Crispy Oven-Roasted Potatoes with Rosemary
Golden, crunchy roasted potato cubes tossed with fresh rosemary, garlic, and olive oil or duck fat. Parboil the potatoes briefly, then roast until crispy and deeply browned. A simple side dish with robust herb flavor and satisfying texture.
Ingredients
- 1 ¼ lb waxy potatoes, new, peeled or scrubbed and cut into 1.0" cubes
- sea salt, to taste
- black pepper, to taste
- 1 sprig fresh rosemary, leaves only, or from jar(optional)
- olive oil or duck fat, for cookinggoose fat1:1neutral
traditional pairing
- 5 cloves garlic, unpeeled and lightly crushed
Instructions
- 1
Preheat oven to 425°F or.
- 2
Boil potato cubes in salted water, then drain immediately and let cool for a few minutes until mostly dry.
- 3
Crush rosemary leaves using a mortar and pestle or flavor shaker.
- 4
Heat a little olive oil or duck fat in a roasting pan, add unpeeled garlic cloves, potatoes, and crushed rosemary.
- 5
Season with pepper and salt, toss well to coat.
- 6
Roast for 20 to 25 minutes, shaking the pan regularly until potatoes are golden brown and crispy.
Tips
Shake the pan every few minutes during roasting for even browning.
Use waxy potatoes to prevent falling apart during parboiling.
Crushing rosemary releases aromatic oils; do not skip this step.
Good to Know
Keep in airtight container in refrigerator for up to 3 days. Reheat in oven to restore crispness.
Potatoes can be cut and parboiled up to 4 hours ahead; store in refrigerator. Roast just before serving.
Serve hot as a side dish alongside roasted meats, fish, or as part of a vegetable medley.
Common Mistakes
Do not skip the parboiling step to avoid soggy potatoes.
Do not crowd the pan; arrange in single layer for even browning.
Do not forget to shake regularly to avoid burning on one side.
Substitutions
traditional pairing