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Homemade Roast Potatoes Recipe

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★★★★★

5 from 132 reviews

Crispy and fluffy homemade roast potatoes seasoned with rosemary and garlic, roasted to golden perfection using a simple parboiling technique followed by high-heat roasting. These classic roast potatoes are perfect as a comforting side dish for any meal.

Ingredients

Scale

Potatoes

  • 4 lb russet or yukon gold potatoes, peeled and cut into large chunks

Boiling Seasoning

  • 2 tbsp kosher salt, plus more to taste
  • 1/2 tsp baking soda

Roasting Seasoning

  • 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. Preheat Oven and Prepare 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. Peel the potatoes and cut them into large chunks.
  2. Parboil the Potatoes: Bring 2 quarts of water to a boil in a large pot over high heat. Add 2 tablespoons kosher salt and 1/2 teaspoon baking soda to the water, then add the chunked potatoes. Stir well and return the pot 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.
  3. Drain and Rough Up Potatoes: Drain the potatoes well in a colander. Let them sit for a few minutes to dry out slightly. To create a rough surface that crisps up well, shake the potatoes gently in the colander.
  4. Season Potatoes and Prepare for Roasting: Transfer the potatoes to a large roasting pan or baking sheet. Drizzle the potatoes with 5 tablespoons of your chosen fat (extra-virgin olive oil, duck fat, goose fat, or beef fat). Sprinkle with freshly ground black pepper, chopped rosemary, and minced garlic. Toss gently to coat the potatoes evenly.
  5. Roast the Potatoes: Spread the potatoes out in a single layer to ensure even roasting. Place in the preheated oven and roast for 40–50 minutes, turning occasionally, until golden brown and crispy on the outside and fluffy on the inside.
  6. Finish and Garnish: Remove the potatoes from the oven. Sprinkle with fresh parsley leaves and additional salt if needed. Serve hot as a delicious side dish.

Notes

  • Using baking soda in the boiling water helps break down the potato edges to promote crispiness.
  • Choose a starchy potato like russet or Yukon gold for the best texture.
  • Roasting fat can be substituted based on preference; goose or duck fat gives a richer flavor.
  • Shaking the potatoes in the colander after boiling creates a rough surface for crispier roasting.
  • Adjust roasting time and temperature if using convection ovens to prevent burning.

Keywords: roast potatoes, crispy potatoes, rosemary potatoes, garlic roast potatoes, side dish, British recipe

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