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Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe

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5 from 25 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://yummelle.com/crispy-roast-potatoes-with-rosemary-and-garlic-whole30-recipe-2/