Description
Learn how to make the best crispy roast potatoes ever with this foolproof recipe. These potatoes are perfectly seasoned and roasted to golden perfection, making them a delicious side dish for any meal.
Ingredients
Units
Scale
For the Potatoes:
- Kosher salt
- 1/2 teaspoon (4 g) baking soda
- 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
- 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
- Small handful fresh parsley leaves, minced
Instructions
- Prepare the Potatoes: Preheat oven to 450°F (230°C) or 400°F (200°C) for convection. Boil potatoes with salt and baking soda until tender.
- Infuse the Oil: Combine oil, rosemary, garlic, and pepper in a saucepan. Strain the infused oil.
- Coat Potatoes: Toss drained potatoes in infused oil, season, and transfer to a baking sheet.
- Roast Potatoes: Roast in the oven until golden and crisp, turning occasionally.
- Finish: Toss roasted potatoes with garlic/rosemary mixture and parsley. Season and serve.
Notes
- Russet potatoes yield crispier crusts, while Yukon Golds offer creamier centers.
- Cut potatoes into large chunks for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
