Whenever my husband and I visit our favorite restaurant, he always tells me how much he loves their roasted potatoes. Even though I make roasted potatoes all the time, I wasn’t insulted. After all, I am just a cook, and surely the chef knows many secrets I do not. Still, I couldn’t help but wonder what made them so much better. Just like that, I was on a mission to make better roasted potatoes.
When I prepare potatoes, I mix them with olive oil, salt and pepper and place them on a baking sheet flesh side up to roast at a high heat in the oven. They usually take about 30 to 40 minutes to become crispy and brown.
I did my homework well, because I discovered a method of cooking them that made them perfect. My husband loves the potatoes prepared this way and so do I. Now I get to share it with you.
The secret to perfectly roasted potatoes is to boil them first in water and baking soda. The author of this recipe explains, “the alkaline water breaks down the surface of the potato, creating tons of starchy slurry for added surface area and crunch”. While they are boiling, you infuse the oil (or fat) with garlic and herbs which give the potato crust extra flavor. You then place them in an oven set at a high heat to finish them off.
This method works beautifully! The potatoes emerge from the oven wonderfully caramelized on the outside, and delicately fluffy and creamy on the inside. The garlic and herb infused oil packs them with incredible flavor. The author is right, these are the best crispy potatoes recipe ever.
Just for you to know, I did not peel the potatoes. I despise peeling potatoes. I used baby red potatoes cut in half. I also used chicken fat, although it wasn’t a choice in their instructions, and it worked just as well. Don’t be afraid to vigorously shake the pan while you are preparing them, you will see the potato-like paste build up. It is definitely worth the extra few steps, I promise you.
This recipe is loosely adapted from Serious Eats and will serve 6-8 people who will have to force themselves to stop eating them.
Ingredients for Crispy Potatoes:
1/2 teaspoon baking soda
2 pounds red baby potatoes, cut in half
5 tablespoons extra-virgin olive oil (or duck, chicken or beef fat)
5 sprigs fresh oregano, peeled and chopped or 2 teaspoons dried
3 garlic cloves, chopped
Kosher salt
Freshly ground black pepper
Small handful parsley leaves, chopped
Adjust oven rack to center position and preheat oven to 450°F.
Heat 2 quarts of water in a large pot over high heat until boiling.
Add 2 tablespoons kosher salt, baking soda, and potatoes and stir.
Return to boil reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil, and chicken fat with oregano, garlic, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper in a small saucepan and heat over medium heat.
Cook, stirring and shaking pan constantly, until garlic just begins to turn golden brown, about 3 minutes.
Immediately strain oil through a fine mesh strainer set over a large bowl.
Set garlic/oregano mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
Transfer to bowl with infused oil, season to taste with a little more salt and pepper, toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
Transfer to oven and roast, without moving for 20 minutes.
Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic/oregano mixture and parsley.
Toss to coat and season with more salt and pepper to taste.
Serve immediately.
It’s that simple!
