Description
Crispy roast potatoes with a golden, crackling exterior and soft, fluffy centers, perfect for any meal.
Ingredients
Scale
- 4 lbs. Yukon gold potatoes, peeled and quartered
- 1/2 cup olive oil
- 1/2 teaspoon baking soda
- 2 tablespoons kosher salt, plus more to taste
- 4–5 thyme sprigs
- 3 rosemary sprigs
- 5–6 cloves garlic, sliced thin
- Flaky salt for finishing
Instructions
- Preheat oven to 425ËšF (220ËšC) and position a rack in the upper third of the oven.
- Bring a large pot of water to a rolling boil, add baking soda and 1 tablespoon kosher salt, then add the peeled and quartered potatoes.
- Boil potatoes until edges are soft and centers are just tender, about 12 to 15 minutes, checking early to avoid falling apart.
- While potatoes boil, pour olive oil into a small skillet over medium-low heat, add sliced garlic, rosemary, and thyme, letting aromatics sizzle until garlic turns light golden, about 4 to 6 minutes.
- Drain potatoes in a colander, let sit for 30 to 60 seconds to release steam, then shake to rough up the surfaces.
- Transfer potatoes to a large baking sheet, spacing them in a single layer, and drizzle the hot herbed oil over them, reserving the herbs and garlic.
- Roast for 20 to 25 minutes until the bottom is deeply golden, then use tongs to turn and roast for another 15 to 20 minutes.
- Turn potatoes again, scatter fried garlic and herbs on top, and roast until every side is crisp and evenly browned, about 10 to 15 more minutes.
- Remove from oven, sprinkle with flaky salt and additional herbs if desired, and serve immediately.
Notes
Use baking soda sparingly and ensure potatoes are spaced out to avoid steaming. Finish with flaky salt and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg