Super Crispy Roasted Potatoes are wonderfully flavored with a fantastically crispy extrior. These are seriously the crispiest potatoes I’ve ever eaten.
This is a recipe I tried from Serious Eats and it really does produce the crispiest potatoes. And I love that the potatoes are cut in fairly large chunks. They are really substantial and go so well with a holiday roast. They remind me of the roasted potatoes my grandmother always made when she cooked a leg of lamb.
What Makes the Potatoes Get So Crispy?
The secret to super crispy roasted potatoes is boiling them first. I know, I know. A whole extra step is a pain. But so, so worth it. Not only does preboiling them allow them to get extra crispy in the oven, but you’re going to boil them in heavily salted water and they are going to soak up that salt and be wonderfully seasoned all the way through. So much better seasoned then if you just sprinkled them with salt and then roasted them.
There’s also baking soda added to the water which helps break down the potato’s surfaces, allowing them to get super crispy in the oven. This really is the key to getting them crispy. You’ll rough up the potatoes more when you toss them with the olive oil or duck fat.
More Potato Recipes:
- 4 pounds russet potatoes
- 2 tablespoons kosher salt
- 1/2 teaspoon baking soda
- 5 tablespoons extra-virgin olive oil or duck fat
- 2 teaspoons chopped fresh rosemary or thyme
- 3 garlic cloves, minced
- freshly ground black pepper
- Peel potatoes and cut them into 2 to 3-inch chunks. If potatoes are on the smaller size, you can quarter them. If they are medium, cut them in sixths. Larger potatoes should be cut into 8 pieces.
- Bring 2 quarts of water to a boil in a pot. Add salt and baking soda and potatoes and stir.Reduce heat to maintain a simmer. Simmer for 10 minutes.
- Preheat oven to 450 degrees.
- While the potatoes are cooking, heat the oil in a small pot or skillet. Add garlic and rosemary and cook just until the garlic is starting to turn golden. Remove from heat and pour oil through a fine-meshed sieve into a bowl.
- Drain potatoes well and return them to the hot pot for a minute to evaporate the water on them.
- Toss potatoes and oil in a large bowl. Season with a little salt and pepper. Stir the potatoes roughly. This is the key to getting them really crispy. You don't want the outside edges to be smooth. You want them to almost look like they are coated in paste.
- Spread potatoes out on a baking sheet. Bake for 20 minutes. Give them a good stir and bake for another 30 to 40 minutes.
- Check for seasoning and add more salt and pepper if desired.
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Recipe Source: Serious Eats