The Best Crispy Roast Potatoes Ever
These are the most flavorful crispy roast potatoes, designed to maximize crisp-to-creamy contrast. The method involves boiling potato chunks in alkaline water to break down their exteriors, then roasting them at high heat with quality fat until incredibly crisp and crunchy on the outside, with creamy, flavorful centers.
Ingredients
- 2.5 pounds Yukon Gold or russet potatoes peeled and cut into large 2- to 3-inch chunks
- 2 quarts water
- 1 ounce kosher salt
- 0.5 teaspoon baking soda
- 0.25 cup extra-virgin olive oil, beef, duck, or pork fat
- 1 sprig fresh rosemary
- 1 tablespoon minced fresh rosemary leaves minced
- 4 cloves garlic peeled and minced, divided
- 1 tablespoon minced fresh parsley leaves minced
Instructions
- Preheat oven to 450°F (230°C). If using convection, preheat to 400°F (200°C).
- Place potatoes in a large pot. Add water, 1 ounce salt, and baking soda. Bring to a rolling boil over high heat, then reduce to a simmer and cook until a knife meets no resistance when inserted into the largest chunk, about 10 minutes.
- Carefully drain potatoes in a colander. Let them rest for 30 seconds, then return to the empty pot. Add 1/4 cup olive oil (or fat), the rosemary sprig, and half of the minced garlic. Cover and shake vigorously for 30 seconds to rough up the potato surfaces.
- Transfer potatoes to a large metal baking sheet, arranging them in a single layer. Roast for 20 minutes without moving.
- Using a thin metal spatula, carefully pry potatoes off the sheet and flip them. Continue roasting, flipping and shaking occasionally, until deeply golden brown and crisp, about 30 minutes longer.
- While potatoes roast, heat the remaining half of minced garlic and 1 tablespoon minced fresh rosemary in a small saucepan with 1 tablespoon olive oil (if using) over medium heat until garlic just turns golden, about 3 minutes. Strain the oil, reserving garlic and rosemary solids.
- When potatoes are done, remove from oven. Add reserved garlic and rosemary solids, minced parsley, and infused oil (if not using infused oil, just toss with the raw garlic, rosemary, and parsley). Season with more salt to taste and serve immediately.