📝 About This Recipe
Elevate the humble spud into a golden masterpiece with this classic Mediterranean preparation that balances a shatteringly crisp exterior with a fluffy, cloud-like center. Infused with high-quality extra virgin olive oil, aromatic woody rosemary, and toasted garlic, these potatoes are a staple of Italian country cooking. The secret lies in par-boiling and roughing up the edges to create maximum surface area for that coveted crunch.
🥗 Ingredients
Main Ingredients
- 3 pounds Yukon Gold or Maris Piper potatoes (peeled and cut into 1.5-inch chunks)
- 1/2 teaspoon Baking soda (added to boiling water to break down pectin)
- 1 tablespoon Kosher salt (for the boiling water)
The Infusion
- 1/3 cup Extra virgin olive oil (high quality for best flavor)
- 3 sprigs Fresh rosemary (leaves stripped and finely chopped)
- 6 pieces Garlic cloves (minced)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Smoked paprika (optional, for a hint of color and depth)
Finishing Touches
- 1 pinch Maldon sea salt (flaky salt for crunch)
- 2 tablespoons Fresh parsley (finely chopped for brightness)
- 1 teaspoon Lemon zest (optional, for a citrusy lift)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C) and place a large, heavy-duty rimmed baking sheet inside to get hot.
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2
Place the potato chunks in a large pot and cover with cold water by at least 2 inches. Add the kosher salt and baking soda.
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3
Bring the water to a boil over high heat. Once boiling, reduce to a simmer and cook for about 8-10 minutes, or until a knife meets just a little resistance in the center.
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4
While the potatoes boil, combine the olive oil, rosemary, garlic, and black pepper in a small saucepan over medium-low heat.
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5
Heat the oil mixture until the garlic just begins to turn golden and fragrant (about 3-5 minutes), then immediately strain the oil through a fine-mesh sieve into a large bowl. Reserve the fried garlic/rosemary bits for later.
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6
Drain the potatoes thoroughly in a colander and let them sit for 2 minutes to allow excess steam to evaporate.
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7
Transfer the drained potatoes into the bowl with the infused oil. Shake the bowl vigorously until a thick layer of 'potato paste' or fuzz builds up on the edges of the chunks.
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8
Carefully remove the hot baking sheet from the oven and drizzle a tiny bit of oil on it. Spread the potatoes across the surface in a single layer, ensuring they aren't crowded.
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9
Roast for 20 minutes without moving them to allow the bottoms to develop a deep crust.
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10
Using a thin metal spatula, flip the potatoes. Continue roasting for another 20-25 minutes, turning occasionally, until they are deep brown and incredibly crispy all over.
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11
Remove from the oven and toss the hot potatoes back into the large bowl. Add the reserved fried garlic and rosemary bits, fresh parsley, and lemon zest.
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12
Season with a generous pinch of flaky sea salt and serve immediately while the exterior is at its peak crunch.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from the outside in. The baking soda is crucial; it breaks down the potato's pectin, creating a starchy slurry that crisps up beautifully in the oven. Do not crowd the pan! If the potatoes are too close together, they will steam rather than roast, resulting in a soggy texture. If you don't have Yukon Golds, Russets are a great alternative for an even crunchier (though less creamy) result. Avoid adding the fresh garlic at the start of roasting, as it will burn and turn bitter at 450°F; the infusion method provides the best flavor.
🍽️ Serving Suggestions
Pair with a medium-rare Garlic Herb Butter Ribeye steak for the ultimate comfort meal. Serve alongside a roasted chicken and a crisp Arugula Salad with lemon vinaigrette. For a vegetarian feast, pair with grilled portobello mushrooms and steamed asparagus. Enjoy with a glass of chilled Sangiovese or a crisp Italian Pinot Grigio. Top with a dollop of truffle aioli for an indulgent appetizer experience.