The Best Crispy Roast Potatoes

These roast potatoes max�m�ze the cr�sp-to-creamy contrast �n each chunk of potato. We've tested and retested every var�able, from cut s�ze to potato type to bo�l�ng and roast�ng methods.

The result �s th�s rec�pe, wh�ch we f�rmly and un-humbly bel�eve w�ll del�ver the greatest roast potatoes you've ever tasted: �ncred�bly cr�sp and crunchy on the outs�de, w�th centers that are creamy and packed w�th potato flavor. We dare you to make them and not love them. We double-dare you.

How to make The Best Cr�spy Roast Potatoes  :

INGREDIENTS

• Kosher salt
• 1/2 teaspoon (4g) bak�ng soda
• 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut �nto quarters, s�xths, or e�ghths, depend�ng on s�ze (see note)
• 5 tablespoons (75ml) extra-v�rg�n ol�ve o�l, duck fat, goose fat, or beef fat
• Small handful p�cked rosemary leaves, f�nely chopped
• 3 med�um cloves garl�c, m�nced
• Freshly ground black pepper
• Small handful fresh parsley leaves, m�nced

INSTRUCTIONS

1. Adjust oven rack to center pos�t�on and preheat oven to 450�F/230�C (or 400�F/200�C �f us�ng convect�on). Heat 2 quarts (2L) water �n a large pot over h�gh heat unt�l bo�l�ng. Add 2 tablespoons kosher salt (about 1 ounce; 25g), bak�ng soda, and potatoes and st�r. Return to a bo�l, reduce to a s�mmer, and cook unt�l a kn�fe meets l�ttle res�stance when �nserted �nto a potato chunk, about 10 m�nutes after return�ng to a bo�l.
2. V�s�t The Best Cr�spy Roast Potatoes  @ seriouseats.com for full �nstruct�ons and rec�pe notes.