Can I use any type of potato for this recipe?

Russet and Yukon Gold potatoes are the best choices. Russets give the crispiest crust, while Yukon Golds offer a creamier texture. Red potatoes are not ideal as they do not crisp up well.

Why do I need to boil the potatoes before roasting?

Parboiling softens the potatoes and helps create a rough, starchy exterior. This allows them to crisp up beautifully in the oven. Skipping this step will result in unevenly cooked potatoes with less crunch.

What if I don’t have baking soda?

Baking soda helps break down the potato’s surface, but if you don’t have it, you can still achieve a good crust by boiling in salted water and shaking the potatoes vigorously after draining.

How do I prevent the potatoes from sticking to the pan?

Make sure to use a well-oiled baking sheet and avoid moving the potatoes too soon. Let them roast undisturbed for the first 20 minutes before flipping with a thin metal spatula.

Crispiest Roast Potatoes

Name: Crispiest Roast Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: British-inspired
Ingredients: 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into large chunks; 2 quarts (2L) water; 2 tablespoons kosher salt (plus more for seasoning); ½ teaspoon (4g) baking soda; 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat; Small handful fresh rosemary leaves, finely chopped; 3 medium cloves garlic, minced; Freshly ground black pepper; Small handful fresh parsley leaves, minced

Description

These ultra-crispy roast potatoes are golden brown on the outside and perfectly fluffy on the inside. A simple parboiling method, combined with roughing up the edges and roasting at high heat, guarantees maximum crunch in every bite. Perfect as a side dish for any meal, these potatoes are beginner-friendly and easy to master.

Ingredients

Scale

4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into large chunks
2 quarts (2L) water
2 tablespoons kosher salt (plus more for seasoning)
½ teaspoon (4g) baking soda
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful fresh rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 450°F (230°C) or 400°F (200°C) if using convection. Prepare a large, rimmed baking sheet and set it aside.
Boil the potatoes: Bring a large pot of water to a rolling boil. Stir in the kosher salt and baking soda. Add the peeled and cut potatoes and return to a boil, then reduce to a simmer. Cook for about 10 minutes, or until a fork slides in easily but the potatoes are not falling apart.
Drain and rough up the potatoes: Carefully drain the potatoes and allow them to sit in the pot for about 30 seconds to let excess moisture evaporate. Shake the pot vigorously or toss the potatoes with a spoon to create a rough, mashed outer layer, which helps achieve a crispy crust.
Infuse the oil: In a small saucepan, heat the olive oil (or fat of choice) over medium heat. Add the chopped rosemary and minced garlic, stirring constantly, until the garlic just begins to turn golden. Strain the oil, setting aside the garlic and rosemary separately.
Coat the potatoes: Transfer the roughened potatoes to a large bowl. Drizzle them with the infused oil, season generously with salt and black pepper, and toss well to ensure an even coating.
Roast the potatoes: Spread the potatoes evenly on the prepared baking sheet, ensuring they are not overcrowded. Roast in the oven for 20 minutes without touching them. After 20 minutes, carefully flip the potatoes using a spatula and return them to the oven. Continue roasting for another 30–40 minutes, flipping occasionally, until they are deep golden brown and crisp.
Finish with aromatics: Transfer the crispy potatoes to a serving bowl. Toss them with the reserved garlic, rosemary, and fresh parsley for a burst of flavor. Taste and adjust seasoning as needed before serving.

Notes

If your potatoes don’t crisp up, ensure they are thoroughly drained and roughed up before roasting.
Avoid overcrowding the baking sheet to allow for even browning.
If using convection, reduce the oven temperature to 400°F to prevent burning.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Roasting
Cuisine: British-inspired

Nutrition

Serving Size: 1 cup (approx.)
Calories: 280
Sugar: 1g
Sodium: 450mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg