Crispy Roasted Potatoes

Name: Crispy Roasted Potatoes
Total time: 1 h
Yield: 6 servings
Ingredients: 3 lbs Yukon Gold potatoes, cut into large chunks; 1 tbsp kosher salt, plus more to finish; 1/2 tsp baking soda; 1/4 cup olive oil or duck fat; 6 cloves garlic, smashed; 2 sprigs rosemary

Sides & Salads Air Fryer Gluten-Free

Parboiled, roughed up, and roasted in hot fat until the outsides shatter and the insides stay fluffy — the only potato side worth the oven space.

Course: Sides & Salads
Time: 1 hr
Servings: 6

Cooking Notes

Par-cook the potatoes until the exteriors are tender enough to rough up, then let them steam dry. The craggy dry surface gives oil more edges to crisp in the oven.
Preheat the roasting pan or at least use a fully heated oven before the potatoes go in. A hot surface starts browning immediately instead of letting the potatoes sit in warm oil.
Turn the potatoes only after the first side is deeply browned. Moving them constantly interrupts contact with the pan and slows formation of the crisp crust.

Recipe Card

Crispy Roasted Potatoes

By Gabriella

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Category: Sides & Salads
Total Time: 1 hr
Difficulty: Easy

Servings: 6

Ingredients

3 lbs Yukon Gold potatoes, cut into large chunks
1 tbsp kosher salt, plus more to finish
1/2 tsp baking soda
1/4 cup olive oil or duck fat
6 cloves garlic, smashed
2 sprigs rosemary

Instructions

1
Boil the potatoes in well-salted water with the baking soda for ten minutes, until the edges just begin to give when poked.
2
Drain them thoroughly and shake the colander hard so the surfaces rough up into a starchy paste — this is what turns crisp.
3
Toss the potatoes with the hot fat on a preheated sheet pan and spread them out with plenty of space between pieces.
4
Roast at 450F for thirty-five to forty-five minutes, turning once, until every side is deep golden and audibly crunchy.
5
Add the garlic and rosemary for the last five minutes, then finish with flaky salt and serve straight away.