Description
These Crispy Roasted Potatoes are perfectly golden and flavorful, achieved by parboiling with baking soda and then roasting with garlic and thyme. A simple yet delicious side dish that pairs well with any meal.
Ingredients
Scale
Potatoes
- 3 pounds Russet potatoes, cut into 1-inch pieces
Seasoning and Toppings
- 3 teaspoons kosher salt, divided
- 1 teaspoon baking soda
- 1/3 tablespoon olive oil
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- Optional topping – chopped parsley, lemon juice
Instructions
- Bring water to boil: Bring a large pot of water to a boil over high heat and add 2 teaspoons of kosher salt and 1 teaspoon of baking soda to the water to help soften the potatoes and create a crispy exterior when roasted.
- Parboil the potatoes: Add the cut potatoes to the boiling water and cook until just fork tender, about 3 to 5 minutes. This step helps achieve a soft interior and crisp outside.
- Preheat oven: Preheat your oven to 415 degrees Fahrenheit (about 210 degrees Celsius) to prepare for roasting.
- Drain and coat potatoes: Drain the parboiled potatoes thoroughly and transfer them to a large mixing bowl. Add olive oil and minced garlic, then stir well to evenly coat all potato pieces.
- Arrange and season: Spread the coated potatoes in a single layer on a large sheet pan, leaving space between pieces to allow for crisping. Sprinkle with the remaining 1 teaspoon of kosher salt and the dried thyme for flavor.
- Initial roasting: Roast the potatoes in the preheated oven for 30 minutes to start browning and crisping the outside.
- Flip and continue roasting: Remove the potatoes from the oven and use a spatula to gently scrape and flip them over to ensure even crispiness. Return the pan to the oven and roast for an additional 20 to 25 minutes until they turn golden brown and crispy.
- Serve: Remove from oven and serve immediately. Optionally, garnish with chopped parsley and a squeeze of lemon juice for added freshness and brightness.
Notes
- Cut potatoes into uniform 1-inch pieces to ensure even cooking.
- The baking soda in the boiling water breaks down the potato’s surface, promoting extra crispiness.
- Use a large sheet pan and leave space between potatoes to avoid steaming.
- Adjust salt amount according to your taste preference.
- Optional toppings like parsley and lemon juice add fresh flavors that complement the rich roasted potatoes.
- Russet potatoes are preferred for their starchy texture which yields the crispiest results.
