If you love your potatoes crispy on the outside and fluffy on the inside, these are the best oven roasted potatoes for you! They are a little more work than your basic roasted potatoes but they are worth it.
These delicious potatoes are the perfect combination of crispy on the outside and fluffy on the inside.
- Kosher Salt
- 1/2 tsp Baking Soda
- 4 lbs Potatoes, peeled and cut into chunks about 2-3 inch chunks
- 5 Tbsp Olive oil
- Rosemary leaves, finely chopped small handful
- 3 cloves Garlic, minced
- Ground black pepper
- Parsley leaves, minced small handful
Preheat oven to 450oF and adjust oven rack to center position.
Heat water in a large pot over high heat until boiling. Add 2 Tbsp kosher salt, baking soda and potatoes and stir. Return to a boil and then reduce to a simmer and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil with rosemary, garlic and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan consistently until garlic just begins to turn golden, about 3-5 minutes. Immediately strain oil through a fine mesh strainer set in a large bowl. Set rosemary/garlic mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper and toss to coat, shaking bowl roughly until a thick layer of mashed potato-like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast with moving for 20 minutes. Using a spatula to release any stuck potatoes, shake the pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30-40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
I use Russet potatoes for this recipe. They will produce a crisper crust and fluffier center. If you don't like russet potatoes, you could also use Yukon gold potatoes.
I didn't bother peeling the potatoes and they still turned out great.
I originally found this recipe on Serious Eats.