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Crispy Roasted Potatoes

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

A different technique for crispy potatoes.


  • Kosher salt
  • 1/2 teaspoon Baking soda
  • 4 Ibs Russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
  • 5 tablespoons extra-virgin olive oil, duck fat, or beef fat
  • .5 oz rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • .5 oz parsley leaves, minced


  • 1. Preheat Egg to 450°F/230°C with cast iron grate and plancha. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
  • 2. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
  • 3. Add oil to the plancha. Place potatoes in single layer and allow to brown on one side. Next add the garlic and rosemary to the plancha and flip potatoes. Continue cooking until browned on both sides. Season with salt and garnish with parsley.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828