The Best Crispy Roast Potatoes Ever
Ingredients:
- 2 1/2 pounds Yukon Gold or Russet potatoes
- 1/4 cup olive oil (or duck fat for extra flavor)
- 1 teaspoon baking soda
- 2 teaspoons salt, plus more for seasoning
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary, finely chopped (optional)
- 2 tablespoons fresh thyme, finely chopped (optional)
- 4 cloves garlic, smashed (optional)
Instructions:
Prepare the Potatoes:
- Preheat your oven to 425°F (220°C).
- Peel the potatoes and cut them into even chunks, about 2 inches each.
- Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt and the baking soda.
- Bring the water to a boil and cook the potatoes for about 10 minutes, or until they are fork-tender but not falling apart.
- Drain the potatoes and let them sit in the colander for a minute to allow excess moisture to evaporate.
Rough Up the Potatoes:
- Shake the colander gently to rough up the edges of the potatoes. This creates the texture that will become crispy during roasting.
Prepare for Roasting:
- In a large bowl, mix the olive oil (or duck fat), black pepper, rosemary, thyme, and smashed garlic (if using).
- Add the roughened potatoes to the bowl and toss to coat them thoroughly in the oil and herb mixture.
Roast the Potatoes:
- Spread the potatoes out on a large baking sheet in a single layer. Make sure they are not overcrowded to ensure even roasting.
- Roast the potatoes in the preheated oven for about 45-50 minutes, turning them halfway through the cooking time, until they are golden brown and crispy on the outside.
Serve:
- Remove the potatoes from the oven and season with additional salt to taste.
- Serve immediately while they are hot and crispy.
Prep Time: 15 mins | Cooking Time: 50 mins | Total Time: 1 hour 5 mins | Servings: 4-6
These crispy roast potatoes are the perfect side dish for any meal, boasting a crunchy exterior and a fluffy interior. Enjoy the best crispy roast potatoes ever with your favorite main dishes!