The Best Crispy Roast Potatoes Ever Recipe

These aren’t just good roast potatoes—they’re the crispiest, most flavorful roasted potatoes you’ll ever make. With a perfectly fluffy interior and a golden, crunchy exterior, these potatoes elevate any meal from ordinary to extraordinary. The secret lies in a special boiling technique and infused oil that takes these humble spuds to restaurant-quality status in just over an hour, making them perfect for Sunday dinners or special occasions.

Ingredients You’ll Need

• Russet or Yukon Gold potatoes: The higher starch content in these varieties creates that perfect fluffy interior. Russets give you a slightly fluffier texture, while Yukon Golds offer a naturally buttery flavor.
• Baking soda: The not-so-secret weapon that helps break down the potato surface, creating more texture for ultimate crispiness.
• Extra-virgin olive oil, duck fat, goose fat, or beef fat: Your choice of fat makes a big difference—duck or goose fat will give you the most luxurious flavor, but olive oil works beautifully too.
• Fresh rosemary: Provides aromatic, woodsy notes that perfectly complement the potatoes. Always use fresh for this recipe, not dried.
• Garlic: Infuses the oil with rich flavor without burning or becoming bitter.
• Kosher salt: More than just seasoning—the salt in the boiling water helps flavor the potatoes from the inside out.
• Fresh parsley: Adds a bright, fresh finish to balance the rich, savory potatoes.
• Black pepper: Provides subtle heat and depth of flavor.

Variations

• Herb Swap: Replace rosemary with thyme or sage for a different aromatic profile.
• Spice It Up: Add a teaspoon of smoked paprika or cayenne pepper to the oil for heat.
• Cheesy Finish: Toss the hot potatoes with a handful of grated Parmesan cheese before serving.
• Truffle Upgrade: Drizzle with a small amount of truffle oil just before serving for an elegant twist.
• Lemon Zest: Add the zest of one lemon with the parsley at the end for a bright citrus note.

How to Make The Best Crispy Roast Potatoes

Step 1: Prepare and Boil the Potatoes

Preheat your oven to 450°F (or 400°F if using convection). Bring 2 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt, the baking soda, and the potato chunks. Return to a boil, then reduce to a simmer. Cook for about 10 minutes until the potatoes are just tender when poked with a knife.

Step 2: Create the Infused Oil

While the potatoes are cooking, combine your chosen fat with the rosemary, garlic, and black pepper in a small saucepan over medium heat. Cook for about 3 minutes, stirring constantly, until the garlic just starts to turn golden. Immediately strain through a fine-mesh strainer, saving both the infused oil and the garlic-rosemary mixture separately.

Step 3: Rough Up the Potatoes

Drain the potatoes carefully and let them sit in the pot for about 30 seconds to evaporate excess moisture. Transfer them to the bowl with your infused oil, season with salt and pepper, and toss roughly. You’re actually trying to create a starchy coating on the outside of each potato piece—this is the magic step that creates the incredible crispy exterior!

Step 4: Roast to Perfection

Spread the potatoes out evenly on a large rimmed baking sheet, making sure they’re not touching. Roast without disturbing for 20 minutes, then use a thin metal spatula to release any stuck potatoes and turn them. Continue roasting for 30-40 minutes more, turning occasionally, until deeply golden brown and crisp all over.

Step 5: Final Flavor Boost

Transfer the hot, crispy potatoes to a large bowl and toss with the reserved garlic-rosemary mixture and the fresh parsley. Season with additional salt and pepper to taste, and serve immediately while hot and crunchy.

How to Serve

These potatoes are surprisingly versatile and complement almost any main dish:

Perfect Pairings:

• Serve alongside a beautiful roast chicken or beef tenderloin for Sunday dinner
• Accompany with grilled steak and a simple green salad
• Partner with baked fish and steamed vegetables for a lighter meal
• Offer as an elevated side for holiday feasts with turkey or ham

Sauce Options:

A good crispy potato can stand on its own, but for dipping enthusiasts, consider:

• Classic aioli
• Herb-infused sour cream
• Tangy yogurt sauce with lemon and herbs

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will lose their crispiness but will still taste delicious.

Freezing

These potatoes don’t freeze well after cooking—the texture becomes compromised. However, you can par-boil the potatoes, cool them completely, then freeze before the roasting stage for up to 1 month.

Reheating

For the best results when reheating, place potatoes on a baking sheet in a single layer in a 400°F oven for 10-15 minutes. Avoid microwaving as this will make them soggy.

FAQs

Final Thoughts

These truly are the best crispy roast potatoes you’ll ever make—a bold claim that they absolutely live up to. The method might seem fussy at first glance, but each step serves a purpose in creating potatoes with an unrivaled texture and depth of flavor. Make these once, and I guarantee they’ll become your signature side dish, the one friends and family request time and again. There’s something magical about the humble potato transformed this way—proving that sometimes the simplest ingredients, prepared with care and a few clever techniques, create the most memorable dishes.

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