The Secret to Perfect Roast Potatoes
Let me tell you about my quest for the best roast potatoes. For years, mine were just okay. Then I learned a tiny trick. You add baking soda to the boiling water.
It makes the edges get all rough and flaky. That rough surface is the secret. It catches all the hot fat and turns into a golden, crispy shell. I still laugh at that. The secret was in my baking cupboard all along.
Why We Parboil First
You might wonder, why boil before roasting? This step is called parboiling. It matters because it starts cooking the inside. The outside gets that wonderful flaky texture.
So when they hit the hot oven, magic happens. The inside becomes soft and fluffy. The outside turns into crispy roast potatoes. It’s the only way I make them now. What’s your biggest kitchen mystery? Is there a dish you just can’t get right?
The Flavor Magic of Duck Fat & Garlic
Now, for the flavor. Duck fat roast potatoes are a game changer. It gives a rich taste that is so good. But olive oil works beautifully too.
We roast a whole head of garlic with the potatoes. The garlic gets sweet and soft. We mash it with rosemary and oil later. Then we toss it all together. Doesn’t that smell amazing? This makes the most wonderful rosemary garlic potatoes.
A Side Dish for Everyone
These potatoes are a fantastic Whole30 side dish. They use simple, whole ingredients. They are also my go-to holiday side dish recipe.
They look fancy but are simple to make. They please a crowd every time. *Fun fact*: The high heat is key. It makes the outside crispy fast, before the inside dries out. Do you have a favorite special occasion recipe?
Your Turn to Make Them
This crispy roasted potatoes recipe is my gift to you. Follow the steps, especially the shake in the colander. That roughs up the edges for crunch.
Be patient and let them get deeply golden. That final sprinkle of flaky salt matters. It makes all the flavors pop. This is how to make crispy roast potatoes that everyone will love. Will you try using duck fat or stick with olive oil first?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow potatoes | 4 pounds | peeled and cut into large chunks |
| Kosher salt | 2 tablespoons, plus extra | for boiling and 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 | about 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 and heat to 450F. This trick gives you the best roast potatoes. It makes them sizzle right away. I still laugh at that hot-pan surprise.
Step 2: Now, boil your potato chunks. Add salt and baking soda to the water. (Baking soda makes the edges extra fluffy for crisping!). Boil until just tender. Can you guess why we use cold water to start? Share below!
Step 3: Drain the potatoes well. Shake them in the colander to rough up the edges. Those ruffles become the crispy bits! Carefully add them to the hot pan with your duck fat. Doesn’t that smell amazing? Toss to coat.
Step 4: Nestle a whole garlic head in the pan. Roast for about an hour, tossing sometimes. This is the secret for perfect roast potatoes. Watch them turn deep gold. The garlic gets sweet and soft inside.
Step 5: Squeeze the garlic into a bowl. Mash it with rosemary and oil. Toss this with your crispy roast potatoes. Roast five more minutes. Finally, sprinkle with flaky salt. Your rosemary garlic potatoes are ready!
Creative Twists
Swap duck fat for smoky bacon fat. Add lemon zest with the rosemary for brightness. Use sweet potatoes for a colorful Whole30 side dish. Which one would you try first? Comment below!Serving & Pairing Ideas
These crispy roasted potatoes are a star holiday side dish. Serve them next to a simple roast chicken. For a fancy touch, garnish with more fresh rosemary. They also make a wonderful Whole30 side dish with a big salad. Which would you choose tonight?
Your Crispy Potatoes, Ready When You Are
Let’s talk about keeping your crispy roast potatoes perfect. Cool them completely before storing. I put mine in a container in the fridge. They will keep for three days. You can also freeze them on a baking sheet first. Then pop them in a freezer bag for a month.
Reheating is key for that crunch. Always use your oven or an air fryer. A microwave will make them soft. Spread them on a pan at 400 degrees. Heat for 10-15 minutes until hot and crispy again. I learned this after a sad, soggy lunch years ago!
Batch cooking these is a lifesaver. It means a fantastic holiday side dish is ready in minutes. This matters because it gives you more time with family. Have you ever tried storing it this way? Share below!
Three Little Potato Problems, Solved
Sometimes our potatoes don’t get crispy. The usual culprit is crowding the pan. Give them space to breathe. I once packed the pan too full. They steamed instead of roasted. It was a soft lesson!
Another issue is not roughing them up after boiling. Shake the colander well. Those fluffy edges are your secret to the best roast potatoes. Also, your fat must be very hot before adding potatoes. A cold pan makes them soggy.
Fixing these small things builds cooking confidence. It also makes the flavor incredible. A perfect crispy outside with a fluffy middle is pure joy. Which of these problems have you run into before?
Your Quick Questions, Answered
How long do potatoes take to cook in the oven at 400 degrees?
For crispy roasted potatoes, you need more than just oven time. First, you must parboil them. This means boiling for about 25 minutes. After that, roast them in hot fat for 55-60 minutes. So total cook time is over an hour. This two-step method is the real secret for perfect crispiness.
How long does it take to roast potatoes in the oven?
Roasting time depends on your method. For this crispy roasted potatoes recipe, roasting takes 55 to 60 minutes. You toss them every 20 minutes. This ensures they get golden brown all over. The high heat of 450 degrees is essential. It creates that amazing crunchy crust we all love.
How to cook the perfect roast potatoes?
The perfect roast potatoes need two steps. First, parboil them with baking soda. This softens the outside. Then, shake them to rough up the edges. Roast them in very hot duck fat or oil. Toss them during cooking. *Fun fact: The baking soda helps create extra crispiness!* Finish with roasted garlic and rosemary.
What makes potatoes crispy when roasting?
Three things make crispy roast potatoes. One is parboiling them first. Two is shaking them to create a fluffy surface. Three is using a very hot pan with a good fat like duck fat. The fat must sizzle when the potatoes hit it. This method guarantees a golden, crunchy outside every single time.
Can I use olive oil instead of duck fat?
Yes, you can use olive oil. Duck fat gives a rich flavor, but olive oil works great. Avocado oil or ghee are also good options. The key is to use enough fat and get it very hot. Any of these will help you make delicious rosemary garlic potatoes that are a fantastic Whole30 side dish.
Are these potatoes good for a holiday meal?
Absolutely! These are the ultimate holiday side dish recipes. You can parboil the potatoes ahead of time. This makes your day much easier. They are impressive and everyone loves them. The rosemary garlic potatoes feel special but are simple to make. They will be the star of your dinner table.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy roast potatoes. The smell of rosemary and garlic is my favorite. It fills the whole house with warmth. Cooking should be fun and shared.
I would love to hear about your cooking adventure. Tell me how it went for you. Have you tried this recipe? Leave a comment below with your story or any new tips you discover.
Happy cooking!
—Marina Caldwell
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 version, ensure your chosen fat (duck fat, ghee, avocado oil) is compliant. The baking soda is key for creating the crispy, flaky exterior.