Ultimate Crispy Roasted Potatoes (Print Version)
# Ingredients:
→ For the Potatoes
01 -
2½ pounds Yukon Gold potatoes, peeled and quartered
02 -
1 large (12 ounces) Russet potato, peeled and thinly sliced
03 -
Diamond Crystal kosher salt, divided
04 -
Freshly cracked black pepper
05 -
¼ cup plus 2 tablespoons extra virgin olive oil
→ Optional Seasoning
06 -
1 heaping tablespoon fresh rosemary, finely chopped
07 -
Extra olive oil for rosemary paste
08 -
Fine sea salt for finishing
# Instructions:
01 -
Get 2 quarts of water boiling in a large pot. Heat your oven to 450°F and put a rack at the bottom.
02 -
Peel all potatoes. Cut Yukons into 1½-inch pieces (max 2 inches). Slice the Russet lengthwise into quarters, then crosswise as thin as possible.
03 -
Add 2 tablespoons kosher salt to boiling water along with potatoes. Simmer about 8 minutes until Yukons are just tender and Russets are very soft.
04 -
Drain potatoes and return to hot pan briefly. Transfer to a bowl and vigorously toss for 1 minute until starchy coating forms. Mash any Russet pieces.
05 -
Toss with olive oil, salt, and pepper until coating thickens. Transfer potatoes individually to preheated roasting pan. Roast 40 minutes, flipping every 20 minutes.
06 -
For plain potatoes, roast 7 more minutes. If using rosemary, make a paste with olive oil, spread over potatoes, then roast final 7 minutes until deeply golden and crispy.
# Notes:
01 -
Using two types of potatoes creates the perfect crispy exterior
02 -
Preheating the pan is crucial for maximum crispiness
03 -
Mashing the Russet pieces helps create extra crispy edges