Potatoes, when prepared and cooked right, are certainly a crowd-pleaser, and this meticulous recipe for excellent roasted potatoes from Serious Eats is no exception. This recipe will produce potatoes that are extremely flavorful, crispy, and creamy all at once. They’re delicious inside and out, and you’re guaranteed to finish the entire batch with this tested recipe.
Ingredients for Roasted Potatoes
Kosher Salt
½ teaspoon of baking soda
4 lbs of russet or Yukon Gold potatoes (peeled & divided)
5 tablespoons extra-virgin olive oil
Small handful of rosemary leaves (finely chopped)
3 medium cloves of garlic (minced)
Freshly ground black pepper
Small handful of fresh parsley leaves (minced)
Directions for Roasted Potatoes
- Adjust your oven so that your rack is in the center position and preheat the oven to 450°F. At the same time, heat 2 quarts of water in a large pot over high heat until it’s boiling. Add 2 tablespoons of kosher salt, baking soda, and potatoes to the water once boiling. Stir it together, return it to a boil, and then reduce it to a simmer. Cook it until you can stick a knife into a potato piece, and it only is met with a little resistance. This is typically 10 minutes after returning the pot to a boil.
- At the same time, combine your olive oil (or fat substitute such as duck or beef fat) with rosemary, garlic, and a few grinds of fresh black pepper in a small saucepan. Heat the pan over medium heat, cooking, stirring, and shaking the can constantly. Continue this until the garlic just begins to turn golden, which will be after about 3 minutes. Once the garlic is barely golden, strain the oil through a fine mesh strainer that’s set in a large bowl. Set your garlic and rosemary mixture aside, reserving it separately.
- Once your potatoes are cooked, drain them carefully, and let them rest in the pot for about 30 seconds, allowing the excess moisture to evaporate. Transfer the potatoes to the bowl with the infused oil, toss them to coat, and add salt and pepper to taste. Shake the bowl roughly until you’re left with a thick layer of paste that’s similar to a mashed potato-like texture. This paste should be built up on top of your larger potato chunks.
- Transfer the potatoes to a large rimmed baking sheet and separate them by spreading them out evenly. Transfer the sheet to your preheated oven and roast them without moving for about 20 minutes. Afterwards, use a thin, flexible metal spatula to release any stuck potatoes, then shake the pan and turn them over. Continue roasting them until they are a deep brown color and are crisp all over. You can ensure this by shaking and turning them throughout the cooking process. Continue roasting them for 30-40 minutes longer.
- Transfer the potatoes to a large bowl and add the garlic and rosemary mixture along with some minced parsley. Toss the bowl to coat, and season with more salt and pepper to taste. Then, serve immediately and enjoy!
Notes:
If you want your final product to have crispier crusts and fluffier centers, then Russet potatoes are your best bet, though if you’d prefer to have your potatoes slightly less crisp with a creamier center and a generally darker color/deeper flavor, then Yukon Gold is your ingredient.
Your potatoes should be cut into very large chunks (at least 2 to 3 inches). Medium-sized yukon golds can be cut in half diagonally and then split again to be quartered. For Russets or larger Yukon Golds, then you can simply cut them into chunky sixths or eighths.
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