The Food Lab's Best Crispy Roasted Potatoes

Ingredients

• 2 tbsp Kosher salt (plus more to taste)
• 0.5 tsp Baking soda (helps break down the potato pectin for more surface area)
• 4 lb Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
• 5 tbsp Extra-virgin olive oil, duck fat, or beef tallow (fat of choice for roasting)
• 2 tbsp Rosemary (fresh, finely chopped)
• 3 clove Garlic (minced)
• Black pepper (freshly ground, to taste)
• 2 tbsp Fresh parsley (minced, for garnish)

Steps

1. 1

   Preheat your oven to 450°F (230°C). Adjust the oven rack to the center position.

2. 2

   Bring 2 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt and 1/2 teaspoon of baking soda.

3. 3

   Add the potato chunks to the boiling water. Return to a boil and cook for about 10 minutes, or until the potatoes offer little resistance when pierced with a knife but are not falling apart.

4. 4

   While the potatoes boil, combine your chosen fat (olive oil, duck fat, or beef tallow) with the chopped rosemary, minced garlic, and a few grinds of black pepper in a small saucepan over medium heat.

5. 5

   Cook the aromatics in the fat, stirring constantly, until the garlic just begins to turn golden brown. Immediately strain the fat through a fine-mesh strainer into a large bowl. Set the toasted garlic and rosemary aside for later.

6. 6

   Drain the potatoes and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.

7. 7

   Transfer the potatoes to the bowl with the infused fat. Season with more salt and pepper. Shake the bowl vigorously until the surfaces of the potatoes are covered in a thick, starchy paste. This 'slurry' is what creates the crispy crust.

8. 8

   Transfer the potatoes to a large rimmed baking sheet and spread them out evenly. Roast for 20 minutes without moving them.

9. 9

   Using a thin metal spatula, turn the potatoes. Continue roasting, turning occasionally, for another 30 to 40 minutes until they are deep brown and incredibly crispy all over.

10. 10

    Transfer the potatoes to a large bowl. Add the reserved garlic-rosemary mixture and the minced parsley. Toss to coat and serve immediately.

Notes

The baking soda increases the pH of the water, which breaks down the potato's pectin more effectively, creating more surface area for the fat to cling to. Using Russet potatoes will result in the crispest exterior, while Yukon Golds provide a creamier center.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• roasted
• potatoes
• The Food Lab
• holiday
• dinner