Description
Learn how to make the perfect crispy scored potatoes with this easy recipe. Discover the secret to achieving a crunchy exterior and fluffy interior.
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) vegetable oil
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Instructions
- Position the oven rack in the middle and set the oven to preheat at 450°F (230°C), or 400°F (200°C) for convection. Bring 2 quarts (2L) of water to a boil in a large pot over high heat. Stir in 2 tablespoons kosher salt, baking soda, and the prepared potatoes. Once it reaches a boil again, reduce the heat to a simmer, cooking until the potatoes offer little resistance to a knife, approximately 10 minutes after boiling resumes.
- While the potatoes cook, combine vegetable oil with rosemary, garlic, and some freshly ground black pepper in a small saucepan over medium heat. Stir continuously and shake the pan until the garlic starts turning golden, about 3 minutes. Strain this oil through a fine sieve into a large bowl, setting the rosemary and garlic mix aside separately.
- After the potatoes are done, drain them carefully and let them sit in the pot for about 30 seconds to let excess water evaporate. Move them to the bowl with the strained oil, season with additional salt and pepper as desired, and toss them vigorously until a thick paste forms on the potato pieces.
- Spread the potatoes on a large baking sheet with edges, ensuring they are evenly distributed. Place them in the oven to roast without moving for 20 minutes. Use a thin metal spatula to free any stuck potatoes, then shake the pan and turn the potatoes. Continue roasting, turning and shaking them occasionally, until they are deeply browned and crispy all over, around 30 to 40 more minutes.
- Move the potatoes to a large bowl, adding the reserved rosemary and garlic mix along with the minced parsley. Toss to combine everything and adjust seasoning with more salt and pepper if needed. Serve right away.
Notes
- Spread the potatoes evenly on the baking sheet for maximum crispiness, avoiding excessive movement during roasting.
- Ensure excess water evaporates from the drained potatoes to achieve a crispy exterior.
- Adjust seasoning with salt and pepper at the end to enhance flavors when combined with herbs and garlic.