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Close up of raw cubed potatoes seasoned with a light oil coating, coarse sea salt, cracked black pepper, and dried rosemary needles.

Perfectly Crispy Oven Roasted Potatoes

Achieve restaurant-quality Crispy Oven Roasted Potatoes at home. Featuring a fluffy pale yellow interior, a glistening oil coating, and heavily caramelized edges seasoned beautifully with cracked black pepper and dried rosemary needles.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold potatoes Peeled and cut into 1.5-inch (4cm) cubes
  • 0.5 tsp baking soda 3g
  • 1 tbsp kosher salt 15g, for boiling water
  • 3 tbsp olive oil 45ml, to provide a light oil coating
  • 1 tsp coarse sea salt 5g
  • 0.5 tsp cracked black pepper 1g, large specks
  • 1 tsp dried rosemary needles 1g
  • 2 tbsp fresh green parsley 5g, finely chopped flakes

Equipment

  • 1 Dark metal baking sheet Essential for promoting heavily caramelized edges and slightly charred corners.
  • 1 Large pot For the alkaline water bath.
  • 1 Colander For draining and chuffing the potatoes.

Method
 

Step-by-step cooking instructions
  1. Bring 8 cups (1.9 liters) of water to a rolling boil in a large pot. Add 1 tbsp (15g) of kosher salt and 1/2 tsp (3g) of baking soda. Carefully drop in your cubed potatoes and boil for exactly 10 minutes, or until a fork easily pierces the exterior but faces slight resistance in the center.
  2. Drain the potatoes thoroughly in a colander. Let them rest for 1 minute to allow excess steam to evaporate. Vigorously shake the colander to rough up the edges of the potatoes until a starchy paste forms.
  3. Transfer the roughed-up potatoes to a large mixing bowl. Pour over 3 tbsp (45ml) of olive oil for a light oil coating. Sprinkle in 1 tsp (5g) coarse sea salt, 1/2 tsp (1g) large specks of cracked black pepper, and 1 tsp (1g) dried rosemary needles. Toss vigorously.
  4. Preheat your oven to 450°F (230°C). Arrange the seasoned potatoes on a dark metal baking sheet with space between them. Roast for 20 minutes without moving.
  5. Remove the pan from the oven and carefully flip each potato using a thin metal spatula. Return to the oven for another 15 to 20 minutes until you see heavily caramelized edges and slightly charred corners.
  6. Transfer the potatoes to a serving platter. Scatter 2 tbsp (5g) of finely chopped fresh green parsley flakes throughout the dish immediately before serving.

Notes

Tip 1: Always use baking soda in the boiling water to break down potato starches for ultimate crispiness.
Tip 2: Make sure to let the potatoes steam dry in the colander before adding the oil to ensure a crunchy crust.
Tip 3: A dark metal baking sheet is critical for achieving deep caramelization.