forward to.

Ingredients

• Kosher salt: gives robust seasoning while also helping to soften the potatoes when boiling
• Baking soda: breaks down the potato surface to create more crunchy edges
• Russet or Yukon Gold potatoes: have the ideal starch content for crispness and fluffiness Choose firm heavy potatoes without blemishes
• Extra-virgin olive oil or animal fat: brings major richness and helps with browning Opt for a fruity olive oil or high-quality duck fat if you can
• Fresh rosemary leaves: add deep herbal aroma Chop them right before using for max fragrance
• Garlic: infuses flavor deeply into the oil Use fresh cloves for boldest taste
• Fresh parsley: offers a fresh finish Choose flat-leaf for best flavor and color

Step-by-Step Instructions

Preheat and Boil:

Heat your oven to four hundred fifty degrees Fahrenheit For convection ovens set to four hundred Cook your potatoes in two quarts of boiling water with two tablespoons kosher salt and the baking soda for about ten minutes You want them fork-tender but still holding shape

Make the Infused Oil:

In a saucepan warm the olive oil or fat over medium Add chopped rosemary minced garlic and black pepper Stir for around three minutes until the garlic just starts turning golden Strain this mixture into a bowl and set aside the solids

Rough Up the Potatoes:

Drain your potatoes and let them sit in the hot dry pot for half a minute Next place them into the bowl with your strained oil Toss vigorously so the potatoes are well coated and a paste forms on their surface This step helps with maximum crisping

Roast:

Arrange potatoes on a large rimmed baking sheet Spread them out evenly Roast without touching for twenty minutes Use a thin spatula to flip and toss the pieces Roast again for thirty to forty minutes flipping now and then until a deep brown crust forms all over

Finish and Serve:

Transfer piping hot potatoes to a large bowl Add the reserved garlic rosemary mixture and chopped parsley Gently toss so every chunk shines with herbs and flavor Taste and sprinkle with extra salt and black pepper before serving

Save

My all-time favorite part is watching the little crispy bits appear all over each potato chunk Once when I served these at a winter potluck even the pickiest kids kept coming back for more The sprinkle of fresh parsley reminds me of my grandmother's table every time

Storage Tips

Let leftover potatoes cool completely before packing into an airtight container in the fridge They keep well for two days Reheat at four hundred degrees on a baking sheet until sizzling and crisp again about ten minutes

Ingredient Substitutions

You can swap Yukon Golds if you want a creamier texture or stick to russets for maximum crunch If you are out of fresh rosemary try fresh thyme or a pinch of dried Italian herbs For a richer flavor use duck fat or goose fat in place of olive oil

Save

Serving Suggestions

These potatoes are fantastic alongside roast chicken steaks or even a simple fried egg They make holiday meals extra festive and pair with anything napped in pan gravy Sometimes I serve the leftovers for brunch with a dollop of sour cream

Cultural Context

Crispy roast potatoes are a tradition on British and Irish Sunday tables where the perfect crunch is a badge of pride My own family has passed down variations for years but this method always wins hearts for its extra golden crust

Recipe FAQs

→ What type of potatoes work best for extra crispness?

Russet potatoes deliver the crispiest exterior with a light, fluffy interior, while Yukon Golds offer a creamy texture and richer flavor profile.

→ Why add baking soda to the boiling water?

A touch of baking soda helps break down the surface starch, encouraging a starchy coating that yields crunchier, golden exteriors during roasting.

→ Can I use fats other than olive oil?

Absolutely. Duck, goose, or beef fat provide distinct, savory notes and are ideal for those seeking even more richness and flavor intensity.

→ How do I achieve an even, golden crust?

Toss the boiled potatoes vigorously to rough up the surface before roasting, then flip them occasionally in the oven for balanced browning on all sides.

→ Why is it important to serve these potatoes immediately?

Serving right from the oven ensures the exterior stays ultra-crunchy while the centers remain warm and fluffy, maximizing both texture and taste.