What potatoes work best?

Yellow potatoes are excellent because they offer a creamy interior while still developing crisp edges. Yukon Gold potatoes are a fantastic choice.

Can I use dried rosemary?

Fresh rosemary provides the brightest flavor, but dried rosemary can be substituted if needed. Use about one teaspoon of dried rosemary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

How do I reheat them?

For maximum crispiness, reheat in a 425°F oven or air fryer rather than using a microwave.

Why aren't my potatoes crispy?

The most common reasons are excess moisture, overcrowding the pan, or roasting at too low a temperature. One cook noted that following the rough-edge technique produced beautifully crisp potatoes with excellent results.

Crispy Roast Potatoes with Rosemary and Garlic: Amazing 4 Tips

Description

Extra crunchy on the outside and fluffy in the middle, these Crispy Roast Potatoes with Rosemary and Garlic are the ultimate side dish for holidays, family dinners, and special occasions. Roasted until golden brown and finished with fragrant rosemary and roasted garlic, they’re packed with flavor in every bite.

Ingredients

Scale

4 pounds yellow potatoes, peeled and cut into large chunks
2 tablespoons kosher salt
½ teaspoon baking soda
¼ cup olive oil, avocado oil, beef tallow, ghee, or duck fat
¼ teaspoon freshly cracked black pepper
1 whole head garlic, top trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil or grass-fed butter
¼ teaspoon flaky sea salt, for finishing

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Instructions

Preheat the oven to 450°F (232°C) and place an empty roasting pan inside to heat.
Rinse the potatoes and place them in a large pot. Cover with cold water and add kosher salt and baking soda. Bring to a boil and cook until just fork-tender, about 25 minutes.
Drain the potatoes and let them dry completely. Shake them gently in the colander to rough up the edges.
Carefully remove the hot roasting pan from the oven and add the oil or fat. Add the potatoes, season with pepper, and toss to coat. Nestle the garlic head cut-side down among the potatoes.
Roast for 55–60 minutes, turning every 20 minutes, until deeply golden and crispy.
Remove the garlic and squeeze the roasted cloves into a bowl. Mash with rosemary and olive oil or butter.
Toss the garlic-rosemary mixture with the potatoes and return to the oven for 5 minutes.
Finish with flaky sea salt and serve immediately.

Notes

Allow the potatoes to dry completely after boiling for maximum crispiness.

Baking soda helps create the rough potato surface that turns extra crunchy during roasting.

Duck fat provides exceptional flavor, but olive oil, avocado oil, ghee, or beef tallow work beautifully.

Leftovers can be reheated in an oven or air fryer to restore crispiness.

A combination of butter and neutral oil can be used if duck fat is unavailable.

Prep Time: 10 minutes
Cook Time: 1 Hour 25 Minutes
Category: Side Dish
Method: Roasting
Cuisine: English

Nutrition

Serving Size: 1 serving
Calories: 295
Sugar: 2g
Sodium: 910mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg