🥔🔥 Best Crispy Roast Potatoes
Ingredients (Serves 4–6):
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2½–3 lbs potatoes (Yukon Gold or Russet work best)
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1 tsp baking soda (for boiling water)
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Salt, to taste
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3–4 tbsp oil (vegetable, canola, duck fat, or olive oil — for flavor and crisp)
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2–3 cloves garlic, smashed (optional, for aroma)
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Fresh rosemary or thyme (optional)
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Fresh ground black pepper, to taste
🔧 Instructions:
1. Prep & Parboil:
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Peel and cut potatoes into even chunks (about 2-inch pieces).
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Place in a pot of cold, salted water and add 1 tsp baking soda (helps create a starchy surface for crispiness).
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Bring to a boil and simmer for 8–10 minutes, until just fork-tender on the outside but not falling apart.
2. Rough Up the Edges:
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Drain and return potatoes to the pot.
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Shake the pot or toss with a spoon to roughen up the surface (this creates crispy ridges when roasted).
3. Preheat the Oil:
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While potatoes are draining, pour oil into a rimmed baking sheet or roasting pan and place it in a 425°F (220°C) oven for 5 minutes to heat up.
4. Roast the Potatoes:
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Carefully remove the hot pan and add the potatoes to the sizzling oil (use tongs or a spatula).
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Toss to coat evenly and spread out in a single layer.
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Roast for 45–55 minutes, flipping once or twice, until deep golden and crispy.
5. Flavor Finish:
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In the last 10 minutes, scatter smashed garlic cloves and herbs (if using) into the pan.
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Once done, season generously with salt and pepper while hot.
✅ Tips for Ultra-Crispy Potatoes:
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Don’t overcrowd the pan — they need space to crisp.
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Use a metal pan, not glass (which traps moisture).
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For even more crunch: toss parboiled potatoes with a spoonful of semolina before roasting.
Would you like a version cooked in duck fat or flavored with chili and lime?