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Crispy Roast Potatoes with Rosemary and Garlic

Crispy Roast Potatoes with Rosemary and Garlic for Perfect Crunch

Crispy Roast Potatoes with Rosemary and Garlic are a crowd-pleasing triumph that combines a crunchy exterior with a fluffy inside, making it a perfect side dish.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Yellow Potatoes cut into large chunks
  • 2 tablespoons Kosher Salt plus more to taste
  • 1 teaspoon Baking Soda
For the Seasoning
  • 4 tablespoons Duck Fat or olive oil/avocado oil
  • 1 teaspoon Freshly-Cracked Black Pepper adjust to taste
  • 1 whole Head Garlic trimmed before roasting
  • 2 sprigs Fresh Rosemary chopped finely
For Roasting
  • 2 tablespoons Extra-Virgin Olive Oil or butter
  • to taste Flaky Sea Salt for finishing

Equipment

  • large pot
  • Mixing Bowl
  • Roasting Pan

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the yellow potatoes into large chunks. Place them in a large pot of cold, salted water.
  3. Bring the pot of salted water to a boil, then reduce to a gentle simmer. Parboil the potatoes for 10–15 minutes.
  4. Transfer the drained potatoes to a bowl filled with cold water to cool.
  5. In a large mixing bowl, combine the cooled potatoes with duck fat, chopped garlic, fresh rosemary, kosher salt, and baking soda. Toss to coat.
  6. Spread the seasoned potatoes on a roasting pan in a single layer.
  7. Roast the potatoes in the preheated oven for 60–75 minutes, turning halfway through.
  8. Once golden and crispy, remove from the oven and sprinkle with flaky sea salt before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 4gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

These potatoes can be made ahead by parboiling and storing them submerged in cold water until ready to roast.

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