Description
Deliciously crispy roast potatoes infused with rosemary and garlic, perfect for any gathering.
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 (or 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 (or grass-fed butter)
- ¼ teaspoon flaky sea salt (for finishing)
Instructions
- Preheat the oven to 450°F and place the roasting pan inside to heat.
- Rinse the potatoes under cold water to remove excess starch.
- Fill a large pot with cold water, add the potatoes, 2 tablespoons of kosher salt, and 1/2 teaspoon of baking soda. Bring to a boil and cook until just fork-tender, about 25 minutes.
- Drain the potatoes in a colander and allow them to dry fully. Shake gently to roughen edges.
- Remove the hot roasting pan from the oven and add the duck fat. Let it melt.
- Add the dried potatoes to the pan, tossing to coat in the fat. Season with salt and pepper.
- Nestle the head of garlic cut-side down into the pan and return to the oven.
- Roast the potatoes for 55-60 minutes, tossing every 20 minutes, until golden brown.
- Remove the garlic, squeeze out the cloves, and mash them with rosemary and olive oil. Toss this mixture with the potatoes.
- Return to the oven for an additional 5 minutes to toast the rosemary.
Notes
For added flavor, consider using crushed red pepper flakes or fresh thyme. Adjust cooking time based on potato size and oven variation.
