Homemade Roast Potatoes Recipe

Introduction

Homemade roast potatoes are a classic side dish that boasts a crispy exterior and a fluffy, tender inside. Infused with garlic and rosemary, these potatoes bring rich, savory flavors to your table, making them perfect for any meal.

Ingredients

• 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
• 2 tbsp kosher salt, plus more to taste
• 1/2 tsp baking soda
• Freshly ground black pepper, to taste
• 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
• 1 small bunch rosemary leaves, finely chopped
• 3 medium garlic cloves, minced
• 1 small handful fresh parsley leaves, chopped

Instructions

1. Step 1: Adjust the oven rack to the center position and preheat your oven 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 over high heat.
2. Step 2: Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled and chunked potatoes to the boiling water. Stir well and return to a boil. Lower heat to a simmer and cook until a knife meets little resistance when inserted, about 10 minutes after boiling.
3. Step 3: While the potatoes cook, combine the olive oil (or chosen fat), chopped rosemary, minced garlic, and black pepper in a small saucepan. Warm over medium heat, stirring 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 garlic and rosemary separately to prevent bitterness.
4. Step 4: Drain the potatoes carefully and let them rest uncovered in the dry pot for 30 seconds to evaporate excess moisture. Transfer the potatoes to the bowl with the infused oil. Season with additional salt and pepper, then toss and shake vigorously until a thick, mashed potato–like paste coats the chunks. This helps develop a crispy crust.
5. Step 5: Spread the oil-coated potatoes on a large rimmed baking sheet in a single layer, ensuring they are not crowded. Roast in the preheated oven for 20 minutes without moving them.
6. Step 6: Use a thin spatula to lift any stuck potatoes and shake the pan to turn the pieces. Continue roasting, turning and shaking a few times, until the potatoes are deep brown and crisp all over, usually another 30 to 40 minutes. For extra crispiness, roast on convection if available.
7. Step 7: Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture, sprinkle with chopped parsley, and toss well to coat. Season with additional salt and pepper to taste. Serve immediately for the best hot and crisp results.

Tips & Variations

• Use duck fat or goose fat instead of olive oil for a richer flavor and crispier texture.
• Try using different herbs like thyme or sage if you want a variation on the rosemary flavor.
• Roast the potatoes on convection setting if your oven has one for extra even crisping.
• For an extra crunchy crust, make sure to shake the potatoes well after boiling to roughen their surfaces.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 400°F (200°C) for 10-15 minutes to help retain their crispiness. Avoid microwaving as it may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for roasting?

Yes, russet and Yukon Gold are ideal due to their starchy texture, which crisps nicely. Waxy potatoes like red or new potatoes can be used but may result in a less crispy exterior.

Why do I add baking soda to the boiling water?

Baking soda helps break down the potato surfaces slightly, creating a rough texture that crisps up better during roasting.

Homemade Roast Potatoes Recipe

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★★★★★

4.5 from 142 reviews

These homemade roast potatoes feature a perfectly crispy exterior and fluffy interior, infused with fragrant rosemary and garlic oil. Using a combination of boiling and roasting techniques, the potatoes develop a golden crust while remaining tender inside. Ideal as a comforting side dish, this recipe offers a rich flavor with options for olive oil or animal fats to enhance the taste.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Potatoes:

• 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
• 2 tbsp kosher salt, plus more to taste
• 1/2 tsp baking soda
• Freshly ground black pepper, to taste

For the Infused Oil:

• 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
• 1 small bunch rosemary leaves, finely chopped
• 3 medium garlic cloves, minced

For Finishing:

• 1 small handful fresh parsley leaves, chopped

Instructions

1. 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. In a large pot, bring 2 quarts of water to a boil over high heat. Add 2 tbsp kosher salt, 1/2 tsp baking soda, and the peeled potato chunks. Stir well, return to a boil, then lower to a simmer. Cook until a knife inserted meets little resistance, about 10 minutes after boiling resumes.
2. Prepare Infused Oil: While potatoes cook, combine olive oil (or chosen fat), finely chopped rosemary, minced garlic, and a few grinds of black pepper in a small saucepan. Warm over medium heat, stirring and swirling, until garlic just starts to turn golden (about 3 minutes). Strain the oil immediately through a fine-mesh strainer into a large bowl, reserving the strained garlic and rosemary mixture.
3. Dry and Rough Up Potatoes: Drain the potatoes carefully once tender, and return them to the empty pot uncovered for 30 seconds to evaporate excess moisture. Transfer to the bowl with infused oil. Season with additional salt and pepper, then toss and shake vigorously to coat the potatoes with a mashed potato–like paste, which helps form a crispy crust.
4. Roast Potatoes: Spread the oil-coated potatoes in a single layer on a large rimmed baking sheet, ensuring they are not crowded. Roast in preheated oven for 20 minutes without moving them. Use a thin spatula to lift stuck pieces, then shake and turn potatoes. Continue roasting, turning and shaking occasionally, until potatoes are deep brown and crispy all over, about 30-40 minutes more. Use convection if available for extra crispiness.
5. Finish and Serve: Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture, sprinkle with chopped parsley, and toss well to coat. Adjust seasoning with salt and pepper to taste and serve immediately while hot and crisp.

Notes

• Using baking soda in the boiling water helps break down potato surfaces for a fluffier interior and crispier crust.
• You can use different fats like duck or goose fat for richer flavor instead of olive oil.
• Do not overcrowd the pan during roasting to ensure each potato chunk crisps evenly.
• Roast on convection if possible for faster and crunchier results.
• The roughing-up step after boiling is essential to develop the characteristic crispy texture.
• Serve potatoes immediately for optimal crispy texture as they can soften upon standing.

Keywords: roast potatoes, crispy potatoes, rosemary garlic potatoes, side dish, oven roasted potatoes, comfort food