How to Make The Best Crispy Roasted Potatoes

I show how to make simple crispy roasted potatoes. The end product is crispy on the outside and fluffy on the inside. It uses a few techniques to make the potatoes crispy such as using some baking soda in the parboil water. As well as roughing up the potatoes in garlic and rosemary infused olive oil, so they are covered in a bit of mash. They are pretty easy to make and can be used as an excellent side to almost any dish.

What You will need:
Potatoes (4 lbs/1.8kg)
Kosher Salt (2 tbsp)
Baking Soda (½ tsp)
Olive Oil (5 tbsp)
Garlic (3 Cloves)
Rosemary (About 2 tbsp)

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Instructions:
Peel and cut the potatoes into about 2 to 3 inch chunks.
Parboil:
Now we are going to parboil the potatoes.
Heat a large pot with about 2 liters of water until it starts boiling.
Add 2 tablespoons kosher salt.
Add a ½ teaspoon baking soda.
The baking soda will make the water slightly alkaline which allows the outside of the potatoes to become more crispy.
Add the potato chunks and stir.
Let it come to a boil again then reduce to a simmer for about 10 minutes.
Infused Oil:
To give the potatoes some flavour you can infuse some olive oil with rosemary and garlic.
Use a small saucepan on medium heat and add about 5 tbsp olive oil, 2 tbsp chopped rosemary and 3 cloves minced garlic.
Stir the pan and take it off when the garlic just begins to turn golden brown.
Strain the oil into a bowl and set it and the herbs and garlic aside.
Roughing Up:
Once the potatoes are cooked, carefully drain and leave so some steam comes off.
Add the potatoes to the bowl with the oil and add some salt and pepper.
Now toss them in the oil until the outsides of the potatoes become ruffed up.
The crispness will come from roughing up the boiled potatoes as a thin layer of mashed potato surrounds the chunks.
This is what becomes crispy in the oven.
Baking:
Preheat the oven to 450°F (230°C).
Place the potatoes on a baking sheet and spread them out evenly.
Put the baking sheet on the middle rack and cook for about 50 minutes to an hour.
To make sure the potatoes are evenly cooked and don’t stick to the baking tray flip them over after about 20-30 minutes.
Then leave them in for another 30 minutes while flipping occasionally.
You can also take them out when they have the desired crispiness.
Place the potatoes in a bowl and add the cooked garlic and rosemary.
Add some more salt and pepper and toss.
Now they are ready to be served.
These are only guidelines and you may need to experiment a bit to get the best results.

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