Description

These crispy roast potatoes are the ultimate side dish, featuring a golden, crispy exterior and a fluffy interior. Infused with garlic, rosemary, and parsley, these potatoes are bursting with flavor and make the perfect accompaniment to any meal.

Ingredients

Units Scale

Kosher salt

1/2 teaspoon (4 g) baking soda

Russet or Yukon Gold Potatoes

4 pounds (about 2 kg), peeled and cut into quarters, sixths, or eighths

Oil/Fat Mixture

5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat

Additional Ingredients

Small handful picked fresh rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper, to taste
Small handful fresh parsley leaves, minced

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Instructions

Prep the Potatoes: Boil potatoes with salt and baking soda until slightly tender.
Infuse Oil: Combine oil/fat with rosemary, garlic, and pepper in a saucepan.
Coat Potatoes: Toss drained potatoes in infused oil until coated.
Roast: Spread potatoes on a baking sheet and roast until crispy and golden.
Finish: Toss roasted potatoes with garlic/rosemary mixture and parsley before serving.

Notes

Russet potatoes create a crispier crust, while Yukon Golds offer a creamier texture.
Cut potatoes into large chunks for the best texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg