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