The Best Crispy Roast Potatoes Ever Recipe
If you’ve ever found yourself craving that perfect roast potato with a golden, crunchy exterior and a fluffy, melt-in-your-mouth inside, then get ready to fall in love. The Best Crispy Roast Potatoes Ever Recipe is the ultimate way to achieve that coveted crispiness and rich flavor that turns any meal into a celebration. With simple ingredients and a few key techniques, you’ll have every bite bursting with herbaceous aroma, garlic warmth, and that irresistible roast crunch. Trust me, once you try this recipe, your roast potatoes game will never be the same.
Ingredients You’ll Need
These ingredients are refreshingly straightforward, but each plays an indispensable role in creating texture, depth, and aroma. From the humble potato to the fragrant rosemary and rich fat, every item works together to make these the best roast potatoes you’ve ever tasted.
- Baking soda (1/2 teaspoon): Helps roughen the potato surfaces for that crispy crust everyone dreams about.
- Potatoes (4 pounds, peeled and cut): Choose starchy or floury varieties for the fluffiest inside and the perfect crisp outside.
- Fat (5 tablespoons): Whether extra-virgin olive oil or duck fat, it’s the secret to superb flavor and golden roasting.
- Fresh rosemary (small handful, chopped): Adds herby, piney notes that elevate the aroma and taste immensely.
- Garlic (3 medium cloves, minced): Gives a gentle kick of fragrance and depth without overpowering.
- Freshly ground black pepper: For a touch of spice that balances the richness.
- Fresh parsley (small handful, minced): Brings a fresh, bright finish to the roasted potatoes.
How to Make The Best Crispy Roast Potatoes Ever Recipe
Step 1: Prep the Potatoes
Start by peeling your potatoes and cutting them into quarters, sixths, or eighths depending on size. This ensures even cooking and allows each piece to develop that coveted crispy crust while maintaining a tender center. The size you choose sets the stage for how crispy and fluffy each bite will be.
Step 2: Boil with Baking Soda
Boil the potatoes in salted water with baking soda added. The baking soda raises the pH, which roughens up the potato surfaces during boiling, so when roasted, they become even crispier. Boil until they’re slightly tender but not falling apart—this texture is crucial for roasting perfection.
Step 3: Infuse the Oil
While the potatoes are boiling, warm your chosen fat or oil in a saucepan and add the finely chopped rosemary, minced garlic, and freshly ground black pepper. Heating these aromatics releases their oils and flavors, infusing the fat with a wonderful herb and garlic scent that will coat the potatoes beautifully.
Step 4: Coat the Potatoes
Drain the boiled potatoes well and toss them in the fragrant infused oil. Make sure each piece is generously coated; this not only adds flavor but also helps create that golden, crackly exterior during roasting. Don’t rush this step—getting every potato covered is worth it!
Step 5: Roast Until Golden and Crispy
Spread your coated potatoes in a single layer on a baking sheet, giving them space to roast evenly without steaming. Roast in a hot oven, turning occasionally, until the potatoes reach a gorgeous golden-brown with a satisfyingly crispy crust. This step takes patience, but your taste buds will thank you.
Step 6: Finish with Fresh Herbs
Once out of the oven, give the potatoes a final toss with any remaining garlic and rosemary mixture and sprinkle with freshly minced parsley. This bright, fresh herb adds contrast to the rich potatoes, making each bite vibrant and incredibly inviting.
How to Serve The Best Crispy Roast Potatoes Ever Recipe
Garnishes
Fresh parsley is a classic finishing touch, but don’t hesitate to sprinkle some flaky sea salt just before serving. A light drizzle of additional infused oil or a sprinkle of grated Parmesan can further up the indulgence factor if you’re feeling adventurous.
Side Dishes
These roast potatoes pair perfectly with roasted meats, like crispy chicken, beef, or lamb. They also shine alongside roasted vegetables, creamy gravies, or even a fresh, crunchy salad for a balanced meal that’s both comforting and fresh.
Creative Ways to Present
Want to impress your guests? Serve these potatoes in a rustic wooden bowl or on a slate platter with fresh herb sprigs scattered around. For a party, skewer them on rosemary sticks as bite-sized delights. Presentation can turn these classic spuds into a showstopper.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and keep them in the refrigerator. They will stay good for up to 3 days, though the crispiness might lessen—no worries, we have ways to bring them back!
Freezing
Freezing roast potatoes is possible, but the texture might suffer. For best results, freeze them immediately after boiling, before roasting. When ready, roast from frozen, adding a few extra minutes to ensure crispiness.
Reheating
To revive leftover roast potatoes to their former glory, reheat them in a hot oven rather than the microwave. This will help restore the crispy crust while warming the fluffy interior—your second helping will taste just as amazing as the first.
FAQs
Can I use regular vegetable oil instead of duck fat or olive oil?
Yes, you can substitute vegetable oil, but using fats like duck or goose fat adds fantastic richness and depth that elevate the flavor significantly. Olive oil is a great middle ground if animal fats aren’t your preference.
Why is baking soda added when boiling the potatoes?
Baking soda raises the pH of the boiling water, breaking down the potato’s surface starches and creating a rough texture that crisps up beautifully in the oven. It’s a simple trick that creates a huge difference.
Can I prepare the potatoes the day before roasting?
Absolutely! You can boil and toss the potatoes in oil the day before, then refrigerate them. Before roasting, let them come to room temperature for more even cooking and crispiness.
What type of potatoes are best for this recipe?
Starchy potatoes such as Russets or Maris Piper are ideal because they become fluffy when cooked and crisp up wonderfully on the outside. Waxy potatoes tend to stay firm and may not get as crispy.
How hot should the oven be for roasting?
Preheat your oven to a high temperature, around 425°F (220°C), to ensure the potatoes roast quickly and develop a crisp, golden exterior without drying out inside.
Final Thoughts
There’s something truly special about The Best Crispy Roast Potatoes Ever Recipe that can transform a simple meal into a memorable occasion. With their delightful crunch, herby aroma, and fluffy center, these potatoes are sure to become your go-to side dish. So grab your potatoes, get roasting, and enjoy every delicious bite with friends or family. You’re just a few steps away from roast potato perfection!
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The Best Crispy Roast Potatoes Ever Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
These crispy roast potatoes are perfectly golden on the outside and fluffy on the inside, infused with fragrant rosemary and garlic for an irresistible side dish. This recipe uses boiling with baking soda to achieve the ideal texture before roasting in flavorful fat for the ultimate crispiness.
Ingredients
Potatoes
- 4 pounds (about 2 kg) potatoes, peeled and cut into quarters, sixths, or eighths
- 1/2 teaspoon (4 g) baking soda
- Salt, to taste (for boiling water)
Roasting Oil/Fat and Seasoning
- 5 tablespoons (75 ml) 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, to taste
- Small handful fresh parsley leaves, minced (for garnish)
Instructions
- Prep the Potatoes: Peel and cut the potatoes into quarters, sixths, or eighths depending on their size to ensure even cooking.
- Boil Potatoes: In a large pot, bring salted water to a boil and add the baking soda. Boil the potatoes until they are slightly tender but not falling apart, about 8-10 minutes. The baking soda helps break down the surface of the potatoes for extra crispness.
- Infuse Oil: While the potatoes boil, combine your choice of oil or fat with finely chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan. Warm gently to infuse the flavors but do not let the garlic burn.
- Coat Potatoes: Drain the boiled potatoes well and toss them in the warm infused oil mixture, ensuring each piece is evenly coated to absorb the aromatic fat.
- Roast Potatoes: Spread the coated potatoes in an even layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 40-50 minutes, turning occasionally until the potatoes are golden brown and deliciously crispy.
- Finish and Serve: Once roasted to perfection, toss the potatoes with any remaining garlic and rosemary oil and sprinkle with fresh minced parsley before serving.
Notes
- Using baking soda in the boiling water is key for achieving crispy exteriors.
- For the best flavor, choose a roasting fat like duck or goose fat if available; otherwise, olive oil works well.
- Make sure to dry the potatoes well after boiling to avoid steaming during roasting.
- Adjust roasting time based on your oven and potato size to avoid burning.
- Fresh herbs like rosemary and parsley add a bright contrast to the rich, crispy potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
