Description
Discover the ultimate crispy roast potatoes recipe that delivers golden, crunchy edges and a fluffy interior, perfect as a classic British side dish to elevate any meal.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
Seasoning and Fat
- 1/2 teaspoon baking soda
- 2 teaspoons salt (divided)
- 4 tablespoons olive oil
- 2 tablespoons duck fat or additional olive oil (optional for extra crispiness)
Herbs and Aromatics
- 3 cloves garlic (smashed)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- Freshly ground black pepper to taste
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Boil the potatoes: Bring a large pot of water to a boil and add 1 teaspoon of salt along with the baking soda. Add the potato chunks and cook for 10–12 minutes until the edges begin to soften but the potatoes are not fully cooked.
- Drain and steam-dry: Drain the potatoes and let them sit in the colander for 1–2 minutes to steam dry; this helps create a fluffy interior and crispy surface.
- Roughen the edges: Gently shake the pot or the potatoes to roughen their edges, which enhances the crispiness after roasting.
- Heat the fats and aromatics: In a large roasting pan, combine olive oil, duck fat (if using), smashed garlic, and fresh rosemary. Place this pan in the oven for about 5 minutes to heat the fat and infuse flavors.
- Add the potatoes: Carefully add the potatoes to the hot fat in the roasting pan, turning them so they are evenly coated with the aromatics and fat.
- Roast: Place the roasting pan back in the oven and cook the potatoes for 40–45 minutes, flipping once or twice during cooking to ensure even, deep golden-brown crispiness.
- Finish and serve: Remove the potatoes from the oven, season with the remaining salt and freshly ground black pepper, then sprinkle chopped fresh parsley over the top before serving.
Notes
- For maximum crispiness, avoid overcrowding the roasting pan to allow even heat circulation around the potatoes.
- Feel free to substitute fresh rosemary with thyme or sage for different aromatic profiles.
- Leftover roast potatoes can be reheated in a preheated oven to restore their crispy texture instead of microwaving.
