Crispy Roast Potatoes Rosemary (Print-Friendly Version)

Crunchy golden potatoes roasted with rosemary and garlic for a rich, savory side dish.

# What You'll Need:

→ Potatoes

01 - 900 grams Yukon Gold potatoes, medium to large size, peeled and cut into halves or quarters

→ Boiling Preparation

02 - 1 liter water
03 - 1 teaspoon baking soda
04 - 10 grams kosher salt

→ Roasting Fat

05 - 60 grams duck fat or avocado oil as a vegan alternative

→ Herbs and Seasoning

06 - 2 tablespoons fresh rosemary, finely chopped
07 - 3 garlic cloves, either whole head for roasting or finely chopped
08 - 1 teaspoon extra virgin olive oil (if using roasted garlic)
09 - Flaky sea salt, such as Maldon, for finishing

# How to Make It:

01 - Set the oven to 220°C and place a large roasting pan inside to preheat thoroughly.
02 - In a stock pot, bring water to a boil and add baking soda and kosher salt. Add potatoes and boil for 10 minutes until edges begin to soften but centers remain firm.
03 - Drain the potatoes thoroughly and shake them gently in the colander to roughen the surfaces, creating nooks for crispiness.
04 - Carefully remove the hot roasting pan from the oven, add duck fat, and allow it to heat until shimmering. Add potatoes to the pan and toss to coat evenly.
05 - Return the pan to the oven and roast the potatoes for 50 to 60 minutes, turning occasionally to promote even browning and crispness.
06 - If roasting whole garlic, squeeze roasted cloves and combine with chopped rosemary and extra virgin olive oil. Alternatively, mix finely chopped garlic with rosemary for addition in the final stage.
07 - Five minutes before finishing, remove the potatoes from the oven and toss with the garlic-rosemary mixture, then return to roast to infuse flavors without burning herbs.
08 - Remove from the oven, sprinkle with flaky sea salt, and serve immediately alongside your preferred main dishes.

# Additional Tips:

01 - Parboiling with baking soda raises pH, softening potato edges for increased crispiness upon roasting.
02 - Use larger potato pieces to retain structure and achieve optimal fluffy interior and crispy exterior.
03 - Adding fresh herbs near the end prevents burning and preserves aromatic qualities.

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