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Crispy Roasted Potatoes - the crunchiest and crispiest roasted potatoes recipe ever! Made with garlic herb infused oil and special oven roasting technique. So good!
This Crispy Roasted Potatoes recipe is from my friend Jessica Gavin’s cookbook “Easy Culinary Science for Better Cooking” which is now available in book stores and online.
What is so special about this oven roasted potatoes recipe are the techniques used, which are outlined below.
How To Make Roasted Potatoes Crispy
First, you par-boil the potatoes until they are cooked and starchy. Then you make the garlic-herb infused oil. For the herb, you can use rosemary and other herbs.
For me, I used oregano and thyme. To make the garlic-herb infused oil, heat up a skillet with oil and then add the garlic and herbs. (I used Le Creuset Signature Cast-Iron Skillet, 10.25″.)
Once the garlic turns brown, strain the oil and set aside the crispy garlic and herbs. The oil will be aromatic and it’s used to cook the potatoes before roasting in the oven.
This step is brilliant as the crispy garlic is used as a topping for the roasted potatoes.
For the par-boiling, the recipe calls for baking soda to create an alkaline environment to break down the starches on the potatoes, allowing for more crunch potential when roasted.
High temperature roasting at 450F allows gorgeous golden browning of the potatoes.
Frequently Asked Questions
This recipe is only 205 calories per serving.
What To Serve With Crispy Roasted Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Crispy Roasted Potatoes
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so good! My fiancé said “restaurant quality”. Worth extra steps rather than just roasting. I usually don’t submit reviews, but had to for this recipe. Will be making these again!