The Secret to Perfectly Crispy Roasted Potatoes

Why do home-cooked roasted potatoes often fall short of the crackly, golden perfection served in restaurants? The answer lies in technique.

Start by parboiling peeled and diced russet potatoes with a pinch of baking soda, which softens their surfaces for maximum crispness.

Toss the drained potatoes in hot vegetable oil or duck fat, then spread them in a single layer on a baking sheet. Roast at 425 F until the exteriors turn deep brown and crunchy, about 45 minutes. Avoid overcrowding the pan, as spacing ensures even crisping. Garnish with flaky sea salt and chopped rosemary.

This method transforms humble spuds into a textural masterpiece.