Why These Garlic Rosemary Roast Potatoes Are My Go-To Side
I’ve always believed you can tell a lot about a home cook by their roast potatoes. Fluffy middles, crisp golden edges, and that irresistible scent of garlic and rosemary wafting through the kitchen. It’s a side that never fails to steal the show. These roasties aren’t just perfect for Sunday roasts, they’re brilliant with anything from a beef short rib with ale and treacle glaze to a plate of sticky honey BBQ chicken wings.
I like to toss par-boiled Maris Piper chunks in goose fat, seasoning them with nothing more than sea salt and black pepper. Over time, I’ve taken this method and added a few touches, smashed garlic cloves for extra depth and sprigs of rosemary that crisp and crackle in the oven’s heat. Pair them with a rich steak and Stilton pie and you’ll understand why these are my absolute favourite.
The Secrets To Perfect Crispy Roast Potatoes
Getting the Right Texture Every Time
The key is all in the preparation. I like to use Maris Piper or King Edward potatoes because their starchy structure gives you that creamy centre and crunchy crust. After peeling and cutting into even chunks, I par-boil them in salted water until they’re just tender at the edges. Draining them and giving them a good shake in the pan roughs up their surface, which means more crunch once they hit the hot fat. Before you par-boil the potatoes let them come to room temperature, trust me, it will make your roasties even better.
For the fat, I stick with duck or goose fat for a luxurious flavour, but vegetable oil works fine if I’m cooking for vegetarians. Heating the fat in the oven before adding the potatoes is non-negotiable. You want that sizzle as soon as the spuds hit the tray. I scatter over bruised garlic cloves and whole rosemary sprigs at this stage, letting them infuse as everything roasts.
Garlic and Rosemary Make Such a Difference
Garlic roasts gently, turning sweet and mellow, while rosemary gives a hint of pine and pepper. I don’t mince the garlic; I keep the cloves whole and in their skins so they don’t burn. When paired with BBQ mains like honey mustard pork skewers or grilled Bavette steak with garlic chilli butter, these flavours round out the plate beautifully.
Serve immediately, sprinkling over a little extra sea salt for that satisfying crunch. These roast potatoes are incredible alongside BBQ chicken thighs with sticky apricot glaze or as part of a full roast dinner.
Pair With The Perfect Wine Or Beer
When I serve these garlic and rosemary roast potatoes, I often pour a glass of this Chardonnay. This fresh and mineral Chardonnay brings out the nutty, savoury notes of the roasted garlic beautifully. When I’m up for a beer I will have a delicious and crisp Whitstable pale ale with citrus undertones balances the richness of the goose fat, cutting through it without overpowering the herbs.
Tips For BBQ: Make It Outdoor-Friendly
If you’re planning a BBQ, you can still enjoy these potatoes. Par-boil and rough them up as usual, then toss them in oil and place them in a grill basket. Cook over indirect heat on the BBQ, turning regularly. They’ll soak up that smoky flavour, pairing perfectly with pork neck steaks with chilli maple glaze or even halloumi skewers.
For more BBQ advice, check my guides like direct vs indirect grilling and essential summer BBQ marinades. Both have helped me up my grilling game over the years.
Crispy Roast Potatoes with Garlic, Rosemary and Sea Salt
Ingredients
- 1.5 kg Potatoes Maris Piper, peeled and cut into large chunks
- 5 tbsp Goose fat or vegetable oil
- 1 bulb Garlic cloves separated but unpeeled
- 5 sprigs Fresh rosemary
- Sea salt flakes
- Black pepper freshly ground
Instructions
- Preheat your oven to 220°C (200°C fan) or gas mark 7. Put the peeled potato chunks into a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to the boil, then simmer for 8–10 minutes until the edges start to soften.
- While the potatoes simmer, add the goose fat or oil to a large roasting tin and place it in the hot oven. Drain the potatoes well and let them steam dry for a minute or two. Return them to the empty pan, put the lid on, and give them a firm shake to roughen the edges.
- Carefully remove the hot roasting tin from the oven. Tip in the potatoes, turning them gently in the fat to coat. Add the unpeeled garlic cloves and scatter the rosemary sprigs on top. Season generously with salt and pepper. Roast for 50–60 minutes, turning halfway through, until golden and crisp all over.