BEST CRISPY ROAST POTATOES
This post may contain affiliate links that won’t change your price but will share some commission.
Best Crispy Roast Potatoes – crispy, creamy, buttery, caramelized potatoes are easy to make and incredibly delicious!
We like these smashed potatoes with pasties. You can also serve them for breakfast or brunch. They’re great as an appetizer or dinner side dish served with sour cream. So delicious!
Knowing Your Potatoes: Click here for more information on selecting and cooking with the right kind of potatoes.
Best Crispy Roast Potatoes
When it comes to potatoes, I can eat them every. single. day. This recipe is no exception. I stood over the pan and ate half of these potatoes immediately after photographing them! (So much for my dinner side dish!)
Not only are these potatoes mega crispy, but you are also going to flip at the aroma infusing the oil with herbs and garlic. Wow!! Sensory heaven!
If you are tired of the same old roasted potatoes, try these smashed baby Yukon potatoes. They are the best potatoes ever! I guarantee that you will fall in love with them as much as I have.
Of course, you can cook the potatoes in countless ways and get them done. But my method will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with creamy centers packed with potato flavor.
Infusing the oil with garlic and herbs gives the potato crust extra flavor. (And makes your house smell unbelievable!)
I used Yukon Gold baby potatoes.
How to Cook the Best Crispy Roast Potatoes
- Heat 2 quarts of water in a large pot (3-quart pot) over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes. Stir. Return to a boil, reduce to a simmer, and cook until fork-tender, about 10 minutes after returning to a boil.
- Meanwhile, combine olive oil or bacon fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring constantly until garlic just begins to turn golden, about 3 minutes. Remove from heat.
- When potatoes are cooked, drain, and allow them to rest in the strainer for about 30 seconds to allow excess moisture to evaporate.
- Transfer bake to your cooking pot or to a large bowl and add the infused oil, thyme, flour, Parmesan, and season to taste with a little more salt and pepper. Toss to coat. You want a thick layer of oil, herb, flour, and Parmesan to coat the potatoes.
- Transfer potatoes to a large-rimmed baking sheet or skillet. Spread them out evenly and smash them flat with a potato masher or the bottom of a glass. Transfer to oven and roast, without moving, for 15 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, turn potatoes. Continue roasting until potatoes are deep brown and crisp, turning and shaking them a few times during cooking, 15 to 20 minutes longer.
Hey, if you want to catch all my videos, subscribe to my YouTube channel. You’ll be notified each time I share a new video!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment!
Related recipes include
More recipes, you’ll enjoy are 3 Ingredient Slow Cooker Pot Roast, TWICE BAKED POTATO CASSEROLE, ROASTED GARLIC RANCH POTATOES, and Baked Potato Bacon Egg Breakfast Skillet. You may also enjoy this tutorial: HOW TO ROAST VEGETABLES.
Best Crispy Roast Potatoes
Equipment
- skillet
Ingredients
- 1/2 teaspoon baking soda
- 2 tablespoons salt
- 3 pounds Yukon gold baby potatoes I like baby potatoes, but you can use large ones and cube them
- 1 tablespoon bacon fat canola or vegetable oil can be used
- 1/2 tablespoon rosemary fresh, minced
- 3 cloves garlic clove minced
- 1/2 teaspoon black pepper freshly cracked
- 1/8 teaspoon thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly cracked
- 1 tablespoon flour
- 2 tablespoon Parmesan cheese
Instructions
- Preheat oven to 400°F
- Heat 2 quarts of water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes. Stir.
- Return to a boil, reduce to a simmer, and cook until fork-tender, about 10 minutes after returning to a boil.
- Meanwhile, combine olive oil or bacon fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring constantly until garlic just begins to turn golden, about 3 minutes. Remove from heat.
- When potatoes are cooked, drain, and allow them to rest in the strainer for about 30 seconds to allow excess moisture to evaporate.
- Transfer potatoes to a bowl with infused oil, add thyme, flour, Parmesan, and season to taste with a little more salt and pepper. Toss to coat. You want a thick layer of oil, herb, flour, and Parmesan to coat the potatoes.
- Transfer potatoes to a large rimmed baking sheet or skillet. Spread them out evenly and smash flat with a potato masher or bottom of a glass. Transfer to oven and roast, without moving, for 15 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 15 to 20 minutes longer.
- Serve immediately.
2 Comments