Crispy Roast Potatoes: The Ultimate Roast Potato Recipe
Introduction to Crispy Roast Potatoes
Crispy roast potatoes are a delightful addition to any meal. Their golden-brown exterior and fluffy interior make them a favorite side dish for family dinners, holiday gatherings, or even a casual weeknight meal. With just a few simple ingredients and straightforward steps, you can create perfectly crispy potatoes that everyone will love. Let’s dive into the world of roast potatoes and discover how to make them a star on your dinner table!
A Personal Story Behind My Crispy Roast Potatoes Journey
Growing up, my family had a tradition of Sunday dinners where crispy roast potatoes were always present. My grandmother perfected this recipe, and it became a staple in our home. I remember the aroma of garlic and rosemary wafting through the kitchen as we gathered around the table. It’s a comforting dish that evokes fond memories and brings everyone together, and I’m excited to share my version of this classic recipe with you.
What Makes This Crispy Roast Potatoes Recipe Special?
What sets this recipe apart is the combination of techniques that ensure your potatoes achieve the perfect crispiness. The addition of baking soda during boiling helps to break down the potato’s surface, allowing for maximum crunch when roasted. Plus, infusing the oil with garlic and rosemary elevates the flavor, making these potatoes not just crispy but bursting with deliciousness. Get ready to impress your family with this tried-and-true recipe!
The Full Crispy Roast Potatoes Recipe
Ingredients
- Kosher salt
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
- 5 tablespoons 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) for convection ovens. This high heat is crucial for achieving that golden-brown crispiness!
- Boil 2 quarts (2L) of water in a large pot over high heat. Add 2 tablespoons of kosher salt and the baking soda, then carefully add the potatoes. Stir gently and simmer until a knife easily pierces a potato chunk, about 10 minutes after returning to a boil. This step helps soften the potatoes while still keeping them intact.
- In a small saucepan, combine the olive oil, duck fat, or beef fat with the chopped rosemary, minced garlic, and a sprinkle of black pepper. Heat over medium heat until the garlic starts to turn golden, about 3 minutes. Be careful not to burn the garlic! Strain the oil into a large bowl, reserving the garlic and rosemary mixture separately.
- Drain the cooked potatoes and let them sit in the pot for 30 seconds to dry. Toss the potatoes in the infused oil, ensuring each piece is well coated. Season with salt and pepper, then shake the bowl until a mashed potato-like paste coats the potatoes. This technique will help create a crispy exterior when roasted.
- Spread the potatoes on a large baking sheet, ensuring they are separated. Roast in the oven for 20 minutes. After that, turn the potatoes and continue roasting for an additional 30-40 minutes until deep brown and crispy, shaking and turning them occasionally for even cooking.
- Transfer the roasted potatoes to a bowl, add the reserved garlic and rosemary mixture along with the minced parsley. Toss to coat, season with more salt and pepper if needed, and serve immediately. Enjoy the crispy goodness!
Serving Suggestions and Variations for Crispy Roast Potatoes
Crispy roast potatoes are incredibly versatile! They can be served alongside a juicy roast chicken, grilled steak, or even a fresh salad for a lighter option. For an extra touch of flavor, consider adding a sprinkle of Parmesan cheese or a squeeze of lemon juice before serving. You can also experiment with different herbs like thyme or dill, or even add spices like paprika for a smoky flavor. The possibilities are endless!
Frequently Asked Questions About Crispy Roast Potatoes
Can I make these potatoes ahead of time?
Yes, you can boil and toss the potatoes in oil a few hours ahead. Just roast them right before serving for the best texture.
What if I don’t have fresh rosemary?
Dried rosemary can be used in a pinch; use about one teaspoon. However, fresh herbs offer the best flavor!
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes will give a different flavor profile, but the method remains the same for achieving crispiness.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to regain crispiness.
Crispy Roast Potatoes
Equipment
- Large pot for boiling potatoes
- Baking sheet for roasting potatoes
Ingredients
Main Ingredients
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
- 5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
- 1 small handful fresh rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- 1 small handful fresh parsley leaves, minced
Instructions
- Preheat your oven to 450°F (230°C) or 400°F (200°C) for convection ovens.
- Boil 2 quarts (2L) of water in a large pot over high heat. Add 2 tablespoons of kosher salt, baking soda, and potatoes. Stir and simmer until a knife easily pierces a potato chunk, about 10 minutes after returning to a boil.
- In a small saucepan, combine olive oil, duck fat, or beef fat with rosemary, garlic, and black pepper. Heat over medium heat until garlic starts to turn golden, about 3 minutes. Strain the oil into a large bowl, reserving the garlic/rosemary mixture separately.
- Drain the cooked potatoes and let them sit in the pot for 30 seconds to dry. Toss the potatoes in the infused oil, season with salt and pepper, and shake the bowl until a mashed potato-like paste coats the potatoes.
- Spread the potatoes on a large baking sheet, ensuring they are separated. Roast in the oven for 20 minutes. Turn the potatoes and continue roasting for an additional 30-40 minutes until deep brown and crispy, shaking and turning them occasionally.
- Transfer the roasted potatoes to a bowl, add the garlic/rosemary mixture and parsley. Toss to coat, season with more salt and pepper if needed, and serve immediately.