Homemade Roast Potatoes Recipe

Introduction

Homemade roast potatoes are the ultimate comfort side dish, boasting a crispy crust and fluffy interior. This recipe uses infused oil and a special technique to ensure perfectly golden, flavorful potatoes every time. They are sure to be a hit alongside 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. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled, chunked potatoes. Stir well, return to a boil, then lower the heat to a simmer and cook until a knife meets little resistance when inserted, about 10 minutes after boiling.
2. Step 2: While the potatoes cook, combine the 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, 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 strained garlic and rosemary separately to prevent bitterness.
3. Step 3: 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 the bowl vigorously until a thick, mashed potato–like coating forms on the chunks. This step roughs up the surface for a crispy finish.
4. Step 4: Spread the oil-coated potatoes on a large rimmed baking sheet in a single layer without crowding. Roast in the preheated oven for 20 minutes without moving them. Then, use a thin spatula to lift any stuck potatoes and shake the pan to turn the pieces.
5. Step 5: Continue roasting, turning and shaking occasionally, until the potatoes are deep brown and crisp all over, about 30 to 40 minutes more. For extra crispiness, roast on convection if available.
6. Step 6: Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture and sprinkle with chopped parsley. Toss to coat, then season with additional salt and pepper to taste. Serve immediately to enjoy hot, crisp potatoes at their best.

Tips & Variations

• Use duck fat or goose fat instead of olive oil for a richer, more traditional flavor.
• Try adding a pinch of smoked paprika or chili flakes to the infused oil for a subtle smoky or spicy kick.
• Make sure the potatoes are dry before roasting to help achieve maximum crispiness.
• Leftover roast potatoes can be reheated in a hot oven or air fryer to restore crispness.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven or air fryer until heated through and crispy, about 10-15 minutes. Avoid microwaving, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet and Yukon Gold potatoes are best for roasting due to their starchy texture, which gives a fluffy interior and crispy exterior. Waxy potatoes tend to stay firm and less crispy.

Is it necessary to add baking soda to the boiling water?

Yes, baking soda raises the water’s pH and helps the potato surfaces break down slightly, resulting in a rough texture that crisps beautifully during roasting.

Homemade Roast Potatoes Recipe

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★★★★★

4.9 from 78 reviews

This Homemade Roast Potatoes recipe delivers irresistibly crispy and golden potatoes with a fragrant infusion of rosemary and garlic. Using a technique of parboiling with baking soda followed by roasting in herb-infused fat, these potatoes achieve the perfect crunchy crust on the outside while maintaining a fluffy interior. Ideal as a delicious side dish for any meal, this recipe uses simple ingredients and classic roasting methods for exceptional flavor and texture.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 to 8 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 Oven and Parboil Potatoes: 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. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled, chunked potatoes. Stir well, return to a boil, then reduce heat to simmer and cook until the potatoes are tender when pierced with a knife, about 10 minutes after boiling returns.
2. Prepare the Infused Oil: While the potatoes cook, combine the olive oil (or chosen fat), chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan. Warm over medium heat, stirring occasionally, until the garlic just begins to turn golden, about 3 minutes. Immediately strain the infused oil through a fine-mesh strainer into a large bowl, reserving the solids separately to prevent bitterness.
3. Drain and Rough Up Potatoes: Drain the potatoes carefully and let them rest uncovered in the dry pot 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 until a thick paste coats the potatoes. This roughing-up step ensures a crispy crust when roasting.
4. Roast the Potatoes: Spread the potatoes in a single layer on a large rimmed baking sheet, ensuring they aren’t crowded. Roast in the preheated oven for 20 minutes undisturbed. Using a thin spatula, carefully loosen any stuck pieces and shake the pan to turn the potatoes. Continue roasting, turning and shaking a few times, until deep brown and crispy all over, approximately 30 to 40 more minutes. For extra crispiness, use convection roasting if available.
5. Finish and Serve: Transfer roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture from the infused oil step, sprinkle with chopped parsley, and toss well to coat. Season with additional salt and pepper to taste. Serve immediately to enjoy the potatoes hot and crisp.

Notes

• Choosing russet or Yukon Gold potatoes ensures the best texture for roasting.
• Baking soda in boiling water helps break down potato surfaces for an extra crispy crust.
• Using animal fats like duck or beef fat adds rich flavor, but olive oil works well for a lighter option.
• Do not overcrowd the baking sheet to allow proper roasting and crisping.
• Roughing up potatoes before roasting is key to developing a textured, crispy exterior.
• Roast on convection if your oven has that feature for enhanced crispiness.
• Serve immediately for best texture; roasted potatoes lose crispness as they cool.

Keywords: roast potatoes, crispy potatoes, garlic rosemary potatoes, roasted side dish, homemade roast potatoes