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The Best Ultimate Crispy Roast Potatoes: Golden Outside, Fluffy Inside

A close-up of golden brown, crispy roast potatoes piled high on a white plate.
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Learn the foolproof method for making the best roast potatoes with a perfectly crispy outside and a light, fluffy inside every time you roast them. This recipe focuses on technique to achieve that irresistible crunch.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1/2 cup duck fat or high-heat cooking oil (like vegetable or canola)
  • 1 tablespoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, smashed (optional)
  • 3 sprigs fresh rosemary (optional)
  • 1 teaspoon baking soda (for parboiling water)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your duck fat or oil into a large roasting pan and put the pan in the oven while it preheats. You want the fat very hot.
  2. Place the cut potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt and the baking soda. Bring the water to a rolling boil over high heat.
  3. Boil the potatoes for 8 to 10 minutes until the edges start to look soft and slightly broken down. Do not overcook them until they are mushy.
  4. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape.
  5. Gently shake the colander vigorously for about 30 seconds. This crucial step roughs up the edges of the potatoes, creating the surface area needed for maximum crispiness.
  6. Carefully remove the hot roasting pan from the oven. The fat should be shimmering. Gently place the roughed-up potatoes into the hot fat, turning them to coat. If using, add the smashed garlic cloves and rosemary sprigs now.
  7. Sprinkle the potatoes evenly with the remaining coarse sea salt and black pepper.
  8. Roast for 30 minutes. Remove the pan from the oven, carefully turn the potatoes using a spatula, and return them to the oven.
  9. Continue roasting for another 25 to 35 minutes, or until the potatoes are deeply golden brown and irresistibly crunchy.
  10. Serve your golden, fluffy inside roast potatoes immediately as a perfect holiday side dish or dinner side idea.

Notes

  • For extra flavor, toss the potatoes with 1/4 cup of grated Parmesan cheese during the last 10 minutes of roasting.
  • Using baking soda in the boiling water helps break down the starches on the exterior, leading to a superior, crispier crust when roasting.
  • Do not overcrowd the pan; give the potatoes space to roast, not steam. Use two pans if necessary.

Nutrition

Find it online: https://kitchenuser.net/best-roast-potatoes-ultimate-crispy-recipe/