If you want perfectly crispy roast potatoes with creamy centers, this recipe is for you. Using large potato chunks, an alkaline boil, and flavorful infused fat, these potatoes deliver the ultimate crunch and taste.
Why This Recipe Works
- Large chunks: Bigger pieces maximize the crispy outside and creamy inside contrast.
- Alkaline boiling water: Adding baking soda breaks down the potato surface, creating a starchy coating that crisps beautifully when roasted.
- Choice of fat: Use olive oil, duck fat, goose fat, or beef fat for flavor and crispness.
- Garlic and herb-infused oil: Heating garlic and rosemary in fat infuses the potatoes with amazing aroma and taste.
Potato Variety & Size
- Russet potatoes yield the crispiest crust and fluffy interiors.
- Yukon Gold potatoes are creamier and darker but slightly less crisp.
- Avoid red potatoes, as they tend to lack crispness and soften quickly.
- Cut potatoes into large chunks (2 to 3 inches) to enhance texture contrast.
Preparing the Potatoes
- Preheat oven to 450°F (230°C), or 400°F (200°C) with convection.
- Boil 2 quarts water with 2 tablespoons kosher salt and ½ teaspoon baking soda.
- Add potatoes and cook until just tender, about 10 minutes after boiling resumes.
- Drain and let sit briefly to evaporate excess moisture.
Flavor Infusion
- Heat your chosen fat with chopped rosemary and minced garlic until garlic is just golden.
- Strain out solids, reserving infused oil separately.
Roasting
- Toss parboiled potatoes with infused oil, salt, and pepper, coating them well.
- Spread potatoes on a rimmed baking sheet without overcrowding.
- Roast for 20 minutes without moving, then flip and shake.
- Continue roasting and turning every 10-15 minutes until deep golden and crispy, about 30-40 minutes more.
- Toss roasted potatoes with reserved garlic, rosemary, and fresh parsley before serving.
Tips
- Use a thin metal spatula to loosen stuck potatoes during roasting.
- Adjust roasting time based on potato variety and oven performance—look for a deep brown crust.
- For maximum flavor, use a mix of russet and Yukon Gold potatoes.
Enjoy the perfect balance of crunchy exterior and creamy potato goodness with this ultimate roast potatoes recipe. Your new favorite side dish awaits!
Crispy Roast Potatoes Recipe
Servings: 6 to 8
Prep Time: 10 mins
Cook Time: 75 mins
Total Time: 85 mins
Ingredients
- Kosher salt
- ½ teaspoon (4g) baking soda
- 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into large chunks (quarters, sixths, or eighths)
- 5 tablespoons (75 ml) olive oil, duck fat, goose fat, or beef fat
- Small handful fresh rosemary, finely chopped
- 3 cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley, minced
Instructions
- Preheat oven to 450°F (230°C) or 400°F (200°C) if using convection.
- Boil water: In a large pot, bring 2 quarts (2L) water to a boil. Add 2 tablespoons kosher salt, baking soda, and potatoes. Return to boil, reduce to a simmer, and cook for about 10 minutes, until just tender.
- Infuse oil: While potatoes boil, heat fat, rosemary, garlic, and a few grinds of pepper in a small saucepan over medium heat. Cook until garlic is golden (about 3 minutes). Strain oil into a large bowl and set solids aside.
- Rough up potatoes: Drain potatoes and let rest 30 seconds. Add to bowl with infused oil, season with salt and pepper, and toss vigorously until a mashed potato–like paste coats the surface.
- Roast: Spread potatoes on a large rimmed baking sheet. Roast for 20 minutes without moving. Flip and continue roasting, turning occasionally, for another 30–40 minutes until deeply golden and crisp.
- Finish: Toss hot potatoes with reserved garlic, rosemary, and parsley. Adjust seasoning with salt and pepper. Serve immediately.
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