Description
Crispy roast potatoes with a crackling golden exterior and soft, pillowy center, perfect as a side dish.
Ingredients
Scale
- 4 large potatoes (like Russet or Yukon Gold)
- 2 tablespoons baking soda
- Salt to taste
- 2–3 tablespoons vegetable oil or duck fat
- Fresh herbs (like rosemary or thyme) for garnish (optional)
- Extra: 4 cups water for parboiling
- 1 teaspoon black pepper
- 1 tablespoon butter for finishing (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop the potatoes into large chunks.
- In a large pot, bring water to a boil and add baking soda and salt.
- Add the potato chunks and parboil for about 10 minutes until slightly tender.
- Drain the potatoes and let them sit for a few minutes to dry.
- Shake the potatoes in the pot to roughen their surfaces.
- In a baking dish, add oil or fat and heat it in the oven for a few minutes.
- Carefully add the potatoes to the hot oil, turning to coat evenly.
- Roast in the oven for about 30-40 minutes, turning halfway through, until golden and crispy.
- Remove from the oven, season with additional salt if needed, and garnish with fresh herbs if desired.
Notes
For better texture, avoid microwaving and re-crisp in the oven or air fryer if using leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg