There’s something truly magical about crispy roast potatoes, isn’t there? They are the perfect side dish for any meal, and I can’t help but smile every time I pull a batch out of the oven. Whether you’re preparing a cozy family dinner or a festive gathering, these Best Roast Potatoes will steal the show! Plus, they’re so easy to make that they fit right into my repertoire of easy pasta recipes and 30-minute meals. Let’s dive into the secrets of making these irresistible crispy roast potatoes!
Why You’ll Love This Recipe
- Unbeatable crunch that will have everyone coming back for seconds.
- Simple ingredients that you probably already have in your pantry.
- Perfect for quick family dinners or as a side for your favorite potato recipes side dishes.
- Versatile enough to pair with any main dish, from roasted chicken to veggie dishes.
- Great for meal prep and can be made ahead of time!
Ingredients
To make these crispy roast potatoes, you’ll need:
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to achieve the crispiest roast potatoes:
- Adjust the oven rack to the center position and preheat your oven to 450°F (230°C) or 400°F (200°C) if using convection.
- In a large pot, heat 2 quarts (2L) of water over high heat until boiling.
- Add 2 tablespoons of kosher salt (about 1 ounce; 25g), baking soda, and the potatoes. Stir well.
- Return to a boil, then reduce to a simmer. Cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
- Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan. Heat over medium heat.
- Cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes.
- Immediately strain the oil through a fine-mesh strainer set in a large bowl. Set the garlic/rosemary mixture aside and reserve separately.
- When the potatoes are cooked, drain them carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
- Transfer the potatoes to the bowl with the infused oil, season to taste with a little more salt and pepper, and toss to coat. Shake the bowl roughly until a thick layer of mashed potato-like paste has built up on the potato chunks.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your crispy roast potatoes turn out perfectly every time:
- Don’t skip the baking soda! It helps to create that crispy exterior.
- Make sure your potatoes are cut evenly for consistent cooking.
- Letting the potatoes rest after boiling is crucial for achieving that perfect crunch.
- Experiment with different fats! Duck fat or beef fat can add a rich flavor that’s hard to resist.
- For an extra kick, sprinkle some parmesan cheese on top before serving!
How to Serve
These crispy roast potatoes are incredibly versatile! Here are some serving suggestions:
- Pair them with your favorite protein, like roasted chicken or grilled steak.
- Serve alongside a fresh resap salad for a delightful contrast.
- Top with fresh herbs like parsley for a pop of color and flavor.
- They also make a fantastic addition to any brunch spread!
Make Ahead and Storage
If you want to get a head start on your meal prep, these crispy roast potatoes can be made ahead of time! Here’s how:
- Prepare the potatoes and toss them in the infused oil as directed, then let them cool completely.
- Store them in an airtight container in the refrigerator for up to 2 days.
- When you’re ready to serve, simply reheat them in the oven at 400°F (200°C) until crispy again.
So there you have it! The secrets to making the crispy roast potatoes that everyone will love. I can’t wait for you to try this recipe and see how it becomes a staple in your home, just like my Biscoff Cookie Butter Cake or Chocolate Raspberry Cake. Happy cooking!
The Best Crispy Roast Potatoes Ever
Ingredients
Method
- Preheat oven to 450°F (230°C).
- Boil water with salt and baking soda, then cook potatoes until tender, about 10 minutes.
- Heat oil with rosemary and garlic over medium heat until garlic turns golden, about 3 minutes.
- Drain potatoes, rest for 30 seconds, then toss with infused oil, salt, and pepper until coated.
- Spread potatoes on a baking sheet and roast until crispy, about 40 minutes.