Ingredients
- 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.)
Instructions
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Australian
Nutrition
- Serving Size: Approximately ⅙ of the recipe
- Calories: 191 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg