Description
These Crispy Roast Potatoes are the ultimate side dish, with a golden, crispy exterior and a fluffy interior. Infused with garlic and herbs, they are a perfect addition to any meal.
Ingredients
Scale
Potatoes:
- 3 pounds Yukon Gold or Russet potatoes (peeled and cut into 2-inch chunks)
- 1/2 teaspoon baking soda
- 1 tablespoon salt (for boiling water)
Seasonings:
- 1/4 cup olive oil
- 2 tablespoons duck fat or additional olive oil (optional for extra crispiness)
- 4 cloves garlic (smashed)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 450°F (230°C).
- Boil Potatoes: Boil potato chunks in water with baking soda and salt until just tender.
- Roughen Potatoes: Drain and return potatoes to the pot, shaking gently to roughen the edges.
- Prepare Roasting Pan: Heat olive oil and duck fat in a roasting pan in the oven.
- Roast Potatoes: Coat potatoes in hot oil, roast, then add garlic and herbs. Continue roasting until golden and crispy.
- Season and Serve: Season with salt and pepper, garnish with parsley, and serve.
Notes
- Using baking soda in the boiling water helps create a starchy surface for extra crispiness.
- For added flavor, consider tossing the potatoes with Parmesan cheese or lemon zest.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
