Super Crispy Roasted Potatoes
These Super Crispy Roasted Potatoes are the ultimate comfort food! Crispy outside, fluffy inside, and bursting with flavor—perfect for any meal.
Servings: 6 servings
Ingredients
- 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 cloves garlic minced
- freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy exterior.
- Peel the russet potatoes and cut them into evenly sized chunks, about 1 to 1.5 inches. This ensures that they cook uniformly.
- Place the cut potatoes into a large pot and cover them with cold water. Add 1 tablespoon of kosher salt and bring to a boil. Cook for about 10 minutes, or until the potatoes are just tender but not falling apart.
- Carefully drain the potatoes in a colander and allow them to steam for a few minutes to dry thoroughly.
- Return the potatoes to the pot and sprinkle with baking soda. Gently toss to coat, creating a rough surface for crisping.
- Transfer potatoes to a mixing bowl. Drizzle with extra-virgin olive oil or duck fat, add remaining kosher salt, minced garlic, black pepper, and herbs. Toss until well coated.
- Spread potatoes out in a single layer on a large baking sheet, ensuring enough space for air circulation.
- Roast in the preheated oven for 30 minutes. Flip the potatoes carefully and roast for another 15-20 minutes until golden brown and crispy.
- Remove from oven and serve immediately. Best enjoyed fresh and hot.
Equipment
- Large baking sheet
- Potato peeler
- Cutting Board
- Large Pot
- Mixing Bowl
- Spatula or Wooden Spoon
Notes
- For extra flavor, add paprika or cayenne pepper before roasting.
- Mix parmesan cheese just before serving for a cheesy twist.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot oven to restore crispiness.