Crispy Roasted Potatoes

Inspired by Kenji's method, these crispy roasted potatoes are boiled with baking soda, tossed in a rosemary-garlic infused oil, and roasted to golden brown. The vigorous toss after boiling gives them their signature crunchy crust: fluffy inside, crispy outside.

Why You'll Love Crispy Roasted Potatoes

Baking soda in the boiling water raises the pH so the potato surfaces break down, then a hard toss after draining roughs up the exterior for maximum crunch. They roast for 50 to 60 minutes total in rosemary-garlic infused oil, tossed with the strained garlic and rosemary at the end, then finished with flaky salt.

Tips and Tricks

• Baking soda is key: It raises the pH of the water, helping the surface of the potatoes break down and crisp up in the oven.
• Rough them up: Don't be afraid to toss the parboiled potatoes hard-this creates more surface area and texture for crisping.
• Infused oil magic: Simmering garlic and rosemary in oil builds flavor fast-strain and save both the oil and solids for extra punch.

Variations

• Duck fat swap: Use duck fat in place of olive oil for richer, more decadent flavor.
• Add spice: Toss with smoked paprika or chili flakes for heat and color.
• Lemon finish: A little lemon zest at the end adds a fresh pop to balance the richness.

Substitutions

• Russet potatoes → Yukon golds: Slightly waxier, but still crisp up beautifully.
• Fresh rosemary → Thyme or sage: Use what you have-any hardy herb works well here.
• Garlic → Shallots: For a milder, slightly sweet aroma.

Best Served With

• Roast chicken, steak, or grilled lamb chops
• Dollop of garlic aioli or herbed crème fraîche
• Greens tossed in a punchy vinaigrette
• Poached eggs for a savory brunch option

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days. Reheat in a 425°F oven or air fryer for 10-15 minutes to restore crispiness-avoid microwaving, which will soften the edges.
• You can also freeze for up to 1 month, but best results come from eating fresh.

Common Questions

Crispy Roasted Potatoes

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Inspired by Kenji's method, these crispy roasted potatoes are boiled with baking soda, tossed in a rosemary-garlic infused oil, and roasted to golden perfection. The vigorous toss after boiling gives them their signature crunchy crust: fluffy inside, crispy outside.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 16

Course: Side Dish

Cuisine: American

Calories: 2052

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ½ teaspoon baking soda
• 4 lbs russet potatoes peeled and cut into 2-3 inch chunks
• 5 tablespoon extra virgin olive oil or duck fat
• 1 small handful fresh rosemary leaves finely chopped
• 3 medium garlic cloves minced
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 small handful fresh parsley leaves minced

Equipment

• Chefs knife
• Metal spatula
• Large baking sheet
• Large heatproof mixing bowl
• Colander
• Small/medium plate (paper towel-lined)
• Fine-mesh sieve or metal strainer
• Small sauce pot
• Large silicone spoon
• Large stock pot

Method

 

1. Preheat oven to 450°F. Peel and cut the potatoes into large chunks.
2. In a large pot, cover potatoes with water by 2 inches. Add baking soda and 2 tablespoon salt. Bring to a boil, then lower to a simmer. Cook until mostly tender (~10 minutes).
3. Meanwhile, in a small sauce pot, combine olive oil with chopped rosemary and garlic. Simmer until garlic is just golden. Strain oil into a heatproof bowl and set garlic-rosemary mix on a paper towel-lined plate.
4. Drain potatoes in a colander. Return to the pot for 1 minute to steam-dry.
5. Transfer to the bowl of infused oil and toss vigorously until exteriors are rough and mashed. Season with salt and pepper.
6. Spread on a large baking sheet and roast for ~20 minutes. Toss and continue roasting for 30-40 minutes more, tossing occasionally, until deep golden brown.
7. Toss with reserved garlic-rosemary mix, finish with flaky salt, and serve immediately.

Nutrition

Calories: 2052kcalCarbohydrates: 328gProtein: 39gFat: 71gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 51gSodium: 639mgPotassium: 7567mgFiber: 24gSugar: 11gVitamin A: 18IUVitamin C: 103mgCalcium: 237mgIron: 16mg

Notes

Storage: refrigerate in an airtight container for up to 4 days. Reheat in a 425°F oven until crisp again; they won't recover their crunch in the microwave.

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