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.
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.