Print

The Ultimate Crispy Roast Potatoes: Secret Technique for Golden Crunch

A close-up of golden brown, fluffy roast potatoes seasoned with dark herbs on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the simple technique to achieve perfectly golden, crunchy roast potatoes with fluffy centers every time you cook. This easy oven recipe is the best side dish for any dinner.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1/2 cup duck fat or high-heat oil (like canola or vegetable oil)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 1 teaspoon baking soda (the secret ingredient)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the duck fat or oil in a large roasting pan and put the pan in the oven while it preheats.
  2. Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt and the baking soda. Bring the water to a boil over high heat.
  3. Boil the potatoes for 8 to 10 minutes until the edges start to look soft and slightly ragged. Do not overcook them until they fall apart.
  4. Drain the potatoes completely in a colander. Shake the colander gently for about 30 seconds to rough up the edges of the potatoes. This rough surface is key for crispiness.
  5. Carefully remove the hot roasting pan from the oven. The fat should be shimmering hot. Gently place the potatoes into the hot fat, turning them to coat. Do not overcrowd the pan; use two pans if necessary.
  6. Roast for 20 minutes without turning.
  7. Remove the pan from the oven. Add the smashed garlic cloves and rosemary sprigs to the pan. Gently turn the potatoes using a spatula.
  8. Return the pan to the oven and roast for another 20 to 30 minutes, turning once halfway through, until the potatoes are deep golden brown and very crispy.
  9. Remove from the oven, sprinkle with the remaining 1 teaspoon of salt and pepper. Serve immediately as your perfect roast potatoes side dish.

Notes

  • Using baking soda in the boiling water helps break down the starches on the potato exterior, which creates a superior crust when roasting.
  • For extra flavor, you can substitute half the fat with melted butter after the first 30 minutes of roasting.
  • If you want Parmesan roast potatoes, sprinkle 1/2 cup of grated Parmesan cheese over the potatoes during the last 10 minutes of cooking.

Nutrition

Find it online: https://cookingbyfelix.com/best-crispy-roast-potatoes-recipe/