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The Best Crispy Oven Roasted Potatoes with Garlic and Rosemary

A plate of perfectly fluffy roasted potatoes with crispy, golden-brown exteriors and sprinkled herbs.
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Follow this simple technique to make oven roasted potatoes that are shatteringly crisp on the outside and perfectly fluffy on the inside. This recipe uses garlic and rosemary for maximum flavor.

Ingredients

Scale
  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch pieces
  • 1 tablespoon baking soda
  • 1/2 cup vegetable oil or duck fat
  • 2 tablespoons fresh rosemary, chopped
  • 4 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt. Bring the water to a boil.
  2. Once boiling, add 1 tablespoon of baking soda to the water. This helps break down the starches for a crispier exterior. Boil for 8 to 10 minutes until the edges of the potatoes look slightly ragged.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to steam dry. Shake the colander gently to rough up the edges of the potatoes; this is key for crispiness.
  4. Preheat your oven to 425°F (220°C).
  5. Pour the oil or fat into a large, heavy-duty baking sheet. Place the sheet in the preheating oven for 5 minutes until the oil is shimmering hot.
  6. Carefully remove the hot pan. Add the roughed-up potatoes to the hot oil, turning them to coat. Do not overcrowd the pan; work in batches if necessary.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven. Add the smashed garlic cloves and chopped rosemary. Toss the potatoes gently to distribute the seasonings.
  9. Return the pan to the oven and roast for another 20 to 25 minutes, turning once halfway through, until the potatoes are deep golden brown and very crispy.
  10. Remove from the oven, sprinkle with remaining salt and pepper, and serve immediately.

Notes

  • For extra flavor, you can toss the potatoes with 1/4 cup of grated Parmesan cheese during the last 10 minutes of roasting.
  • Using duck fat instead of vegetable oil will give you a richer flavor and superior crispness.
  • Do not skip the roughing up step after draining; this creates the surface area needed for maximum crunch.

Nutrition

Find it online: https://kitchenslang.com/best-crispy-roasted-potatoes-recipe/