1-First Step: Mise en place and preheat Preheat your oven to 450°F with a rack in the center. While the oven comes up to temperature, peel and cut 4 pounds of Yukon Gold potatoes into 1½-inch pieces so they cook evenly. Measure out 1/4 cup kosher salt and 1 teaspoon baking soda for the parboil. Smash 6 garlic cloves and prepare a rimmed sheet pan for the hot oil step.

2-Second Step: Parboil with salt and baking soda In a large pot, combine the cut potatoes, 1/4 cup kosher salt, 1 teaspoon baking soda, and 2 quarts of water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender but still hold their shape, about 10 minutes. This timing gives a fluffy interior while allowing the surface to break down slightly for crispier edges.

3-Third Step: Drain and dry Drain the potatoes thoroughly in a colander. Let them sit and steam-dry until surface water evaporates, about 1 minute in this recipe’s timing. For even better results, you can let them air-dry a bit longer off the heat so the exterior is dry before roasting.

4-Fourth Step: Heat the oil and infuse with garlic While the potatoes boil, place 1/2 cup extra-virgin olive oil, 3 tablespoons salted butter (if using), and the 6 smashed garlic cloves on a rimmed sheet pan. Transfer the sheet pan to the oven as it preheats. Heating the oil and butter with garlic in the oven infuses flavor and ensures the pan is hot when the potatoes are added. After about 10 minutes in the oven the oil will be shimmering and fragrant.

5-Fifth Step: Remove garlic and add potatoes Carefully remove the hot sheet pan from the oven. Discard the garlic cloves to avoid burning and bitterness. Add the drained, dried potatoes to the hot oil and turn them to coat thoroughly using a spatula or tongs. Arrange the potatoes in a single layer so each piece has space to crisp.

6-Sixth Step: Roast in two stages Bake the potatoes for 20 minutes at 450°F. This initial roast builds color and starts crisping the exposed edges. After 20 minutes, take the pan out and turn each potato so another side gets direct contact with the hot pan. Return the pan to the oven and bake about 30 minutes more until the potatoes are deep golden and very crispy.

7-Final Step: Finish and serve Transfer the roasted potatoes to a serving bowl while still hot. Toss with 2 tablespoons finely chopped fresh parsley and 1 to 2 teaspoons flaky salt to taste. Serve immediately so the exterior stays crisp and the interior remains tender. These Crispy Roast Potatoes pair beautifully with steak, roasted chicken, or saucy mains and make a cozy holiday side.