Description
Discover the secret to achieving the crispiest roast potatoes ever with this foolproof recipe. Learn the techniques for perfecting this classic side dish now!
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) beef or vegetable oil potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) olive oil or 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) if using a fan-assisted oven. In a large pot, bring 2 quarts (2L) of water to a boil over high heat. Mix in 2 tablespoons of kosher salt, baking soda, and the potatoes, stirring well. Once boiling again, reduce to a simmer and cook until a knife easily pierces a potato piece, approximately 10 minutes after returning to a boil.
- Simultaneously, in a small saucepan over medium heat, blend olive oil with rosemary, minced garlic, and a few turns of freshly ground black pepper. Stir continuously and gently shake the pan until the garlic begins to reach a golden hue, roughly 3 minutes. Strain the oil through a fine strainer into a large bowl, setting aside the garlic and rosemary separately.
- Once the potatoes are tender, drain them carefully and leave them in the pot for about 30 seconds to let extra moisture evaporate. Move them to the bowl with the flavored oil, sprinkle with a bit more salt and pepper to taste, and toss vigorously until a thick, mashed potato-like coating forms on the chunks.
- Place the potato pieces on a large baking sheet with raised edges, ensuring they are spread out evenly. Put the sheet in the oven and roast without touching for 20 minutes. Use a thin, flexible spatula to loosen any potatoes that might stick, shake the pan, and turn them over. Continue roasting until they are deeply browned and crispy all over, turning and shaking them a few times during the last 30 to 40 minutes.
- Shift the potatoes into a large bowl, add the set-aside garlic and rosemary mixture along with the minced parsley, and toss to coat. Adjust the seasoning with additional salt and pepper if needed, and serve right away.
Notes
- Ensure the potatoes are cut into uniform sizes for even cooking.
- Strain the infused oil through a fine sieve to remove any burnt garlic pieces.
- Use a spatula to release any stuck potatoes while roasting for a crispy finish.