This recipe for crispy roasted garlic potatoes brings together golden, crunchy edges with soft, fluffy insides, all packed with savory garlic, fragrant rosemary, and a final sprinkle of fresh parsley. Starting with boiling the potatoes to tenderize them, you’ll then toss them in a hot, oil-coated tray before roasting them to perfection. The garlic and herb mixture adds a bold burst of flavor that makes these potatoes irresistible. Perfect as a side dish for any meal or served on their own as a snack, these potatoes will have you coming back for more with each bite!
In this recipe, I opted to use duck fat, which adds a rich, luxurious flavor and helps achieve the perfect crispy texture. Duck fat has a high smoke point and imparts a savory depth to the potatoes, but it does have a distinctive taste that may not appeal to everyone.
If you don’t have duck fat on hand or prefer not to use it, don't worry! You can easily substitute with any high smoke point oil. Here are some great alternatives:
Choose an oil that suits your preferences and enjoy crispy, golden potatoes every time!
(adsbygoogle = window.adsbygoogle || []).push({});These crispy roasted garlic potatoes are the ultimate side dish, combining soft, fluffy insides with irresistibly crispy exteriors. Infused with the flavors of garlic, rosemary, and olive oil, each bite is packed with savory goodness. Whether you’re using duck fat for a rich, luxurious taste or a high smoke point oil of your choice, this recipe delivers beautifully roasted potatoes that are perfect for any meal. Finished with a sprinkle of flaky sea salt and parsley, these potatoes are sure to become a household favorite!
Peel and chop your potatoes into halves or quarters, depending on your preferred size.
Bring a pot of salted water to a boil. Add the potatoes and cook for about 10 minutes, or until they are just tender but not fully cooked.
Strain the boiled potatoes and give them a good shake in the strainer (or toss them in a separate pot). This will rough up the edges, which helps them get crispy during roasting.
Preheat your oven to 392°F (200°C). Add duck fat (or your chosen high smoke point oil) to a baking dish, making sure to cover the entire bottom of the dish. Place the tray in the preheated oven for about 15 minutes, allowing the oil to get hot.
Carefully remove the hot tray from the oven and place your potatoes in it, ensuring each potato is evenly coated with the oil. Be cautious as the tray and oil will be very hot.
Roast the potatoes in the oven for a total of 60 minutes. However, set a timer for 20 minutes to flip the potatoes, ensuring they brown evenly. After turning, roast for another 20 minutes.
While the potatoes are roasting, combine the minced garlic, salt, chopped rosemary, and a drizzle of olive oil in a bowl.
After the second 20-minute timer goes off (40 minutes of total roasting), remove the tray from the oven. Add the garlic mixture and toss the potatoes to evenly coat them. Place them back in the oven and roast for an additional 10-15 minutes, or until the potatoes are golden and crispy.
Remove the tray from the oven. Strain the potatoes to remove any excess oil, then sprinkle with flaky sea salt and chopped fresh parsley. Serve immediately and enjoy!
