Back to recipes

Potatoes

Crispy Roast Potatoes

Ingredients

  • boil (about 10 minutes)
    • 2 quarts water
    • 2 tbsp (25 g) kosher salt
    • 1/2 tsp (4g) baking soda
    • 4 pounds potatoes (russet or yukon gold, peeled and cut)
  • simmer
    • 5 tablespoons oil or fat (olive oil, beef / duck / bacon fat, etc)
    • 3 cloves garlic, minced
    • small handful fresh rosemary leaves, finely chopped
    • black pepper
  • small handful fresh parsley leaves, minced

Directions

  1. Preheat oven to 450 F (or 400 F for convection).
  2. Boil water, salt, and baking soda. Add potatoes, stir, and return to a boil. Reduce to a simmer and cook ~ 10 minutes, or until a knife meets little resistance cutting the potatoes.
  3. Meanwhile, combine oil / fat, garlic, rosemary, and pepper in a small saucepan. Cook over medium heat, stirring and shaking pan 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 and let them rest in the pot for 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, 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 and separate them, spreading them out evenly. Roast in the oven for about 20 minutes. Using a thin spatula, release any stuck potatoes, shake 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.
  6. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Notes

  • Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.
  • The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths
  • These potates re-heat great. 10 mins @ 350 F in the oven.