The Best Crispy Roast Potatoes - How To Make Best Roasted Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Wash the potatoes thoroughly, peel them, and cut them into large chunks.

Bring a pot of water to a gentle boil, then add 1 teaspoon of salt and 0.5 teaspoon of baking soda.

Add the potato chunks to the boiling water and cook for about 10 to 15 minutes until they meet little resistance when pierced with a knife.

Drain the potatoes and let them sit for a few minutes to allow excess moisture to evaporate.

Heat 2 tablespoons of olive oil in a pan over medium heat, then add freshly chopped rosemary leaves to infuse the oil.

Let the rosemary sizzle in the oil for a few seconds, then strain the oil through a fine mesh strainer to separate the crispy rosemary leaves, saving them for later.

Drizzle the herb-infused oil over the rested potatoes, season with more salt and freshly ground black pepper.

Shake the bowl vigorously to break up the surface of the potatoes slightly, creating a starchy layer.

Spread the potatoes out evenly on a baking tray in a single layer to avoid overcrowding.

Roast the potatoes in the oven at 230°C (450°F) for 15 minutes.

After 15 minutes, take the potatoes out and flip them over using a thin flexible spatula, being careful not to break them apart.

Add the reserved crispy rosemary bits and some freshly chopped parsley to the potatoes.

Return the tray to the oven for another 5 minutes to achieve a deep golden brown color and crispy texture.

Remove the potatoes from the oven when they are beautifully deep brown and crispy on the outside, tender on the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens