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Crispy Roast Potatoes

Golden, crispy on the outside and fluffy on the inside, these Crispy Roast Potatoes are the perfect side dish for any meal. The secret? Parboiling with baking soda to create a rough surface that crisps up beautifully in the oven. Infused with fragrant rosemary, garlic, and a touch of seasoning, every bite is packed with flavor. Whether served alongside a Sunday roast or enjoyed on their own, these potatoes are irresistibly delicious. Follow this simple recipe to achieve restaurant-quality results at home!
Prep Time: 15 minutes Cooking Time: 1 hour Servings: 6 Calories: ~250 kcal per serving



Ingredients
- Kosher salt
- ½ teaspoon (4 g) baking soda
- 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into large chunks
- 5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful of fresh rosemary leaves, finely chopped
- 3 garlic cloves, minced
- Freshly ground black pepper
- Small handful of fresh parsley leaves, minced
Instructions
- Preheat the oven to 450°F (230°C) (or 400°F (200°C) for convection).
- Boil the potatoes:
- Bring 2 quarts (2L) of water to a boil.
- Add 2 tablespoons kosher salt (25 g) and baking soda, then stir.
- Add the potatoes and return to a boil. Reduce to a simmer and cook for 10 minutes, until a knife slides in easily.
- Infuse the oil:
- In a small pan, heat the oil or fat over medium heat.
- Add rosemary, garlic, and black pepper. Cook, stirring, until garlic turns light golden (about 3 minutes).
- Strain the oil into a bowl and set aside the garlic-rosemary mix.
- Rough up the potatoes:
- Drain the potatoes and let them sit for 30 seconds to dry.
- Toss them in the infused oil, seasoning with salt and pepper, until a mashed potato-like paste forms on the surface.
- Roast:
- Spread the potatoes on a rimmed baking sheet in a single layer.
- Roast for 20 minutes without moving them.
- Flip with a spatula and roast for another 30 to 40 minutes, turning occasionally, until deep golden brown and crispy.
- Finish and serve:
- Toss with the reserved garlic-rosemary mix and parsley.
- Adjust seasoning with salt and pepper. Serve immediately.



Notes
- Russet potatoes = crispier, fluffier centers.
- Yukon Golds = creamier texture, deeper flavor.
- Best chunk size: 2 to 3 inches (quarters, sixths, or eighths depending on size).

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