Crispy Oven-Roasted Potatoes
These crispy oven-roasted potatoes are one of the best side dishes to serve with vegetable entrees, chicken, meat, you name it! I’ve experimented with various methods to achieve a crispy outside on the potato and i’m pretty sure this is my best one yet! Bonus! They happen to be gluten free and vegan. Hope you enjoy!
Yields 6 servings
INGREDIENTS
Kosher salt
1 tsp baking soda
3 lbs Baby Dutch yellow potatoes, cut into halves or quarters depending on the size
4 tbsp extra-virgin olive oil
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Feel free to top with parsley
PREPARATION
Adjust oven rack to center position and preheat oven to 400* F
Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring constantly, until garlic just begins to turn golden, about 3 minutes. Remove from heat and pour oil mixture into a large bowl.
When potatoes are cooked (make sure they’re not too hard or too soft & about to fall apart) drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper. Use a pot lid to cover bowl and toss to coat, vigorously shaking bowl. This is the key to getting them really crispy. You don't want the outside edges to be smooth. You want them to almost look like they are coated in paste.
Transfer potatoes to a cookie sheet, cut side down and separate them, spreading them out evenly. Transfer to oven and roast for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes with tongs. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 20-25 minutes longer.
Transfer potatoes to a large bowl and season with more salt and pepper to taste. Top with parsley. Serve immediately.
BUON APPETITO!