Have you ever seen 3 pounds of potatoes disappear? POOF. Well you’re about to with these extra crispy roasted potatoes. Buttery soft potatoes on the inside, with a garlicky crispy exterior that will make you want to make a meal out of these babies. And the best part is it’s just a handful of straightforward pantry staple ingredients that work together beautifully and leave you with crispy herb and garlic outer crust while these potatoes are pillowy soft on the inside! These potatoes are seriously the perfect accompaniment to homemade steak, grilled chicken or any other protein. Crispy roasted potatoes are the perfect side dish for holidays like Thanksgiving, Christmas, or Easter but still simple enough to put together for your weeknight chicken dinner. I’ve said this many times before, but I wasn’t the biggest fan of potatoes before. And now I love making a big batch of my breakfast potatoes to serve up with scrambled eggs and fresh homemade salsa. I’ve cracked the code on the perfect homemade baked potatoes and don’t even get my started on my sour cream and chive potato salad recipe. Even make a batch of roasted sweet potatoes for bowls and such. Can you tell potatoes are quickly rising in ranking for my favorite carbohydrate? They’re loaded with nutrition and I’m sad I waited this long to fall in love with them all over again. Homemade French fries with garlic, truffle and parmesan are next on my list.
How to make crispy roasted potatoes:
Ingredients for the BEST crispy roasted potatoes
Potatoes: I like Russet potatoes best for this recipe as they tend to give the best crispness after roasting. In a pinch you could use Yukon Golds, however, they will undoubtedly be less crispy than the russet potato version.Baking soda: also known as bi-carb or sodium bicarbonate to our friends across the pond. Adding baking soda to a pot of boiling water makes the water alkaline. Alkaline water helps breakdown the exterior of the potato quicker. The soft outer edges then crisp up in the oven and provide that crispy texture. A little trick I picked up from Serious Eats.Ghee or oil: I like to use a 50:50 split of melted ghee and oil for this recipe. However, you could also use beef tallow, or even duck fat if you’d like.Grated garlic: a few cloves of grated garlic infused into the oil mixture helps give these potatoes a garlic and herb flavor.Other seasonings: I use freshly chopped parsley and a hint of dried thyme to flavor these roasted potatoes. You can certainly add other seasonings for variations of this roasted potato recipe like oregano, onion powder, smoked paprika, or anything else you like. Try my rosemary red potatoes with olive oil if you’re into that sort of thing! And don’t be shy to add a handful of grated parmesan cheese when the potatoes are hot out of the oven.
How to make extra crispy potatoes:
Tips for making delicious extra crispy roasted potatoes:
The addition of baking soda to boiling water was a tip I picked up from Serious Eats.
