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Showing posts with label Crispy. Show all posts
Showing posts with label Crispy. Show all posts

The Best Crispy Roast Potatoes Ever Recipe

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Saturday, September 30, 2023

The Best Crispy Roast Potatoes Ever Recipe

These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We’ve tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you.


  • 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.Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

2.Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

3.When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

4.Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

5.Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.



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Friday, December 10, 2021


My father was the only person that would consider a potato meal. He would always make us potatoes when we were kids and we loved it! It was baked in the oven and when it was done, he’d season and butter it. As an adult, I love potatoes, but as a side dish to a meal. It was until I found out about Crispy Crunchy Parmesan Potatoes that I fell in love! It doesn’t cost much to make and it’s relatively easy.

During the quarantine, I decided to cook my family baked chicken (that was hard to find) with macaroni and rice. I decided to try these out for an even more delicious meal. My kids loved the smell and were curious about what I was cooking. They usually don’t eat potatoes, but after they were done, the entire plate was gone within a few minutes. They loved them! My husband was praising how good they taste and wanted more, but we were out of potatoes!

I ate my entire dish and oh boy, the crips and crunchiness made them even better. I barely ate the baked chicken that I had. The kids were begging to have mine, but they were definitely denied! I hope to make more of this, especially with my kid’s favorite of meatloaf. Soon, once coronavirus is over, we’ll have guests over and I’m thinking of serving them with sour cream and ketchup. Everyone loves these as snacks and wanted the recipe for themselves! Not only do they fill you up quickly, but they have an affordable price!



  • 4 medium potatoes, scrubbed (not peeled)
  • 4 tablespoons olive oil
  • ¼ teaspoon McCormick’s garlic powder, onion powder & pepper
  • ½ teaspoon parsley
  • Morton salt to taste
  • 4 tablespoons fresh parmesan cheese, divided


  1. Firstly, preheat the oven to 450 degrees and place a pan with parchment paper.
  2. Slice potatoes 1/4 inch full and stir with olive oil seasoning and two tablespoons of parmesan cheese.
  3. Now, bake an entire single layer for about 25 – 30 minutes (or until browned). Then, flip the potatoes after 10 – 15 minutes.
  4. Once it’s cooked, the top with remaining two tablespoons parmesan cheese and bake an extra 5 minutes or until cheese bubbles and browns.


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