Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe
Introduction
Crispy Roast Potatoes with Rosemary and Garlic are a perfect side dish for any meal. These golden, crunchy potatoes are infused with fragrant rosemary and sweet roasted garlic, delivering rich flavor with every bite. This Whole30-friendly recipe is easy to make and sure to become a family favorite.
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)
Instructions
- Step 1: Place a large, empty roasting pan in the oven and preheat the oven to 450°F.
- Step 2: Rinse the potatoes under cold water to remove excess starch and add them to a large stockpot. Cover the potatoes with cold water, add 2 tablespoons kosher salt and the baking soda, then set over high heat. Bring to a boil and cook until the potatoes are just barely fork-tender and the edges start to flake, about 25 minutes. Drain and let them dry fully in a colander.
- Step 3: Remove the preheated roasting pan from the oven, add the duck fat, and let it heat until melted. Gently shake the potatoes in the colander to rough up the edges, then carefully add them to the roasting pan. Season with a pinch of salt and black pepper and gently toss to coat. Nestle in the head of garlic, cut-side down, and return the pan to the oven. Roast, tossing every 20 minutes, until the potatoes are deeply golden and crispy, about 55 to 60 minutes total.
- Step 4: Remove the garlic from the pan and push out the individual cloves. In a bowl, combine the roasted garlic cloves, chopped rosemary, and olive oil. Mash together with a fork then add the mixture back to the potatoes in the roasting pan. Toss to coat and return to the oven for 5 more minutes, until the rosemary is fragrant and the garlic lightly toasted.
- Step 5: Taste and adjust seasoning with flakey sea salt as desired. Transfer the potatoes to a serving bowl and enjoy.
Tips & Variations
- For extra crispiness, let the potatoes dry thoroughly before roasting and rough them up well in the colander.
- Duck fat gives the best flavor, but any high-smoke point fat like avocado oil or ghee works well.
- If you prefer, substitute fresh thyme for rosemary to change the flavor profile.
- To make it vegan, swap duck fat for olive oil or avocado oil and use olive oil instead of butter.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to help them crisp up again, as microwaving may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, Yukon gold or red potatoes work well, but yellow potatoes yield the best crispy texture and flavor in this recipe.
Is baking soda really necessary?
Yes, a small amount of baking soda in the boiling water softens the potato edges, which helps create a crispy crust during roasting.
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Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe
- Total Time: 1 hour 40 minutes
- Yield: 6 to 8 servings 1x
- Diet: Whole30
Description
Crispy Roast Potatoes with Rosemary and Garlic is a flavorful and hearty side dish perfect for any occasion. These potatoes are boiled to a tender texture, then roasted in duck fat until golden and crispy, enhanced with fragrant fresh rosemary and roasted garlic for an irresistible aroma and taste. This Whole30-compliant recipe offers a perfect balance of crispy edges and fluffy interiors.
Ingredients
Scale
Potatoes and Seasoning
- 4 pounds yellow potatoes – peeled and cut into large chunks
- 2 tablespoons kosher salt (plus extra to taste)
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly-cracked black pepper
Fat and Flavoring
- 1/4 cup duck fat (substitute olive oil, beef tallow, ghee or avocado oil)
- 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)
- 1/4 teaspoon flakey sea salt (for finishing)
Instructions
- Preheat and Prepare Roasting Pan: Place a large, empty roasting pan in the oven and preheat the oven to 450°F. This ensures the fat will be hot and ready for roasting the potatoes.
- Boil Potatoes: Rinse the peeled, chopped potatoes under cold water to remove excess starch. Add them to a large stock pot, cover with cold water, and add 2 tablespoons kosher salt and baking soda. Bring the water to a boil over high heat and cook the potatoes until they are just barely fork-tender and edges start to flake, about 25 minutes. Drain and let dry completely in a colander to ensure crispiness.
- Roast Potatoes in Hot Fat: Remove the preheated roasting pan from the oven, add the duck fat, and let it melt and heat thoroughly. Rough up the edges of the potatoes by gently shaking them in the colander. Carefully add potatoes to the hot fat, season with a pinch of salt and pepper, and toss gently to coat. Nestle the head of garlic cut-side down among the potatoes. Return the pan to the oven and roast, tossing every 20 minutes, until deeply golden and crispy, about 55 to 60 minutes total.
- Prepare Garlic and Rosemary Mixture: Remove the roasted garlic head and squeeze out the softened cloves into a bowl. Combine these roasted garlic cloves with finely chopped fresh rosemary and extra-virgin olive oil. Mash the mixture with a fork until combined.
- Coat Potatoes and Final Roast: Add the garlic and rosemary mixture to the roasting pan and toss the potatoes to coat evenly. Return the pan to the oven and roast for an additional 5 minutes until the rosemary is fragrant and the garlic lightly toasted.
- Season and Serve: Taste the potatoes and adjust seasoning with flakey sea salt as desired. Transfer to a serving bowl and serve immediately, enjoying the crispy, aromatic potatoes.
Notes
- Drying potatoes thoroughly after boiling is key to achieving crispy edges.
- Substitutions for duck fat include olive oil, beef tallow, ghee, or avocado oil for those with dietary preferences.
- The addition of baking soda helps break down the potato exterior for extra crispiness.
- Roasted garlic adds a mellow, sweet flavor that complements the rosemary perfectly.
- Use a roasting pan that can withstand high temperature to ensure even cooking and crispiness.
- Handle hot fat with care when adding potatoes to avoid splattering.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roast potatoes, crispy potatoes, rosemary potatoes, garlic potatoes, Whole30 side dish, roasted vegetables, duck fat potatoes
