Table of Contents
There’s something soul-warming about the aroma of crispy roast potatoes wafting through your kitchen. The sizzling goose fat, the earthy punch of rosemary, and the sweet mellowed garlic create a dish that speaks to family gatherings, weekend roasts, and cherished comfort meals. This Garlic and Rosemary Roast Potato recipe is simple, timeless, and the kind of dish that will have your guests reaching for just one more helping.
Why You’ll Love These Garlic and Rosemary Potatoes
Potatoes have long been the heart of comfort food, reminding you of cozy dinners shared with loved ones. Rosemary adds a fragrant Mediterranean twist, while garlic infuses the spuds with irresistible flavor. The beauty of this recipe is its balance the fluffy interior of the potato meets the golden, crunchy crust, making each bite a textural delight.
Whether as a side to a Sunday roast or the star of a vegetarian spread, these potatoes will become a recipe you return to again and again.
Print
The Best Garlic and Rosemary Potatoes for Entertaining
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Golden, crispy Garlic and Rosemary Roast Potatoes roasted in goose fat with fresh herbs and mellow garlic.
Ingredients
- 2kg Maris Piper potatoes
- 4 tbsp goose fat
- 4 rosemary sprigs, leaves picked and roughly chopped
- 4 garlic cloves, peeled and left whole
- Sea salt to taste
Instructions
1. Peel and prep potatoes, boil for 15 mins, and cool completely in fridge.
2. Heat goose fat in roasting tin, coat potatoes evenly.
3. Roast at 180°C for 40 mins undisturbed.
4. Turn potatoes, roast for 20 mins, then turn again.
5. Increase oven to 220°C and roast for a final 20 mins.
6. Add rosemary and garlic 5 mins before the end.
7. Season with sea salt and serve hot.
Notes
Best potatoes to use are Maris Piper or King Edward for maximum crispness. Can be partially prepared two days ahead.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Ingredients for Garlic and Rosemary Roast Potatoes
Here’s exactly what you’ll need to recreate this crispy masterpiece:
| Ingredient | Quantity | Notes |
|---|---|---|
| Maris Piper potatoes | 2 kg | Peeled, smaller ones left whole, larger cut to even sizes |
| Goose fat | 4 tbsp | For ultra-crispy, golden potatoes (substitute with olive oil or duck fat if needed) |
| Rosemary sprigs | 4 sprigs | Leaves picked and roughly chopped |
| Garlic cloves | 4 | Peeled and left whole |
| Sea salt | To taste | For finishing seasoning |
Step-by-Step Cooking Instructions
Step 1: Prep the Potatoes
- Peel the potatoes, leaving smaller ones whole and cutting larger ones into evenly sized chunks.
- Place them in a large pot of cold salted water. Bring to a boil and simmer gently for 15 minutes until almost cooked through.
- Drain carefully, spreading the potatoes on a tray in a single layer. Let them cool completely.
- For extra crispiness, place uncovered in the refrigerator for up to 2 days.
Step 2: Roast in Goose Fat
- Heat the goose fat in a flameproof roasting tin directly on the stovetop until hot and shimmering.
- Turn each potato in the fat to coat thoroughly, ensuring no overlap on the tray.
- Place in a preheated oven at 180°C (160°C fan/gas 4) and roast for 40 minutes without touching.
Step 3: Layer in Flavor and Finish
- After 40 minutes, remove the tray and turn the potatoes gently in the fat. Roast for another 20 minutes, turn again, then increase oven to 220°C (200°C fan/gas 7).
- Cook for a final 20 minutes until deep golden and crisp.
- Add rosemary and whole garlic cloves 5 minutes before the end for aromatic perfection.
- Sprinkle generously with sea salt and serve immediately.
Helpful Tips for Perfect Roast Potatoes
- Choose the right potato: Maris Piper or King Edward are best for fluffiness and crisping.
- Dry completely: Moisture is the enemy of crunch; refrigerating potatoes helps remove excess steam.
- Don’t overcrowd the pan: They need breathing space to crisp evenly.
- Timing matters: Add rosemary and garlic near the end to keep herbs fragrant, not burnt.
Variations You Can Try
- Swap goose fat with duck fat or extra-virgin olive oil for a unique flavor profile.
- Add a squeeze of lemon zest at the end for a refreshing twist.
- Sprinkle with Parmesan cheese and black pepper after roasting for an indulgent finish.
Frequently Asked Questions (FAQ)
Q: Can I use olive oil instead of goose fat?
Yes, olive oil works well, though goose or duck fat delivers a richer crispness.
Q: How far ahead can I prepare roast potatoes?
You can parboil and refrigerate up to 2 days before roasting, making this great for holiday meal prep.
Q: Why aren’t my roast potatoes crispy?
It’s often because of two reasons too much moisture left after boiling, or crowding the tray in the oven. Dry and space them properly for the best crunch.
Q: Can I add more herbs with rosemary?
Absolutely! Thyme, sage, or bay leaves pair beautifully with garlic and rosemary.
Nutrition Information (Per Serving)
- Serving Size: Approx. 200g
- Calories: 280
- Fat: 11g
- Saturated Fat: 4.5g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 4g
- Sodium: 180mg
Conclusion
These Garlic and Rosemary Roast Potatoes aren’t just a side dish they’re the centerpiece of comfort. The technique of parboiling, cooling, and then roasting in rich fat creates potatoes that are fluffy inside and crackling crisp on the outside. Paired with that fragrant mix of rosemary and garlic, they’re bound to be the potatoes your family and friends request again and again. Try them for your next Sunday roast or holiday feast, and watch them disappear!