The Secret to Perfect Roast Potatoes
Let’s talk about crispy roast potatoes. They are my favorite thing to make. The secret is a simple step called parboiling. You boil the potatoes first with a little baking soda. This makes the edges get fluffy.
When you shake them after, those fluffy bits get rough. That rough surface is what turns golden and crunchy in the oven. It’s like magic. I still laugh at how a simple shake makes all the difference.
A Little Story About Duck Fat
Now, about the fat. The recipe uses duck fat. I tried it years ago on a cold winter day. The smell from the oven was incredible. It made the potatoes taste rich and special.
But you can use olive oil too. The key is to get your pan and fat very hot first. This matters because a hot start gives you that amazing crunch. Nobody likes a soggy potato!
Rosemary and Garlic Magic
These are not just any roast potatoes with rosemary and garlic. We roast a whole head of garlic with the potatoes. It becomes sweet and soft. Doesn’t that smell amazing?
You mash the roasted cloves with fresh rosemary. Then you toss it all with the hot potatoes. This coats them in flavor. *Fun fact: Roasting garlic takes away its sharp bite and leaves a sweet, buttery taste.*
Why This Recipe Matters
This is my go-to holiday side dish recipe. It feels fancy but is simple to do. It works for many diets, like a Whole30 or paleo potato recipe. That matters because everyone at the table can enjoy it.
Learning how to make crispy roast potatoes is a kitchen lesson you’ll always use. It teaches patience and how small steps build big flavor. What is your favorite dish to bring to a family dinner? I love hearing your traditions.
Your Turn in the Kitchen
So, give this perfect roast potatoes recipe a try. The long cook time is worth it for that crunch. Have you ever cooked with duck fat or another special fat before? Tell me what you thought!
Remember, the best part is sharing. These rosemary garlic potatoes will make your whole house smell like love. What side dish are you most excited to make this season? Let me know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| yellow potatoes | 4 pounds | peeled and cut into large chunks |
| kosher salt | 2 tablespoons | plus extra to taste |
| baking soda | 1/2 teaspoon | |
| duck fat | 1/4 cup | substitute olive oil, beef tallow, ghee or avocado oil |
| freshly-cracked black pepper | 1/4 teaspoon | |
| whole head garlic | 1 | top trimmed |
| fresh rosemary | 1 tablespoon finely chopped | around 2 sprigs |
| extra-virgin olive oil | 1 tablespoon | substitute grass-fed butter |
| flakey sea salt | 1/4 teaspoon | for finishing |
Instructions
Step 1: First, get your oven very hot. Put an empty pan inside. This trick helps start the sizzle. It’s the secret for the best crispy roast potatoes. My old pan has seen many holidays. I still laugh at how loud it sizzles. (Always use a pan that can take the heat!)
Step 2: Now, boil your potato chunks with salt and baking soda. The baking soda is a magic helper. It makes the edges fluffy and soft. This is how to make crispy roast potatoes that are perfect inside. What does parboiling mean? Share below! Drain them and let them dry completely in the colander.
Step 3: Carefully take the hot pan out. Add your duck fat or oil. It will melt fast. Gently shake the drained potatoes to rough up those edges. This creates little crispy bits. Toss them in the fat with a little pepper. Then, nestle a whole garlic head in the pan, cut-side down.
Step 4: Roast your potatoes, giving them a toss every 20 minutes. Be patient. You want them deeply golden. The smell of duck fat roast potatoes is amazing. The garlic will get sweet and soft. This makes the best roast potatoes with rosemary and garlic.
Step 5: Finally, mash the roasted garlic with fresh rosemary and oil. Toss this paste with the hot potatoes. Roast for five more minutes. The rosemary will become fragrant. Finish with a sprinkle of flaky salt. You just made the perfect roast potatoes recipe!
Creative Twists
Sweet & Savory: Add some chopped apples to the pan for the last 20 minutes. Spicy Kick: Toss finished potatoes with a pinch of smoked paprika. Cheesy Finish: Sprinkle with nutritional yeast after roasting for a cheesy flavor. Which one would you try first? Comment below!Serving & Pairing Ideas
These rosemary garlic potatoes are a star holiday side dish recipe. They love company. Serve them next to a simple roasted chicken or a juicy steak. For a paleo potato recipes meal, pair with a big green salad. I sometimes add a dollop of garlic aioli for dipping. Doesn’t that sound good? Which would you choose tonight?
Keeping Your Crispy Roast Potatoes Perfect
Let’s talk about keeping your roast potatoes with rosemary and garlic tasty. Cool them completely before storing. They go in the fridge for three days. You can freeze them for two months. Spread them on a tray first so they don’t stick together.
I remember my first big batch. I put them away warm. They got soggy! Now I always let them cool on the counter. Batch cooking this perfect roast potatoes recipe saves busy nights. It means a delicious side is always ready for you.
Reheat them in a hot oven or air fryer. This brings back the crunch. The microwave will make them soft. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Potato Problems
Sometimes cooking has little bumps. Here are easy fixes. First, if your potatoes are soggy, you did not dry them enough after boiling. Pat them very dry with a towel. This matters because water is the enemy of crispiness.
Second, if they are not browning, your pan is too crowded. Give them space! I once crammed them all in. They steamed instead of roasted. Third, if the garlic burns, nestle the whole head in the pan. It roasts gently inside its skin.
Fixing these issues builds your cooking confidence. It also makes the flavor so much better. Which of these problems have you run into before?
Your Quick Questions, Answered
How to get crispy roasted potatoes
The secret is parboiling. Boil your chunks with baking soda. This breaks down the outside. Then shake them hard in the colander. This roughs up the edges. Those fluffy bits get super crispy in the hot fat. It is the best method for how to make crispy roasted potatoes every single time.
Best oil for crispy roasted potatoes
Duck fat gives amazing flavor and crunch. It makes the best duck fat roast potatoes. If you do not have it, use avocado oil or ghee. They have high heat points. Olive oil works but can smoke. Choose a fat that gets very hot for the crispiest result.
Why won’t my roasted potatoes get crispy
This usually means too much moisture. Did you dry the parboiled roast potatoes well? Also, your oven may not be hot enough. Make sure it is fully preheated. Do not crowd the pan. Crowded potatoes steam. Give them room to breathe and get crunchy all over.
How long to roast potatoes at 400
At 400 degrees, roast for about 45-55 minutes. Toss them halfway through. They need less time than our 450-degree recipe. Watch for a deep golden color. The higher heat in our recipe makes them extra crunchy. But 400 degrees will still give you lovely rosemary garlic potatoes.
Can you roast potatoes ahead of time
Yes, you can! Parboil and rough them up ahead. Dry them and keep them in the fridge for a day. When ready, toss them in hot fat and roast. *Fun fact: parboiling comes from “partial boiling.”* This makes them a great make-ahead holiday side dish recipes star.
What to serve with rosemary garlic potatoes
They are a perfect side for so many meals. Serve with a simple roast chicken or beef. They are wonderful Whole30 side dish recipes and paleo potato recipes. Try them with a big holiday ham. They go with almost anything! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy roast potatoes. They have filled my home with happy smells for years. Cooking is about sharing good food and good stories. I would love to hear about your kitchen adventures. Did you use duck fat or try a different oil?
Please tell me all about it. Have you tried this recipe? Leave a comment below and let me know how it turned out for you. I read every single one.
Happy cooking!
—Elena Rutherford
Crispy Rosemary Garlic Roasted Potatoes
Description
Extra crunchy on the outside & fluffy in the middle, these Crispy Roast Potatoes with Rosemary & Garlic are the perfect side for any occasion.
Ingredients
Instructions
- Place a large, empty roasting pan in the oven and preheat the oven to 450F.
- Rinse the potatoes under cold water to remove excess starch and add them to a large stock pot. Cover the potatoes with cold water and add 2 tablespoons kosher salt and baking soda and set over high heat. Bring the water to a boil and cook the potatoes until they are just barely fork-tender and the edges start to flake, around 25 minutes total. Drain the potatoes and let them dry fully in the colander.
- Remove the preheated roasting pan from the oven, add the duck fat and let it heat until melt. Gently shake the potatoes in the colander to rough up the edges then carefully add them to the roasting pan. Season the potatoes with a pinch of salt and pepper and gently toss them to coat. Nestle in the head of garlic, cut-side down, and return the roasting pan to the oven. Cook, tossing the potatoes every 20 minutes, until the potatoes are deeply golden brown and crispy all over, 55 to 60 minutes total.
- Remove the garlic and push out the individual cloves. In a bowl, combine the roasted garlic cloves, chopped rosemary and olive oil. Use a fork to mash everything together then add the 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.
Notes
- For a Whole30 compliant version, ensure your chosen fat (duck fat, olive oil, beef tallow, ghee, or avocado oil) and butter substitute are approved. The baking soda is key for creating the crispy, flaky exterior.