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Perfectly Crispy Roasted Potatoes

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Discover the culinary magic of perfectly crispy roasted potatoes every time. This recipe utilizes clever techniques, transforming ordinary potatoes into a golden, crispy delight that will elevate any meal, from a simple weekday dinner to a festive gathering.

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Perfectly Crispy Roasted Potatoes
Prep time 15 min
Cook time 1h : 10 min
Servings
🍳
Difficulty Medium
Category Side dishes
Cuisine Polish, Italian, French, Greek, American
Dietary Vegetarian
Source verified https://www.youtube.com/watch?v=argKpeiKFfo

Ingredients

For the potatoes

  • 2 tbsp salt
  • ½ tsp baking soda
  • 1 ¾ kg russet potato — cut into large chunks

For the infused oil

  • 5 tbsp extra virgin olive oil
  • 1 pcs rosemary — chopped
  • 3 pcs garlic — cloves
  • 1 pinch salt
  • 1 pinch pepper

To finish

  • 1 pinch salt
  • 1 pinch cracked pepper — minced or pressed
  • 1 pcs fresh parsley — fresh

Instructions

Prepare the potatoes

  1. 1

    In a large pot, add 2 liters of water, 28 g of salt, and 0.5 teaspoon of baking soda. Bring to a boil.

  2. 2

    Add 1.8 kg of Russet or Yukon Gold potatoes, cut into large chunks, to the boiling water.

  3. 3

    Boil the potatoes until a knife easily pierces them and their surface begins to break down, about 10 minutes.

Infuse the oil

  1. 1

    While the potatoes are boiling, heat 5 tablespoons of extra virgin olive oil in a skillet over medium heat.

  2. 2

    Add a handful of chopped fresh rosemary and 3 cloves of minced or pressed fresh garlic to the oil.

  3. 3

    Season with salt and pepper.

  4. 4

    Cook until the garlic begins to turn light golden brown.

  5. 5

    Immediately strain the oil into a large bowl, leaving the garlic and rosemary in the sieve. Set aside the strained garlic and rosemary for later.

Roast the potatoes

  1. 1

    Preheat the oven to 230°C (450°F) or 200°C (400°F) if using a convection oven.

  2. 2

    Drain the cooked potatoes and allow them to steam for a few minutes to release excess moisture.

  3. 3

    Add the drained potatoes to the bowl with the infused oil.

  4. 4

    Season the potatoes with a pinch of salt and freshly ground pepper.

  5. 5

    Gently toss, allowing a mashed potato-like paste to form on the outside of each piece.

  6. 6

    Transfer the potato pieces to a rimmed baking sheet, spreading them out so that there is some space between each piece.

  7. 7

    Place the potatoes in the preheated oven and roast for 20 minutes, without moving them, to allow the crust to set.

  8. 8

    After 20 minutes, carefully flip the potatoes with a spatula or your fingers.

  9. 9

    Continue roasting, tossing and turning occasionally, for another 30 to 40 minutes, or until the potatoes are deeply browned and crispy on all sides.

Finish and serve

  1. 1

    Transfer the roasted potatoes to a serving bowl.

  2. 2

    Add the strained garlic and rosemary from earlier, along with chopped fresh parsley.

  3. 3

    Thoroughly toss the potatoes to coat them with the aromatic mixture.

  4. 4

    Serve immediately.