
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

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

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.