Potatoes are a staple in kitchens worldwide, but when you add garlic, butter, and Parmesan, they transform into something extraordinary. This recipe for Garlic Butter Parmesan Potatoes is a simple yet delicious side dish that complements any meal. With their crispy edges and creamy centers, these potatoes are sure to be a hit with family and friends. Perfect for a cozy dinner or a festive gathering, they offer a rich, savory flavor that elevates any occasion.
Steps
- Preheat your oven to 450°F (230°C) or 400°F (200°C) if using a convection setting. Boil 2 quarts of water in a large pot, adding 2 tablespoons of kosher salt and 1/2 teaspoon of baking soda. Add peeled and quartered potatoes and bring them back to a boil. Simmer until a knife easily pierces the potatoes, about 10 minutes.
- While the potatoes cook, heat olive oil (or your choice of fat) with minced garlic, chopped rosemary, and black pepper in a small saucepan over medium heat. Stir constantly until the garlic turns golden, about 3 minutes, then strain the oil into a large bowl, setting the garlic and rosemary aside.
- Drain the cooked potatoes and let them sit in the pot for 30 seconds to evaporate excess moisture. Toss the potatoes in the infused oil, seasoning with salt and pepper, and shake the bowl vigorously until a paste forms on the potato surfaces.
- Spread the coated potatoes on a large rimmed baking sheet, ensuring they are evenly spaced. Roast in the oven without moving them for 20 minutes. Use a spatula to release any stuck potatoes, then shake the pan and turn the potatoes. Continue roasting, turning and shaking occasionally, until crispy and deep brown, another 30 to 40 minutes.
- Transfer the roasted potatoes to a bowl and mix in the reserved garlic/rosemary mixture and minced parsley. Toss everything together and adjust seasoning with more salt and pepper if needed. Serve immediately for the best flavor and texture.
Ingredients
- 2 tablespoons kosher salt (about 1 ounce; 25g)
- 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
- 5 tablespoons (75 ml) of extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful of fresh rosemary leaves, finely chopped
- 3 medium cloves of garlic, minced
- Freshly ground black pepper
- Small handful of fresh parsley leaves, minced
FAQ
- What type of potatoes are best for crispy roast potatoes?
- Russet potatoes are ideal as they produce a crisper crust and fluffy centers. Yukon Golds are also good, offering creamier interiors and a darker, more flavorful crust. It’s recommended to avoid red potatoes, as they don’t maintain their crispness.
- Why should I add baking soda to the boiling water?
- Adding baking soda to the boiling water increases the alkalinity, which helps break down the potato surfaces more effectively. This creates a starchy slurry that results in an extra-crispy exterior when roasted.
- Should I start boiling potatoes in cold water or boiling water?
- For this recipe, start with boiling water. This approach ensures that the exterior of the potatoes breaks down more than the center, which is desirable for achieving a crispy outer layer.
- How do I prevent the garlic from burning during roasting?
- To avoid burning, heat minced garlic and herbs in oil separately until the garlic turns golden, then strain the solids. Use the infused oil to coat the potatoes before roasting, and add the garlic and herbs back to the potatoes after roasting for optimal flavor.
- What is the recommended roasting time and temperature?
- Roast the potatoes at 450°F (230°C) or 400°F (200°C) if using convection. Initially, roast without moving them for about 20 minutes, then flip and shake occasionally for an additional 30 to 40 minutes until they are deep brown and crisp.
Tips
- Opt for Larger Chunks: Cutting potatoes into large chunks, such as quarters, enhances the contrast between a crispy exterior and a creamy interior, giving you the best texture and flavor in every bite.
- Use Alkaline Water for Parboiling: Adding a small amount of baking soda to your boiling water helps break down the potato surfaces more effectively, creating a starchy coating that crisps up beautifully in the oven.
- Infuse the Oil with Aromatics: Heat your chosen oil or fat with minced garlic and herbs, then strain it before tossing with the potatoes. This method ensures a deep, rich flavor without burning the aromatics during roasting.
- Roast Without Disturbance Initially: Allow the potatoes to roast undisturbed for the first 20 minutes to prevent sticking, then gently turn them to ensure even cooking and achieve a consistent golden-brown crust.
Equipment
- Rimmed Baking Sheet – Essential for roasting the potatoes to achieve a crispy texture.
- Fine-Mesh Strainer – Needed to strain the infused oil from the garlic and rosemary solids.
- Small Saucepan – Used for heating the oil with garlic and herbs.
- Thin, Flexible Metal Spatula – Useful for releasing stuck potatoes and turning them during roasting.
