Q1: What is the secret to crispy roast potatoes?

A1: Boiling with baking soda creates a roughened surface that crisps up in the oven. Use high heat and shake the potatoes before roasting.

Q2: How to make crunchy potatoes in the oven?

A2: Parboil, rough up the edges, toss in oil/fat, spread out on a rimmed pan, and roast at 450°F without overcrowding.

A3: Baking soda in the boiling water — it reacts with the potatoes’ pectin and promotes golden, crunchy edges.

A4: Use large chunks, high oven temperature, adequate fat (oil or animal fat), and allow potatoes to breathe while roasting. Shake or turn midway.

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Crispy roasted potatoes with golden edges and tender centers, flavored with garlic, rosemary, and parsley.

Scale

4 pounds potatoes, peeled and cut

2 tbsp kosher salt

1/2 tsp baking soda

5 tbsp olive oil or animal fat

3 cloves garlic, minced

Handful fresh rosemary, chopped

Fresh parsley, minced

Freshly ground black pepper

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1. Preheat oven to 450°F

2. Boil potatoes with salt and baking soda for 10 min

3. Drain and let moisture evaporate

4. Toss in infused oil, garlic, rosemary

5. Spread evenly on rimmed baking sheet

6. Roast 20 min undisturbed, then turn/shake every 15–20 min

7. Toss with parsley before serving

Use russet potatoes for crispier edges

Experiment with different fats for flavor

Do not overcrowd pan

Serve immediately for best crunch

Find it online: https://www.broodrecipes.com/crispy-roasted-potatoes/