The Best Roasted Potatoes

About this recipe:

You can ask anyone who knows me and then will all agree; I will take any excuse to eat potatoes. Mashed, fried, roasted, baked, there are so many ways you can eat this delicious spud. So needless to say I’ve made MANY roasted potato recipes. I’ve been changing and refining my version of this recipe for years and I finally feel like I’ve hit the potato jackpot. These roasted potatoes are super crispy on the outside and creamy on the inside. The garlic and herbs toasted in fat, make this dish extra indulgent. The best thing about it is how easy it is to make and that it’ll go with almost any main dish.

Why so crispy and creamy?

The special trick to get these roasted potatoes super crispy is one ingredient, baking soda. By adding baking soda to the boiling water you pull out the starch from inside the potatoes. This creates a mushy exterior that cripses up beautifully when you put the potatoes in the oven. Don’t skip this super important step! 

Boiling the potatoes first also keeps them from drying out when put in the oven. While you can roast raw potatoes, boiling will ensure that the final product is extra creamy and delicious.

Which type of potato is best?

So in my version of the best roasted potatoes I use Yukon Gold Potatoes. You are totally welcome to use your preferred type. The reason I chose Yukon Gold was simple, they have a ton of starch compared to other potatoes. Russets, Idaho and Red potatoes are also valid choices. I would not recommend sweet potatoes though, because their sugar content will change the texture and can even come out a little gummy. No matter which potato you decide to use make sure you peel them. You won’t get as crunchy of a crust if you leave the peels on.

Fat equals flavor:

So this recipe is the best because of its flavor and if you didn’t know, fat adds a ton of flavor. This is definitely not a “healthy” recipe, but sometimes you just need to indulge. I prefer to use butter but you can also use any type of fat you’d like. Other delicious alternatives include; bacon fat, duck fat, or even olive oil. All of them will transform the taste but none of them are a wrong choice. 

Then to enhance the flavor even more, I decided to add roast garlic to the fat, along with herbs and seasonings. Toasting the garlic and seasonings in the fat then straining them out ensures that they don’t burn in the oven. All the flavor from them is still infused into the potatoes. Plus they make a great garnish at the end.

Serve the Best Roasted Potatoes with:

Braised Chicken with Bacon Cream Sauce

The Best Meatloaf

Crunchy Cornflake Chicken

Best Roasted Potatoes Step by Step:

Adjust oven rack to center position and preheat oven to 400°F. Peel and cut the potatoes into equal 1/2 inch to 1 inch cubes and place into a large pot.

Cover with water, approximately 1 inch above the potatoes.

Heat the potatoes over high heat until boiling. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 6 minutes after returning to a boil.

Meanwhile, combine your preferred fat and garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes. Add in your herbs/spices and cook about a minute more or until fragrant. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/herb mixture aside.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Add in the infused fat, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed paste has built up on the potato chunks. This will become the crispy bits in the oven.

Transfer potatoes to a large rimmed, parchment lined baking sheet and separate them, spreading them out evenly. Transfer to the oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and turning them a few times during cooking, about 30 to 40 minutes longer.

Sprinkle the garlic/herb mixture and minced parsley on top of the potatoes. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Best Roasted Potatoes Video Tutorial

best roasted potatoes

The Best Roasted Potatoes

You won't ever need another roasted potato recipe. These potatoes are creamy on the inside and so crispy on the outside.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • 1 Medium/Large Pot
  • 1 Large Sheet Pan

Ingredients
  

  • 4 lbs. Yukon gold potatoes
  • 1 teaspoon baking soda
  • 5 tablespoons fat, (butter, bacon fat, duck fat, etc.)
  • 3 medium cloves garlic, minced
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon thyme
  • 1 teaspoon red chili flakes, optional
  • Ground Black Pepper
  • Kosher Salt
  • 1 tablespoon parsley, minced

Instructions
 

  • Adjust oven rack to center position and preheat oven to 400°F. Peel and cut the potatoes into equal 1/2 inch to 1 inch cubes and place into a large pot. Cover with water, approximately 1 inch above the potatoes.
  • Heat the potatoes over high heat until boiling. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 6 minutes after returning to a boil.
  • Meanwhile, combine your preferred fat and garlic, in a small saucepan and heat over medium heat. Cook, stirring constantly, until garlic just begins to turn golden, about 3 minutes. Add in your herbs/spices and cook about a minute more or until fragrant. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/herb mixture aside.
  • When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Add in the infused fat, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed paste has built up on the potato chunks. This will become the crispy bits in the oven.
  • Transfer potatoes to a large rimmed, parchment lined baking sheet and separate them, spreading them out evenly. Transfer to the oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and turning them a few times during cooking, about 30 to 40 minutes longer.
  • Sprinkle the garlic/herb mixture and minced parsley on top of the potatoes. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Notes

You can easily adjust the fat, herbs and spices used to change the flavor. Just follow the rest of the instructions unchanged.
Keyword american, potato, recipe, sidedish