How to Make Perfect Crispy Roast Potatoes Every Time

There’s something truly magical about the aroma of crispy roast potatoes wafting through the kitchen, isn’t there? Whether it’s a cozy family dinner or a special occasion, these golden, crunchy delights are always a hit! Today, I’m excited to share my secrets to making the best roast potatoes every time. And trust me, once you master this recipe, you’ll be the star of every gathering! Plus, if you’re looking for easy pasta recipes to pair with your roast potatoes, I’ve got you covered!

Why You’ll Love This Recipe

• Perfectly crispy on the outside and fluffy on the inside.
• Simple ingredients that you probably already have at home.
• Great for quick family dinners or as a side for a special meal.
• Versatile enough to pair with any protein or colorful salads.
• Easy to customize with your favorite herbs and spices.

Ingredients

To make these crispy roast potatoes, you’ll need the following ingredients:

• 2 tablespoons kosher salt (plus more for seasoning)
• 1/2 teaspoon baking soda (4g)
• 4 pounds Russet or Yukon Gold potatoes (2kg, peeled and cut into large chunks)
• 5 tablespoons extra-virgin olive oil (or duck fat, goose fat, or beef fat)
• Small handful fresh rosemary leaves (finely chopped)
• 3 medium garlic cloves (minced)
• Small handful fresh parsley leaves (minced)
• Freshly ground black pepper to taste

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create these delicious roasted potatoes:

1. Preheat your oven to 450°F (230°C) with the rack in the center position. If you’re using convection, reduce the temperature to 400°F (200°C). Heat 2 quarts of water in a large pot until boiling.
2. Add 2 tablespoons of kosher salt and the baking soda to the boiling water. Carefully add the potato chunks, return to a boil, and then simmer until a knife meets little resistance, about 10 minutes after returning to a boil.
3. While the potatoes are cooking, combine your choice of fat with the rosemary, garlic, and black pepper in a small saucepan. Heat over medium heat, stirring constantly, until the garlic begins to turn golden, about 3 minutes. Strain the oil through a fine-mesh strainer into a large bowl, reserving the garlic-rosemary mixture separately.
4. Drain the potatoes and let them rest for 30 seconds. Transfer them to the bowl with the infused oil, season with salt and pepper, and toss to coat. Shake the bowl roughly until a thick paste builds up on the chunks.
5. Transfer the potatoes to a large rimmed baking sheet, spreading them evenly. Roast without moving for 20 minutes.
6. Using a thin spatula, release any stuck potatoes and shake the pan. Turn the potatoes to expose different surfaces. Continue roasting until they are deep brown and crisp, turning every 15 minutes, for an additional 30-40 minutes.
7. Transfer the potatoes to a large bowl. Add the reserved garlic-rosemary mixture and parsley. Toss to coat and adjust seasoning with salt and pepper.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your roasted potato recipes turn out perfectly every time:

• Choose the right potatoes: Russet or Yukon Gold are my favorites for their fluffy texture.
• Don’t skip the baking soda! It helps create that crispy exterior.
• Let the potatoes rest after boiling to ensure they get crispy in the oven.
• Experiment with different herbs like thyme or oregano for a unique flavor.
• For a fun twist, try adding some grated Parmesan cheese during the last few minutes of roasting!

How to Serve

These crispy roast potatoes are incredibly versatile! Serve them alongside your favorite protein for a hearty meal, or toss them into a salad for a delightful crunch. They pair beautifully with creamy garlic pasta or any of your favorite 30-minute meals. You can even enjoy them as a snack with a sprinkle of sea salt!

Make Ahead and Storage

If you want to prepare these potatoes ahead of time, you can parboil them and store them in the fridge for up to 24 hours before roasting. Just remember to let them come to room temperature before roasting for the best results. Leftover potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven to regain that crispy texture!

So there you have it! With this recipe, you’ll be able to whip up the best roast potatoes that will impress your family and friends. And if you’re looking for more delicious ideas, check out my Cookie Dough Cake, Chocolate Raspberry Cake, and Biscoff Cookie Butter Cake for some sweet treats to complement your meal. Happy cooking!