Vegetables & Sides

Crunchiest Roast Potatoes

Name: Crunchiest Roast Potatoes
Ingredients: 4 pounds of russet or yukon gold potatoes; 1 ounce salt; 1/2 teaspoon baking soda; 1/3 cup extra virgin olive oil; Handful of chopped rosemary leaves; 3-4 cloves garlic, minced; Salt and pepper to taste; Chopped fresh parsley

Crispy, flavorful roasted potatoes with garlic and herb oil.

potato roasted side dish

Batch size

Ingredients

0 of 8 gathered

Instructions

Peel the potatoes and cut them into large chunks.
Add 1 ounce of salt and 1/2 teaspoon of baking soda to 2 quarts of boiling water. Par boil the potatoes until a knife easily pierces them and the exteriors are falling apart, about 10 minutes.
While the potatoes are boiling, make a flavored garlic and herb oil by heating 1/3 cup of extra virgin olive oil in a skillet along with a handful of chopped rosemary leaves and 3-4 cloves of minced garlic. Season with salt and pepper and heat until the garlic starts to get golden brown, but before it burns. Strain the oil into a large bowl and set the solid seasoning aside.
Strain the potatoes and allow them to steam for a bit to drive off the extra moisture. Then add them to the bowl with the flavored oil. Season with salt and pepper and toss them to rough them up so that a pasty mashed potato layer builds up on the exterior of each chunk.
Preheat the oven to 450°F and add the potatoes to a rimmed baking sheet, leaving space between each chunk. Roast for 20 minutes before carefully turning them over. Continue turning them until they are browned and crispy all over, about 35-40 minutes more.
Transfer the potatoes back to the original bowl, add the set-aside solid seasoning and some fresh chopped parsley. Toss the potatoes to coat them and serve immediately.

Notes

Use russet or yukon gold potatoes for the best texture.
Par boiling the potatoes with baking soda helps create a crispy exterior.
The flavored garlic and herb oil adds extra flavor to the potatoes.