The Best Crispy Roast Potatoes Ever Recipe

I love making my Best Roast Potatoes recipe. I use Yukon Gold potatoes, olive oil, and fresh rosemary to create a memorable crunch. I sometimes incorporate a little white vinegar to perfect the edges. Each ingredient plays its part in delivering satisfying texture and flavor; it’s my favorite side dish.

I’ve been perfecting my roasted potatoes recipe for years and I’m excited to share how to make The Best Crispy Roast Potatoes Ever. I start with good quality Yukon Gold or Russet potatoes, scrubbed well and cut into even chunks, then toss em in 1/4 cup olive oil (or duck fat if im feeling adventurous) with 1 tbsp salt and 1/2 tsp freshly ground black pepper.

I add 2 lightly smashed garlic cloves and 2 sprigs of fresh rosemary too. Sometimes, I even splash in 1 tsp white vinegar because it really helps rough up the potato edges and gives an extra level of crispiness that you dont find anywhere else.

I love how these roast potatoes can easily upgrade any meal whether it’s a chill dinner at home or on a big Thanksgiving table. Enjoy experimenting with this recipe because it’s all about bringing out that perfect crunch in every bite.

Why I Like this Recipe

I love this recipe because it makes me feel like a real chef in my own kitchen. The potatoes always come out super crispy and golden, and I think the roughing up of the edges really helps them get that amazing crunch. I also enjoy that it’s simple enough to follow even on busy nights; boiling the potatoes first might seem like an extra step but it really makes a difference. Another reason is how the garlic and rosemary infuse the potatoes with this really homey, aromatic flavor that reminds me of family dinners. Lastly, I kinda like having the option to use duck fat for that extra crispy twist if I’m feeling a bit fancy.

Ingredients

• Potatoes: loaded with carbohydrates and fibre; they fuel energy and keep you full.
• Olive oil: a healthy fat that makes the potatoes crisp and adds smooth flavour.
• Garlic: brings a punch of tangy taste and may help support your immune system.
• Rosemary: this herb gives a fresh aroma and a slightly earthy taste.
• White vinegar: adds a sharp tang and helps rough up potato edges for extra crispiness.
• Salt: enhances all the natural flavours while balancing the dish perfectly.
• Black pepper: offers a mild heat that rounds off the overall taste.

Ingredient Quantities

• 2 to 2.5 lbs potatoes (Yukon Gold or Russet), scrubbed well and cut into even chunks
• 1/4 cup olive oil (or duck fat if you want an extra crispy touch)
• 1 tbsp salt (plus a bit more for finishing after roasting)
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, lightly smashed
• 2 sprigs fresh rosemary
• Optional: 1 tsp white vinegar (helps to rough up the potato edges for extra crispiness)

How to Make this

1. Preheat your oven to 425°F.

2. Place your cut potatoes in a large pot with enough water to cover them and add a pinch of salt, along with the optional teaspoon of white vinegar to help rough up the edges.

3. Bring the water to a boil and let the potatoes simmer for about 10 minutes until they’re just starting to get tender.

4. Drain the water and give the potatoes a good shake in the pot so that the edges become a bit rough.

5. In a large baking tray, mix your olive oil (or duck fat for an extra crispy touch), 1 tablespoon salt, and 1/2 teaspoon freshly ground black pepper.

6. Toss the potatoes in the tray with the oil mixture, making sure they’re evenly coated.

7. Add the two lightly smashed garlic cloves and two sprigs of fresh rosemary to the tray.

8. Roast the potatoes in the preheated oven for about 45 minutes, turning them halfway through to ensure even crispiness.

9. Once they’re golden brown and crispy, take them out, sprinkle a little extra salt if you like, and serve immediately.

Equipment Needed

1. Oven (preheated to 425°F)
2. Large pot (for boiling potatoes)
3. Strainer or colander (to drain the boiling water)
4. Baking tray (for roasting the potatoes)
5. Cutting board (for prepping the potatoes and garlic)
6. Knife (for cutting the potatoes and lightly smashing the garlic)
7. Measuring cups and spoons (for the oil, salt, vinegar, and pepper)
8. Spatula or large spoon (for tossing the potatoes in the oil mixture)

FAQ

The Best Crispy Roast Potatoes Ever Recipe Substitutions and Variations

• If you dont have duck fat or olive oil, you can use melted butter or even vegetable oil. It might change up the flavor a bit, but the potatoes will still get really crispy.
• If you’re missing rosemary, try using fresh thyme or oregano instead. They’ll add a nice herby taste to your roast potatoes.
• For the white vinegar, you can swap in apple cider vinegar as an alternative. It works well to help rough up the potato edges.
• If you dont have fresh garlic, you might use garlic powder instead. Use about half a teaspoon per garlic clove to get a similar flavor kick.

Pro Tips

1. When boiling the potatoes, don’t leave them in the water for too long. You just want ’em to get a bit tender so they hold up better in the oven.
2. After draining, give the potatoes a good shake in the pot. This roughs up the edges and really helps ’em get nice and crispy when roasted.
3. If you’re feelin’ fancy and want extra flavor and crunch, try using duck fat instead of olive oil. It might seem extra, but trust me, it’s worth it.
4. Once they’re done roasting, sprinkle a touch more salt right before serving. This little finishing move really amps up the taste.