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The Ultimate Crispy Roast Potatoes: Guaranteed Fluffy Inside and Golden, Crunchy Outside

A pile of perfectly crispy, golden brown roast potatoes seasoned with herbs on a white plate.
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Learn the foolproof technique for making the best roast potatoes with a perfectly crispy exterior and a fluffy interior every time you cook. This recipe uses a simple parboiling method for guaranteed success.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1/2 cup vegetable oil or duck fat
  • 2 tablespoons coarse sea salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 1 teaspoon baking soda (for the parboiling water)

Instructions

  1. Place the cut potatoes in a large pot and cover them with cold water. Add the baking soda and 1 tablespoon of the coarse salt. Bring the water to a boil over high heat.
  2. Boil the potatoes for 8 to 10 minutes until the edges begin to soften slightly. You want them tender on the outside but still firm in the center.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow the surface moisture to steam off. Gently shake the colander to rough up the edges of the potatoes; this creates the surface area needed for maximum crispiness.
  4. Preheat your oven to 425°F (220°C). Pour the oil or fat into a large, heavy-duty roasting pan and place it in the preheating oven for 5 minutes until the fat is shimmering hot.
  5. Carefully remove the hot pan from the oven. Add the roughed-up potatoes to the hot fat, ensuring they are in a single layer. Turn them gently to coat them in the fat.
  6. Sprinkle the remaining 1 tablespoon of coarse salt and the black pepper over the potatoes. Add the smashed garlic cloves and rosemary sprigs to the pan.
  7. Return the pan to the oven and roast for 30 minutes.
  8. Remove the pan, turn the potatoes using a spatula to expose all sides, and return to the oven. Roast for another 20 to 30 minutes, or until the potatoes are deep golden brown and extremely crunchy.
  9. Serve your crispy roast potatoes immediately as the perfect side dish.

Notes

  • Using Russet potatoes works well because they release more starch, helping create a fluffy interior.
  • Do not overcrowd the pan; use two pans if necessary to ensure the potatoes roast instead of steam.
  • For extra flavor, you can substitute some of the oil with melted butter during the last 15 minutes of roasting.
  • If you want Parmesan roast potatoes, sprinkle 1/4 cup of grated Parmesan cheese over them during the last 10 minutes of cooking.

Nutrition

Find it online: https://frostedfancies.com/ultimate-crispy-roast-potatoes-technique/