Homemade Roast Potatoes Recipe

Introduction

Homemade roast potatoes are a classic side dish that bring crispy, golden perfection to any meal. With a simple infusion of garlic and rosemary, these potatoes are irresistibly flavorful and crunchy on the outside while tender inside.

Ingredients

• 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
• 2 tbsp kosher salt, plus more to taste
• 1/2 tsp baking soda
• Freshly ground black pepper, to taste
• 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
• 1 small bunch rosemary leaves, finely chopped
• 3 medium garlic cloves, minced
• 1 small handful fresh parsley leaves, chopped

Instructions

1. Step 1: Adjust the oven rack to the center position and preheat your oven to 450°F (230°C), or 400°F (200°C) if using convection. Bring 2 quarts of water to a boil in a large pot over high heat. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled and chunked potatoes. Stir well and return to a boil. Lower the heat to a simmer and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after boiling resumes.
2. Step 2: While the potatoes cook, combine the oil (olive oil or preferred fat), finely chopped rosemary, minced garlic, and a few grinds of black pepper in a small saucepan. Warm over medium heat, stirring until the garlic just begins to turn golden, about 3 minutes. Immediately strain this oil through a fine-mesh strainer into a large bowl, reserving the garlic and rosemary separately to prevent bitterness.
3. Step 3: Drain the cooked potatoes carefully and let them rest uncovered in the dry pot for 30 seconds to evaporate excess moisture. Transfer potatoes to the bowl with infused oil. Season with additional salt and pepper, then toss and shake the bowl vigorously until a thick, mashed potato–like paste coats the chunks. This roughing-up helps create a crispy crust while roasting.
4. Step 4: Spread the oil-coated potatoes onto a large rimmed baking sheet in a single layer without crowding. Roast in the preheated oven for 20 minutes without moving them. Use a thin spatula to lift any stuck potatoes and shake the pan to turn the pieces. Continue roasting and turning occasionally until deep brown and crisp all over, about 30 to 40 minutes more.
5. Step 5: Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture and sprinkle with chopped parsley. Toss well to coat, then season with more salt and pepper to taste. Serve immediately for the best crispy texture and flavor.

Tips & Variations

• For extra crispiness, roast the potatoes using a convection setting if your oven has one.
• Substitute duck fat or beef fat for olive oil to deepen the flavor and boost crispiness.
• Try adding other herbs like thyme or sage to the infused oil for a different aromatic experience.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or toaster oven to help restore their crispiness—microwaving may result in soggy potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, russet and Yukon Gold potatoes are preferred for their texture, but you can use other starchy potatoes. Avoid waxy varieties, as they may become too soft and not crisp up well.

Why is baking soda added to the boiling water?

Baking soda raises the pH of the water, which helps break down the potato surface slightly. This creates a rougher exterior that crisps up beautifully when roasted.

Homemade Roast Potatoes Recipe

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★★★★★

4.9 from 63 reviews

These homemade roast potatoes are crispy on the outside and fluffy on the inside, infused with aromatic rosemary and garlic oil for a savory flavor. Perfect as a classic side dish, they are roasted to golden perfection in the oven, ensuring a crunchy crust with a tender center.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Potatoes:

• 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
• 2 tbsp kosher salt, plus more to taste
• 1/2 tsp baking soda
• Freshly ground black pepper, to taste

For the Infused Oil:

• 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
• 1 small bunch rosemary leaves, finely chopped
• 3 medium garlic cloves, minced

For Finishing:

• 1 small handful fresh parsley leaves, chopped

Instructions

1. Prepare and Boil the Potatoes: Adjust the oven rack to the center and preheat to 450°F (230°C) or 400°F (200°C) if using convection. Bring 2 quarts of water to a boil in a large pot. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled potato chunks. Stir well and return to a boil. Lower heat to a simmer and cook until potatoes are tender but not falling apart, about 10 minutes after boiling.
2. Infuse the Oil with Aromatics: While potatoes cook, combine the chosen fat (olive oil, duck, goose, or beef fat), chopped rosemary, minced garlic, and black pepper in a small saucepan. Warm over medium heat, stirring, until garlic begins to turn golden, about 3 minutes. Strain the oil through a fine mesh strainer into a large bowl, reserving the garlic and rosemary mixture.
3. Toss Potatoes in Infused Oil: Drain potatoes and let rest uncovered for 30 seconds to evaporate moisture. Transfer potatoes to the bowl with the strained infused oil. Season with salt and pepper, then toss and shake vigorously until potatoes are coated with a thick, mashed potato-like paste to help create a crispy crust.
4. Roast the Potatoes: Spread the potatoes in a single layer on a large rimmed baking sheet, ensuring they are not crowded. Roast in the preheated oven for 20 minutes without moving. Use a spatula to lift stuck potatoes and shake the pan to turn them. Continue roasting, shaking and turning occasionally, until deep brown and crisp, about 30 to 40 minutes more. Convection roasting is recommended for extra crispiness.
5. Finish and Serve: Transfer roasted potatoes to a bowl. Add the reserved garlic and rosemary mixture and sprinkle with fresh chopped parsley. Toss well to coat, season with salt and pepper to taste, and serve immediately for the best hot and crisp texture.

Notes

• Do not overcrowd the potatoes on the baking sheet to ensure crispiness.
• Using convection setting enhances the crisp texture.
• Strain the infused oil promptly to prevent garlic from becoming bitter.
• The roughing-up step after boiling is essential for developing a crispy crust.
• Serve the potatoes hot for the best texture and flavor experience.

Keywords: roast potatoes, crispy roast potatoes, rosemary garlic potatoes, oven roasted potatoes, homemade roast potatoes, crispy side dish, British roast potatoes