This traditional British roast potatoes recipe combines the classic flavors of garlic and rosemary to create garlic rosemary roast potatoes that are both comforting and delightful. Perfect for any roast dinner.
Ingredients
Scale:
2 pounds of Yukon Gold potatoes, peeled and cut into evenly-sized chunks
4 tablespoons of duck fat or olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cloves of garlic, smashed
2 sprigs of fresh rosemary
Instructions
Preheat your oven to 425°F (220°C).
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for 10 minutes until the potatoes are slightly tender but not falling apart.
Drain the potatoes in a colander and let them steam dry for a few minutes. Shake the colander gently to rough up the edges of the potatoes.
In a large roasting pan, heat the duck fat or olive oil in the oven until sizzling. Carefully add the potatoes to the hot fat, turning them to coat evenly. Sprinkle sea salt, black pepper, garlic cloves, and rosemary over the potatoes. Toss everything together to ensure even seasoning.
Roast the potatoes in the oven for 45-50 minutes, turning them halfway through cooking.
Once out of the oven, remove the garlic and rosemary sprigs. Taste and adjust seasoning with more salt or pepper if necessary before serving.
