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Golden brown crispy oven roasted potatoes on a baking sheet with fresh rosemary
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Crispiest Oven Roasted Potatoes

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 4 servings
Calories: 280kcal

Ingredients

  • 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 2 quarts wate r
  • 0.5 tsp baking soda
  • 2 tsp kosher salt
  • 4 tbsp extra virgin olive oil or duck fat
  • 1 tsp sea salt
  • 0.5 tsp freshly ground black pepper
  • 2 cloves garlic , minced
  • 1 tbsp fresh rosemary, finely chopped

Instructions

  • Preheat oven to 450°F (230°C) and place a heavy-rimmed baking sheet inside.
  • Bring 2 quarts of water to a boil in a large pot; add baking soda, 2 tsp kosher salt, and potato chunks.
  • Reduce heat to a simmer and cook for 10 minutes until the exterior of the potatoes is soft but the centers are still firm.
  • Drain potatoes and allow to steam dry in the pot for 2 minutes.
  • Shake the pot vigorously to roughen the surface of the potatoes, creating a layer of starchy paste.
  • In a small bowl, combine oil, garlic, rosemary, sea salt, and pepper; pour over potatoes and toss to coat thoroughly.
  • Spread potatoes onto the preheated baking sheet in a single layer.
  • Roast for 20 minutes without moving them.
  • Flip potatoes with a thin metal spatula and continue roasting for 25 to 30 minutes until deep golden brown and crisp.
  • Remove from oven and serve immediately.