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
Scale
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
