Crispy Roast Potatoes with Rosemary and Garlic

Description of this recipe: These Crispy Roast Potatoes with Rosemary and Garlic are the ultimate side dish. Fluffy on the inside and incredibly crispy on the outside, these potatoes are infused with the fragrant aroma of rosemary and the rich, mellow flavor of roasted garlic. This recipe transforms humble potatoes into a culinary masterpiece.

Why you will love this recipe:

• Unmatched Crispiness: The secret to these potatoes lies in a few key steps that ensure maximum crispiness on every single piece.
• Incredible Flavor: The combination of rosemary and roasted garlic elevates the simple potato to new heights. The earthy, aromatic rosemary pairs perfectly with the sweet, caramelized garlic, creating a symphony of flavors.
• Simple Ingredients: You likely already have most of the ingredients in your pantry.
• Versatile Side Dish: These potatoes are the perfect accompaniment to almost any main course, from roasted chicken and steak to grilled fish and vegetarian options.
• Crowd-Pleasing: Everyone loves crispy potatoes! This recipe is sure to be a hit with family and friends.

Introduction

Roast potatoes are a staple in many cuisines, but achieving the perfect balance of crispy exterior and fluffy interior can be a challenge. This recipe provides a foolproof method for creating restaurant-quality roast potatoes at home. The addition of rosemary and roasted garlic takes these potatoes to the next level, adding a depth of flavor that will have everyone reaching for seconds. We’ll walk you through each step, from selecting the right potatoes to achieving that coveted golden-brown crust. Get ready to impress your family and friends with these addictive Crispy Roast Potatoes with Rosemary and Garlic.

Ingredients:

• 4 pounds yellow potatoes – peeled and cut into large chunks
• 2 tablespoons kosher salt, plus extra to taste
• 1/2 teaspoon baking soda
• ¼ cup duck fat, substitute olive oil, beef tallow, ghee or avocado oil
• ¼ teaspoon freshly-cracked black pepper
• 1 whole head garlic, top trimmed
• 1 tablespoon finely chopped fresh rosemary, around 2 sprigs
• 1 tablespoon extra-virgin olive oil, substitute grass-fed butter
• ¼ teaspoon flakey sea salt, for finishing

Preparation:

Step 1: Preheat your oven to 450°F (232°C). Place a large, empty roasting pan in the oven while it preheats. This crucial step ensures the fat will be screaming hot when the potatoes are added, contributing to the ultimate crispiness.

Step 2: Prepare the potatoes. Rinse the peeled and chunked potatoes under cold water until the water runs clear. This removes excess starch, which can hinder crisping. Add the potatoes to a large stock pot. Cover them with cold water, add 2 tablespoons of kosher salt, and the baking soda. The salt helps to season the potatoes from the inside out, while the baking soda helps to break down the potato’s surface, creating more surface area for crisping.

Step 3: Boil the potatoes. Set the pot over high heat and bring the water to a boil. Cook the potatoes until they are just barely fork-tender and the edges start to flake, about 25 minutes total. Be careful not to overcook them, as they will continue to cook in the oven. Overcooked potatoes will fall apart and won’t crisp up properly.

Step 4: Drain and dry the potatoes. Drain the potatoes thoroughly in a colander. Let them dry fully in the colander for at least 10 minutes. The drier the potatoes, the crispier they will become. You can even gently shake the colander to help release more steam.

Step 5: Crisp the potatoes. Remove the preheated roasting pan from the oven. Add the duck fat (or your chosen alternative) to the hot pan and let it melt completely. The hot fat is essential for achieving that crispy exterior. Gently shake the potatoes in the colander to rough up the edges – this creates even more surface area for crisping. Carefully add the potatoes to the roasting pan in a single layer, avoiding overcrowding. Season the potatoes with a pinch of salt and pepper and gently toss them to coat them evenly in the hot fat. Nestle the whole head of garlic, cut-side down, among the potatoes.

Step 6: Roast the potatoes. Return the roasting pan to the oven and cook, tossing the potatoes every 20 minutes, until they are deeply golden brown and crispy all over, 55 to 60 minutes total. Tossing the potatoes regularly ensures even cooking and crisping on all sides.

Step 7: Make the garlic-rosemary mixture. Remove the garlic from the oven and let it cool slightly. Push out the individual roasted garlic cloves. In a bowl, combine the roasted garlic cloves, chopped fresh rosemary, and extra-virgin olive oil. Use a fork to mash everything together into a fragrant paste.

Step 8: Finish and serve. Add the garlic-rosemary mixture to the roasting pan and toss with the potatoes to coat. Return the roasting pan to the oven and cook an additional 5 minutes or until the rosemary is fragrant and the garlic is lightly toasted. Taste the potatoes for seasoning and adjust with flakey sea salt as desired. Transfer the potatoes to a serving bowl and enjoy immediately.

COOKING Rating:

• Ease of Preparation: Medium
• Flavor Complexity: High
• Overall Deliciousness: Off the Charts!

Serving Suggestions:

• Serve as a side dish with roasted chicken, beef, pork, or lamb.
• Pair with grilled fish or vegetables.
• Add to salads or grain bowls for extra flavor and texture.
• Serve as an appetizer with a dipping sauce, such as aioli or garlic mayonnaise.
• Enjoy as a snack on their own!

Tips:

• Potato Variety: Yellow potatoes, such as Yukon Golds, are ideal for roasting due to their creamy texture and ability to crisp up well. Russet potatoes can also be used, but they will have a slightly drier texture.
• Don’t Overcrowd the Pan: Make sure the potatoes are arranged in a single layer in the roasting pan. Overcrowding will steam the potatoes instead of roasting them, resulting in soggy potatoes. If necessary, use two roasting pans.
• Hot Fat is Key: The key to crispy roast potatoes is hot fat. Make sure the fat is heated in the oven before adding the potatoes.
• Shake it Up: Shaking the potatoes in the colander before roasting helps to rough up the edges, creating more surface area for crisping.
• Roast Garlic Like a Pro: Roasting the garlic head whole infuses the potatoes with subtle flavor and creates a delicious, mellow garlic paste. If you want a more intense garlic flavor, you can add minced garlic to the potatoes during the last 15 minutes of roasting.
• Fresh Herbs are Best: Fresh rosemary adds a wonderful aroma and flavor to these potatoes. Dried rosemary can be used in a pinch, but fresh is definitely preferred.
• Salt to Taste: Be sure to taste the potatoes for seasoning and adjust the salt as needed. Flakey sea salt adds a nice finishing touch.

Prep Time:

20 minutes

Cook Time:

1 hour 10 minutes

Total Time:

1 hour 30 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.)

• Calories: Approximately 350 per serving
• Protein: 5 grams
• Sodium: 500 mg

Conclusion

These Crispy Roast Potatoes with Rosemary and Garlic are a guaranteed crowd-pleaser. With their unbelievably crispy exterior, fluffy interior, and delightful flavor combination, they are sure to become a new favorite in your kitchen. This recipe is easy to follow and produces consistently perfect results every time. So, gather your ingredients, preheat your oven, and get ready to experience the magic of truly amazing roast potatoes!

Questions and Answers:

Q1: Can I use a different type of fat besides duck fat?

A: Absolutely! While duck fat imparts a rich, savory flavor and helps create extra crispy potatoes, you can substitute it with other fats such as olive oil, beef tallow, ghee, or avocado oil. Each fat will lend a slightly different flavor profile to the potatoes, so feel free to experiment to find your favorite.

Q2: Can I prepare the potatoes ahead of time?

A: Yes, you can prepare the potatoes up to the point of roasting them ahead of time. After boiling and draining the potatoes, let them cool completely and then store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready to roast them, simply proceed with the recipe as directed.

Q3: What if I don’t have fresh rosemary?

A: While fresh rosemary provides the best flavor, you can substitute it with dried rosemary. Use about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary. Be sure to add the dried rosemary to the potatoes during the last 15 minutes of roasting to prevent it from burning.

Q4: Can I add other herbs or spices to the potatoes?

A: Of course! Feel free to experiment with other herbs and spices to customize the flavor of your potatoes. Some great options include thyme, oregano, paprika, garlic powder, or onion powder.

Q5: My potatoes aren’t as crispy as I’d like them to be. What can I do?