The Crispiest Roasted Potatoes

Ingredients

• 6.5 Yukon Gold potatoes (peeled and cubed; approximately 6-7 potatoes)
• 1 tsp baking soda
• 2 tbsp olive oil
• 0.5 cup panko breadcrumbs
• 2 garlic (minced)
• 1 tsp fresh rosemary (chopped)
• flaky salt (to taste)
• freshly ground black pepper (to taste)

Steps

1. 1

   Preheat your oven to 380°F (193°C).

2. 2

   Peel and cube the Yukon Gold potatoes. Rinse the cubes thoroughly in cold water to remove excess surface starch.

3. 3

   Bring a large pot of water to a boil. Add 1 teaspoon of baking soda to the water.

4. 4

   Add the potato cubes to the boiling water and cook for 6-7 minutes. The potatoes should be fork-tender but not mushy; the baking soda will break down the edges to create more surface area for crunch.

5. 5

   Drain the potatoes and let them sit in the colander to steam dry for 1 minute. This step is essential for achieving a crispy texture.

6. 6

   Transfer the potatoes to a large bowl. Toss with 2 tablespoons of olive oil, 1/2 cup panko breadcrumbs, 2 minced garlic cloves, 1 teaspoon chopped fresh rosemary, flaky salt, and freshly ground black pepper until evenly coated.

7. 7

   Spread the potatoes in a single layer on a baking sheet. Roast at 380°F for 45 minutes total.

8. 8

   At the 25-minute mark, flip the potatoes to ensure even browning and crisping on all sides.

Notes

For the optional dipping sauce mentioned in the comments: Mix 2 tbsp Kewpie Japanese Mayo with 1 tbsp Sweet Chili sauce. If you don't have Kewpie, use regular mayo with 1/2 tsp rice vinegar. The author notes that oven roasting provides a more 'pillowy' interior compared to an air fryer.

Nutrition per serving

• side dish
• roasted potatoes
• vegetarian
• vegan
• baked
• crispy
• viral recipe
• dinner