You can never have too many ways to serve the world’s most versatile starchy veggie. These Crispy & Roasty Potatoes just add to your list of delicious methods to choose from! As their name suggests, they are in fact crispy. And also, roasted, which is where the roasty comes from. But there’s more! They’re coated in a savory garlic oil, which makes them really tasty alongside whatever main you’re serving up. Don’t settle for just a dinner when you have so many options; be sure to choose the always-satisfying and always-available Crispy & Roasty Potatoes when you’re on the hunt for the best way to spice up your spuds!
Ingredients
- 2 quarts water
- kosher salt, to taste
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths (depending on size)
- 5 tablespoons extra-virgin olive oil
- fresh rosemary leaves, to taste, finely chopped
- 3 medium cloves garlic, minced
- freshly ground black pepper, to taste
- fresh parsley leaves, to taste, minced
Directions
Step 1 –Adjust an oven rack into the center position.
Step 2 –Preheat the oven to 450 degrees F.
Step 3 –In a large pot over high heat, heat the water until it’s boiling.
Step 4 –Add the salt, the baking soda, and the potatoes to the boiling water and stir to combine.
Step 5 –Return the potato mixture to a boil.
Step 6 –Reduce the potato mixture to a simmer and cook until a knife inserted into the center of a potato meets with little resistance, about 10 minutes.
Step 7 –While the potatoes are cooking, in a small saucepan over medium heat, combine the olive oil, the rosemary, the garlic, and the black pepper and cook, stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes.
Step 8 –Immediately strain the oil mixture through a fine-mesh strainer that’s set in a large bowl. Reserve both the infused oil and the garlic mixture, separately, setting them aside for later use.
Step 9 –Carefully drain the potatoes and let them rest in the pot until the excess moisture evaporates, about 30 seconds.
Step 10 –Transfer the potatoes to the large bowl with the reserved oil and season with the salt and the pepper.
Step 11 –Shake the bowl roughly to coat the potato mixture, until a thick layer of mashed potato-like paste has built up on the potato chunks.
Step 12 –Evenly spread the potatoes onto a large rimmed baking sheet, ensuring you separate any potatoes that are touching.
Step 13 –Roast the potatoes, without touching them, for 20 minutes.
Step 14 –Use a thin, flexible metal spatula to release any stuck potatoes from the pan and then shake the pan, while turning the potatoes.
Step 15 –Roast the potatoes, turning and shaking them a few times while cooking, until they are deep brown and crisp all over, about 30-40 minutes.
Step 16 –Pour the potatoes into a large bowl and top with the garlic mixture and the parsley.
Step 17 –Toss the potatoes to coat and season with the salt and the pepper.
Step 18 –Serve immediately.
