If you’re anything like me, you know there’s nothing quite like the golden crunch and aromatic punch of perfectly roasted potatoes. This Crispy Rosemary Roast Potatoes Recipe is seriously fan-freaking-tastic — I always get asked how I get them so crispy on the outside yet tender and fluffy inside. Stick around because I’ll share my tricks to help you nail this comforting classic every single time.
Why You’ll Love This Recipe
- Ultimate Crispy Texture: Thanks to the polenta coating and goose fat roasting, you’ll get that crave-worthy crunch every time.
- Simple Ingredients, Big Flavor: Only a handful of pantry staples come together with fresh rosemary for a perfect balance of earthiness and aroma.
- Versatile Side Dish: Whether it’s a holiday feast or a weeknight dinner, these potatoes pair beautifully with everything from roast chicken to grilled veggies.
- Stress-Free Method: Parboiling and shaking the potatoes might sound fancy but it’s honestly a game-changer for getting that perfect crust you’ve always wanted.
Ingredients You’ll Need
These ingredients work like a dream together to bring out the best in your roast potatoes. When I shop, I always pick Maris Piper or Yukon Gold because their texture holds up beautifully through roasting — you want a potato that crisps up without falling apart.
- Goose or duck fat: This is the secret weapon for crispy, golden edges and rich flavor—don’t skimp if you can help it.
- Maris Piper potatoes (or Yukon Gold): Choose starchy, waxy potatoes which roast up fluffy inside with a crisp exterior.
- Polenta (yellow cornmeal): This adds a delicate crunch to the surface—sprinkle liberally for that extra crisp factor.
- Fresh rosemary: Finely chopped to release its fragrance and infuse the potatoes with a lovely piney note.
- Kosher salt: Essential for seasoning the potatoes during parboiling and before roasting.
- Freshly ground black pepper: Gives a touch of warm spice that balances the herbaceous rosemary.
- Olive oil: Helps the seasoning stick and adds a subtle richness alongside the goose fat.
- Extra rosemary sprigs: Great for tossing on the roasting tray to add more aroma as the potatoes cook.
Variations
I love customizing this Crispy Rosemary Roast Potatoes Recipe depending on the season or what I have on hand — it’s such a flexible base! Don’t be afraid to switch it up to suit your taste buds.
- Garlic lovers: Adding a few crushed garlic cloves to the roasting tray is a personal favorite—your kitchen smells amazing!
- Herb swaps: Sometimes I swap rosemary for thyme or sage, which gives an earthy twist that’s just as lovely.
- Vegan alternative: Use a good quality olive oil or vegan butter instead of goose fat, though you might miss a bit of the crispy magic.
- Spice it up: Toss in some smoked paprika or chili flakes for a smoky heat that wakes up these potatoes with a punch.
How to Make Crispy Rosemary Roast Potatoes Recipe
Step 1: Prep and Preheat Like a Pro
Start by preheating your oven to 200°C/400°F if you’re roasting the potatoes on their own (this higher temp helps with crispiness). If you’re roasting them alongside other dishes, 180°C/350°F works fine but expect to add a little extra time. Place your goose or duck fat into a large roasting tin and pop it in the oven to get hot and shimmering while you prep your potatoes.
Step 2: Parboil and Fluff Up Those Potatoes
Peel and cut your potatoes into large chunks, around 2-3 inches each. Rinse them in cold water and then place them in a saucepan. Pour boiling water from your kettle over the potatoes—this jumpstart helps them cook evenly. Add a hefty pinch of kosher salt. Parboil for 8-12 minutes until you can pierce the edges with a knife but the center still feels firm. Drain well and let them sit in the pan for 3-4 minutes to steam off any excess moisture.
Step 3: Shake It Up to Get That Crispy Edge
This part is fun and essential: give the pan a good shake to rough up the potatoes’ surface. You’ll see bits start to fluff up and get a little bumpy—that’s exactly what you want because these jagged edges will crisp up so beautifully in the oven. Don’t skip this step—it’s a game-changer!
Step 4: Season and Toss in Polenta Mixture
Mix together your polenta, chopped rosemary, salt, and freshly ground pepper in a small bowl. Then toss your fluffed potatoes in olive oil and this seasoning mix, coating each piece well. The polenta adds a subtle crunch that’s absolutely irresistible.
Step 5: Roast in Hot Fat Until Golden Perfection
Carefully remove the roasting tin with your hot goose fat from the oven. Add the seasoned potatoes and toss gently to coat every side in that shimmering fat—this is where the magic happens. Add a few extra rosemary sprigs right in the pan for added fragrance. Roast for 55-65 minutes at 200°C/400°F (or 65-75 minutes at 180°C/350°F if roasting with other dishes), turning and basting halfway through. You’ll know they’re done when they’re gorgeously golden and crisp all around.
Pro Tips for Making Crispy Rosemary Roast Potatoes Recipe
- Use Quality Fat: I learned that goose or duck fat gives an unbeatable crisp, but if all you have is oil, just increase the quantity and roast a little longer.
- Don’t Skip the Shake: Roughing up the potato surface after parboiling creates those crispy, crunchy bits that everyone raves about.
- Hot Fat + High Heat: Getting your fat super hot before adding potatoes avoids soggy results and locks in crispness.
- Turn and Baste: Flipping the potatoes halfway through keeps them evenly golden and helps prevent burning.
How to Serve Crispy Rosemary Roast Potatoes Recipe
Garnishes
Personally, I love finishing these potatoes with a sprinkle of flaky sea salt and a final scatter of fresh rosemary leaves for a fresh punch of flavor and a prettier plate. Sometimes a squeeze of lemon juice brightens the dish especially well.
Side Dishes
These roast potatoes are a dream alongside Sunday roasts—think roast chicken, beef, or lamb. They also pair beautifully with roasted veggies or a crisp green salad to balance out the richness.
Creative Ways to Present
For festive occasions, I like to serve these in a rustic cast iron skillet with rosemary sprigs standing upright to feel extra cozy. You can also pile them high in a serving bowl lined with parchment paper for a casual, shareable vibe everyone will love.
Make Ahead and Storage
Storing Leftovers
I always store leftover roast potatoes in an airtight container in the fridge for up to 3 days. They lose a bit of their crispness but honestly, reheated properly they’re still delicious.
Freezing
Freezing roast potatoes isn’t my favorite because they tend to get a bit mushy after thawing. If you do freeze them, flash freeze first on a baking sheet, then store in a freezer bag to keep pieces separate. Reheat straight from frozen for best results.
Reheating
For leftovers, I pop them in a hot oven (around 200°C/400°F) on a baking tray for 10-15 mins to recrisp. Avoid the microwave if you want to keep that crispy texture intact.
FAQs
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Can I use regular vegetable oil instead of goose or duck fat?
Absolutely, you can use vegetable oil or olive oil as a substitute. The roast potatoes will still be tasty but might not get quite the same level of rich crispiness that duck or goose fat provides. To compensate, you might want to roast a bit longer or increase the amount of oil.
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Why do I need to parboil the potatoes before roasting?
Parboiling softens the potatoes just enough to ensure they cook through and helps create a fluffy interior. It also allows the outside to roughen up when shaken, which is essential for that crispy crust during roasting.
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What type of potatoes are best for roasted potatoes?
Starchy or all-purpose potatoes like Maris Piper, Yukon Gold, or Russets work best. They crisp up nicely while remaining fluffy on the inside. Waxy potatoes tend to stay firm but don’t get as crispy.
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How do I store leftover crispy rosemary roast potatoes?
Store leftovers in an airtight container in the fridge for up to three days. To keep them crispy, reheat them in the oven rather than the microwave. This will bring back much of that original crunch and warmth.
Final Thoughts
Honestly, this Crispy Rosemary Roast Potatoes Recipe has become my go-to for holidays and everyday meals alike. I used to struggle with soggy, bland roasties, but this method changed the game for me. I hope you give it a try—you’ll love the crunch, the flavor, and how it elevates any meal. It’s like giving your dinner a little hug from the inside out. Happy roasting, friend!
Print
Crispy Rosemary Roast Potatoes Recipe
- Prep Time: 20 min
- Cook Time: 75 min
- Total Time: 95 min
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
Crispy and flavorful Rosemary Roast Potatoes made with goose or duck fat, coated in polenta and fresh rosemary, perfect as a savory side dish for any roast dinner or holiday meal.
Ingredients
Potatoes and Fat
- 4 tablespoons goose or duck fat
- 3 pounds Maris Piper potatoes (or Yukon Gold)
Coating
- ¼ cup polenta (yellow cornmeal)
- 1-2 tablespoons finely chopped rosemary
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Extra rosemary sprigs for garnish
Instructions
- Preheat the Oven: Preheat your oven to 180°C/350°F if roasting alongside other dishes, or 200°C/400°F if roasting the potatoes alone. Place the goose or duck fat into a large roasting tin and put it in the oven to heat up.
- Prepare Potatoes: Peel the potatoes and cut them into large, even chunks about 2-3 inches in size. Rinse and drain the potatoes thoroughly.
- Parboil Potatoes: Place the potatoes in a large saucepan and cover them with freshly boiled water. Season the water generously with salt. Parboil the potatoes for 8-12 minutes until a knife can penetrate about ¼ inch into the potato; they should still be firm in the center.
- Drain and Steam: Drain the potatoes well and return them to the pan. Allow them to steam in the pan for 3-4 minutes to remove excess moisture.
- Fluff the Potatoes: Shake the pan gently to rough up the edges of the potatoes. This creates a fluffy, textured surface that will crisp up during roasting.
- Prepare Coating Mixture: In a small bowl, mix together the polenta, finely chopped rosemary, kosher salt, and freshly ground black pepper.
- Toss Potatoes in Oil and Coating: Drizzle the olive oil over the potatoes and toss well. Then coat the potatoes evenly with the polenta and rosemary mixture until well combined.
- Roast Potatoes: Remove the hot roasting tin with the melted fat from the oven. Add the prepared potatoes and toss gently to coat them thoroughly with the fat. Add extra rosemary sprigs on top if desired. Roast for 55-75 minutes depending on oven temperature: 55-65 minutes at 200°C/400°F or 65-75 minutes at 180°C/350°F.
- Turn and Baste: Halfway through roasting, turn the potatoes and baste them with the fat in the pan to ensure even crisping and browning.
- Serve: Once golden and crispy, remove the potatoes from the oven and serve immediately as a delicious side dish.
Notes
- The ultimate crispy rosemary roast potatoes are a perfect side dish for roasts and are especially popular during Thanksgiving and Christmas dinners.
- Adjust roasting time depending on your oven and whether roasting potatoes alone or with other dishes.
- Goose or duck fat adds incredible flavor and crispness, but you may substitute with a high-smoke-point oil if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 178 kcal
- Sugar: 2 g
- Sodium: 173.1 mg
- Fat: 6.6 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 27.7 g
- Fiber: 4.3 g
- Protein: 3 g
- Cholesterol: 6.4 mg
