Golden and crispy on the outside, fluffy and tender on the inside—these Crispy Roast Potatoes with Rosemary and Garlic are the ultimate side dish for any occasion. Whether it’s a holiday feast or a simple weeknight dinner, they deliver everything you want from a roasted potato. Think of it as the perfect mash-up between a French fry and mashed potatoes—crunchy edges, soft centers, and bursting with
flavor
Even better? They’re easy to make with just a handful of ingredients and happen to be Whole30 compliant, especially when made with duck fat or avocado oil.
🥔 Ingredients You’ll Need
- Yellow Potatoes – Yukon Golds are ideal for their creamy interior and crispable edges. Russets can work too, but they’re starchier and less creamy.
- Baking Soda – Just ½ teaspoon helps break down the surface starches for extra crispy edges during roasting.
- Duck Fat – A high-smoke-point, Whole30-approved fat that delivers unbeatable crispiness and rich flavor. You can substitute avocado oil, olive oil, beef tallow, or ghee depending on your needs.
- Garlic – Use a whole head for roasted garlic sweetness or finely chop and add near the end for more pungent flavor.
- Fresh Rosemary – Bright and woodsy, rosemary pairs perfectly with potatoes. You can also try thyme or oregano.
- Salt – Use kosher salt in the boiling water and finish with flakey sea salt like Maldon for a perfect savory pop.
🔥 The Secret to Extra Crispy Potatoes
The key to irresistible roast potatoes lies in the parboil. This extra step softens the interior and roughs up the exterior to create those signature craggy, crunchy bits.
Here’s what makes the difference:
- Boil with salt and baking soda – The baking soda increases the pH, breaking down the exterior starch.
- Dry thoroughly – After boiling, let the potatoes steam dry in a colander, then shake gently to rough up the edges.
- Use a hot roasting pan – Preheat your roasting tray with fat inside so the potatoes start sizzling the second they hit the pan.
- Toss during roasting – Flip and toss every 20 minutes for even browning.
- Add aromatics near the end – Garlic and rosemary go in during the last few minutes to keep their flavors fresh and vibrant.
🧄 Roasted Garlic Options
You have two ways to incorporate garlic:
- Roasted Garlic Cloves: Nestle a trimmed garlic head in the pan alongside the potatoes. Once caramelized, mash the soft cloves with olive oil and rosemary for an herby-garlicky finishing toss.
- Chopped Garlic: Finely chop fresh garlic and stir it in with the rosemary during the final 5 minutes of roasting. This method toasts the garlic gently for a milder, nutty flavor.
🔪 Equipment You’ll Need
- Large Stock Pot – Big enough to boil all your potatoes at once.
- Colander – Essential for draining and roughing up the parboiled potatoes.
- Heavy-Duty Roasting Pan – Stainless steel or carbon steel pans heat better than ceramic for optimal browning.
- Oven – Preheated to 450°F (232°C).
📖 How to Make Crispy Roast Potatoes with Rosemary and Garlic
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Serves: 6
Ingredients:
- 4 lbs yellow potatoes, peeled and cut into large chunks
- 2 tbsp kosher salt, plus more to taste
- ½ tsp baking soda
- ¼ cup duck fat (or substitute)
- ¼ tsp freshly cracked black pepper
- 1 whole head garlic, top trimmed
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp extra-virgin olive oil (or grass-fed butter)
- ¼ tsp flakey sea salt, for finishing
Instructions:
- Preheat your oven to 450°F. Place a large roasting pan inside while the oven heats.
- Boil the potatoes: Rinse under cold water. Place in a large pot, cover with cold water, and add kosher salt and baking soda. Bring to a boil and cook until just fork-tender (about 25 minutes).
- Drain and dry: Let the potatoes sit in a colander to steam dry. Shake gently to roughen the edges.
- Roast: Carefully remove the hot roasting pan from the oven. Add duck fat and let it melt. Add potatoes, season with salt and pepper, and toss to coat. Nestle in the garlic head, cut side down. Roast for 55–60 minutes, flipping every 20 minutes for even crisping.
- Finish with flavor: Remove the garlic, squeeze out the cloves, and mash with rosemary and olive oil. Toss this mixture with the potatoes and return to the oven for 5 minutes.
- Serve: Sprinkle with flakey sea salt and serve hot.
🍽️ What to Serve with Crispy Roast Potatoes
These flavorful, ultra-crispy potatoes pair beautifully with:
- Herb-Crusted Prime Rib
- Reverse-Seared Rack of Lamb
- Rosemary Garlic Roast Leg of Lamb
- Pan-Roasted Chicken with Tahini & Sumac
- Grilled Mojo Chicken
- Smoked Mississippi Pot Roast
- Tuscan Salmon or Salmon Pinwheels
🌟 Tips for Success
- Bigger pieces = better texture. Small chunks can fall apart—leave smaller potatoes whole, halve medium ones, and quarter large ones.
- Don’t skip the preheat. A blazing hot roasting tray ensures you get that irresistible crust from the start.
- Whole30 or not, everyone loves them. Whether you’re eating clean or not, these potatoes will win over any crowd.