Crispy Garlic-Herb Roasted Potatoes

Yukon Gold potatoes are parboiled with baking soda, roughened, and roasted on a preheated pan for a deeply browned crust and fluffy center. Garlic joins only at the end so it stays sweet rather than burning.

65 min

4 servings

Deeply browned roasted potato chunks on a platter with Parmesan, rosemary, parsley, and lemon zest.

Ingredients

2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks

1 tbsp kosher salt, plus more to taste

1/2 tsp baking soda

1/4 cup avocado oil

4 garlic cloves, finely grated

2 tbsp chopped fresh rosemary

2 tbsp chopped fresh parsley

1/2 cup finely grated Parmesan cheese

1 tsp finely grated lemon zest

1/2 tsp freshly ground black pepper

Equipment

Rimmed baking sheet · Large pot · Colander · Thin metal spatula · Small skillet · Microplane or fine grater

Choose Yukon Gold

Their waxy-creamy texture holds together during boiling while their surfaces become especially crisp after roughening.

Serve immediately

A wide warm platter keeps the potatoes exposed, preserving their crunchy exterior better than a deep bowl.

Heat and parboil

01. Heat an empty rimmed baking sheet in a 450 F oven; the hot metal starts browning before the potatoes can steam.

02. Boil Yukon Gold chunks with salt and baking soda for about 10 minutes, stopping when the centers are just tender and the edges soften.

Create craggy edges

03. Drain well, then shake the potatoes in the dry pot until a starchy coating roughens their edges; moisture would prevent crisping.

04. Toss with avocado oil and pepper until lightly glossy. Keep the garlic and tender herbs out of the high-heat roast.

Roast until crunchy

05. Spread potatoes across the heated sheet pan with space between them and roast untouched for 25 minutes so a firm crust can form.

06. Turn when the bottoms release easily, then roast about 15 minutes more until several sides are deeply brown and the centers yield easily.

Season off heat

07. Warm a spoonful of hot pan oil over low heat and bloom garlic with rosemary only until fragrant and pale golden; do not let it brown.

08. Toss the potatoes with the garlic oil, parsley, Parmesan, and lemon zest. Taste for salt and serve while the crust is at its crispest.