Best Crispy Roast Potatoes (Printable Version)

Crisp golden potatoes, infused with rosemary and garlic, boasting fluffy interiors and irresistible crunch.

# Everything You’ll Need:

→ For the Potatoes

01 - 2 tablespoons kosher salt
02 - 1/2 teaspoon baking soda
03 - 4 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks

→ For the Infused Oil

04 - 5 tablespoons extra-virgin olive oil or animal fat (duck, goose, or beef)
05 - Small handful fresh rosemary leaves, finely chopped
06 - 3 medium garlic cloves, minced
07 - Freshly ground black pepper

→ To Finish

08 - Small handful fresh parsley leaves, minced
09 - Extra kosher salt and black pepper, to taste

# Steps to Cook:

01 - Preheat oven to 450°F (232°C), or 400°F (204°C) for convection. Bring 2 quarts of water to a boil in a large pot. Add 2 tablespoons kosher salt, baking soda, and potatoes. Stir, bring back to boil, then reduce heat and simmer for about 10 minutes until potatoes are tender but intact.
02 - While potatoes simmer, heat olive oil or chosen fat in a saucepan over medium heat. Add rosemary, minced garlic, and several grinds of black pepper. Stir for about 3 minutes, just until garlic starts turning golden. Strain oil into a large bowl; reserve solids.
03 - Drain potatoes well. Allow to steam in the hot pot for 30 seconds to dry. Transfer to bowl with strained oil. Season lightly with salt and black pepper. Toss and shake vigorously until a thick paste forms on surfaces.
04 - Arrange potatoes in an even layer on a large rimmed baking sheet. Roast undisturbed for 20 minutes. Use a thin metal spatula to turn potatoes, then continue roasting for another 30 to 40 minutes, flipping occasionally, until deeply golden and crisp.
05 - Transfer hot potatoes to a serving bowl. Add reserved garlic-rosemary mixture and minced parsley. Toss gently to coat. Season with extra salt and pepper if desired. Serve immediately for best texture.

# Extra Suggestions:

01 - Russet potatoes deliver crisper exteriors and fluffier interiors; Yukon Golds yield a creamier, richer result.
02 - Always cut potatoes into large 2–3 inch chunks for optimal contrast between interior and exterior.
03 - Allowing potatoes to steam-dry after draining promotes better oil adhesion and improved crispiness during roasting.
04 - These potatoes are best enjoyed hot and fresh from the oven.

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