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Close-up of golden brown, perfectly Crispy Roasted Potatoes seasoned with herbs in a metal serving dish.

Crispy Roasted Potatoes (Perfect Every Time)

Learn how to make perfectly crispy roasted potatoes every time. This recipe uses a simple technique to achieve golden brown, fluffy interiors and crisp exteriors.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling 5 minutes
Total Time 55 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 pounds russet potatoes peeled and cut into 1-inch pieces
  • 1/2 teaspoon baking soda
  • 3 tablespoons melted ghee or olive oil divided
  • 1 1/2 tablespoon kosher salt or a generous fistful
For the Garlic Mixture
  • 2-4 cloves garlic grated or minced
  • 2 tablespoons olive oil remaining
  • 1 tablespoon minced parsley
  • 1/4 teaspoon dried thyme optional

Equipment

  • Dutch oven
  • Stock pot
  • Fish spatula
  • Small bowl

Method
 

  1. Preheat your oven to 425ºF with a rack in the center position.
  2. Place the cut potatoes in a large Dutch oven or stock pot. Add the kosher salt and baking soda. Stir to combine. Cover with water and bring to a boil. Cook for 8-10 minutes, until the potatoes are halfway cooked. They should offer some resistance when pierced with a knife. Drain the potatoes and return them to the same pot.
  3. While the potatoes are parboiling, prepare the garlic mixture. In a small bowl, combine the grated garlic, remaining 2 tablespoons of olive oil, minced parsley, and dried thyme (if using). Microwave for 30 seconds, or until just heated through.
  4. Return the drained potatoes to the oven. Roast for 10-15 minutes. Then, remove the potatoes from the oven. Shake the pan to loosen them, and use a fish spatula to help turn them over. Drizzle the prepared garlic mixture over the potatoes and toss to coat evenly.
  5. Return the potatoes to the oven for another 10-15 minutes, or until they are golden brown, crispy, and you can smell the garlic. Let them cool for a few minutes before serving.

Notes

The addition of baking soda to the boiling water helps create a crispier exterior on the potatoes.

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