Crispy Roast Potatoes Recipe
Immerse yourself in potato heaven with these Crispy Roast Potatoes. Picture this; a combination of golden brown exteriors and creamy tender interiors infused with the delightful aroma of rosemary and garlic. It's a symphony of flavors and textures that will leave you wanting more. The secret, to achieving this delight? A quick parboil, a drenching in olive oil followed by a hot oven. The result is a side dish that pairs flawlessly with any course whether it's a festive feast or a simple family dinner. Prepare to elevate your meal to heights of pleasure, with these irresistible roast potatoes.
6 Servings
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
To guarantee this recipe is fit, for those who follow a gluten-free diet, it is crucial to use elements that are approved gluten-free. Make sure to choose gluten-free alternatives for flour such as rice flour or a blend specifically made for gluten-free baking. Also be sure to scan the label of your duck fat, goose fat or beef fat to establish that it does not contain any whiffs of gluten. By making these substitutions you can savor the taste and texture of crispy roast potatoes while still adhering to a gluten-free lifestyle.