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Homemade Roast Potatoes Recipe

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★★★★★

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.

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 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

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