The Food Lab: How to Roast the Best Potatoes of Your Life

Ingredients

• 4 lb Russet or Yukon Gold Potatoes (cut into large chunks; skins left on for texture)
• 1 oz Kosher Salt (≈2 tbsp; adds flavor and helps draw moisture)
• 0.5 tsp Baking Soda (creates alkaline water to break down pectin for extra crunch)
• 5 tbsp Extra Virgin Olive Oil (for garlic‑rosemary infusion)
• 2 tbsp Fresh Rosemary (handful, chopped; stems removed)
• 3 cloves Garlic (minced or pressed)
• 2 tbsp Fresh Parsley (chopped, for finishing)
• to taste Freshly Cracked Black Pepper (season potatoes before roasting)

Instructions

1. Boil Potatoes in Alkaline Water

   Fill a large pot with 2 quarts of water, add 1 oz salt and ½ tsp baking soda. Bring to a rolling boil, then add the 4 lb of potato chunks. Boil until a knife easily pierces and the exterior starts to fall apart, about 10 minutes.

   Time: PT10M

   Temperature: Boiling

2. Make Garlic‑Rosemary Infused Oil

   While the potatoes boil, heat 5 tbsp extra‑virgin olive oil in a skillet over medium heat. Add the chopped rosemary and minced garlic, season with a pinch of salt and pepper, and cook until the garlic just begins to turn golden, about 5 minutes. Immediately strain the oil into a large bowl, discarding the solids.

   Time: PT5M

   Temperature: Medium

3. Drain and Dry Potatoes

   Drain the boiled potatoes in a colander and let them sit for 2 minutes to steam off excess moisture. Do not rinse; the starch left on the surface aids crisping.

   Time: PT2M

4. Rough Toss with Oil

   Transfer the hot potatoes to the bowl containing the strained garlic‑rosemary oil. Add a pinch of salt and freshly cracked black pepper. Using a fork or your hands, gently rough‑toss, crushing some edges to create a fluffy, mashed‑potato‑like coating.

   Time: PT3M

5. Preheat Oven and Arrange

   Preheat the oven to 450 °F (or 400 °F if using convection). Line a rimmed baking sheet with parchment or a silicone mat. Spread the potatoes in a single layer with a little space between each piece.

   Time: PT10M

   Temperature: 450°F

6. Initial Roast

   Place the baking sheet in the oven and roast undisturbed for 20 minutes so the crust can set.

   Time: PT20M

   Temperature: 450°F

7. Flip and Finish Roast

   After 20 minutes, flip each piece with a spatula or tongs. Continue roasting, tossing occasionally, until the potatoes are deeply browned and crisp all over, about 30–40 minutes more.

   Time: PT35M

   Temperature: 450°F

8. Finish with Parsley

   Transfer the roasted potatoes to a serving bowl. Add any remaining garlic‑rosemary oil and the chopped parsley. Toss to coat evenly and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

45 g

Fat

5 g

Fiber

4 g