Crispy Rosemary Roasted Potatoes
These crispy rosemary roasted potatoes are crunchy on the outside yet soft and fluffy on the inside, like pillows. I’ve roasted these with rosemary and garlic and packs flavour and goodness into the good old roasted spud.
Crispy rosemary roasted potatoes….these are an all-time favourite in our family. The kids love them!!! But something tells me that kids all around the world love potatoes too.
With the many varieties of potatoes available in Australia (Desiree, Dutch Cream, Eureka & Kipfler) I’ve loved experimenting with the many different varieties of potatoes and cooking them in many different ways, but in our home, these crispy roasted potatoes win every time.
Roasting in the colder months.
With the change of season upon us in Australia, baked dinners are what we love cooking more of, especially on the weekends when we’re hibernating and relaxing at home. These crispy rosemary potatoes will made more than once these coming colder months.
You say potato I say potahto…..
In this recipe, I’ve used a combination of Royal Blue & Brushed Potatoes. The Royal Blue have a distinctive purple skin with a white potato on the inside, while the Brushed Potato are brown on the outside with a yellow potato on the inside. I like them both because they’re all-rounders. However, any roasting potato, such as the Yukon Gold, Maris Piper or Purple potatoes, work well.
So what’s the secret to getting the crispiest potatoes ever?
Thanks to Jamie Oliver, I learnt that getting the rough edges around the par-boiled potato certainly helps crisp them up beautifully. When they’re partly cooked, strain the potatoes in a colander and give the colander a bit of a shake. This gives the outer part of the potato a rough and coarse texture.
But, I like to take advice that little bit further and I have worked out how to guarantee the crispiest potatoes every time. I throw them back into a pot and sprinkle them with some all-purpose (or plain) flour. Yes that’s it!! This is not only a short cut, but are a sure-thing in turning the humble spud into a super-crispy roasted, fluffy-on-the-inside potato.
The Secret to Crispy Rosemary Roasted Potatoes?
Duck fat!! Yes that’s right. Using duck or goose fat gives the potato the thickest, crunchiest outer crust ever.
And as for the herbs, toss the rosemary into a bowl, add a splash of olive oil and massage the oil into the rosemary. This helps release the fragrance and flavour from the rosemary and giving you a wonderfully infused roasted potato.
To say that my family loves crispy, rosemary potatoes is an understatement. And so I love coming up with many ways in which to serve them. More potato recipes in the future coming up…GUARANTEED!!
- 2 kg roasting potato Royal Blue, Brushed Potato or potato of choice
- 2 tbsp duck fat Goose Fat or Olive Oil is also fine
- 2 tsbp plain flour
- 2-3 sprigs rosemary
- 1-2 tbsp olive oil
Preheat oven to 200°C. Peel the potatoes & cut into equal sizes.
Add potatoes to salted boiling water and cook for approx. 7-10 minutes then let drain and allow them to sit 3 minutes.
Give the colander a shake. This will help the potatoes fluff up on the outside which will helps to make them super-crisp during the roasting.
Place the potatoes into a bowl and sprinkle in the flour.
In a roasting tray, add the duck fat and place this in the oven for 10 minutes. This will allow the oil to heat up.
Toss the potatoes in the fat and cook for 30 minutes or until the potatoes turn lightly golden and are a third of the way cooked.
In a bowl toss the rosemary into the olive oil and massage the oil into the herb. Scatter onto the potato and return to the oven for further cooking. cook for a further 30-40 minutes or until the potatoes turn a lovely, golden brown and are crispy in texture.