Description
Learn how to make the best crispy roast potatoes ever with this easy and delicious recipe. Perfect for any meal, these potatoes are crispy on the outside and fluffy on the inside, packed with flavor from garlic, rosemary, and parsley.
Ingredients
Units
Scale
Kosher salt
- 1/2 teaspoon (4 g) baking soda
Russet or Yukon Gold Potatoes
- 4 pounds (about 2 kg) potatoes, peeled and cut into quarters, sixths, or eighths
Oil/Fat
- 5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Rosemary
- Small handful of fresh rosemary leaves, finely chopped
Garlic
- 3 medium cloves garlic, minced
Black Pepper
- Freshly ground black pepper
Parsley
- Small handful of fresh parsley leaves, minced
Instructions
- Prep the Potatoes: Boil potatoes with salt and baking soda until partially cooked.
- Prepare Infused Oil: Combine oil/fat with rosemary, garlic, and pepper in a saucepan.
- Coat Potatoes: Toss boiled potatoes in infused oil until coated.
- Roast Potatoes: Spread potatoes on a baking sheet and roast until crispy and browned.
- Finish and Serve: Toss roasted potatoes with garlic/rosemary mixture and parsley before serving.
Notes
- Russet potatoes create a crispier crust, while Yukon Golds offer creamier centers.
- Cut potatoes into large chunks for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
