About
Easy Crispy Roasted Potatoes make the most popular side dish such a breeze. Boil, season, and bake... and bam! Golden, crispy, wonderfully seasoned potatoes with an almost creamy interior. The flavor is herbaceous and hearty and just a marvel; who needs a main course when Easy Crispy Roasted Potatoes are just so tasty? Make the most of your potatoes with these delicious morsels!
Ingredients
- 2 quarts water
- 2 tablespoons kosher salt, plus more, to taste
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled, cut into 2-inch pieces
- 5 tablespoons extra-virgin olive oil, can substitute duck fat, goose fat, or beef fat
- fresh rosemary leaves, to taste, finely chopped
- 3 medium cloves garlic, minced
- freshly ground black pepper, to taste
- fresh parsley leaves, to taste, minced
Directions
Step 1 -Adjust an oven rack to the center position.
Step 2 -Preheat the oven to 450 degrees F.
Step 3 -In a large pot over high heat, add the water and bring to a boil.
Step 4 -Add 2 tablespoons of the salt, the baking soda, and the potatoes to the boiling water and stir to combine.
Step 5 -Bring the water to a boil again.
Step 6 -Reduce the heat to a simmer and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes.
Step 7 -In a small saucepan over medium heat, add the olive oil, the rosemary, the garlic, and the black pepper and stir to combine.
Step 8 -Cook, while stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes.
Step 9 -Immediately strain the herb oil through a fine-mesh strainer set in a large bowl.
Step 10 -Set the garlic mixture aside, reserving it separately from the oil.
Step 11 -Drain the potatoes carefully and then return them to the pot.
Step 12 -Let the potatoes rest in the hot pot until the excess moisture evaporates, about 30 seconds.
Step 13 -Transfer the potatoes to the herb oil and season them with the extra salt and the pepper.
Step 14 -Toss the potatoes to coat and shake the bowl roughly until a thick layer of mashed-potato-like paste has built up on the potato chunks.
Step 15 -Transfer the potatoes to a large rimmed baking sheet and separate them until they are evenly spaced.
Step 16 -Roast the potatoes for 20 minutes.
Step 17 -Shake the pan, then turn the potatoes.
Step 18 -Roast the potatoes, turning and shaking them occasionally, until they are deep brown and crisp all over, about 30-40 minutes.
Step 19 -Transfer the potatoes to a large bowl.
Step 20 -Add the garlic mixture and the parsley and toss to coat.
Step 21 -Season the potatoes with the extra salt and the pepper.
Step 22 -Serve hot.
