Crisp Garlic Herb Roasted Potatoes
A reliable potato roast is less about a recipe and more about the mechanics of heat. By tossing the potatoes in hot fat and giving them enough space, you bypass the trap of steaming them in their own moisture.
Dry skin is the secret to crisp edges.
Pat the potatoes completely dry after washing to ensure the oil coats them evenly rather than sliding off.
- Large rimmed baking sheet
- Sharp chef's knife
- Mixing bowl
What goes in.
- 2 lbYukon gold potatoes, cut into 1-inch cubes
- 3 tbspduck fat or neutral high-heat oil
- 4 clovesgarlic, smashed and minced
- 1 tbspfresh rosemary, finely chopped
- 1 tspsea salt
- 1/2 tspcracked black pepper
Heat the fat first
Place your baking sheet in the oven while it preheats. When you dump the oiled potatoes onto the scorching tray, they sear on contact, jumpstarting the crust.
The method.
Prep the oven
Set your oven to 425°F (220°C). Place the empty baking sheet inside while it warms up.
Season the potatoes
In a large bowl, toss the potato cubes with the oil, salt, and pepper. Do not add the garlic or herbs yet; they will burn in the time it takes the potatoes to crisp.
Initial roast
Carefully remove the hot tray, spread the potatoes in a single layer, and return to the oven. Roast for 30 minutes, turning them once halfway through.
Add aromatics
Remove the tray. Scatter the minced garlic and rosemary over the potatoes. Toss quickly to coat and return to the oven for 10 more minutes until the garlic is fragrant and golden.
Other turns to take.
Lemon Zest Finish
Add the zest of half a lemon immediately after pulling the tray from the oven for a bright, clean note.
Parmesan Crust
Toss the potatoes with 1/4 cup of finely grated parmesan during the final 5 minutes of roasting.
When it doesn't go to plan.
Do not peel the Yukon golds; the skin provides the structure needed for a good crunch.
If you crowd the pan, the potatoes will steam and turn soft rather than crisp.
Use a metal spatula to scrape the bottom of the pan to ensure you keep the golden bits that stick.
The ones that keep coming up.
Can I use russet potatoes instead?
Yes, but they will be fluffier inside and less creamy than Yukon golds.
Why did my garlic turn black?
Garlic burns quickly. Adding it too early or at a temperature above 400°F for more than 15 minutes will cause bitterness.
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