ACTIVE TIME: 30 mins | TOTAL TIME: 1 hr 15 mins | YIELD: Serves 6 to 8
I am loving the crisp and creamy contrast of these lovely potatoes. Easy to throw together and guarantee an incredibly crisp, crunchy potatoes with creamy and packed with flavour centres. Double the recipe if you must, and enjoy every bite!
Ingredients
Kosher salt
1/2 tsp (4 grams) baking soda
4 lb (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
How to make The Best Crispy Roast Potatoes
Step 1: Position the oven rack to the middle area before preheating the oven to 450 degrees F or 230 degrees C. If using a convection oven, preheat it to 400 degrees F or 200 degrees C.
Step 2: In a large pot, heat 2-quarts or 2 litres of water over high heat. Once boiling, add 2 tbsp kosher salt, baking soda, and potatoes. Stir and bring back to a boil. Adjust to simmer and continue to cook for about 10 minutes until the potatoes are soft.
Step 3: In the meantime, in a small saucepan, combine the olive oil, duck fat, or beef fat with rosemary, garlic, and several grinds of black pepper. Cook over medium heat for about 3 minutes while constantly stirring and shaking the pan until the garlic just starts to turn golden.
Step 4: Strain the oil quickly through a fine-mesh strainer set in a large bowl. Reserve the garlic and rosemary mixture separately.
Step 5: Drain the cooked potatoes carefully. Allow them to rest for at least 30 seconds for the moisture to evaporate. Then, place in a bowl with the infused oil. Season the potatoes with salt and pepper. Toss to coat, making sure that a thick layer of mashed potato-like paste has built against the potato chunks.
Step 6: Evenly spread the potatoes to a large rimmed baking sheet. Place in the preheated oven and roast for about 20 minutes. Loosen any stuck potatoes with a thin, flexible metal spatula. Shake the pan and flip the potatoes. Remain roasting for another 30 to 40 minutes until the potatoes are deep brown and crisp. Flipping and shaking the potatoes several times during cooking.
Step 7: Once done, shift the potatoes to a large bowl. Garnish with the garlic and rosemary mixture and minced parsley. Toss and season with extra salt and pepper, if needed.
Notes:
For crisper and fluffier centres, use Russet potatoes, Or Yokun if you prefer only a slightly crisp texture but creamier centres with a darker and deeper flavour. Use both if you prefer.
Make sure to cut the potatoes at least 2 to 3 inches in large chunks. Or cut in half crosswise a medium-sized Yokun Golds, and split in half. Larger Yokun Golds or Russets can be slice into sixth or eights chunks.
Ingredients
- Kosher salt
- 1/2 tsp (4 grams) baking soda
- 4 lb (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
- 5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Instructions
Step 1: Position the oven rack to the middle area before preheating the oven to 450 degrees F or 230 degrees C. If using a convection oven, preheat it to 400 degrees F or 200 degrees C.
Step 2: In a large pot, heat 2-quarts or 2 litres of water over high heat. Once boiling, add 2 tbsp kosher salt, baking soda, and potatoes. Stir and bring back to a boil. Adjust to simmer and continue to cook for about 10 minutes until the potatoes are soft.
Step 3: In the meantime, in a small saucepan, combine the olive oil, duck fat, or beef fat with rosemary, garlic, and several grinds of black pepper. Cook over medium heat for about 3 minutes while constantly stirring and shaking the pan until the garlic just starts to turn golden.
Step 4: Strain the oil quickly through a fine-mesh strainer set in a large bowl. Reserve the garlic and rosemary mixture separately.
Step 5: Drain the cooked potatoes carefully. Allow them to rest for at least 30 seconds for the moisture to evaporate. Then, place in a bowl with the infused oil. Season the potatoes with salt and pepper. Toss to coat, making sure that a thick layer of mashed potato-like paste has built against the potato chunks.
Step 6: Evenly spread the potatoes to a large rimmed baking sheet. Place in the preheated oven and roast for about 20 minutes. Loosen any stuck potatoes with a thin, flexible metal spatula. Shake the pan and flip the potatoes. Remain roasting for another 30 to 40 minutes until the potatoes are deep brown and crisp. Flipping and shaking the potatoes several times during cooking.
Step 7: Once done, shift the potatoes to a large bowl. Garnish with the garlic and rosemary mixture and minced parsley. Toss and season with extra salt and pepper, if needed.
Notes
For crisper and fluffier centres, use Russet potatoes, Or Yokun if you prefer only a slightly crisp texture but creamier centres with a darker and deeper flavour. Use both if you prefer. Make sure to cut the potatoes at least 2 to 3 inches in large chunks. Or cut in half crosswise a medium-sized Yokun Golds, and split in half. Larger Yokun Golds or Russets can be slice into sixth or eights chunks.
