Crispy Roast Potatoes with Garlic, Rosemary and Sea Salt
Crispy roast potatoes with fluffy centres, infused with garlic, rosemary, and sea salt – the ultimate side dish for any BBQ or Sunday roast. This easy recipe uses Maris Piper potatoes and goose fat for unbeatable crunch. Perfect alongside grilled meats, chicken wings, or even vegetarian BBQ favourites.
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.