Crispy Roast Potatoes – easyrecipe1

Prep Time	20 minutes
Parboil Time	10 minutes
Roast Time	50 minutes
Total Time	1 hour 20 minutes
Difficulty Level	Easy to Intermediate
Intensity Level	Moderate (Requires active tossing and attention to timing)
Servings	6 generous portions

Ingredients Checklist

For the Potatoes

4 lbs (1.8 kg) Russet or Yukon Gold Potatoes (peeled and cut into large $1.5$ to $2$ -inch chunks)
1 tbsp Kosher Salt (for the boiling water)
1/2 tsp Baking Soda (essential for the crisp coating)

For the Infused Herb & Garlic Oil

1/2 cup (120 ml) High-Heat Oil or Animal Fat (Extra virgin olive oil, duck fat, beef tallow, or avocado oil)
6 cloves Fresh Garlic (minced or finely smashed)
2 tbsp Fresh Rosemary (finely chopped)
1 tbsp Fresh Thyme (finely chopped)
1/2 tsp Freshly Cracked Black Pepper
Flaky Sea Salt (Maldon or similar, for finishing)

Step-by-Step Instructions

1.Prep the Oven & Baking Sheet:Preheating ensures instant sizzle.

Preheat your oven to $220^\circ\text{C}$ ( $425^\circ\text{F}$ ) with a rack placed in the lower-third position. Place a large, heavy rimmed baking sheet into the oven while it heats so the metal gets scorching hot before the potatoes hit the surface.

2.Parboil in Alkaline Water:Creates the critical surface starch layer.

Bring $2.5$ to $3$ quarts of water to a rolling boil in a large stockpot over high heat. Add 1 tablespoon of kosher salt and 1/2 teaspoon of baking soda. Drop in the potato chunks. Once returned to a boil, reduce the heat to medium-low and simmer gently for 8 to 10 minutes until a paring knife inserts into a potato chunk with slight resistance.

3.Infuse the Roasting Oil:Gives intense garlic-herb flavor without burning.

While the potatoes boil, combine 1/2 cup oil (or melted fat), minced garlic, chopped rosemary, and chopped thyme in a small saucepan over medium-low heat. Cook for 3 to 4 minutes until the garlic is lightly golden and fragrant. Immediately strain the oil through a fine-mesh sieve into a large bowl, reserving the garlic-herb mixture for later.

4.Drain & Rough Up the Potatoes:The key secret to maximum crunch.

Drain the parboiled potatoes thoroughly in a colander and let them sit for 2 minutes to steam-dry. Transfer the warm potatoes to the large bowl with the infused oil. Season with 1 teaspoon of kosher salt and a pinch of black pepper. Shake the bowl vigorously for 15 to 20 seconds. The edges should break down into a thick, paste-like starch slurry.

5.Roast to Perfection:Turn halfway for even browning.

Carefully pull the hot baking sheet from the oven. Pour the potatoes onto the sheet—they should sizzle immediately. Spread them into a single layer with space between each chunk. Roast undisturbed for 30 minutes. Remove the pan, turn each potato chunk with tongs or a metal spatula, and return to the oven for another 20 to 25 minutes until deeply golden and crisp.

6.Toss with Herbs & Serve:Final burst of flavor.

Transfer the hot potatoes to a large serving bowl. Add the reserved crispy garlic-herb mixture and a generous pinch of flaky sea salt. Toss gently to combine. Serve immediately while roaring hot.

Pro Tips for Web Cooks

Don’t Crowd the Pan: If the potato chunks are touching or layered on top of each other, they will trap steam and turn soft rather than crisp. Use two baking sheets if needed.
Choose the Right Potato: Russet potatoes yield the crunchiest shell with a light, dry interior. Yukon Golds produce a slightly sweeter, creamier interior with a crisp, golden skin.
Make-Ahead Strategy: Parboil and rough up the potatoes up to 24 hours in advance. Keep them covered in the refrigerator on a baking sheet, then roast straight from cold, adding 5 extra minutes to the initial roasting stage.

Storage & Reheating Instructions

Refrigeration: Store leftover roast potatoes in an airtight container in the refrigerator for up to 4 days.
Reheating in Oven: Preheat oven or toaster oven to $200^\circ\text{C}$ ( $400^\circ\text{F}$ ). Spread potatoes on a baking sheet and heat for 10–12 minutes until sizzling and re-crisped.
Air Fryer Reheating: Air fry at $190^\circ\text{C}$ ( $375^\circ\text{F}$ ) for 4 to 6 minutes for optimal crunch restored in minutes.

Estimated Nutritional Information

Values are calculated per individual serving (based on 6 total servings).

Nutrient	Amount Per Serving	% Daily Value*
Calories	295 kcal	—
Total Fat	14 g	18%
Saturated Fat	2.0 g	10%
Trans Fat	0 g	—
Cholesterol	0 mg	0%
Sodium	480 mg	21%
Total Carbohydrate	39 g	14%
Dietary Fiber	4.5 g	16%
Total Sugars	2.1 g	—
Protein	4.8 g	10%
Vitamin C	28 mg	31%
Potassium	890 mg	19%
Calcium	32 mg	2%
Iron	1.8 mg	10%