Crispy Garlic Roasted Potatoes
This recipe for crispy roasted garlic potatoes brings together golden, crunchy edges with soft, fluffy insides, all packed with savory garlic, fragrant rosemary, and a final sprinkle of fresh parsley.
Ingredients
- duck fat (or any high smoke point oil like avocado oil, goose fat, ghee, canola oil, or sunflower oil)
- 1 lb potatoes
- 2 tbsp minced garlic
- salt (to taste)
- 3 sprigs rosemary
- 1 tbsp olive oil
- fresh parsley (chopped for garnish)
- flaky sea salt (for finishing)
Method
- Peel and chop your potatoes into halves or quarters, depending on your preferred size.
- Bring a pot of salted water to a boil. Add the potatoes and cook for about 10 minutes, or until they are just tender but not fully cooked.
- Strain the boiled potatoes and give them a good shake in the strainer (or toss them in a separate pot). This will rough up the edges, which helps them get crispy during roasting.
- Preheat your oven to 392°F (200°C). Add duck fat (or your chosen high smoke point oil) to a baking dish, making sure to cover the entire bottom of the dish. Place the tray in the preheated oven for about 15 minutes, allowing the oil to get hot.
- Carefully remove the hot tray from the oven and place your potatoes in it, ensuring each potato is evenly coated with the oil. Be cautious as the tray and oil will be very hot.
- Roast the potatoes in the oven for a total of 60 minutes. However, set a timer for 20 minutes to flip the potatoes, ensuring they brown evenly. After turning, roast for another 20 minutes.
- While the potatoes are roasting, combine the minced garlic, salt, chopped rosemary, and a drizzle of olive oil in a bowl.
- After the second 20-minute timer goes off (40 minutes of total roasting), remove the tray from the oven. Add the garlic mixture and toss the potatoes to evenly coat them. Place them back in the oven and roast for an additional 10-15 minutes, or until the potatoes are golden and crispy.
- Remove the tray from the oven. Strain the potatoes to remove any excess oil, then sprinkle with flaky sea salt and chopped fresh parsley. Serve immediately and enjoy!
Why You’ll Love This Recipe
- Perfectly crispy texture: The method of boiling and then roughing up the edges ensures these potatoes turn out extra crispy on the outside while remaining tender inside.
- Bold garlic and herb flavor: The combination of garlic, rosemary, and flaky sea salt makes these potatoes burst with flavor, while a touch of parsley adds brightness.
- Easy to make: Though they look and taste gourmet, this recipe is easy to follow, making it ideal for weeknight dinners or special occasions.
- Versatile side dish: These potatoes pair well with everything from roasted meats to grilled veggies, making them a staple for any meal.
What Oil to Use
In this recipe, I opted to use duck fat, which adds a rich, luxurious flavor and helps achieve the perfect crispy texture. Duck fat has a high smoke point and imparts a savory depth to the potatoes, but it does have a distinctive taste that may not appeal to everyone.
If you don’t have duck fat on hand or prefer not to use it, don’t worry! You can easily substitute with any high smoke point oil. Here are some great alternatives:
- Goose fat: Similar to duck fat, it adds a rich flavor to the potatoes.
- Avocado oil: With a neutral taste and high smoke point, this is a great option for roasting.
- Ghee: Clarified butter that offers a buttery flavor while withstanding high temperatures.
- Canola oil / Vegetable oil: A more budget-friendly option with a neutral taste.
- Sunflower oil: Another high smoke point oil that’s great for achieving crispy results without overwhelming the flavor.
Choose an oil that suits your preferences and enjoy crispy, golden potatoes every time!
