Imported from the web
The Best Crispy Roast Potatoes Ever
These are the most flavorful crispy roast potatoes you'll ever make, featuring an incredibly crunchy exterior and a creamy, potato-packed center. They are gluten-free and can be made vegan by using olive oil.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 2 tbsp Kosher salt (plus more to taste; approximately 1 ounce or 25g for the boiling water)
- 0.5 tsp baking soda
- 4 lb russet or Yukon Gold potatoes (peeled and cut into quarters, sixths, or eighths depending on size)
- 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat (use oil for vegan version)
- rosemary leaves (small handful, picked and finely chopped)
- 3 garlic (medium cloves, minced)
- black pepper (freshly ground, to taste)
- fresh parsley leaves (small handful, minced)
Steps
- 1
Adjust oven rack to center position and preheat oven to 450°F (230°C), or 400°F (200°C) if using a convection oven.
- 2
Heat 2 quarts (2L) water in a large pot over high heat until boiling.
- 3
Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes to the boiling water and stir.
- 4
Return the water to a boil, then reduce to a simmer. Cook until a knife meets little resistance when inserted into a potato chunk, which should take about 10 minutes after returning to a boil.
- 5
Meanwhile, combine your chosen fat (olive oil, duck fat, or beef fat) with the chopped rosemary, minced garlic, and a few grinds of black pepper in a small saucepan.
- 6
Heat the saucepan over medium heat. Cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes.
- 7
Immediately strain the infused oil through a fine-mesh strainer set over a large bowl. Set the fried garlic/rosemary mixture aside and reserve it separately for later.
- 8
When the potatoes are cooked, drain them carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
- 9
Transfer the drained potatoes to the bowl with the infused oil. Season to taste with a little more salt and pepper.
- 10
Toss the potatoes to coat, shaking the bowl roughly, until a thick layer of mashed potato–like paste has built up on the surface of the potato chunks.
- 11
Transfer the potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
- 12
Transfer to the oven and roast, without moving them, for 20 minutes.
- 13
Using a thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn the potatoes.
- 14
Continue roasting until the potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, for another 30 to 40 minutes.
- 15
Transfer the roasted potatoes to a large bowl and add the reserved garlic/rosemary mixture and the minced parsley.
- 16
Toss to coat and season with more salt and pepper to taste. Serve immediately.
Notes
The baking soda breaks down the potato's pectin and draws starch to the surface, which creates the extra-crispy 'mashed potato' crust. Monitor the potatoes visually during the final roasting stage as sugar and starch content can cause browning times to vary. If potatoes stick early on, wait the full 20 minutes before trying to flip them with a thin metal spatula.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →