Crispy Roasted Potatoes
Crispy roasted potatoes rely on parboiling with baking soda to break down the starch, followed by roasting in high-heat fat until the edges turn into a glass-like crust. Use a starchy potato, avoid overcrowding the pan, and do not flip them until they have developed a deep, audible crunch.
The starch is your partner.
Surface starch is the only thing standing between you and a golden crust. Don't rinse the potatoes after boiling; you need that thin layer of starchy paste to crisp up in the oven.
- Large stockpot
- Colander
- Heavy-duty rimmed baking sheet
- Metal spatula
What goes in.
- 3 lbRusset or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 1 tbspKosher salt
- 1/2 tspBaking soda
- 1/2 cupDuck fat, rendered beef tallow, or high-smoke point oil
- 3Garlic cloves, smashed
- 2 sprigsFresh rosemary
Aggressive agitation
After parboiling, shake the potatoes vigorously in the colander until the edges look fuzzy and coated in a white paste. This texture catches the hot oil and transforms into the crunch.
The method.
Boil the potatoes
Add potatoes, salt, and baking soda to a pot of water. Boil until a knife meets no resistance when poked into the center, about 10 minutes.
Rough them up
Drain the potatoes and let them steam dry for 2 minutes. Shake them in the colander until they look coated in a mashed potato-like fuzz.
Heat the fat
Put your baking sheet in a 425°F oven with the fat for 5 minutes. The fat should shimmer and ripple.
Roast
Carefully toss the potatoes in the hot fat. Spread them into a single layer and roast for 45 minutes, turning them only once halfway through.
Finish
Add the garlic and rosemary during the final 10 minutes to prevent burning. Serve as soon as they emerge from the oven.
Other turns to take.
Spiced
Toss the finished potatoes in a mix of smoked paprika, cumin, and sea salt immediately after pulling them from the oven.
Vinegar Finish
Drizzle a teaspoon of malt vinegar over the potatoes right before serving to cut through the richness of the fat.
When it doesn't go to plan.
Do not use waxy potatoes like red-skinned varieties; they lack the surface starch required for a thick crust.
If the potatoes stick to the pan, they aren't ready to be flipped. Wait another 5 minutes; they will release naturally once a crust forms.
Make sure your oven is fully preheated before putting the tray in.
The ones that keep coming up.
Why use baking soda?
Baking soda alters the pH of the water, which breaks down the pectin on the exterior of the potato. This creates more surface area for crisping.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and may burn at 425°F. Use a refined oil or animal fat for better results.
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