These are the most flavorful crispy roast potatoes you'll ever make. and they simply happen to be gluten-loose and vegan (if you use oil) besides.


Those roast potatoes maximize the crisp-to-creamy contrast in each bite of potato. we've examined and retested each variable, from cut length to potato kind to boiling and roasting methods. 

The end result is that this recipe, which we firmly and un-humbly trust will supply the finest roast potatoes you've ever tasted, notably crisp and crunchy on the out of doors, with centers that are creamy and packed with potato flavor.



  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
  • 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
  • Small handful picked rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced


  1. Modify oven rack to middle function and preheat oven to 450°F/230°C (or 400°F/2 hundred°C if using convection). warmth 2 quarts (2L) water in a big pot over high warmth until boiling. add 2 tablespoons kosher salt (approximately 1 ounce; 25g), baking soda, and potatoes and stir. return to a boil, reduce to a simmer, and cook till a knife meets little resistance while inserted into a potato bite, about 10 mins after returning to a boil.
  2. In the meantime, combine olive oil, duck fat, or beef fat with rosemary, garlic, and some grinds of black pepper in a small saucepan and warmth over medium warmth. cook, stirring and shaking pan constantly, till garlic just starts to turn golden, about 3 mins. immediately stress oil thru a fine-mesh strainer set in a huge bowl. Set garlic/rosemary combination apart and reserve one after the other.
  3. While potatoes are cooked, drain cautiously and allow them to rest within the pot for approximately 30 seconds to permit excess moisture to evaporate. switch to bowl with infused oil, season to flavor with a touch greater salt and pepper, and toss to coat, shaking bowl roughly, till a thick layer of mashed potato–like paste has built up on the potato chunks.
  4. Transfer potatoes to a big rimmed baking sheet and separate them, spreading them out flippantly. switch to oven and roast, with out moving, for 20 minutes. using a thin, bendy steel spatula to release any caught potatoes, shake pan and turn potatoes. preserve roasting until potatoes are deep brown and crisp all over, turning and shaking them some instances in the course of cooking, 30 to forty mins longer.
  5. Transfer potatoes to a massive bowl and upload garlic/rosemary aggregate and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve straight away.

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