Whenever I am having people over (or just want to make our usual dinner better), I whip up these roast potatoes. They are a bit of work, but have the perfect balance of crunchy outside, creamy inside, and complement basically any dish you are serving. The baking soda is the real MVP of this recipe, since it’s alkaline composure helps break down the starch and create the perfect exterior you want on your potato. Also, this recipe calls for butter and olive oil, but feel free to substitute in any combination of fats you have lying around. As I said in my last recipe, schmaltz from a roast chicken works really well here, but so would beef fat, duck fat, or any other rich fat like that.
3 lbs Baby Dutch yellow potatoes, peeled
2 Tbsp Kosher Salt
1/2 tsp Baking Soda
2 Tbsp Herb (rosemary, thyme, etc), minced
5 cloves Garlic, minced
1 tsp Crushed Red Pepper
4 strips Orange Peel
Salt and Pepper, to taste
2 tsp Balsamic Vinegar
7 Tbsp Fat (I typically use 3 Tbsp Olive Oil and 4 Tbsp Butter)
- Preheat oven to 450 F
- Bring large pot of water to a boil. Add salt, baking soda, and potatoes. Boil potatoes until a paring knife enters with no resistance, about 10 minutes.
- Meanwhile, combine other ingredients in rimmed baking sheet. Give sheet a small shake to combine ingredients and distribute across the sheet.
- Dump potatoes into strainer and let sit for 30 seconds to allow moisture to steam off. Transfer potatoes back into pot, and toss vigorously for 1 minute. This will roughen up the outside of the potato, leading to a crunchier exterior.
- Add potatoes to baking sheet, and shake sheet to evenly distribute in one layer.
- Place sheet in oven for 25 minutes. Then remove sheet, flip/toss potatoes with a spatula, and return to oven for another 25-35 minutes, or until deep golden and roasted.