These roasted potatoes are crispy on the outside and fluffy inside! They’re boiled with baking soda for extra crunch, then roasted to golden perfection. A garlic-rosemary oil adds a rich, savory flavor, making them the perfect side dish for any meal.

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Ingredients Needed:

Kosher salt
1/2 teaspoon (4 g) baking soda
4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handfuls of picked fresh rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful of fresh parsley leaves, minced

How To Make Roasted Potatoes Recipe?

Preheat the oven: Set the oven to 230°C or 200°C for convection.
Boil the potatoes: Bring 2 quarts (2L) water to a boil in a large pot. Add 2 tablespoons salt, baking soda, and potatoes. Stir and let it return to a boil, then reduce heat to a simmer. Cook for 10 minutes until fork-tender.
Prepare the infused oil: Heat olive oil (or fat of choice) in a small pan over medium heat. Add rosemary, garlic, and black pepper. Stir for 3 minutes until the garlic turns golden. Strain the oil into a large bowl and set the garlic-rosemary mix aside.
Coat the potatoes: Drain potatoes and let them sit for 30 seconds to dry. Transfer to the bowl with the infused oil, season with salt and pepper, and toss until they are coated and slightly mashed on the surface.
Roast until crispy: Spread potatoes evenly on a large baking sheet and roast for 20 minutes without moving. Flip them using a spatula and roast for another 30-40 minutes, turning a few times, until golden and crispy.
Add the final touch: Toss roasted potatoes with the garlic-rosemary mixture and minced parsley. Adjust seasoning and serve hot!

Recipe Tips:

Boil with baking soda for extra crispiness: Adding baking soda to the water helps break down the potatoes’ surface, making them crispier when roasted. Don’t skip this step!
Rough up the potatoes before roasting: After boiling, shake the potatoes in the bowl to create a mashed-like coating. This helps them get extra crunchy in the oven.
Use hot oil for better texture: Toss the potatoes in the warm infused oil right after boiling. This helps the coating stick and creates a crispy, golden crust.
Give them space on the baking sheet: Spread the potatoes out so they don’t touch. If they’re too close together, they’ll steam instead of crisping up.
Flip them a few times while roasting: Turning the potatoes a couple of times ensures they brown evenly on all sides, making them perfectly crunchy!

How To Store & Reheat Leftovers?

Refrigerate: Let the roasted potatoes cool down first. Then, put them in a sealed container and store them in the fridge for up to 4 days.
Freeze: Cool the potatoes completely, then freeze them on a tray. Once solid, move them to a freezer bag and freeze for up to 3 months.
Reheat: Set the air fryer to 190°C and reheat the potatoes for 5-7 minutes, shaking the basket halfway through for even crispiness.

Nutrition Facts:

Calories: 210 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 310mg
Potassium: 620mg
Total Carbohydrate: 37g
Dietary Fiber: 4g
Sugars: 1g
Protein: 4g

Try More Delia Smith Recipes:

Delia Smith Turkey and Ham Pie Recipe
Delia Smith Turkey Soup Recipe
Delia Smith Turkey en Croûte Recipe

Delia Smith Roasted Potatoes Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

210

kcal

Ingredients

Kosher salt
1/2 teaspoon (4 g) baking soda
4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handfuls of picked fresh rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful of fresh parsley leaves, minced

Directions

Preheat the oven: Set the oven to 230°C or 200°C for convection.
Boil the potatoes: Bring 2 quarts (2L) water to a boil in a large pot. Add 2 tablespoons salt, baking soda, and potatoes. Stir and let it return to a boil, then reduce heat to a simmer. Cook for 10 minutes until fork-tender.
Prepare the infused oil: Heat olive oil (or fat of choice) in a small pan over medium heat. Add rosemary, garlic, and black pepper. Stir for 3 minutes until the garlic turns golden. Strain the oil into a large bowl and set the garlic-rosemary mix aside.
Coat the potatoes: Drain potatoes and let them sit for 30 seconds to dry. Transfer to the bowl with the infused oil, season with salt and pepper, and toss until they are coated and slightly mashed on the surface.
Roast until crispy: Spread potatoes evenly on a large baking sheet and roast for 20 minutes without moving. Flip them using a spatula and roast for another 30-40 minutes, turning a few times, until golden and crispy.
Add the final touch: Toss roasted potatoes with the garlic-rosemary mixture and minced parsley. Adjust seasoning and serve hot!

Notes

Boil with baking soda for extra crispiness: Adding baking soda to the water helps break down the potatoes’ surface, making them crispier when roasted. Don’t skip this step!
Rough up the potatoes before roasting: After boiling, shake the potatoes in the bowl to create a mashed-like coating. This helps them get extra crunchy in the oven.
Use hot oil for better texture: Toss the potatoes in the warm infused oil right after boiling. This helps the coating stick and creates a crispy, golden crust.
Give them space on the baking sheet: Spread the potatoes out so they don’t touch. If they’re too close together, they’ll steam instead of crisping up.
Flip them a few times while roasting: Turning the potatoes a couple of times ensures they brown evenly on all sides, making them perfectly crunchy!