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Let me share my secret for potatoes that'll steal the show at your next dinner! After years of testing, I've nailed the technique for potatoes with the crunchiest golden outside and the fluffiest inside. A little science and a lot of love make these spuds absolutely irresistible.
What Makes These So Special
You know those restaurant potatoes that are impossibly crispy? That's what we're making here. The trick is boiling them in water with a pinch of baking soda first - sounds weird, but trust me! Then we'll roast them in flavored oil until they're basically potato perfection.
Grab These Ingredients
- Potatoes: Russets for extra crunch, Yukons for extra creamy.
- Secret Weapon: Just a bit of baking soda - game changer!
- Your Choice of Fat: Duck fat's amazing, but olive oil works great too.
- Fresh Herbs: Rosemary and garlic for flavor magic.
- Finish Line: Fresh parsley and plenty of salt and pepper.
Let's Make The Best Potatoes Ever
- Get That Water Going
- Crank your oven to 450°F while you get a big pot of water boiling. Add a good pinch of salt and that magic baking soda. Drop in your potato chunks and let them simmer about 10 minutes - we want them just starting to get tender.
- Flavor Your Oil
- While those potatoes boil, let's make some amazing oil. Warm up your chosen fat with garlic and rosemary - your kitchen's going to smell incredible! Strain it into a bowl but save those flavored bits for later.
- The Rough-Up
- Drain those potatoes and give them a minute to steam dry. Now the fun part - toss them in that flavored oil and shake the bowl around. You want to rough up the outside of the potatoes until they look almost fluffy.
- Into The Oven
- Spread them out on a baking sheet - give them space to get crispy! They'll need about 20 minutes first, then flip them and go another 30-40 minutes. You want them deep golden brown and super crunchy.
- The Grand Finale
- Remember those garlic and rosemary bits? Toss them back in with some fresh parsley. Serve them up hot and watch everyone fight over the crispiest pieces!
My Best Tips
Here's what I've learned from making these countless times: That baking soda in the water is non-negotiable - it creates those amazing crispy bits. Russets are my go-to, but Yukons make killer roasties too. And don't mess with them too early in the oven - let that crust form before you flip them.
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Saving Some For Later
Got leftovers? Lucky you! They'll keep in the fridge for about 3 days. To get them crispy again, pop them in a hot oven (425°F) for a few minutes. Sometimes I chop them up and fry them in a skillet for the best breakfast potatoes ever.
Mix It Up
These are so versatile! Sometimes I throw in fresh thyme instead of rosemary. A sprinkle of Parmesan when they're hot is amazing. My husband loves when I add smoked paprika for a Spanish twist. They're perfect with Sunday roast, but honestly, I'd eat them straight off the pan!
Frequently Asked Questions
- → Why add baking soda to the water?
Baking soda helps break down the potato surface, creating more texture for ultimate crispiness when roasted.
- → Can I use different potatoes?
Russets give crispier crusts with fluffy centers, while Yukons offer creamier centers and deeper flavor.
- → Why infuse the oil?
Infusing oil with garlic and rosemary adds flavor throughout cooking without burning the aromatics.
- → What makes them extra crispy?
The combination of par-boiling, roughing up edges, and high-heat roasting creates maximum surface area for crisping.
- → Can I make these ahead?
Best served immediately after roasting for maximum crispiness. Reheating can compromise the texture.