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The Best Ultra Crispy Roasted Potatoes Ever

The Best Ultra Crispy Roasted Potatoes Ever

Achieve restaurant-quality crispy potatoes at home with this foolproof method involving a parboil and a high-heat roast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American, European
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs Yukon Gold potatoes peeled and cut into 1.5-inch chunks
  • 1 tbsp baking soda essential for breaking down potato starch
  • 4 tbsp duck fat or olive oil melted
  • 2 sprigs fresh rosemary finely chopped
  • 3 cloves garlic minced
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly cracked

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Place the potato chunks in a large pot and cover with cold water by an inch. Add the baking soda and a generous pinch of salt. Bring to a boil and cook for 8-10 minutes until the edges are softened.
  3. Drain the potatoes carefully and let them sit in the colander for 2 minutes to steam dry. Shake the colander vigorously to rough up the edges of the potatoes.
  4. In a small bowl, whisk together the melted fat, minced garlic, and chopped rosemary. Toss the potatoes in this mixture until they are well coated and have a starchy paste forming on the surface.
  5. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 40-45 minutes, flipping halfway through, until they are deep golden brown and extremely crispy.
  6. Remove from the oven, season immediately with extra salt and pepper, and serve hot.

Notes

The baking soda is the secret ingredient here; it raises the pH of the water, which breaks down the potato exterior to create a thick, starchy mash that crisps up perfectly in the oven.