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The Ultimate Foolproof Crispy Roast Potatoes with Garlic and Rosemary

Close-up of golden brown, crispy roast potatoes garnished with fresh rosemary sprigs.
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Learn the simple technique to achieve roast potatoes with a perfectly crunchy, golden exterior and a fluffy interior every time you cook. This recipe uses parboiling for guaranteed results.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1/2 cup high-heat cooking fat (duck fat, goose fat, or vegetable oil)
  • 1 tablespoon coarse sea salt
  • 1 teaspoon baking soda (optional, for extra crispiness)
  • 4 cloves garlic, smashed but kept whole
  • 4 sprigs fresh rosemary
  • Freshly ground black pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt and the optional baking soda. Bring the water to a rolling boil over high heat.
  2. Boil the potatoes for 8 to 10 minutes. You want the edges to start looking soft and slightly broken down, but the centers should still be firm. This step is key for a fluffy inside.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow the steam to dry the surface. Gently shake the colander to rough up the edges of the potatoes; this creates the surface area needed for crunch.
  4. While the potatoes drain, preheat your oven to 425°F (220°C). Place your chosen fat (duck fat or oil) in a large, heavy-duty roasting pan and place the pan in the oven to heat for 10 minutes until shimmering hot.
  5. Carefully remove the hot pan from the oven. Add the rough-edged potatoes to the hot fat, turning them gently to coat them completely. Do not overcrowd the pan; use two pans if necessary.
  6. Roast for 30 minutes.
  7. Remove the pan from the oven. Add the smashed garlic cloves and rosemary sprigs around the potatoes. Turn the potatoes gently using a spatula to expose all sides to the heat.
  8. Return the pan to the oven and roast for another 20 to 30 minutes, or until the potatoes are deep golden brown and incredibly crispy. Baste them once halfway through this second roasting period.
  9. Remove from the oven, season immediately with fresh black pepper, and serve hot as your ultimate crispy side dish.

Notes

  • For the absolute best results, use duck fat or goose fat instead of vegetable oil. This fat choice significantly improves the golden color and crispness.
  • Do not skip the roughing-up step after draining; this starchy coating turns into the crunchy exterior when roasted.
  • If you are making these for a large holiday meal, you can parboil the potatoes up to a day ahead and store them, uncovered, in the refrigerator. Bring them to room temperature before roasting.

Nutrition

Find it online: https://carlacooking.com/ultimate-foolproof-crispy-roast-potatoes/