Crispiest Roasted Potatoes
About
Extra-crispy roasted potatoes seasoned with garlic, thyme, rosemary, and parsley. The potatoes are parboiled, shaken to rough up the edges, then roasted until deep brown and crisp.
Ingredients
Step-by-Step Instructions
ReportPrepare the potatoes
Wash and peel the potatoes, then cut them into 2-inch chunks.
Add the potatoes to a large pot and cover completely with cold water. Add 2 tablespoons of salt and the baking soda, then stir until dissolved. Bring to a boil over high heat and boil for 15-20 minutes until fork-tender. Drain well, return the potatoes to the pot or a bowl, and shake vigorously.
Roast the potatoes
Preheat the oven to 450°F, preferably on convection. Pour the oil, smashed garlic cloves, and thyme into a deep baking dish or casserole dish. Add the potatoes and toss until fully coated in a single layer.
Bake at 220°C for 50-60 minutes, flipping the potatoes every 20 minutes with a thin, flexible metal spatula to release any stuck potatoes.
Continue roasting until the potatoes are deep brown and crisp all over.
Finish and serve
Transfer the potatoes to a large bowl and toss with salt, pepper, and parsley. Serve with homemade mayonnaise, if desired.
Equipment Needed
