Crispy Roast Potatoes with Rosemary and Garlic – Whole30 Recipe
Crispy Roast Potatoes with Rosemary and Garlic are perfectly golden, tender on the inside, and bursting with flavor. This Whole30-friendly recipe uses duck fat for extra crispiness, enhanced with fresh rosemary and roasted garlic for a savory, aromatic side dish that’s ideal for any occasion.
- 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
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 Fat and Seasoning
- 1/4 cup duck fat (substitute olive oil, beef tallow, ghee, or avocado oil)
- 1/4 teaspoon freshly-cracked black pepper
- 1 head garlic – top trimmed
- 1 tablespoon finely chopped fresh rosemary (about 2 sprigs)
- 1 tablespoon extra-virgin olive oil (substitute grass-fed butter)
- 1/4 teaspoon flakey sea salt for finishing
Instructions
- Preheat Oven and Prepare Roasting Pan: Place a large, empty roasting pan in the oven and preheat the oven to 450 degrees Fahrenheit to get the pan very hot.
- Boil 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 1/2 teaspoon baking soda. Bring to a boil over high heat and cook for approximately 25 minutes, until potatoes are just fork-tender and edges start to flake. Drain and let dry completely in a colander.
- Roast Potatoes: Remove the hot roasting pan from the oven and add 1/4 cup duck fat, allowing it to melt and heat. Rough up the edges of the drained potatoes by gently shaking them in the colander, then carefully add them to the roasting pan. Season with a pinch of salt and 1/4 teaspoon freshly cracked black pepper, and gently toss to coat. Nestle in the whole head of garlic, cut-side down. Return the pan to the oven and roast for 55 to 60 minutes, tossing the potatoes every 20 minutes until deeply golden and crispy all over.
- Prepare Garlic Rosemary Mixture: Remove the garlic head from the pan and squeeze out the softened cloves into a bowl. Mash the garlic with 1 tablespoon finely chopped fresh rosemary and 1 tablespoon extra-virgin olive oil using a fork until combined.
- Toss Potatoes with Garlic Mixture and Finish Roasting: Add the garlic-rosemary mixture back to the roasting pan and toss to coat the potatoes evenly. Return to the oven and roast for an additional 5 minutes until the rosemary is fragrant and the garlic is lightly toasted.
- Season and Serve: Taste the potatoes and season with flakey sea salt as desired. Transfer to a serving bowl and enjoy warm.
Notes
- Substitute duck fat with olive oil, beef tallow, ghee, or avocado oil for different flavor profiles or dietary needs.
- To speed up drying after boiling, spread potatoes on a clean kitchen towel or parchment paper before adding to the roasting pan.
- Use yellow potatoes for best texture; russet potatoes may become too crumbly, while red potatoes retain a firmer bite.
- Be careful when handling the hot roasting pan and melted fat to avoid burns.
- The addition of baking soda in the boiling water helps break down the potato surface to create extra crispiness when roasted.
