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.