Ingredients:

  • 5 lbs Starchy Potatoes (Russet or Maris Piper), peeled and cut into uniform 1.5-inch chunks
  • 2 Tbsp Coarse Sea Salt (for boiling)
  • 1 tsp Baking Soda (optional)
  • 1/3 cup Good Quality Olive Oil
  • 3 Tbsp Unsalted Butter
  • 4 large Garlic Cloves, smashed and whole
  • 3 Fresh Rosemary Sprigs
  • 4 Fresh Thyme Sprigs
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 cup Freshly Grated Parmesan Cheese (Parmigiano-Reggiano), finely grated
  • 2 Tbsp Fresh Flat-Leaf Parsley, chopped (for garnish)

Instructions:

  1. Prep Potatoes: Peel and cut potatoes into uniform 1.5-inch pieces.
  2. Par-Boil: Place potatoes in a large stockpot with cold, heavily salted water (add baking soda, if using). Bring to a rolling boil, then reduce heat to a vigorous simmer. Cook until the edges begin to break down (fork-tender but not mushy—about 12-15 minutes).
  3. Drain and Shake (The Crucial Step): Immediately drain the potatoes thoroughly. Return them to the empty, hot pot. Cover the pot and shake vigorously for 30 seconds to rough up the edges, creating surface area. Let them sit for 5 minutes to steam dry completely.
  4. Preheat & Prepare Fat: Preheat oven to 425°F (220°C). Place the olive oil, butter, smashed garlic, and herbs onto a large, heavy-duty rimmed baking sheet. Place the sheet in the preheating oven for 5-7 minutes until the butter is melted and foaming slightly, and the oil is shimmering hot.
  5. First Roast: Carefully remove the hot pan. Gently place the roughed-up potatoes onto the hot oil in a single layer (do not overcrowd!). Turn them gently to coat. Roast for 30 minutes undisturbed.
  6. Second Roast & Turning: Remove the pan. Flip the potatoes using tongs, ensuring all sides get exposure to the hot surface. Return to the oven for another 20-25 minutes until deep golden brown and shatteringly crisp.
  7. The Parmesan Finish: Remove the potatoes from the oven. Remove and discard the herb sprigs and garlic cloves. Immediately sprinkle the grated Parmesan and freshly cracked black pepper over the hot potatoes. Toss quickly to coat.
  8. Serve: Transfer to a warm serving dish. Garnish with fresh parsley and serve immediately while they are at their absolute crispiest.