Ingredients:

  • 2 lbs (approximately 900g) Yukon Gold potatoes (or Maris Piper), peeled and cut into 2-inch chunks
  • 1/4 cup (60ml) olive oil (extra virgin preferred)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground, plus more to taste
  • 2 tablespoons duck fat or goose fat (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Peel and cut the potatoes into uniform chunks.
  2. Place potato chunks in a large pot, cover with cold, salted water, and bring to a boil. Cook until just fork-tender (about 8-10 minutes).
  3. Drain the potatoes and return them to the pot. Gently shake to lightly rough up the edges.
  4. Heat olive oil in a small saucepan over low heat. Add the minced garlic and rosemary. Cook until fragrant (2-3 minutes). Remove from heat.
  5. Preheat oven to 400°F (200°C).
  6. Place potatoes in a roasting pan, drizzle with garlic-infused oil and duck fat (if using). Season with salt and pepper. Toss to coat.
  7. Roast for 45-50 minutes, flipping halfway through, until golden brown and crispy.
  8. Garnish with fresh parsley (if desired) and serve immediately. Enjoy your garlic roasted potatoes!