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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.

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

  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

Find it online: https://hannahdelgado.com/homemade-roast-potatoes-recipe/