Description
Golden and ultra-crispy roasted potatoes with fluffy centers and perfectly seasoned, crackly edges—ideal for any meal.
Ingredients
- 2.5 to 3 lbs starchy potatoes (Russet or Yukon Gold), peeled and cut into chunks
- Salt
- 1/2 tsp baking soda (optional)
- 1/4 cup olive oil or duck fat
- 4–6 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F and place a large roasting pan inside to heat up.
- Boil potatoes in salted water with baking soda until just tender, about 8–10 minutes.
- Drain and shake potatoes in the pot or colander to rough up the edges.
- Toss with hot oil, smashed garlic, rosemary, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the hot pan and roast for 40–50 minutes, flipping halfway through, until golden and crispy.
- Serve hot, garnished with extra herbs or flaky salt.
Notes
- Use duck fat or beef tallow for a richer flavor.
- Add smoked paprika or chili flakes for spice.
- Toss with Parmesan and parsley before serving for a cheesy twist.
- Add a splash of vinegar to the boiling water for tang.
- Don’t overcrowd the pan for best crispiness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
