For a winning side dish, make sure to add these perfect roasted potatoes into the menu rotation. This technique guarantees success every time.
When we are looking for a tasty starch to add to the dinner plate, we love a good roasted potato. But there is a big difference in a good potato and a great one. When we watched this recipe, we realized that we have been doing it all wrong!
As Serious Eats shows us, it’s all about the crust. You want to roughen up the chunks of potato to develop a “mashed” coating before popping them into the oven. And take care with the herbs. You don’t want them to burn! This recipe solves our potato dilemmas and looks unbelievably delicious!
WATCH: Perfect roasted potatoes are crunchy on the outside, tender on the inside and oh, so flavorful.
Here’s your grocery list:
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
Complete recipe, including “why it works” at Serious Eats.
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