Crispy Rosemary Roast Potatoes Recipe

If you’re a fan of golden, crunchy-on-the-outside, fluffy-on-the-inside potatoes, then you’ve just stumbled on a game-changer. This Crispy Rosemary Roast Potatoes Recipe is one I absolutely love because it transforms humble spuds into the kind of side dish that steals the show—whether it’s a cozy Sunday dinner or a festive holiday spread. Stick with me, and I’ll share everything you need to know to get these perfect every single time.

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Ingredients You’ll Need

I like to keep this recipe simple because the magic comes from technique and balancing that crispy outside with fluffy inside. Also, using goose or duck fat really pushes the flavor and crispness up a notch.

• Goose or duck fat: The secret weapon for crispy potatoes with rich flavor, but olive oil works in a pinch if you can’t find it.
• Maris Piper potatoes (or Yukon Gold): Starchy and holds up well when roasting—ideal for achieving that fluffy center.
• Polenta (yellow cornmeal): Adds extra crunch and texture; it’s my secret to ultra-crispy edges.
• Fresh rosemary: Finely chopped for mixing in and sprigs for roasting, giving that classic, fragrant taste.
• Kosher salt: Essential for seasoning both the potatoes and the boiling water, enhancing flavor throughout.
• Freshly ground black pepper: Adds a gentle spice and depth.
• Olive oil: Binds the seasoning to the potatoes and adds a little extra richness.

Variations

While I adore the classic rosemary flavor, I’ve often played around with tweaks that keep these crispy roasties exciting depending on the season or what’s in the pantry.

• Garlic Rosemary Roast Potatoes: Adding a few garlic cloves into the roasting tin is a personal favorite—it infuses the fat and gives a subtle, delicious garlic aroma.
• Vegan-Friendly Version: Swap the goose fat for a generous amount of high-quality olive oil and toss with some extra herbs like thyme or sage.
• Spicy Twist: I sometimes sprinkle a pinch of smoked paprika or chili flakes along with the rosemary for a little warmth and depth.
• Cheesy Crisps: For parties, adding a handful of grated parmesan in the last 10 minutes of roasting creates an addictive, crispy cheese crust.

How to Make Crispy Rosemary Roast Potatoes Recipe

Step 1: Prep and Parboil Your Potatoes

Start by peeling your potatoes and cutting them into large even chunks, about 2 to 3 inches each. This size is perfect for that crispy outside and fluffy inside texture. Rinse them to remove excess starch. Next, cover these pieces with boiling water seasoned generously with kosher salt, then parboil for 8 to 12 minutes—you want the potatoes to be just tender on the outside but still firm in the center. This step is where I learned you build the foundation for the perfect roast potato, so don’t skip it!

Step 2: Drain, Steam, and Fluff

Drain the potatoes well and return them to the pan to steam off any excess moisture for 3 to 4 minutes. Now here’s a fun part: shake the pan gently—that roughs up the potato edges, creating little nooks and crannies that soak up fat and crisp up beautifully. I discovered this trick when my first batch fell flat and it totally changed the game.

Step 3: Toss with Polenta, Rosemary, and Oil

In a small bowl, mix the polenta, chopped rosemary, salt, and black pepper. Then toss your steaming hot potatoes with this mix and olive oil until each piece is well coated. The polenta adds a subtle crunch that you won’t believe until you try it.

Step 4: Roast in Hot Goose Fat

Now for the pièce de résistance: heat your goose or duck fat in a large roasting tray in the oven until it’s hot and shimmering. Carefully add your potatoes to the fat—listen for that sizzle! Toss them gently to coat. Add some extra rosemary sprigs scattered on top for that fragrant roast aroma. Roast at 200°C (400°F) for 55 to 65 minutes or 180°C (350°F) for 65 to 75 minutes, turning and basting halfway through. This slow roast ensures every side gets golden and crisp. I always find that patience pays off here.

How to Serve Crispy Rosemary Roast Potatoes Recipe

Garnishes

I actually love to finish mine with a sprinkle of flaky sea salt and a few fresh rosemary leaves just picked from the garden (or store bought!). It adds a fresh pop and just a hint of extra aroma right before serving that always gets compliments.

Side Dishes

These potatoes are the perfect match for a classic roast chicken dinner, juicy Sunday beef, or even alongside grilled vegetables. My family goes crazy for them paired with rich gravy or a simple garlic aioli for dipping.

Creative Ways to Present

For special occasions, I sometimes serve these potatoes in mini cast iron skillets or rustic baskets lined with parchment paper. It makes the presentation feel cozy and inviting, plus everyone loves picking their own crispy bites.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (and honestly, I’ve tried hard not to), store them in an airtight container in the fridge. They’ll last up to 3 days and remain tasty for quick reheat snacks or next-day sides.

Freezing

I have frozen these successfully a couple of times by flash freezing the roast potatoes first on a tray, then transferring to freezer bags. When thawing, the texture softens a little, so I usually re-crisp them in the oven to bring back that crunch.

Reheating

Reheating in the oven at 190°C (375°F) for about 15 minutes restores most of that crispy goodness. I avoid the microwave because it tends to make them soggy and loses all the texture you worked so hard to get!

FAQs

Final Thoughts

There’s something so comforting and satisfying about a batch of these Crispy Rosemary Roast Potatoes Recipe on your plate. I still remember the first time I nailed that perfect crunch and how my family went completely nuts over them—I knew from then on, these would be my go-to side dish forever. Honestly, once you get the hang of the steps, it’s almost foolproof. So grab your favorite potatoes, some good fat, and fresh rosemary, and let’s make your kitchen smell like the best Sunday ever.

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