Crispy English Roast Potatoes
Ultra-crispy English roast potatoes made with Yukon golds, olive oil, and herbs. Simple to make, deeply golden, and perfect for holidays or any night of the week.
Servings 4 - 5
Ingredients
- 3 pounds Yukon gold potatoes peeled and cut into 2-inch cubes
- 1 tablespoon kosher salt
- ½ teaspoon baking soda
- ¼ cup extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Freshly ground black pepper
To Finish:
- ¼ cup chopped Italian parsley
- 1 clove garlic minced (optional)
Instructions
- Preheat the oven to 425°F.
- Bring a large stockpot of water (about 8-10 cups) to a boil.
- Carefully add the potatoes to the water, along with the salt and baking soda. Stir to combine and bring back to a boil. Once boiling, cook for about 10 minutes, or until the potatoes are just fork tender.
- Drain the potatoes and return back to the pot. Allow the potatoes to set for about 2 minutes, uncovered, to dry out a bit.
- To the pot, add the olive oil, fresh thyme, kosher salt, garlic powder, dried oregano, dried thyme, and a few grinds of black pepper. Stir to combine.
- Add the lid to the pot and begin to shake the pot, holding the lid on, until the potatoes are roughed up on the edges, almost coated in a thin layer of mashed potatoes.
- Transfer the potatoes to a rimmed baking sheet (unlined). Spread the potatoes in an even layer. Transfer the sheet to the middle rack of the oven. Bake for 20 minutes, undisturbed.
- At the 20-minute mark, remove from the oven and toss with a spatula, flipping the potatoes. Transfer back to the oven and bake for another 30 to 35 minutes, tossing every 10 minutes, until the potatoes are deeply golden brown and very, very crisp.
- Remove from the oven and add the parsley and garlic (if using) to the sheet. Toss until the garlic is fragrant. Serve immediately. Enjoy!