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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/homemade-roast-potatoes-recipe/