The Crispiest Roasted Potatoes

Steps

1. 1

   Preheat your oven to 380°F (190 °C) (193°C (375 °F)).

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.

   Start 6-minute timer
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.

   Start 1-minute timer
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.

   Start 2-minute timer
7. 7

   Spread the potatoes in a single layer on a baking sheet. Roast at 380°F (190 °C) for 45 minutes total.

   Start 45-minute timer
8. 8

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