Perfect Roast Potatoes
Perfect Roast Potatoes
Ingredients
For the Roast Potatoes
- 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch irregular pieces
- 2 garlic cloves, whole, lightly crushed
- 4 fresh rosemary sprigs
- 1 tablespoon kosher salt
- 1/4 cup goose fat
- 1/2 teaspoon freshly ground black pepper
For the Rosemary Salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon lemon zest
Instructions
- 1
Peel the potatoes and cut them into evenly sized 1 1/2-inch pieces. Aim for rough, irregular cuts to maximize surface area for crisping. Place the cut potatoes in a large pot and rinse thoroughly under cold running water until the water runs completely clear. This removes excess starch and helps with crispiness.
⏱️ 15 min
- 2
Add the two whole, lightly crushed garlic cloves and four fresh rosemary sprigs to the pot with the rinsed potatoes. Cover with cold water by about 1 inch and add the kosher salt. Bring to a rolling boil over high heat, then reduce heat to medium-high and boil for 12-15 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
⏱️ 15 min
- 3
Carefully drain the potatoes in a colander. Remove and discard the garlic and rosemary sprigs. Return the drained potatoes to the empty hot pot. Cover the pot with a lid and gently shake it vigorously for about 30 seconds. This will rough up the edges of the potatoes, creating more surface area for crisping.
⏱️ 5 min
- 4
While the potatoes are boiling, preheat your oven to 425°F. Place the goose fat in a large, sturdy roasting pan or oven-safe skillet and place it in the preheating oven for 5-10 minutes to get the fat very hot.
⏱️ 10 min•🌡️ 425
- 5
Carefully remove the hot roasting pan from the oven. Add the roughed-up potatoes to the hot goose fat in a single layer, ensuring they are well coated. Season with freshly ground black pepper.
⏱️ 5 min
- 6
Return the roasting pan to the oven and roast for 45-50 minutes, flipping the potatoes every 15-20 minutes, until they are deeply golden brown and incredibly crispy on all sides.
⏱️ 45 min•🌡️ 425
- 7
While the potatoes are roasting, prepare the rosemary salt. In a small bowl, combine the finely chopped fresh rosemary, fine sea salt, and lemon zest. Mix well.
⏱️ 5 min
- 8
Once roasted to perfection, remove the potatoes from the oven. Transfer them to a serving bowl and immediately toss with the prepared rosemary salt. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Roast Potatoes
Ingredients
For the Roast Potatoes
- 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch irregular pieces
- 2 garlic cloves, whole, lightly crushed
- 4 fresh rosemary sprigs
- 1 tablespoon kosher salt
- 1/4 cup goose fat
- 1/2 teaspoon freshly ground black pepper
For the Rosemary Salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon lemon zest
Instructions
- 1
Peel the potatoes and cut them into evenly sized 1 1/2-inch pieces. Aim for rough, irregular cuts to maximize surface area for crisping. Place the cut potatoes in a large pot and rinse thoroughly under cold running water until the water runs completely clear. This removes excess starch and helps with crispiness.
⏱️ 15 min - 2
Add the two whole, lightly crushed garlic cloves and four fresh rosemary sprigs to the pot with the rinsed potatoes. Cover with cold water by about 1 inch and add the kosher salt. Bring to a rolling boil over high heat, then reduce heat to medium-high and boil for 12-15 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
⏱️ 15 min - 3
Carefully drain the potatoes in a colander. Remove and discard the garlic and rosemary sprigs. Return the drained potatoes to the empty hot pot. Cover the pot with a lid and gently shake it vigorously for about 30 seconds. This will rough up the edges of the potatoes, creating more surface area for crisping.
⏱️ 5 min - 4
While the potatoes are boiling, preheat your oven to 425°F. Place the goose fat in a large, sturdy roasting pan or oven-safe skillet and place it in the preheating oven for 5-10 minutes to get the fat very hot.
⏱️ 10 min•🌡️ 425 - 5
Carefully remove the hot roasting pan from the oven. Add the roughed-up potatoes to the hot goose fat in a single layer, ensuring they are well coated. Season with freshly ground black pepper.
⏱️ 5 min - 6
Return the roasting pan to the oven and roast for 45-50 minutes, flipping the potatoes every 15-20 minutes, until they are deeply golden brown and incredibly crispy on all sides.
⏱️ 45 min•🌡️ 425 - 7
While the potatoes are roasting, prepare the rosemary salt. In a small bowl, combine the finely chopped fresh rosemary, fine sea salt, and lemon zest. Mix well.
⏱️ 5 min - 8
Once roasted to perfection, remove the potatoes from the oven. Transfer them to a serving bowl and immediately toss with the prepared rosemary salt. Serve hot.
⏱️ 2 min