Can I make these potatoes without parboiling them first?

The parboiling step is crucial for developing the starchy exterior that creates the ultimate crispy finish. Skipping this step will result in potatoes that are crisp on the outside but not nearly as special. The baking soda in the water is the real game-changer here, creating tiny cracks and roughness on the surface of each potato piece.

Why did my potatoes stick to the baking sheet?

This usually happens if the baking sheet wasn't hot enough when you added the potatoes or if you tried to turn them too early. Make sure your oven is fully preheated, and don't disturb the potatoes for the first 20 minutes of roasting. Using a thin metal spatula also helps release them without damaging that precious crispy coating.

Can I use dried herbs instead of fresh?

Fresh herbs really do provide the best flavor here, especially since they're being infused into the oil. If you absolutely must use dried, use only 1/3 the amount called for fresh herbs, but know that the aromatic quality will be diminished. For the finishing parsley, if using dried, skip it altogether rather than substituting.

Is duck fat really worth it for this recipe?

While olive oil produces excellent results, animal fats like duck fat take these potatoes to an entirely different level with a richer flavor and even crispier exterior. If you're making these for a special occasion, splurging on duck fat is absolutely worth it—especially if you want to experience the fullest potential of this recipe.

The Best Crispy Roast Potatoes Ever Recipe

Description

These are the ultimate crispy roast potatoes—fluffy on the inside and shatteringly crisp on the outside, fragrantly infused with garlic and rosemary. Ideal for holiday tables or special dinners, this recipe uses a simple boiling trick with baking soda for extraordinary texture and elevates flavor with infused fat and fresh herbs. Each bite delivers perfect crunch and deep savory flavor for unforgettable comfort.

Ingredients

Scale

Potatoes

- 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
- 2 quarts (2 L) water
- 2 tablespoons kosher salt (about 1 ounce; 25g), plus more to taste
- 1/2 teaspoon (4 g) baking soda
- Freshly ground black pepper, to taste

Infused Oil

- 5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- 3 medium cloves garlic, minced
- Small handful fresh rosemary leaves, picked and finely chopped

Finishing

Small handful fresh parsley leaves, minced
More kosher salt and black pepper to taste

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Instructions

Preheat and Boil Potatoes: Adjust your oven rack to the center and preheat to 450°F (230°C) or 400°F (200°C) if using convection. Bring 2 quarts of water to a boil in a large pot. Add 2 tablespoons kosher salt, the baking soda, and the peeled, cut potatoes. Stir and return to a boil. Lower heat to a simmer and cook the potatoes until a knife meets little resistance (about 10 minutes after boiling).
Infuse the Oil: While the potatoes cook, combine the oil (or chosen fat) with rosemary, minced garlic, and a few grinds of black pepper in a small saucepan. Cook over medium heat, stirring and shaking the pan constantly, until the garlic just begins to turn golden (about 3 minutes). Immediately strain the oil through a fine-mesh strainer into a large bowl, reserving the solids separately.
Drain and Rough Up Potatoes: Once the potatoes are cooked, drain carefully, and let them rest in the pot for 30 seconds to allow excess moisture to evaporate. Transfer potatoes to the bowl with the infused oil. Season with additional salt and pepper. Toss vigorously until a thick layer of mashed potato–like paste coats the potato chunks, roughing up their surfaces.
Roast the Potatoes: Spread potatoes out evenly on a large, rimmed baking sheet. Roast without moving for 20 minutes. Then, using a thin spatula, release any stuck potatoes and shake the pan to turn them. Continue roasting, turning and shaking the potatoes a few times, for another 30 to 40 minutes, until deeply browned and crisp all over.
Finish and Serve: Transfer the hot potatoes to a large bowl. Add the reserved garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Notes

Cut potatoes into similar sizes to ensure even cooking.
Use Yukon Gold for creamier texture or Russets for maximum crispness.
For best flavor, use animal fat (duck, goose, or beef) if available.
Don’t skip the boiling with baking soda; it helps create an extra-crisp exterior.
Serve immediately for peak crispiness as potatoes will soften slightly as they sit.

Nutrition

Serving Size: 1/8 of recipe
Calories: 280
Sugar: 2 g
Sodium: 410 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg