This recipe for roast potatoes has been a cornerstone of family dinners at Solush Cooks for years. I first refined it during a holiday weekend when we needed a side that could feed a crowd while staying easy and forgiving. The result is perfectly crisp exteriors that crackle under your fork and pillowy interiors that melt on the tongue. It’s one of those dishes that arrives at the table and disappears quickly — people always come back for seconds.

I love these spuds because they aren’t fussy: a few pantry staples, a little technique — parboil, rough up the surface, then roast in a fragrant oil — and you have a dish that looks and tastes like you spent hours fussing. The garlic and rosemary oil soaks into every crevice while the roast develops a deep, golden crust. For weeknight dinners or holiday spreads, these potatoes are reliably satisfying and easy to scale up when company arrives.

Ingredients

• Potatoes (4 lb): Choose russet or Yukon Gold for the best balance of starch and moisture. Russets give a drier, fluffier interior and crisper crust; Yukon Gold produces a slightly creamier center. Look for uniform-sized tubers for even cooking and peel them for the crispiest finish.
• Kosher salt (2 tbsp) and freshly ground black pepper: Salt in the parboil seasons through the potato; finishing salt sharpens the flavor. Use kosher salt for gentle seasoning control.
• Baking soda (1/2 tsp): A tiny pinch in the parboil raises pH, breaking down surface pectins so the exterior roughs up and browns faster during roasting.
• Fat (5 tbsp): Extra-virgin olive oil for a bright, herby finish, or rendered fats (duck, goose, or beef) for a deeper, savory crust. Use good-quality olive oil if choosing the vegetarian route.
• Rosemary and garlic: A small bunch of rosemary, finely chopped, and 3 minced garlic cloves infuse the oil with aromatic flavor. Remove woody stems and chop leaves finely so they distribute evenly.
• Fresh parsley: A small handful of chopped parsley for brightness at the end — it lifts the richness and adds color.

Instructions

Prepare and parboil the potatoes: Place peeled and large-chunked potatoes in a large pot and cover with cold water. Add 2 tablespoons kosher salt and 1/2 teaspoon baking soda. Bring to a vigorous simmer and cook until edges are just tender, about 10–12 minutes depending on chunk size. You want the outside to be soft enough to skin slightly when shaken but not falling apart. Drain and rough the surface: Drain potatoes in a colander and give them a few good shakes to rough up the surface; you can toss them gently in the colander or shake over the stovetop. Those torn, uneven edges create the nooks that crisp up in the oven. Infuse the fat: While potatoes parboil, combine 5 tablespoons fat (olive oil or rendered animal fat), finely chopped rosemary, and minced garlic in a small saucepan and warm briefly over low heat for 2–3 minutes to release aromas. Do not brown the garlic — you only want to bloom the aromatics so the oil carries flavor. Preheat and oil the pan: Preheat the oven to 425°F. Pour about half the infused fat into a large roasting pan and place it in the oven for 5 minutes so the fat gets very hot; a hot pan helps jump-start browning when the potatoes hit the surface. Roast until golden: Carefully transfer potatoes into the hot fat, turning each piece to coat and arranging cut sides down. Drizzle remaining infused fat and season with freshly ground black pepper. Roast, turning occasionally, until deeply golden and crisp, 40–50 minutes total. Look for deep mahogany edges and an internal temperature of around 205°F if you use an instant-read thermometer. Finish and serve: Remove from oven, toss with chopped parsley, and taste for seasoning — add flaky finishing salt if desired. Serve immediately for the best contrast of textures.

Storage Tips

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Re-crisp refrigerated or thawed pieces under a 450°F oven or hot skillet with a teaspoon of oil — broiling for a few minutes also revives the crust. Avoid microwaving, which makes them gummy. Look for a crunchy exterior and an aromatic, warm interior as indicators the dish has been properly reheated.

Ingredient Substitutions

If you don’t have russets or Yukon Gold, use any high-starch potato; new potatoes will yield a waxier interior and less pronounced crisping. For a vegetarian finish, use only extra-virgin olive oil; for richer flavor, swap 2 tablespoons of oil for duck or goose fat. Omit garlic for a subtler herb-forward profile or replace rosemary with thyme for a lighter aromatic. If you need lower sodium, reduce the parboil salt to 1 tablespoon and add seasoning at the end to taste.

Serving Suggestions

These pair beautifully with roasted meats, grilled fish, or as part of a vegetarian spread with roasted vegetables and a green salad. For holidays, serve alongside gravy and glazed carrots; for casual dinners, add a dollop of aioli or tangy yogurt and scallions. Garnish with flaky sea salt and chopped parsley for color and brightness. They’re equally at home on a tray for sharing at parties — warm, crisp, and easy for guests to grab.

Cultural Background

Roast potatoes are a classic element of British Sunday roasts and have been embraced across cuisines for their simplicity and crowd-pleasing appeal. The parboil-roughen-roast method is a traditional technique passed down in many households to maximize surface area for browning. Variations exist across regions: some prefer duck fat for indulgence, others add herbs like sage or herbs de Provence for local flavor. The core idea — leverage starch and heat for contrast — is universal.

Seasonal Adaptations

In winter, add a splash of roasted garlic or finish with grated Parmesan for comforting richness. In spring and summer, toss with lemon zest, fresh dill, or a light herb vinaigrette after roasting. For autumnal meals, mix roasted root vegetables like carrots and parsnips in the same pan for a one-sheet side. Adjust roast time slightly when mixing other vegetables; denser roots may need more time to caramelize.

Meal Prep Tips

For make-ahead convenience, parboil and rough the potatoes up to 24 hours ahead; store them covered in the fridge. When guests arrive, heat the infused fat in the pan and finish roasting until golden — this shortens active cooking time. Portion into individual containers for lunches and reheat under a broiler or in a skillet to restore crispness. Use shallow, ovenproof containers so each piece has space to brown rather than steam.

These roast potatoes are simple to master yet always feel special. Whether you’re feeding family or entertaining friends, the little techniques in this process — hot fat, roughened surfaces, and fragrant oil — will consistently deliver a dish people ask you to make again. Enjoy and make it your own.