Crispy Roasted Potatoes
The goal is maximum surface area. By shaking the potatoes after boiling, you create a layer of starchy fuzz that turns into a brittle, glass-like crust in the oven.
Temperature and surface area are your primary tools.
Do not crowd the baking sheet; if the potatoes touch, they will steam instead of crisp. Use a fat with a high smoke point to ensure they survive the necessary 425°F heat.
- large pot
- colander
- rimmed baking sheet
- whisk
What goes in.
- 3 lbYukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 1 tbspkosher salt
- 1/2 tspbaking soda
- 1/2 cupduck fat or high-smoke point oil like grapeseed
- 3 sprigsfresh rosemary, leaves stripped
- 4 clovesgarlic, smashed
Creating the roughened edge
Parboiling with baking soda breaks down the exterior pectin, allowing you to create a thick, starchy mash on the surface when you drain and shake the pot.
The method.
Parboil
Bring a large pot of water to a boil. Add the salt and baking soda. Add the potatoes and cook until they are tender enough to yield to a fork, about 8 to 10 minutes.
Roughen
Drain the potatoes and return them to the pot. Shake the pot vigorously for 30 seconds until the edges of the potatoes look fuzzy and coated in a white paste.
Heat the fat
Preheat your oven to 425°F. Pour the fat onto the baking sheet and place it in the oven for 5 minutes until it begins to shimmer.
Roast
Carefully slide the potatoes onto the hot tray, tossing them to coat. Roast for 20 minutes, then flip them. Add the garlic and rosemary.
Finish
Continue roasting for another 20 to 25 minutes, tossing occasionally, until the potatoes are a deep mahogany color.
Other turns to take.
Spice-crusted
Toss the finished potatoes with a mix of smoked paprika and cumin immediately after removing them from the oven.
When it doesn't go to plan.
If the potatoes are sticking to the pan, they aren't ready to be flipped; wait until a hard crust has formed.
Use a heavy-gauge aluminum baking sheet for even heat distribution.
Never add cold fat to the pan; it must be searing hot so the potato skin begins to fry the moment it touches the tray.
The ones that keep coming up.
Can I use russet potatoes instead?
Yes, but they will be more brittle. Yukon Golds provide a better balance between the creamy interior and the crisp exterior.
Why the baking soda?
It raises the pH of the water, which causes the exterior of the potato to break down more quickly, creating more starch for the crisping process.
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