Description

This recipe for Extra Crispy Potatoes delivers golden, crunchy roasted potatoes with a fluffy interior. Boiled briefly with baking soda to soften the edges, then baked in hot olive oil for ultimate crispiness. Optionally enhanced with fragrant rosemary and garlic for an irresistible flavor boost, perfect as a savory side dish for any meal.

Ingredients

Scale

Potatoes

1 kg potatoes (2 lbs) (approx 8 medium potatoes)

Others

1/3 cup olive oil
4 sprigs fresh rosemary (optional)
4 unpeeled garlic cloves, flattened slightly (optional)
Salt to taste
1/4 tsp baking soda / bicarbonate of soda

Instructions

Preheat Oven: Preheat your oven to 210°C (410°F) to prepare for roasting the potatoes later.
Boil Water with Baking Soda: Bring a large pot of water to a rolling boil, then add the baking soda. It will fizz slightly, which helps to create the crispy crust on the potatoes.
Peel Potatoes: While waiting for the water to boil, peel the potatoes thoroughly.
Boil Potatoes: Carefully add the peeled potatoes to the boiling water and cook them for about 20 minutes, or until they are very soft and nearly falling apart.
Heat Oil in Roasting Tin: With around 10 minutes of the potato boiling time remaining, pour the olive oil into a metal roasting tin and place it in the oven to heat until shimmering hot.
Drain and Rough Up Potatoes: Drain the potatoes thoroughly, then return them to the pot. Toss them gently to roughen the edges, which will help create extra crispiness during roasting. It’s okay if some potatoes break apart.
Roast Potatoes in Hot Oil: Carefully add the potatoes to the preheated oil in the roasting tin and turn them to coat completely with the oil.
Bake and Toss Regularly: Place the tin in the oven and bake for 1 to 1¼ hours. Toss the potatoes every 15 minutes to ensure even browning. Add rosemary sprigs and garlic cloves in the last 15-30 minutes if using, for added flavor.
Finish and Serve: Remove the rosemary and garlic, season the potatoes with salt to taste, and serve immediately while piping hot and crispy.

Notes

Using baking soda in the boiling water helps break down the potato surface to achieve extra crispiness when baked.
Flattening the garlic cloves releases more flavor during roasting.
The roasting time can vary depending on your oven; keep an eye on the potatoes to prevent burning.
You can substitute olive oil with other high smoke point oils like avocado oil if preferred.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: European

Keywords: extra crispy potatoes, roasted potatoes, crispy roast potatoes, oven baked potatoes, rosemary garlic potatoes