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, and always a crowd-pleaser.
Why You'll Love Crispy Roasted Potatoes
Golden, craggy, and deeply savory-these roasted potatoes are the gold standard. Inspired by Kenji's viral method, this recipe uses baking soda to break down the surface starch and create that ultra-crispy exterior. Tossed in rosemary-garlic oil and finished with flaky salt, they're the ultimate side dish to pair with just about anything.
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
Can I skip the baking soda?
It's essential for that crispy crust-don't skip it!
Can I make these ahead of time?
Yes-parboil and toss in infused oil ahead, refrigerate, and roast just before serving.





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