Get ready for the perfect addition to your Christmas dinner! We’ve experimented with various methods to achieve the crispiest potatoes, and we’re excited to share the best way to make them. Picture this: unbelievably crisp on the outside, yet insanely fluffy and soft on the inside!
Sure, the process is a bit more involved than your typical roasted potato, but we promise the extra effort is totally worth it, especially for those special occasions.
Here’s what you’ll need:
Crispy Roast Potatoes
Servings 6
Ingredients
- 4 pounds of Yukon gold potatoes
- 1/2 cup of olive oil
- 1/2 teaspoon of baking soda
- 2 tablespoons of kosher salt
- 4-5 sprigs of thyme
- 3 sprigs of rosemary
- 5-6 cloves of garlic sliced
- Flaky salt for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Bring a pot of water to a rolling boil, then add baking soda and kosher salt. (Don’t skimp on the salt – it adds flavor!)
- Peel and quarter the potatoes, then boil them until they’re almost falling apart, about 10-20 minutes.
- While the potatoes are boiling, heat oil in a skillet and add sliced garlic, rosemary, and thyme over medium low heat.
- Drain the potatoes and let them rest. Shake them in a colander to create a starchy layer on the outside.
- Transfer potatoes to a baking sheet, pour the hot oil over them, and toss with tongs.
- Bake for 20-30 minutes, turning them to ensure even browning.
- Chop the fried garlic, rosemary, and thyme. Toss them with the potatoes and a pinch of flaky salt. Enjoy!
Notes
Some tips:
- Watch the potatoes while boiling for a roughed-up appearance.
- When roughing up potatoes, aim for a fluffy starchy layer.
- Brown one side completely before turning while baking.
- Don’t skip the baking soda for that perfect crispiness.