Crispy Roast Potatoes with Rosemary and Garlic

Crispy Roast Potatoes with Rosemary and Garlic are here to save the day. These potatoes are golden brown on the outside, fluffy on the inside, and infused with the aromatic goodness of rosemary and garlic.

What makes these potatoes so special? It’s all about the technique. By boiling the potatoes first, then roasting them in hot fat, we achieve that perfect crispy texture while keeping the insides soft and pillowy. The addition of fresh rosemary and roasted garlic takes the flavor profile to another level, making each bite a delightful mix of savory and fragrant notes.

Why You’ll Love This Recipe

There are several reasons why Crispy Roast Potatoes with Rosemary and Garlic stand out from other potato recipes. First, they’re incredibly easy to prepare. While the process involves boiling and roasting, it’s straightforward enough for even beginner cooks to follow. Second, the combination of ingredients garlic, rosemary, and a touch of spice is simply irresistible. Lastly, these potatoes pair beautifully with almost anything, from roasted chicken to grilled steak or even a simple salad.

Another great thing about this recipe is its flexibility. If you don’t have duck fat, no worries! You can substitute it with olive oil, beef tallow, ghee, or avocado oil without compromising the crispiness. Plus, if you prefer a vegan version, using extra-virgin olive oil works just fine. Now let’s dive into what you’ll need to make this dish.

Ingredients

Here’s everything you’ll need to create this mouthwatering recipe:

• 4 pounds yellow potatoes, peeled and cut into large chunks
  (Yellow potatoes work best because they hold their shape well during cooking and have a slightly buttery flavor.)
• 2 tablespoons kosher salt, plus extra to taste
  (Kosher salt helps bring out the natural flavors of the potatoes.)
• 1/2 teaspoon baking soda
  (Baking soda increases the pH of the water, which helps break down the starches and leads to crispier results.)
• ¼ cup duck fat (or substitute with olive oil, beef tallow, ghee, or avocado oil)
  (Duck fat gives an unmatched richness, but feel free to use your preferred fat.)
• ¼ teaspoon freshly-cracked black pepper
  (Freshly cracked pepper adds a nice kick!)
• 1 whole head garlic, top trimmed
  (Roasting the garlic mellows its flavor and creates a creamy paste later on.)
• 1 tablespoon finely chopped fresh rosemary, around 2 sprigs
  (Rosemary brings a woodsy aroma that complements the earthy sweetness of the potatoes perfectly.)
• 1 tablespoon extra-virgin olive oil (or grass-fed butter)
  (This gets mixed with the roasted garlic and rosemary to coat the potatoes before serving.)
• ¼ teaspoon flaky sea salt, for finishing
  (Flaky sea salt provides a satisfying crunch and enhances the overall taste.)

These ingredients may seem simple, but trust me they come together to create something truly magical. Let’s move on to the instructions now!

How To Make Crispy Roast Potatoes with Rosemary and Garlic

1: Preheat the Oven and Prepare the Roasting Pan

Start by placing a large, empty roasting pan in the oven and preheating it to 450°F. This ensures the pan is super hot when you add the potatoes, helping them develop that beautiful golden crust right away.

2: Boil the Potatoes

While the oven heats up, rinse the potatoes under cold water to remove excess starch. Place them in a large stockpot, cover with cold water, and add 2 tablespoons of kosher salt along with 1/2 teaspoon of baking soda. Bring the water to a boil over high heat, then cook the potatoes until they’re just barely fork-tender. The edges should start to flake slightly, indicating they’re ready for roasting. This usually takes about 25 minutes. Once done, drain the potatoes and allow them to dry completely in a colander.

3: Rough Up the Edges

Once the potatoes are drained, give them a gentle shake in the colander. This roughs up the edges, creating more surface area for browning and crisping. Don’t skip this step it’s key to achieving those crunchy exteriors!

4: Roast the Potatoes

Remove the preheated roasting pan from the oven and add your chosen fat (duck fat, olive oil, etc.). Allow it to melt and get piping hot. Carefully transfer the potatoes to the roasting pan, season with a pinch of salt and pepper, and toss them gently to coat evenly. Nestle the head of garlic, cut-side down, among the potatoes. Return the pan to the oven and roast for 55 to 60 minutes, tossing the potatoes every 20 minutes to ensure even browning. When finished, the potatoes should be deeply golden brown and crispy all over.

5: Infuse with Garlic and Rosemary

After removing the garlic head from the roasting pan, squeeze out the cloves into a small bowl. Mash them with a fork and combine with the chopped rosemary and extra-virgin olive oil. Stir everything together until smooth, then pour this mixture back onto the potatoes. Toss gently to coat the potatoes with the fragrant blend. Return the pan to the oven for an additional 5 minutes, allowing the rosemary to become fragrant and the garlic to toast lightly.

6: Season and Serve

Finally, taste the potatoes and adjust the seasoning with flaky sea salt as needed. Transfer them to a serving bowl and enjoy immediately. These crispy roast potatoes with rosemary and garlic are best served warm, straight out of the oven.

Expert Tips and Tricks

Over time, I’ve learned a few tricks to make these potatoes even better. Here’s what I recommend:

• Use High-Quality Ingredients: Fresh rosemary and good-quality fat (like duck fat or ghee) really elevate the flavor.
• Don’t Skip the Baking Soda: Adding baking soda to the boiling water might sound unusual, but it breaks down the potato skins and encourages crispiness.
• Let the Potatoes Dry Completely: Excess moisture prevents browning, so make sure the potatoes are fully dried after boiling.
• Rough Up the Edges: Shaking the potatoes in the colander creates tiny cracks and uneven surfaces, which become extra crispy during roasting.

Recipe Variations & Substitutions

One of the best things about this recipe is how adaptable it is. Here are some ideas to switch things up:

• Spice It Up: Add a dash of smoked paprika or cayenne pepper for a bit of heat.
• Switch Up the Herbs: Thyme or sage can replace rosemary if you’d like a different herbal note.
• Go Vegan: Use olive oil instead of duck fat and swap flaky sea salt for a plant-based alternative.
• Add Cheese: For an indulgent twist, sprinkle grated Parmesan cheese over the potatoes during the last few minutes of roasting.

Serving Suggestions

These crispy roast potatoes with rosemary and garlic are versatile enough to complement almost any main course. Here are a few ideas:

• Pair them with roasted chicken or turkey for a classic holiday spread.
• Serve alongside grilled steak or lamb chops for a hearty meal.
• Add them to a brunch menu with eggs Benedict or frittatas.
• Even serve them cold in salads for a unique twist.

They’re also fantastic on their own, sprinkled with a little extra rosemary and sea salt for added flair.

Storage and Reheating Tips

If you happen to have leftovers (though unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in a single layer on a baking sheet and pop them in a 400°F oven for 10–15 minutes. Alternatively, crisp them up quickly in a skillet with a drizzle of oil.

FAQs About Crispy Roast Potatoes with Rosemary and Garlic

Q: Can I use sweet potatoes instead of regular ones?

A: Absolutely! Sweet potatoes will add a touch of sweetness to the dish. Keep in mind that they may require slightly longer boiling and roasting times due to their denser texture.

Q: What’s the best type of potato to use?

A: Yellow potatoes are ideal because they strike a balance between firmness and creaminess. However, Yukon Golds or Russets also work well.

Q: How do I prevent my potatoes from sticking to the pan?

A: Make sure the fat is melted and evenly distributed across the pan before adding the potatoes. Also, avoid overcrowding the pan, as this can trap steam and prevent browning.

Q: Can I freeze these potatoes?

A: While freezing isn’t recommended for optimal texture, you can freeze raw, parboiled potatoes and roast them directly from frozen when ready. Simply increase the roasting time by 10–15 minutes.

Q: Why does the recipe call for baking soda?

A: Baking soda raises the pH of the water, breaking down the potato starches and promoting crispiness.

Troubleshooting Common Issues

Even with a great recipe, things don’t always go as planned. Here’s how to fix common problems:

• Potatoes Aren’t Crispy Enough: Ensure the fat is very hot before adding the potatoes. Also, try increasing the roasting time or turning up the oven temperature slightly.
• Garlic Burns Too Quickly: Cut the garlic head larger or reduce the roasting time slightly. Another option is to remove the garlic halfway through cooking.
• Potatoes Are Undercooked Inside: Increase the boiling time by a few minutes to ensure the potatoes are cooked through before roasting.

Final Thoughts

Making crispy roast potatoes with rosemary and garlic doesn’t have to be complicated. With just a handful of ingredients and a bit of patience, you can create a dish that’s sure to impress anyone who tries it.

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