Crispiest Roasted Potatoes

Ingredients

• 3 tbsp salt (The method specifies adding 2 tbsp to the boiling water; the remaining salt is used for seasoning at the end.)
• 2 tsp baking soda (For the potato-boiling water.)
• 2 lb russet or Yukon Gold potatoes (Peeled and cut into approximately 2-inch chunks.)
• 0.5 cup avocado oil or beef tallow (Use one of the two listed fats.)
• 2 tbsp fresh rosemary leaves (Finely chopped.)
• 6 cloves garlic (Smashed.)
• 3 sprigs fresh thyme
• freshly ground black pepper (To taste.)
• fresh parsley leaves (A small handful, minced; toss with the roasted potatoes at the end.)
• water (Enough cold water to completely cover the potatoes.)

Steps

1. 1

   Wash and peel the potatoes, then cut them into approximately 2-inch chunks.

2. 2

   Place the potatoes in a large pot and add enough cold water to completely cover them.

3. 3

   Add 2 tablespoons of the salt and all of the baking soda to the pot. Stir until dissolved.

4. 4

   Bring the water to a boil over high heat, then boil the potatoes for 15–20 minutes, until fork-tender.

5. 5

   Drain the potatoes well. Return them to the pot or place them in a bowl, then shake vigorously to rough up their surfaces.

6. 6

   Preheat the oven to 450°F, preferably using the convection setting. The recipe later specifies roasting at 425°F.

7. 7

   Pour the avocado oil or beef tallow into a deep baking casserole dish or baking pan. Add the smashed garlic cloves and thyme sprigs.

8. 8

   Carefully add the potatoes and toss them in the oil or tallow until fully coated. Arrange them in a single layer.

9. 9

   Roast the potatoes at 425°F for 50–60 minutes. Every 20 minutes, use a thin, flexible metal spatula to release any potatoes stuck to the pan and flip them. Do not skip this step.

10. 10

    Continue roasting until the potatoes are deeply brown and crisp all over.

11. 11

    Transfer the potatoes to a large bowl and toss with the remaining salt, freshly ground black pepper, and minced parsley. Serve with homemade mayonnaise if desired.

Notes

The caption lists 3 tablespoons of salt, while the method specifically calls for 2 tablespoons in the boiling water and then instructs seasoning at the end. The caption lists rosemary, but the written method does not state when to add it; it may be added with the finishing herbs, but this timing is not specified by the source. The caption gives both a 450°F preheat and a 425°F roasting temperature; both are preserved as written.

Nutrition per serving

• side dish
• vegetarian option
• gluten-free
• roasted
• oven-baked
• crispy potatoes
• holiday
• comfort food