What potatoes work best for Crispy Roast Potatoes?

Russets give you the crispiest crust and fluffiest interior. Yukon Golds give you a creamier center and a slightly deeper flavor. A mix is excellent if you want balance.

Why add baking soda to the water?

Baking soda makes the water more alkaline, which helps the outside of the potatoes break down into a starchy coating. That coating turns into the crisp crust on Crispy Roast Potatoes .

Can I make these ahead of time?

You can boil and rough up the potatoes ahead, but they are best roasted right before serving. The final crisping stage is what makes Crispy Roast Potatoes special.

Why do some potatoes brown faster than others?

Potatoes vary in sugar and starch content depending on variety, season, and storage. That means you should use the oven time as a guide and watch the color closely.

Are these the same as a crunchy roast potato recipe?

Pretty much, yes. This is a very deliberate Crunchy Roasted Potatoes Recipe built around texture and browning. It is also exactly the kind of dish people mean when they search for Crispy Roast Potatoes Recipes or Perfect Crispy Roast Potatoes .

Crispy Roast Potatoes Recipe: Ultra-Crunchy, Creamy Centers Every Time

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These Crispy Roast Potatoes come out deeply golden, crackly on the outside, and soft and creamy in the middle. A smart boiling step, rough texture, and hot roasting fat make them extra crisp and full of flavor.

Author: Irma
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Side Dish

Ingredients

Scale

Kosher salt
1/2 teaspoon baking soda
4 pounds russet or Yukon Gold potatoes, peeled and cut into very large chunks
5 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful fresh rosemary leaves, finely chopped
3 medium garlic cloves, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

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Instructions

Set an oven rack in the center position and preheat the oven to 450°F. If you are using convection, lower the temperature to 400°F. Place 2 quarts of water in a large pot and bring it to a boil over high heat.
Once the water is boiling, add 2 tablespoons kosher salt, the baking soda, and the potato chunks. Stir them gently, then bring the pot back up to a boil. Lower the heat to keep it at a steady simmer and cook until the potatoes are just tender and a knife slides into a piece with only slight resistance, about 10 minutes after the water returns to a boil.
While the potatoes cook, place the olive oil, duck fat, goose fat, or beef fat in a small saucepan along with the rosemary, minced garlic, and a few grinds of black pepper. Warm the mixture over medium heat. Stir and shake the pan often so the garlic does not burn. Cook until the garlic just starts to turn pale golden, about 3 minutes.
Immediately pour the hot fat through a fine-mesh strainer into a large bowl. Save the garlic and rosemary solids separately for the final toss. The strained fat will carry the flavor into the potatoes without exposing the garlic to the oven for too long.
When the potatoes are done, drain them carefully. Leave them in the hot pot for about 30 seconds so a little surface moisture evaporates. Then transfer the potatoes to the bowl with the infused fat. Add a little more salt and pepper if needed. Toss the potatoes very roughly, shaking the bowl well, until the outsides look coated in a thick, mashed-potato-like layer.
Spread the potatoes out on a large rimmed baking sheet so they have space between them. Place the sheet in the oven and roast for 20 minutes without moving the potatoes. This helps the bottoms set and brown before you turn them.
After 20 minutes, use a thin, flexible metal spatula to loosen any potatoes that have stuck to the pan. Shake the pan and turn the potatoes over. Continue roasting until they are deep brown and crisp on all sides, turning and shaking them a few times during the remaining cook time, about 30 to 40 minutes more.
Transfer the finished potatoes to a large bowl. Add the reserved garlic-rosemary mixture and the minced parsley. Toss everything together, then season again with salt and black pepper to taste. Serve the Crispy Roast Potatoes right away while they are hot and crunchy.

Notes

Russet potatoes create a crisper crust and fluffier center. Yukon Gold potatoes brown a little darker, taste a bit richer, and have creamier interiors. A mix of both works well too.
Cut the potatoes into very large chunks, about 2 to 3 inches each. For medium Yukon Golds, cut them in half crosswise and then split each half into quarters. For larger Yukon Golds or russets, cut them into chunky sixths or eighths.

Find it online: https://irmacooks.com/crispy-roast-potatoes/