Crispiest Roasted Potatoes
Crispiest Roasted Potatoes
Ingredients
- 3 tablespoons salt, divided
- 2 teaspoons baking soda
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 2 inch chunks
- 1/2 cup avocado oil or beef tallow
- 2 tablespoons fresh rosemary leaves, finely chopped
- 6 garlic, cloves, smashed
- 3 sprigs fresh thyme
- as needed black pepper, freshly ground, to taste
- 1 handful parsley leaves, small, minced
Instructions
- 1
Wash and peel the potatoes, then cut them into 2 inch chunks.
⏱️ 10 min
- 2
Add the cut potatoes to a large pot. Fill with cold water until the potatoes are completely covered. Add 2 tablespoons of salt and the baking soda, then mix until dissolved. Bring the water to a boil over high heat and boil the potatoes for 15-20 minutes until fork tender. Drain well and place back in the pot or a bowl and shake vigorously to rough up their edges.
⏱️ 25 min
- 3
Preheat the oven to 450°F (preferably convection setting). Pour the 1/2 cup of avocado oil or beef tallow, the 6 smashed garlic cloves, and the 3 sprigs of fresh thyme into a deep baking casserole dish or baking pan. Carefully place the boiled potatoes in the pan and toss them in the oil until fully covered. Arrange the potatoes in a single layer. Bake at 425°F for 50-60 minutes. Make sure to flip the potatoes using a thin, flexible metal spatula to release any stuck potatoes every 20 minutes. Continue roasting until potatoes are deep brown and crisp all over.
⏱️ 60 min•🌡️ 450
- 4
Transfer the roasted potatoes to a large bowl. Toss with the remaining 1 tablespoon of salt, freshly ground black pepper to taste, and the minced fresh parsley leaves. Serve immediately, optionally with homemade mayonnaise.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Roasted Potatoes
- 3 tablespoons salt, divided
- 2 teaspoons baking soda
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 2 inch chunks
- 1/2 cup avocado oil or beef tallow
- 2 tablespoons fresh rosemary leaves, finely chopped
- 6 garlic, cloves, smashed
- 3 sprigs fresh thyme
- as needed black pepper, freshly ground, to taste
- 1 handful parsley leaves, small, minced
Instructions
- 1
Wash and peel the potatoes, then cut them into 2 inch chunks.
⏱️ 10 min - 2
Add the cut potatoes to a large pot. Fill with cold water until the potatoes are completely covered. Add 2 tablespoons of salt and the baking soda, then mix until dissolved. Bring the water to a boil over high heat and boil the potatoes for 15-20 minutes until fork tender. Drain well and place back in the pot or a bowl and shake vigorously to rough up their edges.
⏱️ 25 min - 3
Preheat the oven to 450°F (preferably convection setting). Pour the 1/2 cup of avocado oil or beef tallow, the 6 smashed garlic cloves, and the 3 sprigs of fresh thyme into a deep baking casserole dish or baking pan. Carefully place the boiled potatoes in the pan and toss them in the oil until fully covered. Arrange the potatoes in a single layer. Bake at 425°F for 50-60 minutes. Make sure to flip the potatoes using a thin, flexible metal spatula to release any stuck potatoes every 20 minutes. Continue roasting until potatoes are deep brown and crisp all over.
⏱️ 60 min•🌡️ 450 - 4
Transfer the roasted potatoes to a large bowl. Toss with the remaining 1 tablespoon of salt, freshly ground black pepper to taste, and the minced fresh parsley leaves. Serve immediately, optionally with homemade mayonnaise.
⏱️ 5 min