1-Step 1: Preheat Your Oven Start by preheating your oven to 450°F with a rack positioned in the center. This high temperature is essential for creating the rapid heat transfer needed for crispy exteriors. While the oven heats, you’ll prepare the potatoes on the stovetop.

2-Step 2: Boil the Potatoes with Baking Soda In a large pot, combine the kosher salt, baking soda, and 2 quarts of water. Add your peeled and cut Yukon Gold potatoes. Bring everything to a boil, then reduce to a simmer and cook until the potatoes are tender, approximately 10 minutes. The baking soda is the secret weapon here. It raises the pH of the boiling water, creating an alkaline environment that breaks down the pectin on the potato surface. This causes the outer layer to become slightly rough and jagged, which translates to more surface area and therefore more crunch during roasting. Test doneness by inserting a paring knife into a potato piece. It should slide in easily but the potato should still hold its shape. Over-boiling will cause the potatoes to fall apart, so watch carefully during those final minutes.

3-Step 3: Drain and Dry the Potatoes Drain the potatoes in a colander and let them cool for about 1 minute, allowing the residual water to evaporate. This drying step is crucial because excess moisture is the enemy of crispiness. Any remaining water on the potato surface will turn to steam in the oven, preventing proper browning. Longer drying time yields better results. Some cooks even refrigerate their parboiled potatoes overnight for maximum crunch.

4-Step 4: Prepare the Hot Oil While the potatoes drain, combine the olive oil, butter (if using), and smashed garlic cloves on a rimmed sheet pan. Transfer this pan to the preheating oven. This allows the oil to heat up while the garlic infuses its flavor, creating an aromatic foundation for your crispy roast potatoes. Hot oil is absolutely essential for crispy results. When cold potatoes hit cold oil, the oil absorbs into the potato rather than frying the exterior. Hot oil immediately begins cooking the surface on contact, sealing in moisture and starting the browning process.

5-Step 5: Coat and Roast Remove the sheet pan from the oven carefully. The oil should be shimmering hot. Discard the garlic cloves before they can burn and turn bitter. Add the drained potatoes in a single layer, giving each piece enough space to roast rather than steam. Turn the potatoes to coat thoroughly with the hot oil. Bake for 20 minutes, then remove the pan and turn the potatoes to ensure even browning on all sides. Return to the oven for another 30 minutes until the potatoes are deeply golden and incredibly crispy. The total roasting time of 50 minutes allows for complete texture transformation.

6-Step 6: Finish and Serve Transfer the finished potatoes to a serving bowl and toss immediately with the finely chopped fresh parsley and flaky salt. The residual heat helps release the parsley’s aromatic oils while the flaky salt provides satisfying bursts of seasoning with each bite. Serve these crispy roast potatoes right away while they’re at their peak texture. Like many roasted dishes, they’re best enjoyed fresh from the oven when the contrast between crunchy exterior and fluffy interior is most pronounced.