Homemade Roast Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/homemade-roast-potatoes-recipe/
