Name: Crispy Roast Potatoes With Rosemary and Garlic
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Various
Ingredients: 4 pounds (1.8 kg) yellow potatoes – peeled and cut into large chunks; 2 tablespoons kosher salt (30 ml), plus extra to taste; 1/2 teaspoon baking soda (2.5 ml); 1/4 cup (60 ml) vegetable oil, substitute olive oil, beef tallow, ghee or avocado oil; 1/4 teaspoon freshly-cracked black pepper (1.25 ml); 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 (1.25 ml), for finishing

Description

Learn how to make perfectly crispy roast potatoes infused with the flavors of rosemary and garlic. Master this classic side dish with our easy recipe!

Ingredients

4 pounds (1.8 kg) yellow potatoes – peeled and cut into large chunks
2 tablespoons kosher salt (30 ml), plus extra to taste
1/2 teaspoon baking soda (2.5 ml)
1/4 cup (60 ml) vegetable oil, substitute olive oil, beef tallow, ghee or avocado oil
1/4 teaspoon freshly-cracked black pepper (1.25 ml)
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 (1.25 ml), for finishing

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Instructions

Place an empty roasting tray in the oven and set the temperature to 450°F to preheat.
Rinse the potato chunks under cool water to wash off extra starch, then put them in a large pot. Fill the pot with cold water to cover the potatoes, add the kosher salt and baking soda, and place on high heat. Bring to a boil and let the potatoes cook until they are just fork-tender and the edges start to fluff, about 25 minutes. Drain them thoroughly and allow them to dry in the colander.
Once the roasting tray is hot, remove it from the oven, add vegetable oil, and let it warm up until it liquefies. Gently toss the potatoes in the colander to make the edges rough, then carefully place them in the tray. Sprinkle with salt and pepper, and gently stir to coat. Place the trimmed head of garlic in the tray, cut-side down, and return to the oven. Roast, flipping the potatoes every 20 minutes, until they are golden and crispy, about 55 to 60 minutes.
Take out the garlic and squeeze out the cloves. In a separate bowl, mix the roasted garlic, chopped rosemary, and extra-virgin olive oil. Mash with a fork and then add this blend to the tray, tossing it with the potatoes. Place back in the oven for another 5 minutes, until the rosemary is aromatic and the garlic is lightly browned.
Check the potatoes for seasoning and adjust with flakey sea salt if needed. Transfer them to a serving dish and enjoy.

Notes

Enhance the flavor by using grass-fed butter instead of extra-virgin olive oil in the garlic and rosemary mixture.
For a richer taste, substitute vegetable oil in the roasting tray with beef tallow or ghee.
Experiment with herbs like thyme or sage for a unique twist on this roasted potato recipe.