The Best Crispy Roast Potatoes Ever

The most flavorful crispy roast potatoes you'll ever make! HALALUYAH! And they just happen to be gluten-free and vegan TO BOOT!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to center position and preheat oven to 450°F. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Step 2

Meanwhile, combine olive oil and butter with thyme or rosemary, garlic, and black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

Step 3

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Then spread out the potatoes on a parchment lined sheet pan. Use two or more sheet pans if necessary, to spread them out and not over-crowd them. Place in the warmed oven for about 5 minutes to dry.

Step 4

Transfer to bowl with infused oil, and toss! Add in sautéed onions (SEE RECIPE IN MENU). Toss again.

Step 5

In another bowl, whisk together cornstarch, salt, pepper, garlic powder, paprika, oregano, cayenne. Sprinkle onto potatoes and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Step 6

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 minutes longer.

Step 7

Transfer potatoes to a large bowl and add garlic/thyme mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.