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Looking for tips on how to cook crispy potatoes in the oven? This recipe will help you make the perfect roasted potatoes side dish anytime. Crispy on the outside, bursting with flavor on the inside.
As Needed Kosher Salt
½ teaspoon Baking Soda
4 lbs. Yellow Potatoes, peeled and cut into 2-3-inch dice
5 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Rosemary, chopped
3 each Garlic Cloves, minced
As Needed Freshly Ground Black Pepper
2 teaspoons Lemon Zest
¼ cup Fresh Parsley, chopped
Large Stock Pot
Fine Mesh Strainer
Colander
Large Bowl
Large Baking Sheet
Flexible Metal Spatula
Zester
Adjust oven rack to center position and preheat oven to 450F. Peel and chop the potatoes, place them into the water, drain and rinse.
Heat 2 quarts of water in a large pot over high heat to a boil. Add 2 tbsp of kosher salt, baking soda, and potatoes. Stir.
Reduce to a simmer and cook until a knife meets little resistance when inserted into a potato chunk. About 10 min. Meanwhile, combine olive oil, rosemary, garlic, and black pepper in a saucepan and heat over medium heat.
Stir and shake the pan continuously until the garlic just begins to turn golden (3min). Strain the oil through a fine-mesh strainer into a large bowl. Set garlic/rosemary mixture aside.
Drain cooked potatoes and let them rest in the pot for 30 seconds to allow moisture to evaporate. Transfer to bowl with infused oil, season to taste with salt and pepper, and toss to coat, shaking the bowl until a thick layer of mashed potato-like paste has built on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading out evenly. Roast in the oven for 20 min. After 20 minutes, use a thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes over.
Continue roasting until potatoes are deep brown and crisp all over (30-40 min). Transfer potatoes to a large bowl and add garlic/rosemary mixture, lemon zest and minced parsley. Toss to coat and season with more salt and pepper. Serve immediately.
Essential Equipment:
Russet potatoes get the crispest crusts and roast up a pale golden brown. Their interiors are fluffy and mild.
Yellow potatoes roast a little darker owing to their lower starch content and higher sugar content. This leads to more flavor, but it also means a slightly less crisp crust. Their interiors are nice and creamy, with plenty of flavor.
Red potatoes roast up very dark because of their very low relative starch content but have difficulty getting crisp. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender.
To peel or not to peel?
The skins of potatoes are fantastic to eat, they also contain a good percentage of the nutrition found in the potato. This really comes down to personal preference. Peeling the potatoes leads to starchier surface area, which will provide a crispier roasted potato. But this recipe can still be delicious with the peels left on.
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