Best Crispy Roast Potatoes
Ingredients
- Salt
- 1/2 teaspoon baking soda
- 4 pounds potatoes, peeled and cut into quarters, sixths, or eighths depending on size
- 5 tablespoons olive oil
- Handful rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Ground black pepper
- Handful fresh parsley leaves, minced
Preparation
Preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons salt, baking soda, and potatoes and stir. Reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk.
Meanwhile, combine olive oil, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly.
Transfer potatoes to a large baking sheet and spread them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic and rosemary mixture and minced parsley. Serve immediately.
