Crispy Oven Roasted Potatoes With Garlic And Herbs

The perfect crispy roasted potatoes. Golden brown on the outside and a fluffy inside. Easy to make and a classic side dish over holidays, or for Sunday roast.

📝 Ingredients

• 2 kg potatoes (note 1)
• 2 liters water
• 4 bay leaves (optional)
• 15 grams salt (kosher salt)
• 350 grams goose fat (or duck fat/ olive oil/ beef tallow/ ghee (note 2))
• 1 whole bulb garlic
• 4 sprigs rosemary
• 6 grams parsley (optional)
• 6 grams spring onion (optional)
• flaky sea salt
• black pepper

👨‍🍳 Instructions

1. 1--- Before you start ---
2. 2Preheat oven to 200 °C or 392 °F
3. 3--- Cutting and boiling ---
4. 4Peel and cut potatoes into 1/2 if using smaller potatoes and quarters if using larger potatoes.
5. 5Rinse off excess starch under running water. Place into a pot with water, salt and optionally, bay leaf.
6. 6Simmer for 10 -15 minutes until the center is just about cooked.
7. 7While the potatoes are boiling, heat up the fat or oil in the oven on a deep, large baking sheet.
8. 8Drain off the water and let the potatoes steam dry for 10 minutes in the pot or, even better, on a tray spread out. The potatoes will be very fragile, and you will lose some potatoes due to breakage, but that's ok. It's normal and necessary.
9. 9--- Roasting ---
10. 10Add the potatoes to the hot oil and spread them out on the tray, making sure they are not touching. Spoon some hot fat all over them to make sure they are evenly coated.
11. 11Roast them for 30 minutes, turning them carefully a few times throughout this time to make sure they brown and crisp up evenly. Add the rosemary and garlic if using it and roast for another 20 minutes or until fully golden brown and crispy all around.
12. 12Drain on a paper towel to soak up any excess fat.
13. 13--- Serving ---
14. 14Season with salt and freshly ground black pepper.
15. 15Optionally toss with chopped parsley, spring onion, and squeezed out roasted garlic as a final touch before serving.