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The Ultimate Guide to Perfectly Crispy Roast Potatoes with Garlic and Rosemary

A mound of golden brown, crispy roast potatoes seasoned with herbs and glistening with oil.
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Learn the secrets to making roast potatoes with an incredibly crispy exterior and a fluffy interior every time you cook. This recipe focuses on technique and uses garlic and rosemary for maximum flavor.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1/2 cup vegetable oil or duck fat
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon coarse salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, smashed but kept whole
  • 4 sprigs fresh rosemary

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 over high heat.
  2. Once boiling, cook the potatoes for 8 to 10 minutes until the edges begin to soften slightly. You want them tender on the outside but still firm in the center.
  3. Drain the potatoes completely in a colander. Let them steam dry for 5 minutes. This step is important for a dry surface.
  4. Gently shake the colander for one minute. This roughs up the edges of the potatoes, creating the starchy slurry needed for crispiness.
  5. Preheat your oven to 425°F (220°C).
  6. In a large roasting pan, heat the oil or fat in the oven for 5 minutes until it is shimmering hot.
  7. Carefully remove the hot pan from the oven. Add the flour and baking soda to the hot fat and stir quickly to combine.
  8. Gently add the roughed-up potatoes to the hot fat mixture. Toss them gently to coat all sides. Do not overcrowd the pan; use two pans if necessary.
  9. Sprinkle the potatoes evenly with the coarse salt and black pepper.
  10. Return the pan to the oven and roast for 25 minutes.
  11. After 25 minutes, remove the pan. Add the smashed garlic cloves and rosemary sprigs to the potatoes. Gently turn the potatoes using a spatula to expose all sides to the heat.
  12. Return to the oven and roast for another 20 to 30 minutes, turning once halfway through, until the potatoes are deep golden brown and extremely crispy.
  13. Serve immediately as your ultimate comfort food side dish.

Notes

  • For extra crispiness, use duck fat instead of vegetable oil.
  • Do not skip the parboiling and shaking steps; this creates the necessary surface texture.
  • If you prefer a cheesy flavor, sprinkle with Parmesan cheese during the last 10 minutes of roasting.

Nutrition

Find it online: https://cookingzenith.com/perfect-crispy-roast-potatoes-recipe/