Description

These crispy roast potatoes are everything you want in a side dish — crunchy edges, tender centers, and perfectly seasoned. Boiled until just tender, then roasted at high heat with olive oil and garlic, they’re the kind of potatoes everyone fights over.

Ingredients

3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
1/2 tsp baking soda
Salt, to taste
1/4 cup olive oil (or duck fat for extra flavor)
4 cloves garlic, smashed
1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
1 tsp fresh thyme leaves (optional)
Black pepper, to taste
Chopped parsley (optional, for garnish)

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Instructions

Boil the Potatoes:
Preheat oven to 425°F (220°C).
Bring a large pot of water to a boil. Add baking soda and a big pinch of salt, then add the potato chunks.
Simmer for 10 minutes or until just tender when pierced with a knife. Drain and let steam dry for a minute or two.
Rough Up the Potatoes:
Shake the drained potatoes gently in the pot or a colander to rough up the edges — this helps create those ultra-crispy bits.
Infuse the Oil:
In a small saucepan, heat olive oil with the smashed garlic, rosemary, and thyme over medium heat for 2–3 minutes, just until fragrant. Don’t let the garlic burn. Strain the oil into a large bowl (discard solids or save garlic to toss back in later).
Toss & Roast:
Add the potatoes to the bowl with infused oil. Toss well to coat. Spread them out in a single layer on a large baking sheet.
Roast for 20 minutes, flip, then roast another 20–25 minutes until golden brown and super crispy.
Season & Serve:
Sprinkle with salt, pepper, and fresh parsley if using. Serve hot and enjoy that crunch!

Notes

Baking soda helps break down the surface starch for max crispiness.
Don’t overcrowd the pan — give the potatoes space to roast, not steam.

For a flavor boost, toss in the roasted garlic from the oil at the end!