If you’ve ever longed for that perfectly golden, crunchy-on-the-outside and fluffy-on-the-inside roast potato, I’ve got you covered with my absolute favorite recipe—Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe. These aren’t your everyday roasties: they’re infused with fragrant rosemary and rich roasted garlic, all while keeping it Whole30 compliant. Trust me, once you try this, you’ll never want to make roast potatoes any other way.
Why You’ll Love This Recipe
- Ultimate Crispiness: The baking soda bath and roasting in duck fat give the potatoes that addictive crunch you crave.
- Flavor-Packed: Fresh rosemary and roasted garlic elevate the humble roast potato to restaurant-quality deliciousness.
- Whole30 Friendly: This recipe uses compliant fats and no sugar or grains, perfect if you’re following the plan.
- Hands-Off Roasting: Once you prep and toss every 20 minutes, the oven does the magic for you.
Ingredients & Why They Work
Each ingredient in the Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe plays a key role in texture and flavor, from the starchy potatoes to the aromatic herbs and fat. Knowing why they work can help you tweak the recipe confidently.
- Yellow potatoes: Their waxy yet starchy balance helps get crispy edges while staying soft inside.
- Kosher salt: Essential for seasoning at every stage to build layers of flavor.
- Baking soda: Helps break down the potato surfaces for maximum crunch by slightly loosening their starch.
- Duck fat: Adds amazing richness and helps crisp the potatoes better than most oils.
- Fresh rosemary: Brings that woodsy, earthy note that pairs beautifully with potatoes.
- Garlic head: Roasting the whole head makes garlic mellow and spreadable, infusing the potatoes with subtle sweetness.
- Extra-virgin olive oil: Used at the end to help bind the garlic-rosemary paste and finish the roast with fragrance.
- Flakey sea salt: A finishing touch that adds texture and bursts of salty goodness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this recipe is how easy it is to personalize. Whether you want to swap fats, add extra herbs, or boost the garlic, there’s room to make these potatoes your own.
- Change up the fat: I’ve used olive oil when I ran out of duck fat—just know it won’t crisp quite as much, but still delicious.
- Extra herbs: Thyme or sage mix well with rosemary for a more complex herbal punch.
- Spice it up: Add a pinch of smoked paprika or cayenne for a subtle smoky heat that wakes up your taste buds.
- Garlic lovers’ boost: Once roasted, mash extra garlic cloves and toss them in for a bolder garlic experience.
Step-by-Step: How I Make Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe
Step 1: Prep and Parboil for Perfect Texture
I start by rinsing the peeled potatoes to wash off excess starch—that helps keep them from sticking together. Then, I add them to a big pot with cold water, kosher salt, and baking soda. The baking soda is a game changer here; it softens the skin to create those delightful crunchy edges after roasting. Bring it to a boil and let it simmer gently until the potatoes are just tender and starting to flake, about 25 minutes. Make sure not to overcook or they’ll fall apart later!
Step 2: Preheat Pan and Heat the Fat
While the potatoes cook, I put my roasting pan in the oven to preheat at 450°F. Once hot, pour in the duck fat and let it melt and heat thoroughly—this blistering hot fat is what crisps up the potatoes beautifully. I’ve found this step crucial; if the fat is not hot enough, the potatoes soak oil and get soggy.
Step 3: Rough Up and Roast the Potatoes
After draining, I shake the potatoes gently in the colander to roughen their edges—this increases surface area for extra crispiness. Then carefully add them to the hot fat in the pan—you’ll hear that satisfying sizzle. Season with salt and pepper, nestle the garlic head cut-side down in the pan, and roast. I toss every 20 minutes to brown them evenly, watching for a deep golden crust. It takes about 55-60 minutes total, so grab a glass of wine!
Step 4: Roast Garlic and Add Rosemary
Once the potatoes look perfectly crispy, pull the garlic out and squeeze out the roasted cloves. Mash them together with fresh rosemary and olive oil—it becomes a fragrant spread that you toss with the potatoes. Pop everything back in the oven briefly to marry the flavors and toast the rosemary lightly, about 5 minutes.
Step 5: Final Seasoning and Serve
Before serving, I taste and adjust the seasoning with flakey sea salt—this final step makes a noticeable difference in flavor and texture. Then, I transfer to a big bowl and serve hot, ready to impress guests or satisfy your own potato cravings.
Pro Tips for Making Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe
- Don’t Skip the Preheating: Heating the roasting pan and fat first ensures that the potatoes get that instant sizzle, locking in crispiness from the get-go.
- Dry Is Key: Let potatoes dry completely after draining—moisture is the enemy of crispiness.
- Gentle Tossing: Toss the potatoes every 20 minutes with care to avoid breaking them apart but enough to brown evenly.
- Roast Garlic Magic: Roasting the whole garlic head mellows the sharper raw garlic flavor and turns it into a creamy spread that coats the potatoes beautifully.
How to Serve Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe
Garnishes
I love finishing these potatoes with a sprinkle of fresh chopped parsley for brightness or a few extra rosemary needles if I’m feeling fancy. Sometimes a little lemon zest adds a surprising pop that lifts all the richness from the fat and garlic.
Side Dishes
These potatoes pair beautifully with roasted or grilled meats, like a juicy Whole30-compliant steak or herb-roasted chicken. I’ve also served them alongside sautéed greens or a crisp salad for a balanced, satisfying meal.
Creative Ways to Present
For special dinners, I like serving these potatoes in individual mini cast iron skillets—adds charm and keeps them warm at the table. You can also layer them over a bed of garlic oil-drizzled baby greens for a rustic, elegant vibe.
Make Ahead and Storage
Storing Leftovers
Leftover crispy potatoes keep well in an airtight container in the fridge for up to 3 days. I always cool them completely before storing so they don’t get soggy with trapped steam.
Freezing
While these roasties are best fresh, you can freeze cooked ones. Just flash freeze on a sheet tray first, then transfer to a freezer bag. When ready, roast them from frozen at 400°F to re-crisp, but note they never get quite as crispy as fresh.
Reheating
I avoid microwaving because it makes the potatoes mushy. Instead, I spread them in a single layer on a baking sheet and reheat in a hot oven (425°F) for 10-15 minutes until warmed through and crisp again.
FAQs
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Can I use other types of potatoes for this Whole30 roast potato recipe?
Yellow potatoes work best because of their perfect balance of starch and waxiness, but you can use Russets or red potatoes—just expect differences in texture. Russets are starchier and might crumble more, while reds hold their shape but might be less fluffy inside.
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Is duck fat necessary, or can I substitute it?
Duck fat produces outstanding crispiness and flavor, but you can substitute with olive oil, beef tallow, ghee, or avocado oil to keep it Whole30 compliant. Just be aware the texture might be slightly different, with duck fat generally giving the crispiest result.
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How do baking soda and the salt bath affect the potatoes?
The baking soda raises the pH, breaking down the potato’s surface to create a rougher texture that crisps more effectively when roasted. The salt seasons the potatoes and helps draw out moisture for better roasting.
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Can I make this recipe ahead of time?
You can parboil and dry the potatoes ahead, then refrigerate them in a single layer. When ready to roast, bring the pan and fat up to temp and finish roasting for crispy results like fresh.
Final Thoughts
I can’t stress enough how much these Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe have become a staple in my kitchen. They’re straightforward to make, adaptable, and they deliver that dreamy combination of flavors and textures that everyone loves. Whether you’re cooking for yourself or impressing family and friends, these roast potatoes will quickly become your go-to comfort food. Give them a try—you’ll thank me later!
PrintCrispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe
Enjoy perfectly crispy roast potatoes infused with fragrant rosemary and sweet roasted garlic in this Whole30 compliant recipe. These golden brown potatoes are boiled to tender, roasted in duck fat for extra crispiness, and finished with a fragrant garlic-rosemary mixture for an irresistible side dish that serves six.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Whole30
Ingredients
Potatoes
- 4 pounds yellow potatoes – peeled and cut into large chunks
- 2 tablespoons kosher salt plus extra to taste
- 1/2 teaspoon baking soda
Roasting and Seasoning
- 1/4 cup duck fat (substitute olive oil, beef tallow, ghee, or avocado oil)
- 1/4 teaspoon freshly-cracked black pepper
- 1 whole head garlic – top trimmed
- 1 tablespoon finely chopped fresh rosemary (around 2 sprigs)
- 1 tablespoon extra-virgin olive oil (substitute grass-fed butter)
- 1/4 teaspoon flakey sea salt for finishing
Instructions
- Preheat and Prepare Roasting Pan: Place a large, empty roasting pan in the oven and preheat it to 450 degrees Fahrenheit to ensure the pan is hot for roasting the potatoes.
- Boil the Potatoes: Rinse the peeled and chunked potatoes under cold water to remove excess starch. Add them to a large stock pot and cover with cold water. Add 2 tablespoons kosher salt and baking soda. Bring to a boil over high heat and cook until the potatoes are just barely fork-tender and edges start to flake, about 25 minutes. Drain and let dry fully in the colander.
- Roast the Potatoes: Remove the preheated roasting pan from the oven and add the duck fat, letting it melt and heat thoroughly. Rough up the edges of the drained potatoes by gently shaking them in the colander. Add the potatoes carefully to the hot roasting pan. Season with a pinch of salt and freshly cracked black pepper and toss gently to coat evenly. Nestle the garlic head cut-side down among the potatoes. Place the pan back in the oven and roast, tossing the potatoes every 20 minutes, until deeply golden and crispy, about 55 to 60 minutes total.
- Prepare Garlic-Rosemary Mixture: Remove the roasted garlic from the pan and squeeze out the softened cloves. In a bowl, combine the garlic cloves, chopped rosemary, and extra-virgin olive oil. Mash together with a fork until well combined.
- Finish Roasting: Add the garlic-rosemary mixture back to the roasting pan and toss to coat the crispy potatoes thoroughly. Return the pan to the oven and cook for an additional 5 minutes until the rosemary is fragrant and the garlic is lightly toasted.
- Season and Serve: Taste the potatoes and adjust seasoning with flakey sea salt as desired. Transfer the potatoes to a serving bowl and enjoy immediately while crispy and flavorful.
Notes
- Use duck fat for authentic flavor and crispiness, but olive oil or avocado oil are excellent substitutes for a lighter or plant-based version.
- Boiling potatoes with baking soda helps break down their edges for extra crispiness when roasted.
- Don’t skip preheating the roasting pan; a hot pan ensures the potatoes sizzle on contact, creating a crunchy crust.
- Roasted garlic adds rich sweetness and depth; be sure to mash it well with rosemary and olive oil before tossing with potatoes.
- Flakey sea salt added at the end provides a pleasant crunch and enhances overall flavor.
- This recipe pairs well with roasted meats, poultry, or as a hearty side to a vegetable-forward meal.
