Description
This recipe delivers the ultimate crispy roast potatoes with fluffy interiors and golden, crunchy exteriors. Perfectly seasoned with garlic, paprika, and herbs, these potatoes make a versatile and irresistible side dish for any meal or holiday feast.
Ingredients
Potatoes
- 2 pounds Russet or Yukon Gold potatoes
Seasoning & Oil
- 3 tablespoons vegetable oil or duck fat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon dried rosemary or thyme
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to crisp the potatoes.
- Prepare Potatoes: Peel the potatoes and cut them into evenly sized chunks to promote even cooking.
- Parboil: Place the potato chunks into a pot of cold salted water, bring it to a boil, then simmer for 8 to 10 minutes until the edges start to soften but potatoes remain firm inside.
- Drain and Roughen: Drain the potatoes thoroughly. Return them to the pot or a bowl and gently shake to rough up their surfaces; this helps create texture for crispiness.
- Heat Fat: Spread the vegetable oil or melted duck fat evenly on a large baking sheet. Place the sheet in the preheated oven for a few minutes until the fat is hot and shimmering.
- Coat Potatoes: Carefully add the potatoes to the hot fat on the baking sheet, turning them to coat each piece well.
- Season: Sprinkle salt, black pepper, garlic powder, paprika, and dried rosemary or thyme evenly over the potatoes.
- Roast: Roast the potatoes in the oven for 40 to 50 minutes, turning occasionally to ensure they become deeply golden and crisp on all sides.
- Final Touch: Remove from the oven and sprinkle the chopped fresh parsley over the crisp potatoes just before serving.
Notes
- Parboiling the potatoes is key to achieving fluffy interiors with crispy exteriors.
- Using duck fat adds a rich, savory flavor, but vegetable oil is a great vegetarian alternative.
- For additional aroma, add crushed fresh garlic cloves to the baking sheet during the last 10 minutes of roasting.
