Hamdi Saidani This Pioneer Woman Roasted Potatoes recipe is a crispy and fluffy recipe, which is made with Yukon Gold potatoes and fresh rosemary. It’s a classic, foolproof recipe, ready in about an hour and 20 minutes.
Pioneer Woman Roasted Potatoes Ingredients
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks
- 2 tablespoons Kosher salt
- 1/2 teaspoon baking soda
- 5 tablespoons extra-virgin olive oil, duck fat, or beef fat
- Small handful picked fresh rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced, for garnish
How To Make Pioneer Woman Roasted Potatoes
- Boil the potatoes: Preheat your oven to 450°F (or 400°F convection). Place the potatoes in a large pot and cover with 2 quarts of water. Add the kosher salt and baking soda. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, until a knife meets little resistance.
- Infuse the oil: While the potatoes boil, combine the olive oil (or other fat), chopped rosemary, and minced garlic in a small saucepan. Heat over medium, stirring constantly, for about 3 minutes, until the garlic just begins to turn golden. Immediately strain the oil through a fine-mesh strainer into a large bowl. Set aside the cooked garlic and rosemary mixture.
- Rough up the potatoes: Drain the cooked potatoes carefully and let them rest in the hot pot for 30 seconds to evaporate excess moisture. Transfer them to the bowl with the infused oil. Season with salt and pepper and toss roughly, shaking the bowl, until a thick, mashed-potato-like paste builds up on the outside of the chunks.
- Roast the potatoes: Transfer the coated potatoes to a large rimmed baking sheet and spread them out in an even layer. Roast for 20 minutes without moving them.
- Finish roasting until crispy: Use a thin metal spatula to flip the potatoes. Continue roasting for another 30 to 40 minutes, turning them a few times, until they are deep brown and crisp all over.
- Garnish and serve: Transfer the hot potatoes to a serving bowl. Add the reserved garlic/rosemary mixture and the fresh parsley. Toss to coat, season with more salt to taste, and serve immediately.
Recipe Tips
- How do you get the crispiest potatoes ever? The secret is boiling the potatoes in water with a little bit of baking soda. This breaks down the potato surfaces, allowing you to create a starchy paste when you toss them, which then fries to an ultra-crispy crust in the oven.
- What potatoes are best for roasting? As the recipe notes, Russet potatoes will give you the crispiest crusts and fluffiest centers. Yukon Golds will be slightly less crispy but will have creamier centers and a richer flavor.
- Why infuse the garlic and rosemary separately? Roasting at high heat for a long time would burn the minced garlic and delicate herbs. By infusing the oil and adding the solids back at the end, you get all the flavor without any bitterness.
- Can I prepare these ahead of time? Yes. You can boil, drain, and rough up the potatoes ahead of time. Let them cool, then cover and refrigerate. When ready to cook, proceed with the roasting step, adding 10-15 minutes to the initial roasting time.
What To Serve With Roasted Potatoes
These are the ultimate roasted potatoes, perfect for a special dinner or holiday meal. They are an incredible side dish for:
- A standing Rib Roast or Prime Rib
- A simple Roasted Chicken
- Pan-seared Steak or Pork Chops
- A holiday leg of lamb
How To Store Roasted Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. They will lose their crispiness.
- Reheat: For the best results, reheat them on a baking sheet in a 400°F oven or in an air fryer for 5-10 minutes until they are hot and have regained their crisp texture.
Roasted Potatoes Nutrition Facts
- Serving: 1 serving
- Calories: 275kcal
- Carbohydrates: 46g
- Protein: 5g
- Fat: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why add baking soda to the potato water?
The baking soda raises the pH of the water, which helps to break down the pectin on the exterior of the potatoes. This makes their surfaces extra starchy and easy to rough up, creating more surface area for maximum crispiness in the oven.
Can I use different herbs?
Yes. While rosemary is classic, fresh thyme or savory would also be delicious. You can infuse them in the oil just as you would the rosemary.
My potatoes stuck to the pan. How can I prevent that?
Ensure you are using a sturdy, rimmed baking sheet and that the potatoes are well-coated in oil. The most important step is to let them roast undisturbed for the first 20 minutes. This allows them to form a solid, golden crust that will release from the pan much more easily when you go to flip them.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crash Hot Potatoes Recipe
- Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe
- Pioneer Woman Sausage Egg Potato Casserole Recipe
Pioneer Woman Roasted Potatoes Recipe
Description
The ultimate crispy roasted potatoes with a super crunchy, craggy exterior and a fluffy, tender center, achieved with a special boiling and roasting technique.
Ingredients
Instructions
- Preheat oven to 450°F. Boil the potato chunks in water with salt and baking soda for about 10 minutes, until tender.
- Meanwhile, gently heat the oil with the rosemary and garlic until fragrant, then strain the oil into a large bowl, reserving the solids.
- Drain the potatoes well, let them steam dry for 30 seconds, then toss them roughly in the infused oil until a starchy paste coats the chunks.
- Spread the potatoes on a rimmed baking sheet and roast for 20 minutes without moving.
- Flip the potatoes and continue to roast for another 30-40 minutes, until deep brown and very crispy.
- Toss the hot potatoes with the reserved rosemary/garlic mixture and fresh parsley. Season with more salt and serve immediately.
Notes
- u003cliu003eThe secret to the super-crispy texture is boiling the potatoes with baking soda and then roughing up their surfaces before roasting.u003c/liu003eu003cliu003eDo not add the minced garlic and rosemary to the potatoes for the long roast; infusing the oil and adding them at the end prevents them from burning.u003c/liu003eu003cliu003eDon’t overcrowd the pan. Use two baking sheets if necessary to ensure the potatoes roast, not steam.u003c/liu003e
Pioneer Woman Roasted Potatoes Recipe
