This simple recipe for roasted potatoes is anything BUT basic - they are perfectly crispy on the outside, creamy on the inside, and full of flavor from a delicious combo of olive oil, garlic, and fresh herbs!
Confession: I've been roasting potatoes the wrong way...I guess for as long as I've been roasting them!
That may be a little dramatic, and I'm sure everyone can agree that there are many "good" ways to about roasting potatoes. However, I've recently discovered a GREAT way. One that's as close to a French fry as you're going to get without any actually frying action.
It all started like this: I was enjoying my Saturday morning pancakes while watching an episode of Ina Garten on the Food Network. It was a special guest episode with Emily Blunt and Lin Manuel Miranda to promote Mary Poppins Returns. In the episode, Emily showed Ina the "English" way to properly roast a potato - a way that involved boiling potatoes and roughing up the edges before roasting. Next, Emily tossed the potatoes in hot oil before roasting them in the oven. What resulted was the most perfectly golden, crispy exterior and a super soft, creamy interior of a potato situation that looked like pure perfection! I was sold just by looking at them!
After that, I couldn't help but begin a search to see if "English roasted potatoes" were a thing on the interwebs, and came upon a fascinating article on Serious Eats by J. Kenji López-Alt that used a very similar technique to Emily's. Except, with this recipe, Kenji added baking soda to his boiling water for the potatoes. The purpose of doing that was to create alkaline water, which would break down the exterior of the potato just enough to create a thick paste when you tossed them before roasting. The paste yields an extra-crispy exterior when roasted that's oh-so-amazing, but the large size of the potato chunk keeps the interior nice and creamy. You really should read the full article to learn all about the science behind it - it's truly fascinating!
I combined what I learned from both Emily and Kenji's recipes and have to say, I now have a new way of roasting potatoes! No turning back - the ratio of crispy exterior to creamy interior is just perfect. It reminds me of the delicious breakfast potatoes I've ordered at some of my favorite brunch spots in Dallas! Cooking potatoes like this is a great way to get a French-fry experience without deep frying anything (not there's anything wrong with that - everything has its time and place!).
Although these would be DELISH served at breakfast/brunch with your favorite egg dish, there are some great Sweet Cayenne recipes that would be great to pair with these crispy roasted potatoes! I'd recommend:
- Freezer-Friendly Mini Meatloaves
- Slow Cooker Turkey Breast
- Tuscan Roasted Pork Tenderloin
- Maple Bourbon Flat Iron Steak
Lot's of great options!
Are you ready to get make these deliciously creamy + crispy roasted potatoes? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
As written, this recipe is gluten-free, vegan, and vegetarian, making it suitable for a wide variety of balanced, healthy eating patterns.
Anything But Basic Roasted Potatoes
- 1 tablespoon Kosher salt
- ½ teaspoon baking soda
- 2 pounds Russet or Yukon Gold potatoes, cut into 2-3 inch pieces
- ¼ cup olive oil
- 1 tablespoon fresh rosemary, finely minced
- 2 teaspoons fresh thyme, finely minced
- 3 cloves peeled garlic, finely minced
- Kosher salt and freshly-cracked black pepper, to taste
- Preheat the oven to 425℉. Line a baking sheet with parchment paper and set aside. Bring a large pot of water to boil - about 3 quarts. Add the salt, baking soda, and potatoes to the boiling water and stir. Return to a boil, then boil for 6-8 minutes or just until a knife slightly meets resistance when inserted into a potato.
- Drain the potatoes from the hot water and place them back into the pot. Cover the pot with a lid and shake for a few seconds to roughen up the edges of the potatoes. Transfer the potatoes to a wire rack to cool slightly for about 5 minutes.
- While the potatoes cool, combine the oil, rosemary, thyme, and garlic in a small saucepan. Heat over medium until the oil starts to smoke. Remove from heat and strain the oil with a fine mesh strainer. Set the oil aside and reserve the herb and garlic mixture.
- Place the potatoes on a baking sheet lined with parchment paper. Drizzle the warm reserved olive oil over the potatoes and toss to combine. Roast for 20 minutes, remove from the oven to flip the potatoes, then roast an additional 20-30 minutes until golden brown and crispy. Toss the potatoes with reserved herbs and garlic; serve right away.