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Crispy Roasted Potatoes

A platter of golden, crispy roasted potatoes garnished with fresh parsley and sprinkled with flaky sea salt.
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min

Ingredients

  • ¼ cup kosher salt
  • 1 teaspoon baking soda
  • 4 pounds Yukon Gold potatoes, peeled and cut into 1½-inch pieces
  • ½ cup extra-virgin olive oil
  • 3 tablespoons salted butter, (optional)
  • 6 garlic cloves, smashed
  • 2 tablespoons finely chopped fresh parsley
  • 1 to 2 teaspoons flaky salt

Method

  1. Preheat the oven to 450°F with a rack in the center position. 
  2. Add the salt, baking soda, potatoes, and 2 quarts of water to a large pot. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 10 minutes. Drain the potatoes and let them cool in the colander for about 1 minute or until the water has evaporated. 
  3. Meanwhile, on a rimmed sheet pan, combine the olive oil, butter (if using) and garlic. Transfer to the oven while it preheats. 
  4. Once the potatoes are ready, remove the sheet pan from the oven. Using tongs, remove and discard the garlic. Carefully add the potatoes to the sheet pan and, using a spatula or tongs, turn to coat. Arrange them in a single layer and bake for 20 minutes. Remove the sheet pan from the oven. Turn the potatoes to coat, then return to the oven and bake until golden and crispy, about 30 minutes more.  
  5. Transfer to a bowl and toss with the parsley and flaky salt. Serve immediately.