ACTIVE TIME: 30 mins | TOTAL TIME: 1 hr 15 mins | YIELD: Serves 6 to 8
I am obsessed with the crisp and creamy contrast of these roast potatoes. This is by far the best Crispy Roast Potatoes in town! Double the recipe if you must because these babies will keep everyone coming back for more!
Ingredients
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Kosher salt
1/2 tsp (4grams) baking soda
4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
A small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
How to make Crispy Roast Potatoes
Step 1: In the centre position, adjust the oven rack, then preheat the oven to 450 degrees F or 230 degrees C. Or if using convection, preheat to 400 degrees F or 200 degrees C.
Step 2: In a large pot, heat 2 quarts or 2 litres of water over high heat. Once boiling, add in 2 tbsp kosher salt, baking soda, and potatoes. Stir to combine.
Step 3: Resume boiling, then decrease the heat to a simmer. Cook the potatoes for about 10 minutes after returning to a boil until the potato chunk is a bit tender when pierced with a knife.
Step 4: In the meantime, mix the olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan. Cook over medium heat for about 3 minutes, constantly stirring and shaking the pan until the garlic just starts to turn golden.
Step 5: Through a fine-mesh strainer set in a large bowl, quickly strain the oil and reserve the garlic/rosemary mixture separately.
Step 6: Carefully drain the potatoes once they are cooked. To let the moisture evaporates, allow the potatoes to rest in the pot for at least 30 seconds. Then, transfer the potatoes to a bowl with the infused oil. To taste, season with a bit more salt and pepper. Roughly shake the bowl until a thick layer of mashed potato-like paste built up on the chunks of potato.
Step 7: To a large rimmed baking sheet, transfer the potatoes. Make sure to evenly spread them. Place in the preheated oven and roast for about 20 minutes, undisturbed.
Step 8: Release any stuck potatoes using a thin, flexible metal spatula. Shake the pan, then flip the potatoes. Resume roasting the potatoes for another 30 to 40 minutes until the potatoes are deep brown and crisp. Note to turn and shake the potatoes a couple of times during baking.
Step 9: In a large bowl, transfer the potatoes once done baking. Add in the garlic/rosemary mixture and minced parsley. Give it a good toss to coat, then season with extra salt and pepper to taste.
Step 10: Enjoy immediately.
Notes:
If you prefer crisper crusts and fluffier centres, use Russet potatoes. Or for a bit less crisp and have creamier centres, use Yukon Golds. But feel free to use both.
Make sure to cut the potatoes to about 2 to 3 inches or so chunks. If using medium-sized Yukon Golds slice them in half crosswise, then cut each half to make quarters. And for larger Yukon Golds or russets, lice them into sixths or eighths chunks.
Ingredients
- Kosher salt
- 1/2 tsp (4grams) baking soda
- 4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
- 5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- A small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Instructions
Step 1: In the centre position, adjust the oven rack, then preheat the oven to 450 degrees F or 230 degrees C. Or if using convection, preheat to 400 degrees F or 200 degrees C.
Step 2: In a large pot, heat 2 quarts or 2 litres of water over high heat. Once boiling, add in 2 tbsp kosher salt, baking soda, and potatoes. Stir to combine.
Step 3: Resume boiling, then decrease the heat to a simmer. Cook the potatoes for about 10 minutes after returning to a boil until the potato chunk is a bit tender when pierced with a knife.
Step 4: In the meantime, mix the olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan. Cook over medium heat for about 3 minutes, constantly stirring and shaking the pan until the garlic just starts to turn golden.
Step 5: Through a fine-mesh strainer set in a large bowl, quickly strain the oil and reserve the garlic/rosemary mixture separately.
Step 6: Carefully drain the potatoes once they are cooked. To let the moisture evaporates, allow the potatoes to rest in the pot for at least 30 seconds. Then, transfer the potatoes to a bowl with the infused oil. To taste, season with a bit more salt and pepper. Roughly shake the bowl until a thick layer of mashed potato-like paste built up on the chunks of potato.
Step 7: To a large rimmed baking sheet, transfer the potatoes. Make sure to evenly spread them. Place in the preheated oven and roast for about 20 minutes, undisturbed.
Step 8: Release any stuck potatoes using a thin, flexible metal spatula. Shake the pan, then flip the potatoes. Resume roasting the potatoes for another 30 to 40 minutes until the potatoes are deep brown and crisp. Note to turn and shake the potatoes a couple of times during baking.
Step 9: In a large bowl, transfer the potatoes once done baking. Add in the garlic/rosemary mixture and minced parsley. Give it a good toss to coat, then season with extra salt and pepper to taste.
Step 10: Enjoy immediately.
Notes
If you prefer crisper crusts and fluffier centres, use Russet potatoes. Or for a bit less crisp and have creamier centres, use Yukon Golds. But feel free to use both. Make sure to cut the potatoes to about 2 to 3 inches or so chunks. If using medium-sized Yukon Golds slice them in half crosswise, then cut each half to make quarters. And for larger Yukon Golds or russets, lice them into sixths or eighths chunks.
