American
Crispy Garlic-Roasted Potatoes
Parboiled Yukon Gold potatoes roast with rough, craggy edges, then meet toasted garlic, rosemary, lemon zest, and parsley after crisping so the aromatics stay vivid.
6 servings · 20 minutes prep · 70 minutes cook
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch (5 cm) chunks
- 1 1/2 tablespoons Diamond Crystal kosher salt, plus more to finish
- 1/2 teaspoon baking soda
Garlic-Rosemary Oil
- 5 tablespoons extra-virgin olive oil
- 5 garlic cloves, finely minced
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
Finish
- 1 teaspoon finely grated lemon zest
- 3 tablespoons chopped flat-leaf parsley
Directions
Parboil and Rough the Potatoes
- Heat the oven to 450°F (230°C) with a rack in the middle. Cover the potato chunks with cold water by 1 inch in a large pot; add the kosher salt and baking soda. Bring to a boil, then simmer for 10 to 12 minutes, until the edges soften but the centers still resist a knife.
- Drain thoroughly and leave in the colander for 2 minutes. Transfer to a large bowl and shake firmly until a mashed-potato-like film coats the roughened edges; keep the centers intact.
Infuse the Oil
- While the potatoes simmer, combine the olive oil, garlic, rosemary, and black pepper in a small saucepan. Cook over medium-low heat for 2 to 3 minutes, until the garlic is pale gold.
- Strain the oil into the bowl with the potatoes, reserving the garlic and rosemary. Toss until the rough surfaces are evenly saturated.
Roast and Finish
- Spread the potatoes on an unlined rimmed baking sheet with space between them. Roast without moving for 20 minutes; turn each piece, then roast for 20 to 25 minutes more, until deeply golden and crisp on several faces.
- Return the hot potatoes to the bowl. Add the reserved garlic-rosemary mixture, lemon zest, and parsley; toss once, taste for salt, rest for 5 minutes, and serve.
Store and Reheat Safely
- Refrigerate leftovers in shallow containers within 2 hours at 40°F (4°C) or below for 3 to 4 days. Reheat to 165°F (74°C), then use a hot oven or air fryer to restore crispness.
