The Best Roasted Potatoes
The Best Roasted Potatoes
Ingredients
For the Potatoes
- 2 1/2 pounds starchy potatoes, such as Russet or Yukon Gold, peeled and cut into 1 1/2-inch chunks
- 2 tablespoons kosher salt, for boiling
- 1/2 teaspoon kosher salt, for seasoning, or to taste
For the Aromatic Oil
- 1/2 cup olive oil, or other neutral cooking oil like canola or vegetable oil
- 4 garlic, cloves, minced
- 1 1/2 teaspoons dried rosemary
Instructions
- 1
Preheat your oven to 425°F. Prepare the potatoes by peeling them and cutting them into roughly 1 1/2-inch uniform chunks. This ensures even cooking.
⏱️ 10 min•🌡️ 425
- 2
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the boiling water. Carefully add the cut potatoes to the pot. Boil the potatoes until they are tender when pierced with a fork but still hold their shape, about 12 to 15 minutes.
⏱️ 20 min
- 3
While the potatoes are boiling, prepare the aromatic oil. In a small saucepan or cast iron skillet, heat the olive oil over medium heat. Add the minced garlic and dried rosemary. Fry briefly, about 1 to 2 minutes, until fragrant. Be careful not to burn the garlic.
⏱️ 5 min
- 4
Carefully strain the infused oil into a heat-proof bowl, separating the fried garlic and rosemary from the oil. Set the strained aromatics aside; they will be added back later.
⏱️ 2 min
- 5
Drain the boiled potatoes thoroughly using a colander. Vigorously shake the colander with the potatoes inside for about 30 seconds to 1 minute. This action will roughen the surface of the par-cooked potatoes, creating a starchy, fluffy exterior crucial for achieving extreme crispiness during roasting.
⏱️ 2 min
- 6
Pour about half of the strained, infused oil onto a large baking sheet, ensuring the bottom is well coated. Transfer the roughened potatoes onto the oiled baking sheet, spreading them out in a single layer. Drizzle the remaining infused oil over the potatoes.
⏱️ 5 min
- 7
Place the baking sheet with the potatoes into the preheated 425°F oven. Roast for 20 to 25 minutes, or until the potatoes begin to turn golden brown and crispy on the bottom.
⏱️ 25 min•🌡️ 425
- 8
Remove the baking sheet from the oven. Use a sturdy spatula or fork to flip and stir the potatoes, ensuring all sides get exposed to the heat and oil for even browning and crispiness. Return the potatoes to the oven and continue roasting for another 20 to 25 minutes, or until they are deeply golden brown and very crispy on the outside, with a fluffy interior.
⏱️ 25 min•🌡️ 425
- 9
Once perfectly roasted, transfer the potatoes to a serving bowl. Add the previously strained fried garlic and rosemary back to the bowl with the potatoes. Season with 1/2 teaspoon of kosher salt, or to taste. Toss everything together to combine, ensuring the potatoes are evenly coated with the aromatics and salt. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Roasted Potatoes
Ingredients
For the Potatoes
- 2 1/2 pounds starchy potatoes, such as Russet or Yukon Gold, peeled and cut into 1 1/2-inch chunks
- 2 tablespoons kosher salt, for boiling
- 1/2 teaspoon kosher salt, for seasoning, or to taste
For the Aromatic Oil
- 1/2 cup olive oil, or other neutral cooking oil like canola or vegetable oil
- 4 garlic, cloves, minced
- 1 1/2 teaspoons dried rosemary
Instructions
- 1
Preheat your oven to 425°F. Prepare the potatoes by peeling them and cutting them into roughly 1 1/2-inch uniform chunks. This ensures even cooking.
⏱️ 10 min•🌡️ 425 - 2
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the boiling water. Carefully add the cut potatoes to the pot. Boil the potatoes until they are tender when pierced with a fork but still hold their shape, about 12 to 15 minutes.
⏱️ 20 min - 3
While the potatoes are boiling, prepare the aromatic oil. In a small saucepan or cast iron skillet, heat the olive oil over medium heat. Add the minced garlic and dried rosemary. Fry briefly, about 1 to 2 minutes, until fragrant. Be careful not to burn the garlic.
⏱️ 5 min - 4
Carefully strain the infused oil into a heat-proof bowl, separating the fried garlic and rosemary from the oil. Set the strained aromatics aside; they will be added back later.
⏱️ 2 min - 5
Drain the boiled potatoes thoroughly using a colander. Vigorously shake the colander with the potatoes inside for about 30 seconds to 1 minute. This action will roughen the surface of the par-cooked potatoes, creating a starchy, fluffy exterior crucial for achieving extreme crispiness during roasting.
⏱️ 2 min - 6
Pour about half of the strained, infused oil onto a large baking sheet, ensuring the bottom is well coated. Transfer the roughened potatoes onto the oiled baking sheet, spreading them out in a single layer. Drizzle the remaining infused oil over the potatoes.
⏱️ 5 min - 7
Place the baking sheet with the potatoes into the preheated 425°F oven. Roast for 20 to 25 minutes, or until the potatoes begin to turn golden brown and crispy on the bottom.
⏱️ 25 min•🌡️ 425 - 8
Remove the baking sheet from the oven. Use a sturdy spatula or fork to flip and stir the potatoes, ensuring all sides get exposed to the heat and oil for even browning and crispiness. Return the potatoes to the oven and continue roasting for another 20 to 25 minutes, or until they are deeply golden brown and very crispy on the outside, with a fluffy interior.
⏱️ 25 min•🌡️ 425 - 9
Once perfectly roasted, transfer the potatoes to a serving bowl. Add the previously strained fried garlic and rosemary back to the bowl with the potatoes. Season with 1/2 teaspoon of kosher salt, or to taste. Toss everything together to combine, ensuring the potatoes are evenly coated with the aromatics and salt. Serve immediately.
⏱️ 5 min