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Best Roast Potatoes

Best Roast Potatoes

These golden, crispy roast potatoes are the ultimate comfort side dish — crunchy on the outside, fluffy on the inside, and packed with garlic and herb flavor. Perfect for both everyday dinners and holiday feasts.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 2 teaspoons Kosher salt, plus more to taste
  • 0.5 teaspoon baking soda
  • 5 tablespoons olive oil, duck fat, or beef fat
  • 0.25 cup chopped fresh herbs (rosemary, thyme, or sage)
  • 2 cloves garlic, crushed (optional)
  • 1 pinch black pepper, to taste

Equipment

  • large pot
  • colander
  • mixing spoon
  • baking sheet
  • spatula

Method
 

  1. Place potatoes in a pot with water, salt, and baking soda. Bring to a boil and simmer for about 10 minutes until just tender.
  2. Drain fully and return to the pot. Toss over low heat for 1 minute to dry and roughen the edges.
  3. Add oil or fat, garlic, herbs, salt, and pepper. Toss to evenly coat the potatoes.
  4. Spread potatoes on a baking sheet in a single layer. Roast at 400°F (200°C) for 20 minutes.
  5. Flip potatoes with a spatula and roast another 30–40 minutes until golden and crispy.
  6. Remove herb sprigs or garlic if used. Season with extra salt and pepper. Serve hot.

Nutrition

Calories: 310kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9.5gSodium: 380mgPotassium: 940mgFiber: 4gSugar: 2gVitamin A: 40IUVitamin C: 30mgCalcium: 20mgIron: 1.9mg

Notes

Use Russet or Yukon Gold potatoes for best results. For extra crispiness, don’t skip the baking soda. Serve with dips like aioli or sour cream. Avoid overcrowding the tray to ensure proper roasting.

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