Crispy Roast Potatoes Rosemary Garlic

Category: Recipes That Started My Cooking Journey

Crispy roast potatoes with rosemary and garlic offer irresistible texture and flavor—crunchy on the edges, tender at the center. The potatoes are boiled with baking soda for extra fluffiness, then roasted in duck fat until golden and crisp. Roasted cloves of garlic and freshly chopped rosemary are mixed in at the end, imparting an aromatic depth that elevates each bite. A sprinkle of flakey sea salt finishes these potatoes, making them a perfect companion for a festive table or a simple weeknight supper. Serve piping hot and enjoy every savory, herby mouthful.

Clare Recipes
Updated on Mon, 23 Jun 2025 14:45:42 GMT
A bowl of roasted potatoes with garlic and rosemary. Save
A bowl of roasted potatoes with garlic and rosemary. | recipesclare.com

Extra crispy on the outside and fluffy in the middle these roast potatoes with fresh rosemary and garlic are pure comfort. They are the perfect side for special dinners but easy enough for a weeknight. Whether you use duck fat or olive oil the method brings restaurant flavor and golden crunch every single time.

These potatoes were an instant family favorite from my very first try. Every time I make them the tray is empty in minutes with everyone sneaking the crispiest pieces first.

Ingredients

  • Yellow potatoes: They get super crisp while staying creamy inside Choose firm potatoes with unblemished skin
  • Kosher salt: Essential for seasoning and drawing moisture out Use flakey salt to finish for the best crunch
  • Baking soda: Helps the exterior break down for maximum crispiness Look for fresh powder for best results
  • Duck fat or olive oil: Both give rich flavor and aid in crisping Use duck fat for extra decadence or olive oil for a milder lighter taste
  • Black pepper: Adds subtle heat and depth to the crust Always use freshly cracked for best flavor
  • Whole head of garlic: Roasting the whole head softens it so it melts into the potatoes Pick heavy firm heads with tight skin
  • Fresh rosemary: The secret to herby aroma and flavor Choose sprigs with deep green color and no dry or brown spots
  • Extra virgin olive oil: For blending with the garlic and rosemary A quality oil will add peppery brightness
  • Flakey sea salt: The final touch for crunch and burst of clean saltiness Look for salt with irregular crystals

Step-by-Step Instructions

Prep the Potatoes:
Cut peeled potatoes into large even chunks so they cook evenly throughout Rinse them under cold water to wash away excess starch which can make potatoes gluey after roasting
Boil and Parboil:
Place potatoes in a large pot and cover with cold water Add kosher salt and baking soda Bring to a boil then simmer until just barely fork tender and the edges are rough and starting to flake about 25 minutes This is where the magic for fluffy insides begins
Dry and Rough Up:
Drain potatoes and let them sit in the colander until completely dry Gently shake the colander or stir to roughen the edges The softened edges are key to developing an extra crispy shell in the oven
Start Roasting:
Preheat a large empty roasting pan in a hot oven Add duck fat or olive oil and let it melt so the potatoes sizzle on contact Place potatoes in the heated pan Season again with salt and pepper Toss gently to coat them evenly Nestle the trimmed whole head of garlic cut side down in the pan
Roast to Golden Perfection:
Roast potatoes tossing every 20 minutes so all sides get crispy and golden This will take 55 to 60 minutes The flipping is what gives you a deep even golden crust without overcooking inside
Add Herb Garlic Finish:
Remove the roasted garlic cloves from their skin In a small bowl mash the creamy garlic cloves with chopped fresh rosemary and olive oil Toss this mixture through the hot potatoes and return to the oven for five more minutes until the rosemary is fragrant and edges are deeply crisp
Taste and Serve:
Check seasoning and finish with a sprinkle of flakey sea salt Serve immediately for the crispiest results
A bowl of crispy roast potatoes with rosemary and garlic. Save
A bowl of crispy roast potatoes with rosemary and garlic. | recipesclare.com

I have such fond memories of making a huge batch for our holiday table The kitchen smelled amazing and it is the one side dish everyone always asks for seconds

Storage Tips

Let potatoes cool to room temperature before refrigerating Store leftovers in an airtight container for up to four days To reheat spread on a baking tray and roast at 425F until sizzling and crisp again This gives you back most of their crunchy texture

Ingredient Substitutions

You can use ghee beef tallow or avocado oil in place of duck fat Duck fat is classic for flavor but olive oil is a great plant based option Red potatoes can be swapped for yellow if you prefer a waxier texture and more bite

A bowl of roasted potatoes with herbs and garlic. Save
A bowl of roasted potatoes with herbs and garlic. | recipesclare.com

Serving Suggestions

These potatoes pair well with roast chicken steak pork tenderloin or any cozy braised main I love them topped with a squeeze of lemon or even a drizzle of spicy hot sauce for extra kick They are a crowd pleaser for holiday dinners or Sunday roasts

Recipe FAQs

→ How do I achieve extra crispy potatoes?

Parboiling potatoes with a bit of baking soda helps roughen the surface, creating more edges to crisp up during roasting. Using a preheated pan and roasting fat also encourages a crunchy texture.

→ Can I substitute duck fat?

Absolutely! Olive oil, grass-fed butter, beef tallow, ghee, or avocado oil work nicely and each brings its own subtle flavor to the potatoes.

→ What potatoes work best for this dish?

Yellow potatoes are ideal as they hold their shape while developing a fluffy interior and crisp outer layer. Yukon golds are an excellent choice.

→ Do I have to peel the potatoes?

Peeled potatoes yield a more uniform crispness on the outside, but you can leave the skins on for added texture if you prefer.

→ How is the garlic used?

A whole head of garlic is roasted alongside the potatoes, then the softened cloves are mashed with rosemary and olive oil and tossed through at the end for a deep, mellow flavor.

→ How can I store leftovers?

Let the potatoes cool, then refrigerate in an airtight container for up to 3 days. Reheat in the oven to regain crisp texture.

Crispy Roast Potatoes Rosemary Garlic

Crispy potatoes with rosemary and garlic, golden outside, fluffy inside. A delicious addition to any meal.

Preparation Time
10 min
Cooking Time
85 min
Total Time
95 min

Category: Grandma's Legacy

Skill Level: Intermediate

Cuisine Type: Western

Makes: 6 Serves

Dietary Preferences: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main ingredients

01 4 pounds yellow potatoes, peeled and cut into large chunks
02 2 tablespoons kosher salt, plus extra to taste
03 1/2 teaspoon baking soda
04 1/4 cup duck fat, or substitute olive oil, beef tallow, ghee, or avocado oil
05 1/4 teaspoon freshly-cracked black pepper
06 1 whole head garlic, top trimmed
07 1 tablespoon finely chopped fresh rosemary (approximately 2 sprigs)
08 1 tablespoon extra-virgin olive oil, or substitute grass-fed butter
09 1/4 teaspoon flakey sea salt, for finishing

Steps

Step 01

Place a large, empty roasting pan in the oven and preheat the oven to 450°F.

Step 02

Rinse the potatoes under cold water to remove excess starch and add them to a large stock pot. Cover the potatoes with cold water, add 2 tablespoons kosher salt and baking soda, and set over high heat.

Step 03

Bring the water to a boil and cook the potatoes until they are just barely fork-tender and the edges start to flake, approximately 25 minutes. Drain the potatoes and let them dry fully in the colander.

Step 04

Remove the preheated roasting pan from the oven, add the duck fat, and heat until melted. Shake the potatoes in the colander to rough up the edges, then carefully add them to the roasting pan. Season with salt and pepper and toss gently to coat. Nestle in the garlic head, cut-side down, and return the pan to the oven.

Step 05

Cook the potatoes, tossing every 20 minutes, until they are deeply golden brown and crispy all over, approximately 55 to 60 minutes total.

Step 06

Remove the garlic and push out the individual roasted cloves. In a bowl, mash the garlic cloves with the chopped rosemary and olive oil using a fork. Add this mixture to the roasting pan and toss with the potatoes to coat.

Step 07

Return the roasting pan to the oven and cook for an additional 5 minutes, or until the rosemary is fragrant and the garlic is lightly toasted. Adjust seasoning with flakey sea salt as desired. Transfer the potatoes to a serving bowl and serve immediately.

Helpful Notes

  1. For extra crispiness, ensure the potatoes are fully dried after boiling before roasting.
  2. Duck fat is recommended for the richest flavor, but olive oil or ghee work well as alternatives.

Required Tools

  • Large stock pot
  • Colander
  • Roasting pan
  • Small mixing bowl
  • Fork

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Contains olive oil, which may not be suitable for individuals with specific allergies.

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 190
  • Fat: 6.2 g
  • Carbs: 32 g
  • Protein: 3.5 g