Description
This Homemade Roast Potatoes recipe delivers perfectly crispy and golden brown potatoes with a fragrant garlic and rosemary infused oil. Parboiling the potatoes before roasting softens them for a fluffy interior, while roughing up the surface creates a crackly, crunchy crust. Finished with fresh parsley and seasoned to taste, these roast potatoes are an irresistible side dish ideal for any dinner.
Ingredients
Scale
Potatoes
- 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
- 2 tbsp kosher salt, plus more to taste
- 1/2 tsp baking soda
- Freshly ground black pepper, to taste
Infused Oil
- 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
- 1 small bunch rosemary leaves, finely chopped
- 3 medium garlic cloves, minced
Finishing
- 1 small handful fresh parsley leaves, chopped
Instructions
- Preheat Oven and Parboil Potatoes: Adjust your oven rack to the center position and preheat the oven to 450°F (230°C) or 400°F (200°C) if using convection setting. In a large pot, bring 2 quarts of water to boil. Add 2 tablespoons of kosher salt and 1/2 teaspoon baking soda, then add the peeled and chunked potatoes. Stir well, bring back to a boil, then lower heat to simmer and cook the potatoes until tender when pierced by a knife, about 10 minutes after boiling resumes.
- Prepare the Infused Oil: While potatoes cook, combine the olive oil (or chosen fat), chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan. Warm over medium heat, stirring occasionally, for about 3 minutes until garlic just turns golden. Strain the infused oil through a fine mesh strainer into a large bowl, reserving the solid herbs and garlic separately to prevent bitterness later.
- Drain and Rough Up Potatoes: Carefully drain the cooked potatoes and let them rest uncovered in the dry pot for 30 seconds to evaporate excess moisture. Transfer them to the bowl with the infused oil. Season with additional salt and pepper, then toss and shake the bowl vigorously to coat the potatoes with a thick paste. This roughing up creates texture that crisps beautifully when roasted.
- Roast the Potatoes: Spread the potatoes out evenly in a single layer on a large rimmed baking sheet, ensuring they are not crowded. Roast in the preheated oven undisturbed for 20 minutes. Use a thin spatula to loosen any stuck pieces and shake the pan to turn the potatoes. Continue roasting, turning and shaking a few times until the potatoes are deep golden brown and crispy all over, about 30 to 40 more minutes. Use convection mode if available for extra crispiness.
- Finish and Serve: Transfer the roasted potatoes to a large bowl. Add back the reserved garlic and rosemary mixture from the infused oil. Sprinkle with fresh chopped parsley and toss well to coat. Adjust seasoning with salt and freshly ground pepper as needed. Serve immediately to enjoy hot, crispy roast potatoes.
Notes
- Parboiling with baking soda softens the potatoes rapidly and helps create a rough surface for crispiness.
- Using fat like duck, goose, or beef fat in place of olive oil intensifies flavor and adds richness.
- Do not overcrowd potatoes on the baking sheet to ensure even roasting and crisp texture.
- Reserve and add back the garlic and rosemary solids at the end to avoid bitterness from overcooked herbs.
- Use convection setting if your oven has it to achieve maximum crispness more quickly.
