Homemade Roast Potatoes Recipe

Introduction

Homemade roast potatoes are the ultimate crispy, golden side dish that brings comfort and flavor to any meal. With a simple technique involving boiling, roughing up, and roasting in fragrant infused oil, you’ll achieve a perfectly crunchy exterior with a fluffy interior every time.

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, chunked potatoes. Stir well and return to a boil. Lower heat and simmer until a knife just meets little resistance when inserted, about 10 minutes after boiling resumes.
2. Step 2: While potatoes cook, combine olive oil (or preferred fat), rosemary, garlic, and black pepper in a small saucepan. Warm over medium heat, stirring, until garlic just starts to turn golden, about 3 minutes. Strain the oil through a fine-mesh strainer into a large bowl, reserving the garlic and rosemary mixture separately to prevent bitterness.
3. Step 3: Drain the potatoes carefully and let them rest uncovered in the dry pot for 30 seconds to evaporate excess moisture. Transfer to the bowl with the infused oil. Season with salt and pepper, then toss and shake the bowl vigorously until a thick, mashed potato–like paste coats the chunks. This roughing-up creates a crispy crust when roasted.
4. Step 4: Spread the oil-coated potatoes in a single layer on a large rimmed baking sheet, avoiding overcrowding. Roast in the preheated oven for 20 minutes without moving. Use a thin spatula to lift any stuck potatoes and shake the pan to turn them. Continue roasting, turning and shaking a few times until deep brown and crisp, about 30–40 minutes more. Use convection for extra crispiness if available.
5. Step 5: Transfer roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture along with chopped parsley. Toss well to coat. Season with additional salt and pepper to taste. Serve immediately for the best hot and crisp experience.

Tips & Variations

• For an even richer flavor, try using duck fat or goose fat instead of olive oil for roasting.
• If you prefer a milder garlic flavor, add whole cloves to the oil and remove them before tossing with potatoes.
• Use Yukon Gold potatoes for a creamier interior, or russets for a fluffier texture with extra crispness.
• Adding a pinch of smoked paprika or chili flakes to the oil can deliver a subtle smoky heat.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispiness. Avoid microwaving to prevent soggy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yukon Gold and russet potatoes are best because of their texture, but you can also use other starchy potatoes. Waxy potatoes won’t crisp up as well.

Why do I add baking soda to the boiling water?

Baking soda raises the pH of the water, which helps break down the potato surface slightly and creates a rough texture that crisps beautifully during roasting.

Homemade Roast Potatoes Recipe

Print Recipe

★★★★★

4.9 from 108 reviews

This Homemade Roast Potatoes recipe delivers perfectly crispy, golden-brown potatoes infused with aromatic rosemary and garlic. The potatoes are boiled with baking soda to soften the edges, then tossed in an infused oil before roasting to achieve a beautifully crunchy crust and tender inside. Perfect as a flavorful side dish for any meal.

• Author: Rami
• Prep Time: 27 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 22 minutes
• Yield: 4 servings 1x
• Category: Side Dishes
• Method: Roasting
• Cuisine: American

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 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, then return the mixture 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 the water returns to a boil.
2. Infuse the Oil with Aromatics: While the potatoes cook, combine the olive oil (or duck fat, goose fat, or beef fat), finely chopped rosemary, minced garlic, and a few grinds of black pepper in a small saucepan. Warm over medium heat, stirring and swirling the pan, 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 strained garlic and rosemary mixture separately to avoid bitterness.
3. Toss Potatoes in Infused Oil: Once the potatoes are tender, drain them carefully and let them rest uncovered in the dry pot for 30 seconds to allow excess moisture to evaporate. Transfer the potatoes to the bowl with the infused oil. Season with additional salt and pepper as needed, then toss and shake the bowl vigorously until a thick layer of mashed potato–like paste coats the chunks. This roughing-up step helps to create that wonderfully crispy crust during roasting.
4. Roast the Potatoes: Spread the oil-coated potatoes onto a large rimmed baking sheet in a single layer, making sure they are not crowded. Roast in the preheated oven for 20 minutes without moving them. Then, use a thin spatula to carefully lift any stuck potatoes, and shake the pan to turn the pieces. Continue roasting, turning and shaking the potatoes a few times, until they are deep brown and crisp all over—this usually takes another 30 to 40 minutes. For extra crispiness, roasting on convection is recommended if your oven allows.
5. Finish and Serve: Transfer the roasted potatoes to a large bowl. Add the reserved garlic and rosemary mixture from Step 2 and sprinkle with the chopped parsley. Toss well to coat, then season with additional salt and pepper to taste. Serve immediately for best results—I find these are best enjoyed hot and crisp right from the oven!

Notes

• Using baking soda in the boiling water helps break down the potato edges for a fluffier interior and crispier exterior.
• You can substitute extra-virgin olive oil with duck fat, goose fat, or beef fat for richer flavor.
• Roasting on convection enhances crispiness by circulating hot air evenly around the potatoes.
• Do not overcrowd the baking sheet to ensure even roasting and maximum crispness.
• Serve immediately for best texture as roasted potatoes lose crispness when cooled.

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