Crispy Roasted Potatoes
Crispy Roasted Potatoes - the crunchiest and crispiest roasted potatoes recipe ever! Made with garlic herb infused oil and special oven roasting technique. So good!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 quart water
- 1 tablespoon kosher salt
- 1/4 teaspoon baking soda
- 1 lb (500g) baby potatoes (or Yukon Gold potatoes)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon chopped herb ((rosemary, oregano and/or thyme))
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley
Instructions
- 1
Preheat the oven to 450°F (232°C). Slice the mini baby potatoes in half. For smaller potatoes, leave them whole. If using Yukon Gold potatoes, choose smaller ones about 2 inches (5 cm) in diameter and quarter them.
- 2
Heat the water in a large pot over high heat until boiling. Add ½ tablespoon of kosher salt, baking soda, and the potatoes. Parboil the potatoes for about 10 to 15 minutes. Drain the potatoes using a strainer, set aside, and let them cool.
- 3
Heat the olive oil, garlic, and herbs (I used oregano and thyme) in a skillet over medium heat. When the garlic turns brown, strain the oil immediately using a fine-mesh metal strainer. Reserve the fried garlic and herbs.
- 4
Return the skillet to the stove over medium heat. Add the oil, potatoes, remaining 1/2 tablespoon of kosher salt, and ground black pepper. Use a large spoon to vigorously toss and stir the potatoes until a layer of potato starch coats them.
- 5
Roast the potatoes for 15 minutes or until the surface turns golden brown and crispy. Top with the fried garlic and herbs, along with the chopped parsley. Serve immediately.