Description
Looking for the perfect side dish? Try out these mouthwatering Crispy Roast Potatoes today! Discover the secrets to achieving the crispiest potatoes ever.
Ingredients
Scale
- 4 pounds (1.8 kg) Russet or Yukon Gold potatoes
- 1/2 cup (120 ml) high-quality olive oil or duck fat
- 4 cloves garlic, minced (optional)
- 2 tablespoons fresh rosemary, chopped (optional)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons semolina or polenta (optional, for extra crispiness)
- Flaky sea salt for finishing
Instructions
- Step 1: Prepare and Parboil Preheat your oven to 450°F (230°C). Cut your potatoes into even chunks about 2-3 inches in size – consistency is key for even cooking. Fill a large pot with cold water, add 1 tablespoon kosher salt and 1/2 teaspoon baking soda, then add your potatoes. Bring to a boil and cook for 8-10 minutes until the edges start to soften but the centers remain firm. You’re creating the foundation for that perfect texture contrast.
- Step 2: Rough Up the Potatoes Drain the potatoes thoroughly in a colander. Return them to the empty pot and give them a good shake – don’t be gentle here! You want to create a rough, fluffy exterior on each piece. This starchy coating will transform into your crispy shell. If using, sprinkle the semolina over the potatoes now and shake again to coat.
- Step 3: Prepare the Fat While the potatoes are parboiling, place your chosen fat (olive oil or duck fat) in a large roasting pan and place in the oven to heat for at least 10 minutes. The fat must be extremely hot when the potatoes are added – this is non-negotiable for achieving maximum crispiness!
- Step 4: Roast to Perfection Carefully remove the hot pan from the oven. Working quickly but cautiously, tip the roughed-up potatoes into the hot fat. They should sizzle immediately – that’s a good sign! Use a spatula to turn each potato to coat in the fat, then spread them out in a single layer with plenty of space between pieces.
- Step 5: The Roasting Process Roast for 30 minutes, then remove from the oven and turn each potato using a spatula. Return to the oven for another 20-30 minutes. If adding garlic and rosemary, toss them in during the final 20 minutes to prevent burning. The potatoes are done when they’re deeply golden brown, crispy all over, and tender inside when pierced with a fork.
- Step 6: The Finishing Touch Transfer to a serving dish lined with paper towels to absorb any excess oil. Sprinkle with flaky sea salt while still hot and serve immediately for maximum crispiness. Watch them disappear before your eyes!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg