This recipe for roast potatoes has been my go to whenever family comes together around the table. I first perfected it one chilly November evening when I wanted something simple yet impressive to accompany a roast. The combination of a crisp golden crust and a pillowy interior always earns compliments. I learned to coax that perfect texture by parboiling with a pinch of baking soda and finishing in hot fat, and the kitchen fills with an irresistible aroma of garlic and rosemary as they roast.

I discovered variations of this approach while helping my grandmother prepare holiday dinners. She taught me to rough up the potato edges so they crisp better and to give the fat a head start in a hot pan before the potatoes arrive. The result is a contrast of textures and savory notes that make these potatoes more than a side dish. They are a centerpiece for comfort meals and celebratory spreads alike. When I serve them at festive cooks gatherings friends ask for the recipe and take home tips on timing and storage.

Ingredients

• Potatoes: 4 pounds russet or Yukon gold potatoes, peeled and cut into large chunks. Choose evenly sized potatoes for consistent cooking. Russet will yield a fluffier interior while Yukon gold keeps a slightly creamier texture. If possible pick firm, blemish free tubers from a trusted brand or farmers market.
• Parboil salt: 2 tablespoons kosher salt plus more to taste for seasoning. Use coarse salt for the parboil water and finish with fine salt if preferred. This ensures seasoned interior as well as exterior.
• Baking soda: 1/2 teaspoon baking soda added to the parboil water. This raises the surface pH and helps the potatoes break down slightly so edges become extra crisp during roasting.
• Black pepper: Freshly ground black pepper to taste. Grind just before seasoning to keep the bright aromatics intact.
• Infused oil or fat: 5 tablespoons extra virgin olive oil or rendered duck fat, goose fat, or beef fat. Choose olive oil for a lighter vegetarian option or a rendered animal fat for deeply savory results. Warm the fat before adding the potatoes so they start crisping on contact.
• Rosemary: 1 small bunch rosemary leaves, finely chopped. Fresh rosemary provides pine like notes that pair beautifully with roasted potato flavors.
• Garlic: 3 medium garlic cloves, minced. Add garlic toward the end of roasting or in the finishing oil to avoid burning and to keep a bright garlic flavor.
• Finishing parsley: 1 small handful fresh parsley leaves, chopped for a fresh green finish and visual contrast.

Instructions

Prepare and cut the potatoes: Place peeled potatoes in a large pot and cover with cold water. Cut each potato into large even chunks about 1 1/2 to 2 inches across. Starting them in cold water ensures even cooking. This step takes about 10 minutes of hands on time. Parboil with salt and baking soda: Bring the pot to a boil over high heat. Add 2 tablespoons kosher salt and 1/2 teaspoon baking soda. Reduce to a simmer and cook until the edges soften but centers remain firm about 7 to 10 minutes depending on chunk size. Test with a paring knife tip; it should meet slight resistance. The baking soda helps the surface become slightly rough so crevices form for better crisping. Drain and rough up the edges: Drain the potatoes in a colander and give them a gentle shake to rough up the exterior. You can also return them to the pot and toss them gently for 30 seconds. Those roughed edges will crisp dramatically when roasted. Preheat the fat in the roasting pan: While the potatoes drain, preheat your oven to 425 degrees Fahrenheit. Place 5 tablespoons of your chosen fat or oil in a large roasting pan or rimmed sheet and heat in the oven for 7 to 10 minutes until shimmering and very hot. Hot fat is crucial so the potato exterior sears immediately. Roast until golden: Carefully add the potatoes to the hot fat, turning them to coat evenly. Spread into a single layer and roast for 35 to 45 minutes, turning once or twice so they brown evenly. Watch for deep golden brown color and an internal temperature near 205 Fahrenheit for the fluffiest texture. Add aromatics and finish: In the final 8 minutes toss the potatoes with chopped rosemary and minced garlic if you prefer the garlic roasted. Alternatively reserve the garlic and stir it into a little warmed oil to spoon over after roasting to keep the flavor bright. Finish with chopped parsley and a final sprinkle of salt and pepper before serving.

Storage Tips

Store cooled potatoes in an airtight container in the refrigerator for up to four days. For longer storage freeze roasted potatoes in a single layer on a tray until solid then transfer to a freezer bag for up to three months. Reheat from frozen in a preheated 425 degree oven until hot and crisp about 15 to 20 minutes. For best texture avoid microwaving which will make them soggy; re crisp in the oven or a hot skillet with a teaspoon of oil.

Ingredient Substitutions

If you do not have russets or Yukon gold use red potatoes for a waxier texture though they will be less fluffy inside. Swap rosemary for thyme or sage for winter flavors. If you cannot use animal fat substitute with avocado oil or extra virgin olive oil; the latter yields a lighter but still delicious finish. Omit garlic for a milder finish and add a squeeze of lemon and chopped parsley after roasting for brightness.

Serving Suggestions

Serve these potatoes alongside roasted meats or a simple green salad for a complete meal. They pair beautifully with pan roasted chicken, roast beef, or a hearty lentil stew for vegetarian spreads. Garnish with flaky sea salt and extra parsley. For a holiday table present the potatoes in a warmed shallow bowl and scatter whole rosemary sprigs for visual appeal.

Cultural Background

Roast potatoes are a beloved classic in many cooking traditions particularly in British and continental European kitchens where they accompany roast dinners. The technique of parboiling to promote crisping has been passed down through home cooks and chefs because it reliably produces contrast between exterior and interior textures. The use of rendered fats like goose or duck dates to older kitchens where those fats were prized for high heat and rich flavor.

Seasonal Adaptations

In winter amp up the dish with roasted garlic and sage for holiday warmth. In spring and summer use lemon zest and chopped chives in place of parsley for a brighter finish. For autumn fold in roasted root vegetables such as carrots and parsnips during the final 20 minutes of roasting so everything caramelizes together.

Meal Prep Tips

For make ahead cooking par roast the potatoes and cool them, then refrigerate for up to 24 hours. When ready to serve heat the fat in the pan and roast the chilled potatoes until crisp. This allows you to shift active cooking time away from the dinner hour. Portion into meal prep containers with herbs on the side to maintain freshness.

These roast potatoes are simple, flexible, and consistently crowd pleasing. Try the technique once and you will instinctively know how to scale and tweak for any occasion. I encourage you to make them your own and share the result at your next gathering.