The Best Roast Potatoes Ever

Name: The Best Roast Potatoes Ever
Total time: 70 min
Cuisine: British
Ingredients: 1 ounce Kosher salt; 0.5 teaspoon baking soda; 4 lbs russet or Yukon Gold potatoes, peeled and cut into large chunks (quarters, sixths, or eighths depending on size); 5 tbsp extra-virgin olive oil, duck fat, or beef fat; 1 handful chopped fresh Rosemary; 3 cloves minced or pressed fresh garlic; Freshly ground black pepper; 1 handful minced fresh parsley leaves

1h 10m

Serves 1

youtube.com

The Best Roast Potatoes Ever

youtube.com

1h 10m

Serves 1

Directions

1Add 1 ounce of salt and 1/2 teaspoon of baking soda to 2 quarts of boiling water.
2Add 4 lbs of russet or Yukon Gold potatoes, cut into large chunks, to the boiling water and boil until a knife easily pierces them and the exteriors are falling apart, about 10 minutes.
3While potatoes are boiling, heat 5 tablespoons of extra virgin olive oil in a skillet with a handful of chopped fresh rosemary and three cloves of minced fresh garlic.
4Season the oil mixture with salt and pepper, then cook over medium heat until the garlic just begins to turn golden brown, about 3 minutes.
5Immediately strain the infused oil into a large bowl, reserving the garlic and rosemary mixture.
6Drain the cooked potatoes and let them steam for about 30 seconds to drive off excess moisture.
7Transfer the potatoes to the bowl with the infused oil, season with a little more salt and fresh cracked pepper, and toss them roughly until a pasty, mashed potato-like layer builds up on the exterior of each chunk.
8Preheat your oven to 450°F (or 400°F if using convection) and adjust the oven rack to the center position.
9Transfer the potato chunks to a rimmed baking sheet, spreading them out so there is a little space between each piece.
10Place the potatoes in the oven and roast for 20 minutes without moving them to allow their crust to set up.
11After 20 minutes, give them a careful flip with a spatula or your fingers.
12Continue roasting and tossing them occasionally until they are deeply brown and crisp all over, which can take about half an hour to 40 minutes longer.
13Transfer the roasted potatoes to a bowl and add the reserved strained garlic and rosemary, along with some freshly chopped parsley.
14Toss the potatoes thoroughly to coat them in the flavorful mixture and serve immediately.

Ingredients

1 ounce Kosher salt
0.5 teaspoon baking soda
4 lbs russet or Yukon Gold potatoes, peeled and cut into large chunks (quarters, sixths, or eighths depending on size)
5 tbsp extra-virgin olive oil, duck fat, or beef fat
1 handful chopped fresh Rosemary
3 cloves minced or pressed fresh garlic
Freshly ground black pepper
1 handful minced fresh parsley leaves

Equipment

large potskilletlarge bowlfine-mesh strainerrimmed baking sheetspatula

Tips

Parboiling potatoes in alkaline water breaks down their surfaces, creating starchy slurry for added surface area and crunch.
Infusing oil with garlic and herbs before adding potatoes gives the crust extra flavor and prevents burning.
Being rough when tossing the cooked potatoes with oil helps build a pasty, mashed potato-like layer on the exterior for crispiness.

The Best Roast Potatoes Ever

1h 10m

Serves 1

youtube.com

The Best Roast Potatoes Ever

youtube.com

1h 10m

Serves 1

Directions

1Add 1 ounce of salt and 1/2 teaspoon of baking soda to 2 quarts of boiling water.
2Add 4 lbs of russet or Yukon Gold potatoes, cut into large chunks, to the boiling water and boil until a knife easily pierces them and the exteriors are falling apart, about 10 minutes.
3While potatoes are boiling, heat 5 tablespoons of extra virgin olive oil in a skillet with a handful of chopped fresh rosemary and three cloves of minced fresh garlic.
4Season the oil mixture with salt and pepper, then cook over medium heat until the garlic just begins to turn golden brown, about 3 minutes.
5Immediately strain the infused oil into a large bowl, reserving the garlic and rosemary mixture.
6Drain the cooked potatoes and let them steam for about 30 seconds to drive off excess moisture.
7Transfer the potatoes to the bowl with the infused oil, season with a little more salt and fresh cracked pepper, and toss them roughly until a pasty, mashed potato-like layer builds up on the exterior of each chunk.
8Preheat your oven to 450°F (or 400°F if using convection) and adjust the oven rack to the center position.
9Transfer the potato chunks to a rimmed baking sheet, spreading them out so there is a little space between each piece.
10Place the potatoes in the oven and roast for 20 minutes without moving them to allow their crust to set up.
11After 20 minutes, give them a careful flip with a spatula or your fingers.
12Continue roasting and tossing them occasionally until they are deeply brown and crisp all over, which can take about half an hour to 40 minutes longer.
13Transfer the roasted potatoes to a bowl and add the reserved strained garlic and rosemary, along with some freshly chopped parsley.
14Toss the potatoes thoroughly to coat them in the flavorful mixture and serve immediately.

Ingredients

1 ounce Kosher salt
0.5 teaspoon baking soda
4 lbs russet or Yukon Gold potatoes, peeled and cut into large chunks (quarters, sixths, or eighths depending on size)
5 tbsp extra-virgin olive oil, duck fat, or beef fat
1 handful chopped fresh Rosemary
3 cloves minced or pressed fresh garlic
Freshly ground black pepper
1 handful minced fresh parsley leaves

Equipment

large potskilletlarge bowlfine-mesh strainerrimmed baking sheetspatula

Tips

Parboiling potatoes in alkaline water breaks down their surfaces, creating starchy slurry for added surface area and crunch.
Infusing oil with garlic and herbs before adding potatoes gives the crust extra flavor and prevents burning.
Being rough when tossing the cooked potatoes with oil helps build a pasty, mashed potato-like layer on the exterior for crispiness.