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Close-up of crispy, golden-brown roasted potato cubes with visible flakes of salt and slightly caramelized edges.

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
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ tsp baking soda
  • 4 lbs russet potatoes peeled and cut into 2–3 inch chunks
  • 5 tbsp 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 tbsp 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 torn parsley, and serve immediately.

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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