This recipe for roast potatoes has been my go-to method for years whenever I want a side that reliably delivers the perfect contrast of a crunchy exterior and a tender, fluffy interior. I first arrived at this technique during a chaotic holiday dinner when I needed to turn out a large tray of potatoes that would hold up next to several other heavy dishes. The parboil with a pinch of baking soda, followed by a rough shake before roasting in hot fat, proved transformative. The result was so satisfying that family members started requesting the potatoes specifically, and I have refined timing and seasoning ever since.

What makes these potatoes special is the attention to three simple stages: parboil, roughen, and roast in flavorful fat. The parboil with salt and a touch of baking soda alters the potato surface, helping it break down slightly so you get more surface area for crisping. Then a coarse toss roughs the edges, creating nooks that brown wonderfully in the oven. Finally, roasting in extra-virgin olive oil or a traditional animal fat like duck fat adds deep, savory notes and a superior crunch. These potatoes pair well with roasted meats, vegetarian mains, and holiday spreads.

Ingredients

• Potatoes: 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks. Russets crisp more readily due to higher starch; Yukon Golds give a creamier interior. Look for firm, blemish-free tubers and cut pieces roughly 1.5 to 2 inches so they roast evenly.
• Salt and baking soda: 2 tbsp kosher salt for the parboil and a generous pinch of baking soda. The salt seasons through and the baking soda raises surface pH slightly, helping the edges break down for better browning.
• Fat: 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat. Use olive oil for a lighter, fruity finish; choose duck or goose fat for a classic roasted flavor and deeper crisp.
• Herbs and aromatics: 1 small bunch rosemary leaves, finely chopped, and 3 medium garlic cloves, minced. The rosemary adds piney fragrance while garlic infuses the fat for savory depth.
• Finishing: Freshly ground black pepper to taste and 1 small handful fresh parsley leaves, chopped for brightness. Finish with a light sprinkle of flaky sea salt if desired.

Instructions

Parboil the potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold water by at least 1 inch. Add 2 tablespoons of kosher salt and 1/2 teaspoon of baking soda. Bring to a gentle boil, then reduce to a simmer. Parboil until the edges are just tender and the centers still resist a fork, about 8 to 10 minutes depending on size. The baking soda loosens surface starch for better crisping. Drain immediately in a colander and let steam-dry for 2 minutes. Roughen the surfaces: Return the drained potatoes to the empty pot. Cover and give the pot a vigorous shake for 20 to 30 seconds to rough up the edges. This creates a textured surface that will crisp beautifully. You want irregular, lightly shredded edges but not mashed potatoes. Heat the fat and preheat the oven: Preheat the oven to 425 degrees Fahrenheit. While the oven heats, pour 5 tablespoons of your chosen fat into a large roasting pan or rimmed baking sheet and place it in the oven for 5 to 7 minutes until the fat is shimmering and very hot. Hot fat is essential to immediately begin crisping the potato exterior. Roast the potatoes: Carefully remove the hot pan from the oven and add the potatoes, spreading them in a single layer so each piece has space. Sprinkle the chopped rosemary and minced garlic over the potatoes and turn them to coat. Return the pan to the oven and roast for 35 to 45 minutes, turning once or twice, until deeply golden and crisp. Visual cues: a deep golden brown color and a firm, crackling surface indicate doneness. Finish and serve: Remove from the oven and immediately toss with chopped parsley and a crack of black pepper. Taste and add flaky sea salt if needed. Serve hot for best texture.

Storage Tips

Let leftover potatoes cool on a wire rack so steam escapes, then transfer to an airtight container. Refrigerate up to 3 days; do not freeze whole roasted pieces as texture suffers. To reheat, preheat the oven to 425 degrees Fahrenheit and spread potatoes on a baking sheet so they are not touching. Recrisp for 8 to 12 minutes until hot and crackling. For microwave convenience, heat briefly and then finish under the broiler for a minute to restore surface crispness. Containers with tight seals and a single layer for reheating ensure the best texture retention.

Ingredient Substitutions

If you do not have russets, Yukon Golds are an excellent substitute with a creamier interior. For fat, olive oil is the most accessible and keeps the dish vegetarian. For a richer, classic flavor, use duck fat or goose fat at the same volume. If you want an herb swap, thyme or sage work well in place of rosemary. Reduce garlic intensity by roasting whole cloves alongside the potatoes rather than mincing. If sodium is a concern, reduce the parboil salt by half and finish with a light sprinkle of flaky sea salt to taste.

Serving Suggestions

These potatoes are a perfect companion to roasted chicken, beef, pork, or a robust lentil loaf. For a holiday table, serve alongside Yorkshire puddings and roasted root vegetables. Garnish with extra parsley and a squeeze of lemon for brightness. For casual meals, pair with pan-seared fish and a simple green salad. They also work well as party finger food kept warm in a low oven.

Cultural Background

Crispy roasted potatoes are a staple in British Sunday roast traditions, often paired with roasted meats and gravy. The technique of parboiling before roasting to enhance texture is widely used across European cooking, and different regions favor animal fats like goose or duck for flavor. The addition of rosemary and garlic reflects Mediterranean influence, blending crisp roasting techniques with aromatic herb profiles.

Seasonal Adaptations

In winter, add roasted parsnips and a splash of balsamic for a hearty side. In summer, lighten the dish by using olive oil and finishing with lemon zest and chopped mint alongside parsley. For holiday feasts, increase rosemary and add whole roasted garlic for a mellowed, sweet garlic aroma that spreads through the platter.

Meal Prep Tips

Parboil and shake the potatoes up to 24 hours in advance and store covered in the refrigerator. When ready to serve, roast from cold in a preheated pan with hot fat; this yields an even better crust because the cold interior contrasts with the hot fat. Use a rimmed baking sheet for best air circulation and rotate the pan halfway through roasting for even color. Label containers with date and contents when storing multiple components for holiday cooking.

Finish by plating on a warmed dish and sprinkle with a final pinch of parsley for color. These potatoes are an enduring favorite in my home and a great test of timing and technique that rewards attention with reliable, crowd-pleasing results. Try them once and you will notice the difference the parboil, shake, and hot fat make.