Crispy Roast Potatoes
These are the best, crispy roasted potatoes you will ever have. Brown and crispy on the outside, and soft and fluffy on the inside. I love serving this with steak, but it goes well with any main course!
Ingredients
- 4 pounds russet or Yukon Gold potatoes
- 2 tablespoons salt
- ½ teaspoon baking soda
- 5 tablespoons extra-virgin olive oil (or duck fat)
- 2 tablespoons minced garlic (about 6 cloves)
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat your oven to 450°F.
- Peel and dice the potatoes into 1 ½ inch cubes.
- Bring a large pot of water (8 cups) to a boil. Stir in salt and baking soda, then add the potatoes. Return to a boil, then simmer for 10 minutes.
- In a large bowl, combine the olive oil, minced garlic, oregano, black pepper, and garlic powder.
- When the potatoes are cooked, carefully drain the water. Let the potatoes sit in the empty pot for about 30 seconds. This will help evaporate the excess moisture.
- Transfer the potatoes to the bowl of oil and seasonings. Give the bowl a few shakes to roughen up the outside of the potatoes. This helps create more surface area for extra crispiness when they roast.
- Spread the potatoes on a baking sheet with some space between each one and bake 20 minutes. Flip the potatoes, then return to the oven for another 30-40 minutes until browned and crispy.
- Sprinkle parsley leaves on top and serve!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!