Roast potatoes recipe

Crispy-outside fluffy-inside roast potatoes infused with garlic and rosemary

Posted 2024-11-23

Time

Prep: 15 minutes
Cook: 1h 15m

Ingredients

• Kosher salt
• 0.5tsp bicarbonate of soda
• 2kg potatoes, peeled, cut into 3” chunks
  • Recipe recomments russets (not reds) or Yukon Gold. I like Vivaldi
• 5tbsp extra-virgin olive oil (or duck fat or beef fat)
• Small handful fresh rosemary leaves, finely chopped
• 3 medium garlic cloves, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

Method

Parboil potatoes

1. Preheat oven to 200°C.
2. Head 2L water in a large pot until boiling. (I’d recommend using a bit more water and the biggest pot you have, so it cools down less when you put the potatoes in)
3. Add 2tbsp salt (about 25g) and 0.5tsp bicarb.
4. Add potatoes and stir.
5. Return to a boil and then reduce to a simmer.
6. Cook until a knife meets little resistance when inserted into a potato, about 10 minutes after boiling.

Prep oil

7. Meanwhile combine olive oil, garlic, rosemary and a few grinds of black pepper in a small saucepan over medium heat.
8. Cook the garlic, stirring and shaking constantly, until it just begins to turn golden - about 3 minutes.
9. Immediately strain oil through a fine-mesh strainer set in a large bowl.
10. Set garlic/rosemary mixture aside and reserve.

Coat potatoes

11. When potatoes are cooked, drain carefully and allow to rest and dry for about 30s.
12. Transfer to the bowl with the oil.
13. Season to taste with more salt and pepper.
14. Toss to coat, shaking bowl roughly, until a thick layer of mashed potato paste has built up on the chunks.

Roast potatoes

15. Transfer potatoes to a large rimmed baking sheet and spread them out evenly.
16. Roast in oven without moving for 20 minutes.
17. Use a thin metal spatula to release any stuck potatoes, shake pan and turn them.
18. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30-40 minutes longer.
19. Transfer potatoes to a large bowl and add back garlic/rosemary mixture and minced parsley.
20. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Source

• Serious Eats - Best Ever Roast Potatoes

Verdict

• Probably the best potato recipe I’ve used, but sometimes “just chop em up and stick em in the oven with oil” still beats it. The extra effort is worth it if you can be bothered.
• I disagree with the choice of potatoes - this worked better for me with vivaldi potatoes than any russets I’ve tried. Obviously UK potato types are a bit different to US ones.