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
Scale
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
