Crispy Roast Potatoes – These delightful brown gems are far from your side dish. They boast a crispy exterior, and a fluffy interior and are brimming with the aromatic nature of rosemary and garlic. Crafted using either russet or Yukon Gold potatoes these roast potatoes are meticulously cooked to achieve perfection through a technique that guarantees their crispiness. With a handful of ingredients including potatoes your choice of fat (such as olive oil) fresh rosemary and garlic you can effortlessly elevate humble spuds into an exceptional side dish that will undoubtedly steal the spotlight at any family gathering or festive occasion. Prepare yourself to relish in the appeal of these roast potatoes – it’s an absolute crowd-pleaser!
I still recall my first attempt at recreating this Crispy Roast Potatoes recipe; it took place during a heartwarming family dinner on a frosty winter evening. As I meticulously peeled (optional) and diced the russet potatoes my kitchen was enveloped in the comforting aroma of rosemary and garlic. My husband, who is usually quite skeptical about endeavors simply couldn’t resist pilfering a taste of those crispy golden brown delights as they emerged from the oven. The joy, in his eyes, was undeniable as he relished in the crunch and reveled in the explosion of flavor that emanated from each bite infused with garlic and rosemary. When it comes to our child, who can sometimes be a bit selective, with food they absolutely loved these roast potatoes. We had such a great time together at the dinner table sharing laughter and stories that made this dish more special. Since that day these crispy roast potatoes have become a tradition in our family adored by everyone and symbolizing unity.
What makes these Crispy Roast Potatoes truly standout?
What makes this recipe for Crispy Roast Potatoes is the delightful combination of simplicity and unmatched flavor. It all begins with the parboiling process, where the potatoes are partially cooked in a mixture of water, baking soda, and salt to achieve that interior. Then they are roasted to perfection until using ingredients like extra virgin olive oil or flavorful fats such as duck or beef fat along with fresh rosemary and minced garlic. The end result is an orchestra of textures. From the irresistibly crispy exterior to the tender and fluffy insides. This recipe’s standout quality fibs in its mastership to transform russet or Yukon Gold potatoes into a blend of taste and texture offering a side dish that can elevate any meal into a gourmet experience.
What You Need To Make This Crispy Roast Potatoes Recipe?
Kosher Salt: When boiling the potatoes it’s recommended to use Kosher salt as it helps season them thoroughly. The larger and flakier crystals of salt adhere nicely, to the potato surface enhancing the flavor from within.
Baking Soda: To achieve a crispy exterior you can add baking soda to the boiling water. This raises the pH level and aids in breaking down the potato pectin.
Potatoes: For roast potatoes, it’s best to choose Russet or Yukon Gold varieties due to their starch content. This results in an interior and a crispy outer layer when they are roasted.
Extra-Virgin Olive Oil/Duck Fat/Goose Fat/Beef Fat: When it comes to roasting you have the option of using fats like virgin olive oil, duck fat, goose fat or beef fat. Each brings its flavor profile into play. Olive oil adds a fruity touch while duck, goose, or beef fat contributes richness and depth.
Fresh Rosemary: For a twist chopped rosemary can be added during cooking. Its earthy and fragrant essence infuses the potatoes with an herbal flavor.
Garlic: To elevate the taste subtly but deliciously minced garlic works wonders by providing a kick.
Freshly Ground Black Pepper: A dash of black pepper adds warmth and complements all the other flavors beautifully.
Fresh Parsley: Finally for that burst of herbaceous notes, towards the end of cooking, minced fresh parsley is an excellent addition that brightens up the dish.
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Steps To Make Crispy Roast Potatoes:
Step 1: Start by preheating your oven to a warm 450°F (or 400°F if you’re using convection). Now it’s time to prepare the potatoes. Take some russet or Yukon Gold potatoes, peel them (optional), and cut them into quarters, sixths or eightths depending on their size. It’s important to make them roughly the same size so they cook evenly. Put them in a pot of boiling water that has been seasoned with salt and a dash of baking soda. Cook them until a knife easily slides through which should take 10 minutes.
Step 2: While the potatoes are simmering away let’s add some flavors. In a saucepan combine olive oil, duck fat, beef fat, or any other fat you prefer with minced garlic and a pinch of black pepper. Gently heat it up until the garlic turns golden and releases its aroma (3 minutes) then strain it into a bowl. Keep the mixture. We’ll use it later.
Step 3: Once your potatoes are perfectly cooked, drain them. Let them sit in the pot for a moment to allow any excess moisture to evaporate. Then toss those spuds, in the infused oil you prepared earlier.
Step 4: Give them a shake and witness, as a layer of mashed potatoes forms. It’s as if they are getting ready for the crispy celebration in that oil.
Step 5: Spread them out on a baking sheet. Place them in the oven for 20 minutes. Don’t disturb them! Let them achieve that complexion. Then flip and gently shake the pan and back into the oven they go for another 30 to 40 minutes until they become crispy around.
Step 6: Now, for the finale. Place those nuggets in a bowl toss them with the rosemary mixture you set aside earlier and add some fresh parsley. Season it, to your liking with salt and pepper if desired. There you have it – the crispy and flavorful roasted potatoes you’ve ever tasted. Serve them up and prepare to see them disappear – that’s how good they are. Relish every crispy bite full of flavor!
Tip:
Want an extra layer of flavor? Try parboiling the potatoes a day ahead, letting them dry in the fridge overnight. This drier surface will absorb the flavorful oil even better, giving you an even crispier result. Your taste buds will thank you!
Frequently Asked Questions:
Can I use other types of potatoes for this recipe?
While russet and Yukon Gold potatoes are recommended due, to their starch content you can try using varieties. Just keep in mind that the texture and crispiness might vary.
Can I make these crispy roast potatoes ahead of time?
For the crispiness, it’s ideal to serve them after roasting. However, you can partially prepare them ahead of time by parboiling and storing them in the refrigerator. Before serving finish roasting them for that crispiness.
What should I serve with these roast potatoes?
These crispy roast potatoes are versatile. Pair well with a variety of courses. They’re an accompaniment to chicken or beef and they also make a delicious side dish, for vegetarian meals. The choice is yours!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Roast Potatoes Recipe
Ingredients
- Kosher salt
- 1/2 tsp 4g baking soda
- 4 lb about 2 kg russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tbsp. 75ml extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked fresh rosemary leaves finely chopped
- 3 medium cloves garlic minced
- Freshly ground black pepper
- Small handful fresh parsley leaves minced
Instructions
- Preheat your oven to 450°F (230°C) or 400°F (200°C) if you have a convection oven.
- In a pot boil 4 pounds of "optional peeled", and quartered potatoes in 2 quarts of boiling water. Add 1/2 teaspoon of baking soda and 2 tablespoons of salt. Cook them until they are easily pierced with a knife, which should take 10 minutes.
- While the potatoes are boiling heat up 5 tablespoons of olive oil, duck fat, goose fat or beef fat, in a saucepan. Add minced garlic and chopped black pepper. Cook for 3 minutes until the garlic turns brown. Then strain the oil to remove any bits.
- Once the potatoes are cooked, drain them. Let them sit in the pot for 30 seconds to allow any excess moisture to evaporate.
- Toss the boiled potatoes in the infused oil mixture. Season with salt and pepper according to your taste preferences. Spread them out evenly on a baking sheet.
- Roast the potatoes in the preheated oven for 20 minutes. After that time has passed give them a turn. Shake on the pan to ensure even browning. Continue roasting for 30 to 40 minutes until they become crispy and nicely browned.
- Transfer the potatoes to a bowl. Add in the garlic rosemary mixture as well as minced parsley. Toss everything together gently so that all pieces get coated with flavor. Adjust seasoning according to your taste preferences if needed.
- Serve these crispy roast potatoes immediately while they're still hot! Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
