Ultimate Homemade Roast Potatoes: Crispy and Irresistible

Enjoy these Homemade Roast Potatoes that blend a crispy exterior with a fluffy interior, perfect for any meal.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds Russet or Yukon Gold Potatoes Preferred for texture and fluffiness.

For Flavor Enhancement

1 tablespoon Kosher Salt Essential for seasoning; adjust to taste.
1 teaspoon Black Pepper Freshly ground adds depth.
4 cloves Garlic Infuse in oil for flavor.
2 sprigs Fresh Rosemary Dried rosemary can be used as well.

For Crispy Texture

1 teaspoon Baking Soda Crucial for achieving crispiness.
1/4 cup Olive Oil Can substitute with duck fat.

For Garnishing

2 tablespoons Parsley Adds freshness and color.

Equipment

large pot
Baking sheet
Saucepan
colander

Method

Step-by-Step Instructions

Preheat your oven to 450°F (or 400°F for convection).
Bring 2 quarts of salted water to a boil and stir in 1 teaspoon of baking soda.
Simmer potato chunks for about 10 minutes until just tender.
Combine olive oil, rosemary, garlic, and pepper in a saucepan, heat over low for 5 minutes.
Drain the potatoes, let sit in a colander for 30 seconds, then toss with infused oil.
Spread potatoes on a baking sheet and roast for 20 minutes.
Flip the potatoes and roast for an additional 30-40 minutes until golden brown.
Toss with reserved garlic and rosemary, garnish with parsley, and serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 3gSugar: 1gVitamin C: 20mgCalcium: 2mgIron: 8mg

Notes

Cut potatoes into uniform sizes for even cooking. Preheat the oven properly and avoid excessive flipping during roasting for the best texture.

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