Ingredients
Scale
For the Potatoes:
- 4 pounds yellow potatoes – peeled and cut into large chunks
- 2 tablespoons kosher salt – plus extra to taste
- 1/2 teaspoon baking soda
- 1/4 cup duck fat – substitute olive oil, beef tallow, ghee, or avocado oil
- 1/4 teaspoon freshly cracked black pepper
For the Flavoring:
- 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 flaky sea salt – for finishing
Instructions
1. Preheat the Oven and Prepare the Pan
- Place a large, empty roasting pan in the oven.
- Preheat the oven to 450°F, ensuring the pan is scorching hot before the potatoes go in.
2. Prepare the Potatoes
- Rinse the potatoes under cold water to remove excess starch.
- Add them to a large stock pot and cover with cold water.
- Stir in 2 tablespoons of kosher salt and the baking soda. This helps create that golden crust during roasting.
- Bring the water to a boil and cook the potatoes until barely fork-tender, about 25 minutes.
- Drain the potatoes thoroughly and let them dry completely in a colander.
3. Roast the Potatoes
- Remove the preheated roasting pan from the oven and add the duck fat, allowing it to melt.
- Shake the potatoes in the colander to rough up their edges. This step is crucial for creating a crisp exterior.
- Carefully transfer the potatoes to the roasting pan. Season with a pinch of salt and pepper and gently toss to coat.
- Nestle the garlic head, cut-side down, among the potatoes.
- Return the pan to the oven and roast for 55–60 minutes, tossing the potatoes every 20 minutes to ensure even browning.
4. Add the Garlic and Rosemary Mixture
- Once the garlic is roasted and softened, remove it from the oven.
- Squeeze the cloves into a bowl, discarding the skins.
- Add the chopped rosemary and olive oil to the bowl. Mash the mixture into a fragrant paste using a fork.
5. Final Touch
- Toss the roasted potatoes with the garlic-rosemary mixture.
- Return the pan to the oven for an additional 5 minutes to let the flavors meld and the rosemary toast slightly.
- Sprinkle with flaky sea salt for a finishing touch.
6. Serve and Enjoy
- Transfer the potatoes to a serving bowl. Garnish with a sprig of rosemary if desired, and serve immediately.
Notes
Ingredient Substitutions
- Duck Fat Alternatives: Olive oil is an excellent substitute if you want a vegan option. Ghee works for a buttery flavor.
- Potatoes: Yukon Gold or Russet potatoes also work well for this recipe.
- Garlic: Don’t have fresh garlic? Use 1 teaspoon of garlic powder mixed into the rosemary oil blend.
Make Ahead
- Boil the potatoes earlier in the day and let them cool. When ready to roast, toss them in the fat and proceed with the recipe.
Storage and Reheating
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 400°F oven for 10 minutes to restore their crispness.
Variations
- Add lemon zest to the garlic-rosemary mixture for a zesty kick.
- Sprinkle with Parmesan cheese before the final roast for an umami boost.
- Toss in other herbs like thyme or oregano for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes