Perfect Roast Potatoes
Perfect Roast Potatoes
Ingredients
For the Potatoes
- 2 pounds potatoes, peeled and cut into even-sized pieces
- 2 garlic cloves, smashed
- 4 fresh rosemary, sprigs
- 1 tablespoon salt, for boiling
- 1/4 cup goose fat, melted
For the Rosemary Salt
- 1 tablespoon fresh rosemary, finely chopped, stems removed
- 1 tablespoon salt
- 1 lemon, zest of one lemon
Instructions
- 1
Preheat your oven to 425°F (220°C). Peel the potatoes and cut them into even-sized pieces, ensuring each piece has multiple edges for maximum crispiness. Place the cut potatoes in a large pot and rinse them thoroughly under cold water until the water runs completely clear; this removes excess starch.
⏱️ 15 min•🌡️ 425
- 2
Add the rinsed potatoes to the pot. Incorporate the 2 smashed garlic cloves, 4 sprigs of fresh rosemary, and 1 tablespoon of salt. Fill the pot with enough water to cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are soft enough to be easily pierced with a fork but not falling apart, about 15-20 minutes.
⏱️ 20 min
- 3
Carefully drain the boiled potatoes. Transfer them to a plate or baking sheet to allow them to dry. The surface of the potatoes should look slightly roughed up or "fluffy" as they dry, which helps create a crispy crust.
⏱️ 5 min
- 4
In a large baking tray, add the 1/4 cup of melted goose fat. Add the dried potatoes to the tray and toss them thoroughly to ensure each piece is coated in the fat. Place the tray into the preheated oven and roast for 30 minutes.
⏱️ 30 min•🌡️ 425
- 5
While the potatoes are roasting, prepare the rosemary salt. In a mortar and pestle, combine the 1 tablespoon of finely chopped fresh rosemary with the 1 tablespoon of salt. Grind these ingredients together until well combined. Then, grate in the zest of one lemon and mix.
⏱️ 5 min
- 6
After the initial 30 minutes, remove the potatoes from the oven. Using a spoon or spatula, baste and toss the potatoes in the hot fat to ensure even browning and crisping. Return the tray to the oven for an additional 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 425
- 7
Once the potatoes are golden brown and crispy, remove them from the oven. Using a slotted spoon, transfer the potatoes to a mixing bowl, allowing any excess fat to drain back into the tray. Sprinkle the prepared rosemary salt mixture over the hot potatoes. Toss them gently to distribute the seasoning evenly. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Roast Potatoes
Ingredients
For the Potatoes
- 2 pounds potatoes, peeled and cut into even-sized pieces
- 2 garlic cloves, smashed
- 4 fresh rosemary, sprigs
- 1 tablespoon salt, for boiling
- 1/4 cup goose fat, melted
For the Rosemary Salt
- 1 tablespoon fresh rosemary, finely chopped, stems removed
- 1 tablespoon salt
- 1 lemon, zest of one lemon
Instructions
- 1
Preheat your oven to 425°F (220°C). Peel the potatoes and cut them into even-sized pieces, ensuring each piece has multiple edges for maximum crispiness. Place the cut potatoes in a large pot and rinse them thoroughly under cold water until the water runs completely clear; this removes excess starch.
⏱️ 15 min•🌡️ 425 - 2
Add the rinsed potatoes to the pot. Incorporate the 2 smashed garlic cloves, 4 sprigs of fresh rosemary, and 1 tablespoon of salt. Fill the pot with enough water to cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are soft enough to be easily pierced with a fork but not falling apart, about 15-20 minutes.
⏱️ 20 min - 3
Carefully drain the boiled potatoes. Transfer them to a plate or baking sheet to allow them to dry. The surface of the potatoes should look slightly roughed up or "fluffy" as they dry, which helps create a crispy crust.
⏱️ 5 min - 4
In a large baking tray, add the 1/4 cup of melted goose fat. Add the dried potatoes to the tray and toss them thoroughly to ensure each piece is coated in the fat. Place the tray into the preheated oven and roast for 30 minutes.
⏱️ 30 min•🌡️ 425 - 5
While the potatoes are roasting, prepare the rosemary salt. In a mortar and pestle, combine the 1 tablespoon of finely chopped fresh rosemary with the 1 tablespoon of salt. Grind these ingredients together until well combined. Then, grate in the zest of one lemon and mix.
⏱️ 5 min - 6
After the initial 30 minutes, remove the potatoes from the oven. Using a spoon or spatula, baste and toss the potatoes in the hot fat to ensure even browning and crisping. Return the tray to the oven for an additional 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 425 - 7
Once the potatoes are golden brown and crispy, remove them from the oven. Using a slotted spoon, transfer the potatoes to a mixing bowl, allowing any excess fat to drain back into the tray. Sprinkle the prepared rosemary salt mixture over the hot potatoes. Toss them gently to distribute the seasoning evenly. Serve immediately.
⏱️ 2 min