The Best Crispy Roast Potatoes Ever Recipe

 

Crispy Roast Potatoes with Garlic and Rosemary

Ingredients

• 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
• 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
• Small handful picked rosemary leaves, finely chopped
• 3 medium cloves garlic, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

Preparation

1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).

2. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes. Stir and 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.

3. 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, stirring constantly, until garlic just begins to turn golden, about 3 minutes.

   Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

4. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.

   Transfer to the bowl with infused oil. Season with more salt and pepper to taste. Toss to coat until a thick layer of mashed potato–like paste has built up on the potato chunks.

5. Transfer potatoes to a large rimmed baking sheet, spreading them out evenly.

   Roast in the preheated oven for 20 minutes without moving.

6. Using a thin, flexible metal spatula, release any stuck potatoes. Shake the pan and turn potatoes.

   Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

7. Transfer potatoes to a large bowl and add the reserved garlic/rosemary mixture and minced parsley.

   Toss to coat evenly and season with more salt and pepper to taste.

   Serve immediately and enjoy!