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The Best Crispy Roast Potatoes Ever
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Russet Potatoes: 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- Rosemary: Small handful picked rosemary leaves, finely chopped
- Garlic: 3 medium cloves garlic, minced
- Parsley: Small handful fresh parsley leaves, minced
Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Visual cue
until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil
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Step help
Step timer
10:00
Target: 10 min
Watch for
450°F; 230°C; 400°F; 200°C
about 10 minutes
until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil
Source
The Best Crispy Roast Potatoes Ever
The Best Crispy Roast Potatoes Ever
The Best Crispy Roast Potatoes Ever
References
This step uses
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- Kosher salt
Equipment reference
- Large Pot, required
Linked because the source step mentions this equipment.
Techniques
- Preheat, Primary
- Boil, Supporting
- Simmer, Supporting
- Cook, Supporting
Full ingredient reference
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
finely chopped
- 3 medium cloves garlic, minced
minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
minced