Crispy Roast Potatoes
Enjoy delicious crispy roast potatoes, perfect for any meal. Easy to make and full of flavor!
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.
Notes
For extra flavor, consider adding a sprinkle of Parmesan cheese or a squeeze of lemon juice before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.