The BEST Roasted Potatoes
Posted on September 16, 2025
The BEST Roasted Potatoes
- 3 large Russet potatoes (approximately 2.5 pounds, peeled)
- 1/2 teaspoon baking soda
- 1/2 tablespoon salt (plus more for boiling)
- 1/4 cup ghee
- 3 tablespoons extra light olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons fresh garlic (minced)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup freshly grated parmesan
- 1 tablespoon finely chopped parsley
- Cut the peeled potatoes into 4 rounds, then halve each round to create 8 pieces from each potato. Adjust the size based on your preference.
- Bring a pot of water, about 2 inches above the potatoes, to a boil. Add baking soda, salt, and the chopped potatoes. Boil for 8 minutes until just tender when pierced with a fork. Be careful not to overcook.
- Drain the water and transfer the potatoes back to the pot. The residual heat will dry excess water, ensuring extra crispiness.
- Preheat oven to 450°F (or adjust for convection ovens).
- Chop the potatoes to desired size and transfer to a large bowl.
- In a small bowl, combine ghee, olive oil, garlic, Italian seasoning, salt, and black pepper. Pour over potatoes and toss to coat evenly.
- Transfer potatoes to a baking tray, ensuring they are spaced apart.
- Bake for 25 minutes, then shake/flip for even roasting. Bake for another 10 minutes, shake again, and bake for a final 10 minutes for a total of 45 minutes.
- Allow to cool for 5 minutes, then garnish with parmesan and parsley. Serve warm and enjoy!
- Russet potatoes are ideal, but Yukon Gold or red potatoes work too. Adjust size accordingly.
- Customize the marinade to your taste with herbs like oregano, rosemary, or paprika.
- Use extra light olive oil to avoid burning.
- Adjust potato size for desired crispiness or fluffiness.
