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These Crispy Roast Potatoes with Rosemary and Garlic are the perfect side for almost any meal. They have a super crunchy crust with a fluffy, creamy center that feels like the love child of a French fry and mashed potatoes. The recipe is straightforward, uses just a few quality ingredients, and happens to be Whole30 compliant.
I remember making these during a holiday dinner and everyone kept sneaking bites before the main course. Now they are a regular on my festive table because they fill that craving for comfort food without being heavy.
Ingredients
- Potatoes: Yellow-fleshed such as Yukon Golds are ideal because they become creamy inside while getting wonderfully crispy outside. Russets work but are starchier and less creamy
- Baking soda: Helps to create an alkaline environment during boiling which breaks down the potatoes edges for crispier roast results
- Duck fat: Provides a high smoke point and neutral flavor that does not overpower the potatoes. It's Whole30 friendly. You can substitute avocado oil for a vegan option or add butter near the end for richness
- Fresh rosemary: The aromatic herb pairs beautifully with potatoes. Aim for fresh for best flavor. If using dried, halve the amount. Thyme or oregano can be used as variations
- Garlic: Offers two options Roasted whole for a caramelized depth or finely chopped and added near the end to gently toast and perfume the potatoes
- Salt: Use kosher salt to season the boiling water and finish with flakey sea salt like Maldon for texture and flavor burst
Step-by-Step Instructions
- Sauté the Aromatics:
- This recipe starts by parboiling. Bring salted water with a bit of baking soda to a boil. Add the potatoes whole or in large chunks based on size and boil until tender but still firm around the edges about 10 minutes.
- Rough up the Edges:
- Drain the potatoes thoroughly. Once out of the water, let them steam dry fully. Then gently shake them in the colander to roughen up the surface. This creates more crispy nooks later.
- Preheat the Roasting Pan:
- While potatoes are boiling, preheat a large roasting pan in the oven so that it is very hot when you add the potatoes. This high initial heat jumpstarts crisping.
- Coat with Duck Fat:
- Add the duck fat to the hot pan. Carefully add the potatoes and gently toss to coat evenly with the fat. This fat layer is essential for the crispy crust.
- Roast the Potatoes:
- Spread the potatoes out in a single layer. Roast in the oven for 50 to 60 minutes or until golden brown and crispy on the outside. Turn sockets halfway to ensure even browning.
- Add Herbs and Garlic:
- Near the end of roasting add either the roasted garlic cloves mixed with rosemary or the finely chopped garlic and rosemary to the potatoes. Toss carefully to combine and roast a few more minutes so the garlic toasts lightly without burning.
- Finish with Salt:
- Remove from oven and sprinkle with a pinch of flakey sea salt. Serve hot for the perfect crispy, flavorful roast potato experience.
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My favorite part is shaking the potatoes in the colander after boiling to create those crispy edges. It reminds me of my grandmother’s kitchen where she always emphasized texture as much as flavor. Each bite is a little crunchy surprise that keeps me coming back.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a hot oven or toaster oven to maintain crispiness rather than microwaving which makes them soggy.
Ingredient Substitutions
If you cannot find duck fat avocado oil is the best alternative for roasting. For herbs thyme or oregano work well if fresh rosemary is not available. Garlic can be replaced with garlic powder but fresh is recommended for the best aroma and flavor.
Serving Suggestions
These potatoes pair beautifully with roast chicken beef or fish. They also make a great hearty addition to a vegetarian plate with roasted vegetables or a fresh salad. Top with a sprinkle of parmesan cheese or a squeeze of lemon for a zestier twist.
Cultural Context
Roast potatoes are a British and Irish staple especially on Sunday dinners and festive occasions. The tradition of using duck fat comes from French cuisine where this fat is prized for cooking due to its flavor and smoke point. This recipe bridges those flavors while keeping it simple and satisfying.
Pro Tips
- Make sure to fully dry your potatoes before roasting or you will end up steaming instead of crisping
- Do not skip preheating the roasting pan it is crucial for creating the initial sear that leads to crunch
- Try adding the herbs and garlic late in the cooking process to keep their flavors bright and avoid bitterness from burning
Common Recipe Questions
- → What type of potatoes work best for crispy roast potatoes?
Yellow-fleshed varieties like Yukon Gold offer creamy interiors and crispy exteriors, ideal for this method. Russets can be used but are starchier and less creamy.
- → Why parboil the potatoes before roasting?
Parboiling softens the potatoes and helps create rough edges that crisp up beautifully during roasting for a crunchy texture.
- → Can I substitute duck fat for other fats?
Yes, avocado oil works well for a vegan option, and adding butter near the end adds richness if you want a different flavor profile.
- → When should I add the rosemary and garlic?
Add fresh herbs and garlic toward the end of roasting to keep their aroma vibrant and prevent burning.
- → How can I ensure the potatoes are crispy?
Dry them thoroughly after boiling, rough up edges by shaking in a colander, preheat the roasting pan with fat, and roast at high temperature.
- → Should potatoes be cut into small pieces?
Larger chunks or whole small potatoes retain their texture better and develop a satisfyingly crispy crust without falling apart.