Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe

If you’re anything like me, there’s nothing quite like the perfect batch of crunchy, golden potatoes straight from the oven. Today, I’m sharing my absolute favorite — Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe. This recipe hits that magical mix of crispy outside, fluffy inside, and bold, rustic flavors from fresh rosemary and roasted garlic. Whether it’s a holiday or a cozy Sunday dinner, these potatoes always impress and keep everyone coming back for more. Stick with me, and I’ll walk you through every step to nail that crispy roast perfection every single time.

Ingredients & Why They Work

This Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe blends simple, wholesome ingredients that team up beautifully to give you that crunchy outside and tender inside texture. Plus, the salty and aromatic elements create a flavor punch without overwhelming the clean, natural taste of the potatoes.

• Yellow potatoes: Their waxy texture and flavor make for fluffy insides and great roasting results; russets work too if you like a fluffier center.
• Kosher salt: Essential for seasoning the boiling water and potatoes, bringing out their natural flavor perfectly.
• Baking soda: Adds an alkaline touch that helps roughen the edges of the potatoes, which means crispier results after roasting.
• Duck fat: My favorite fat for roasting here — it adds incredible flavor and a golden crust; but olive oil or other Whole30 fats like beef tallow or avocado oil work well too.
• Fresh rosemary: Provides a fragrant, piney herbal note that perfectly complements roasted garlic and potatoes.
• Whole head of garlic: Roasting the garlic softens it into sweet, spreadable cloves that mingle with the potatoes for a subtle, garlicky depth.
• Extra-virgin olive oil: Adds fresh richness and helps bind the herb-garlic mixture to the potatoes after roasting.
• Flaky sea salt: A finishing salt that gives an appealing crunch and bursts of savory flavor just before serving.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the reasons I love this Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe is how flexible it is. You can easily customize your fat of choice or tinker with herbs depending on what you have on hand or what flavors you’re craving.

• Variation: I sometimes swap rosemary for thyme or add a pinch of smoked paprika for a smoky twist. It’s always a hit with family and friends.
• Dietary modifications: If you want a dairy alternative, olive oil is perfect instead of butter; you can also skip the garlic if you’re sensitive, though I don’t recommend it.
• Seasonal change: In winter, add a few sprigs of fresh sage for warmth. Summer calls for a little lemon zest to brighten things up.

Step-by-Step: How I Make Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe

Step 1: Preheat and Prepare Your Oven & Potatoes

Start by placing your roasting pan in the oven and preheating to 450°F (230°C). This wait might sound long, but it’s the secret to that crispy roast. Meanwhile, peel and cut your yellow potatoes into large chunks — the size matters for perfect roasting, so aim for pieces about the size of a golf ball.

Step 2: Parboil with Salt and Baking Soda

Rinse the potatoes to wash off excess starch, then cover them in cold water with 2 tablespoons kosher salt and ½ teaspoon baking soda. Bring to a boil and cook until just fork-tender (around 25 minutes). This prepping step gives you that tender inside and roughened surface to get crispy.

Step 3: Dry and Rough Up the Edges

Drain your potatoes well and let them sit in a colander to dry fully – wet potatoes won’t crisp correctly. Once dry, gently shake them around to rough up the edges — trust me, those ragged edges are what will turn golden brown and crunchy.

Step 4: Roast with Fat, Garlic, and Seasoning

Remove your hot roasting pan from the oven carefully, add duck fat and let it melt and heat. Gently place the potatoes in the fat and toss with salt and pepper. Nestle the head of garlic cut-side down among the potatoes to roast alongside, creating that beautiful fragrant garlic flavor.

Return to the oven and roast, tossing every 20 minutes to ensure even crisping, until deep golden and crispy—about 55 to 60 minutes total.

Step 5: Create the Garlic-Rosemary Finish

Once they’re beautifully crisp, remove the garlic and squeeze out the soft cloves into a bowl. Mash together the roasted garlic with finely chopped rosemary and olive oil, then toss this heavenly mix back with the potatoes. Pop them back in the oven for 5 minutes just to roast the herbs lightly and infuse all the flavors.

Step 6: Final Seasoning and Serve

Taste and adjust with flaky sea salt as needed — that final crunch and salt burst will completely transform the experience. Serve immediately and watch these disappear from the plate faster than you can say “pass the potatoes.”

How to Serve Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe

Garnishes

I often finish these potatoes with a sprinkle of flaky sea salt and a few fresh rosemary leaves for color and burst of freshness. Sometimes, I add a quick squeeze of lemon juice just before serving to brighten things up. It’s these little touches that make the flavors pop!

Side Dishes

These crispy potatoes are a perfect match for grilled meats or roasted vegetables, especially chicken or steak seasoned simply with salt and pepper. For a balanced meal, I love pairing them with a crisp green salad or roasted Brussels sprouts tossed with balsamic vinegar.

Creative Ways to Present

For a dinner party, I sometimes serve the potatoes in a rustic cast iron skillet right at the table, letting guests dig into the garlic and rosemary aroma. Another idea is to scoop them alongside a whole roasted chicken on a large serving board with herbs scattered for a farmhouse-chic vibe.

Make Ahead and Storage

Storing Leftovers

Leftover potatoes reheat surprisingly well. I store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, a quick re-crisp in a hot skillet brings back loads of that flaky crust and fresh-roasted flavor.

Freezing

I don’t recommend freezing these potatoes because the texture changes drastically when thawed, becoming a bit mushy. But if you must, flash-freeze on a tray first, then transfer to a freezer bag to minimize clumping.

Reheating

For the best results, reheat leftover roast potatoes in a skillet over medium-high heat with a splash of olive oil — this restores their crisp edges much better than microwaving. Alternatively, a quick bake in a hot oven works great too.

FAQs

Final Thoughts

These Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe have become my go-to for any meal that deserves a special side. The combination of fluffy interiors and gloriously crispy edges, amplified by fragrant rosemary and sweet roasted garlic, never fails to make me smile. I honestly can’t recommend this enough—you’ll find yourself dreaming of them between meals! Give it a try next time you want a simple, wholesome, yet undeniably tasty dish that everyone will rave about.

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