× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Craveable Crunchy Roasted Potatoes

Share this

Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: Roasted

Dish

Breakfast/BrunchSide DishSnack

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 7

Ingredients

  • As Needed Kosher Salt
  • ½ teaspoon Baking Soda
  • 4 lbs. Yellow Potatoes, peeled and cut into 2-3-inch dice
  • 5 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Rosemary, chopped
  • 3 each Garlic Cloves, minced
  • As Needed Freshly Ground Black Pepper
  • 2 teaspoons Lemon Zest
  • ¼ cup Fresh Parsley, chopped

Preparation

Essential Equipment:

  • Large Stock Pot
  • Fine mesh strainer
  • Colander
  • Large Bowl
  • Large Baking Sheet
  • Flexible Metal Spatula
  • Zester

 

  1. Adjust oven rack to center position and preheat oven to 450°F.
  2. Peel & chop the potatoes.
  3. Soak potatoes in water, then drain and rinse the potatoes.
  4. Heat 2 quarts water in a large pot over high heat until the water begins to boil. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir.
  5. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. Meanwhile, combine olive oil with the rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
  6. Cook, stirring and shaking pan constantly until garlic just begins to turn golden about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  7. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built upon the potato chunks.
  8. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  9. Transfer potatoes to a large bowl and add garlic/rosemary mixture, lemon zest, and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

 

You may also like our Oven Crisped Potatoes with Grilled Brussels Sprouts, Oranges, Chilies and Smoked Paprika Honey recipe.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

320

Fat

10g

Sodium

105mg

Vitamin C

46mg

Carbohydrates

60g

Fiber

3g

Protein

5g

Potassium

20mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up