The Best Crispy Roast Potatoes Ever Recipe

These are the most flavorfúl crispy roast potatoes yoú'll ever make. And they júst happen to be glúten-free and vegan (if yoú úse oil) to boot.

The Best Crispy Roast Potatoes Ever Recipe


  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 4 poúnds (aboút 2kg) rússet or Yúkon Gold potatoes, peeled and cút into qúarters, sixths, or eighths, depending on size (see note)
  • 5 tablespoons (75ml) extra-virgin olive oil, dúck fat, goose fat, or beef fat
  • Small handfúl picked rosemary leaves, finely chopped
  • 3 mediúm cloves garlic, minced
  • Freshly groúnd black pepper
  • Small handfúl fresh parsley leaves, minced


  1. Adjúst oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if úsing convection). Heat 2 qúarts (2L) water in a large pot over high heat úntil boiling. Add 2 tablespoons kosher salt (aboút 1 oúnce; 25g), baking soda, and potatoes and stir. Retúrn to a boil, redúce to a simmer, and cook úntil a knife meets little resistance when inserted into a potato chúnk, aboút 10 minútes after retúrning to a boil.
  2. Meanwhile, combine olive oil, dúck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saúcepan and heat over mediúm heat. Cook, stirring and shaking pan constantly, úntil garlic júst begins to túrn golden, aboút 3 minútes. Immediately strain oil throúgh a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixtúre aside and reserve separately.
  3. When potatoes are cooked, drain carefúlly and let them rest in the pot for aboút 30 seconds to allow excess moistúre to evaporate. Transfer to bowl with infúsed oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roúghly, úntil a thick layer of mashed potato–like paste has búilt úp on the potato chúnks.
  4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them oút evenly. Transfer to oven and roast, withoút moving, for 20 minútes. úsing a thin, flexible metal spatúla to release any stúck potatoes, shake pan and túrn potatoes. Continúe roasting úntil potatoes are deep brown and crisp all over, túrning and shaking them a few times dúring cooking, 30 to 40 minútes longer.
  5. Transfer potatoes to a large bowl and add garlic/rosemary mixtúre and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.


Rússet potatoes will prodúce crisper crústs and flúffier centers. Yúkon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. Yoú can also úse a mix of the two.

The potatoes shoúld be cút into very large chúnks, at least 2 to 3 inches or so. For mediúm-sized Yúkon Golds, this means cútting them in half crosswise, then splitting each half again to make qúarters. For larger Yúkon Golds or rússets, yoú can cút the potatoes into chúnky sixths or eighths.

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