Super Crispy Roasted Potatoes with Garlic and Herbs
These exceptionally crispy roasted potatoes achieve their signature texture through a simple but crucial technique: parboiling with baking soda before roasting. The alkaline environment breaks down the potato surfaces, creating rough edges that crisp beautifully in the oven. Russet potatoes are tossed with garlic-infused olive oil and fresh herbs, then roasted at high heat until golden and crunchy outside while remaining fluffy within. Perfect as a side dish for holiday meals, Sunday dinners, or any time you want restaurant-quality roasted potatoes at home.
Ingredients
- 4 pounds russet potatoes
- 2 tablespoons kosher salt
- ½ teaspoon baking soda
- 5 tablespoons extra-virgin olive oil or duck fat
- 2 teaspoons fresh rosemary or thyme, chopped
- 3 cloves garlic, minced
- freshly ground black pepper
Instructions
- 1
Peel potatoes and cut into 2 to 3-inch chunks, quartering small potatoes, cutting medium ones in sixths, and large ones into 8 pieces
- 2
Bring 2 quarts water to boil in a pot
- 3
Add salt, baking soda, and potatoes and stir
- 4
Reduce heat to maintain simmer and cook for 10 minutes
- 5
Preheat oven to 450 degrees
- 6
Heat oil in small pot or skillet while potatoes cook
- 7
Add garlic and rosemary to oil and cook until garlic starts turning golden
- 8
Remove from heat and strain oil through fine-meshed sieve into bowl
- 9
Drain potatoes well and return to hot pot for a minute to evaporate water
- 10
Toss potatoes with strained oil in large bowl
- 11
Season with salt and pepper
- 12
Stir potatoes roughly to create rough, paste-like coating on edges
- 13
Spread potatoes on baking sheet
- 14
Bake for 20 minutes
- 15
Stir potatoes and bake for another 30 to 40 minutes
- 16
Check seasoning and add more salt and pepper if desired
Tips
The rough stirring step is crucial - you want the potato surfaces to look paste-like and broken for maximum crispiness
Use a fine-mesh sieve when straining the garlic oil to remove any burnt bits that could make the potatoes bitter
Return drained potatoes to the hot pot briefly to evaporate excess moisture for better crisping
Good to Know
Store leftovers covered in refrigerator for up to 3 days
Can parboil potatoes up to 2 hours ahead, drain well and keep covered at room temperature
Serve immediately while hot and crispy for best texture
Common Mistakes
Don't skip the rough stirring step to avoid smooth, less crispy potatoes
Don't overcrowd the baking sheet to avoid steaming instead of crisping
Don't skip returning potatoes to hot pot to avoid excess moisture preventing crisping
Substitutions
FAQ
Can I use different types of potatoes?
Russet potatoes work best due to their high starch content, but Yukon Gold can work with slightly less crispy results.
What if I don't have baking soda?
The baking soda is crucial for breaking down the potato surface - without it you'll get less crispy potatoes.
How long will these keep?
Best served immediately, but leftovers keep 3 days refrigerated and can be reheated in a 400°F oven.