Description
Golden, ultra-crispy roasted potatoes with fluffy interiors, made using a baking soda boil technique for maximum crunch.
Ingredients
- 3 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon baking soda
- Water (enough to boil)
- 4 tablespoons high-heat oil (such as avocado oil)
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, minced
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Peel and cut potatoes into 1-inch cubes.
- Add potatoes to a large pot with water, salt, and baking soda.
- Bring to a boil and cook for about 10 minutes until slightly tender but not falling apart.
- Drain potatoes and let steam dry for 1–2 minutes.
- Preheat oven to 450°F (230°C) and heat a baking sheet with oil inside.
- Carefully spread potatoes onto the hot baking sheet in a single layer.
- Roast for 45–50 minutes, turning halfway through, until golden and crispy.
- Toss with garlic and rosemary, then return to oven for 3–4 minutes.
- Remove, sprinkle with Parmesan, salt, and pepper, and serve immediately.
Notes
- Baking soda helps create a rough surface for extra crispiness.
- Ensure potatoes are well-drained before roasting.
- Do not overcrowd the pan for best results.
- You can substitute rosemary with thyme or parsley.
- Use Pecorino instead of Parmesan for a sharper flavor.
- Reheat in oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
