We’re calling it! This is the best roast potatoes recipe you’ll try, and it’s all thanks to a special ingredient and clever cooking method.
Ingredients
Method
Preheat oven to 220°C (200°C fan-forced). Combine salt and bicarb in a large saucepan of water. Place over high heat and bring to the boil, stirring to dissolve the salt and bicarb.
Add the potatoes, return to a simmer and cook for 8-10 minutes or until potatoes are just tender.
While potatoes are cooking, mix oil and garlic together. Drain potatoes and return to saucepan. Pour over the oil mixture, add the butter and shake the pan. You want the potatoes to be coated and to create a rough surface.
Place potatoes on a baking tray lined with baking paper. Drizzle with any remaining oil mixture in the saucepan.
Roast for 45 minutes, turning halfway, or until golden and crisp.
Sprinkle with rosemary and salt while hot, toss to coat. Serve immediately.
The secret to making the best roast potatoes
1. Water temperature
Our best roast potatoes recipe breaks all the rules for boiling potatoes. Instead of starting in cold water for an even cook, you start them in warm water. This way the outside will be soft to create a fluffy surface once tender. When the potatoes roast, their soft fluffy surface will go extra crisp.
2. Bicarbonate of soda
And the secret ingredient? Adding bicarbonate of soda to the cooking water makes the potato fluffier, creating more texture!
How to make roast potatoes in the air fryer
To roast these in the air fryer, preheat to 200°C for 10 minutes. Add potatoes in a single layer and cook for 20-25 minutes, shaking occasionally, or until golden and crisp. Sprinkle with salt and rosemary while hot.
Recipe variation
You can try roasting the potatoes in duck fat or ghee for extra flavour.
Which potatoes are best for roasting?
We used Sebago potatoes for these best roast potatoes. It’s a good all-rounder potato that can be used for a variety of dishes and cooking methods. It should have a balanced level of starch and moisture content, allowing it to hold its shape when boiled or roasted, while also becoming fluffy when mashed.
