This recipe for roast potatoes has been my family's side-dish anchor for years. I first stumbled onto the technique during a holiday when I wanted the crispiness of a restaurant roast but with the comfort of home cooking. The result — potatoes with a deeply caramelized crust and a fluffy center — kept everyone reaching for more. Over time I refined the timing, the little pinch of baking soda in the parboil, and the balance of fat and herbs so the texture is reliably perfect every time.

What makes these special is a combination of simple chemistry and patient roasting: a short parboil with a touch of baking soda roughs the surface and raises pH so the exterior browns more readily; a hot fat bath in the roasting pan seals those rough edges into crunchy, shatteringly crisp crusts while the inside remains pillowy. Whenever I serve this, there’s a moment — that first crackle when the fork hits the crust — that signals success, and it’s become the recipe guests request when they want something familiar but celebratory.

Ingredients

• Potatoes (4 lb Russet or Yukon Gold): Choose firm tubers without green spots or sprouts. Russets give the fluffiest interior for mashes and roasts; Yukon Golds brown beautifully and hold a creamier texture. If you prefer a slightly more buttery flavor, use Yukon Gold.
• Kosher salt (2 tbsp for parboil, plus more to taste): Coarser grains like Diamond Crystal or Morton are both fine; adjust total seasoning if using table salt. Salt in the water seasons the interior and helps the surface dry for crisping.
• Baking soda (1/2 tsp): A small but critical addition to the parboil. Raising the pH promotes faster Maillard browning and encourages those irresistible crunchy edges.
• Freshly ground black pepper: Add to taste at the end; freshly cracked gives the best aromatic bite.
• Extra-virgin olive oil or rendered animal fat (5 tbsp): Olive oil yields a bright, Mediterranean finish while duck, goose or beef fat provides deep, savory browning and glossier crusts. Use high-quality olive oil for the best flavor if choosing the vegan route.
• Rosemary (small bunch, leaves finely chopped): Fresh rosemary offers piney, resinous notes. Strip and finely chop to distribute evenly; avoid woody stems in the pan.
• Garlic (3 medium cloves, minced): Adds warm aromatic depth. Mince finely and add late in the roasting or in the infused oil so it flavors without burning.
• Fresh parsley (small handful, chopped): A bright finishing herb that cuts through richness and adds color.

Instructions

1. Prepare and parboil the potatoes: Place peeled, large-chunk potatoes (about 4 lb) into a large saucepan and cover with cold water. Add 2 tablespoons kosher salt and 1/2 teaspoon baking soda. Bring to a gentle boil, then simmer for 10–12 minutes until the edges are tender but the centers are still firm. You want the exterior to soften slightly so it can be roughed up; overcooking will make them fall apart in the oven. 2. Drain and rough the edges: Drain the potatoes in a colander and shake them roughly in the hot pan or against the colander to fray the surfaces — those rough edges become the crisp crust. Let them steam-dry for a minute so excess surface moisture evaporates; a dryer exterior yields better browning. 3. Make the infused oil: While the potatoes steam, combine 5 tablespoons of your chosen fat (extra-virgin olive oil or rendered animal fat) with the finely chopped rosemary and minced garlic in a small bowl. If using olive oil, use good quality for aroma. If using animal fat, warm it briefly to liquefy and bloom the herb flavors then let cool slightly so garlic won't burn at initial contact. 4. Preheat the oven and heat the fat: Preheat oven to 425°F. Place a heavy roasting pan or rimmed baking sheet in the oven while it heats. Once the oven is hot, remove the pan carefully and add the infused fat; it should shimmer. Add the potatoes in a single layer, tossing gently to coat. The hot fat ensures instant searing and helps form a golden crust. 5. Roast until deeply golden: Return the pan to the oven and roast for 45–55 minutes, turning once or twice during cooking to brown evenly. Look for deep golden-brown patches and audible crackle when the edges are touched with a spatula. If pieces are sticking badly, give them another 5–8 minutes; don’t overcrowd the pan — space helps air circulate and crisp the sides. 6. Finish and serve: Remove from the oven, season with additional kosher salt and freshly ground black pepper to taste, and scatter chopped parsley over the top. Serve immediately for best texture; the contrast between a crunchy exterior and pillowy interior is at its peak hot from the oven.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. To preserve texture, re-crisp in a 400°F oven on a wire rack set over a sheet pan for 8–12 minutes rather than microwaving — this restores the crust. For freezing, flash-freeze on a tray until solid, then transfer to a freezer bag for up to 3 months; reheat from frozen in a hot oven, adding a few minutes so the center warms through while the exterior crisps. Avoid storing in very moist containers, which soften the crust quickly.

Ingredient Substitutions

If you only have red potatoes, they will still roast well but yield a waxier interior; shorten parboil time by a couple of minutes. Swap rosemary for thyme for a subtler, earthier profile. Use garlic powder instead of fresh garlic if you need to avoid burnt garlic — sprinkle toward the end of roasting. For a vegetarian/vegan approach, stick with extra-virgin olive oil; for richer flavor, rendered poultry or beef fat gives a deeper, more savory crust. Adjust quantities 1:1 when swapping fats.

Serving Suggestions

Serve alongside roasted meats, poultry, or a plant-forward main like a hearty mushroom stew. Garnish with lemon zest or a squeeze of lemon for brightness on rich roasts. For holidays, present on a warm platter sprinkled with extra rosemary and flaked sea salt. They pair wonderfully with roasted carrots and steamed greens or a crisp green salad to balance the richness.

Cultural Background

Roast potatoes are a cornerstone of British Sunday lunches and holiday feasts, where the technique of parboiling then roasting is cherished for producing an ideal texture contrast. Regional variations range from roasties cooked in goose fat for Christmas to olive-oil-roasted tubers in Mediterranean homes. The simple method celebrates humble ingredients elevated through technique: hot fat and patient roasting transform inexpensive potatoes into something celebratory.

Seasonal Adaptations

In winter, add a sprinkle of smoked paprika or a drizzle of rendered duck fat for warmth and depth. Spring calls for chopped dill or chives and a lemon finish. For autumn, toss with a little maple syrup and sage for a sweet-savory glaze. The method holds across seasons; shift the finishing herbs and spices to echo the produce and menus of the moment.

Meal Prep Tips

Parboil and rough the potatoes up to one day ahead and refrigerate in a covered container. Reheat and roast straight from the fridge; allow an extra 5–10 minutes in the oven. If making multiple pans, keep completed batches warm in a low oven (200°F) on a wire rack so they stay crisp. For busy hosts, keep the infused fat warmed gently and add to potatoes just before roasting to maximize the searing effect.

These roast potatoes are one of those recipes that reward attention and patience. Give them your hot oven and a little love, and they’ll return golden, aromatic, and reliably crowd-pleasing. Happy roasting — and don’t be surprised if this becomes your go-to side for every special meal.