Roast Potatoes with Garlic and Rosemary Recipe

Garlic and Rosemary Roast Potatoes

Name: Garlic and Rosemary Roast Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 2kg potatoes, peeled and chopped into chunks; 4 tablespoons goose fat; 1 bulb garlic, broken into cloves but not peeled; 3 sprigs of fresh rosemary

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

1 hour

Easily the tastiest roast potatoes, and never absent from a family roast here at Eversfield. Crispy, golden and incredibly moreish, you’ll have your guests fighting over the last one.

Image of Garlic and Rosemary Roast Potatoes

Ingredients

2kg potatoes, peeled and chopped into chunks
4 tablespoons goose fat
1 bulb garlic, broken into cloves but not peeled
3 sprigs of fresh rosemary

Directions

Preheat the oven to 200°C/180°C fan/Gas mark 6.
Spoon the goose fat into a large roasting tin and place in the oven to heat up while the potatoes are par boiled.
Put the potatoes into a pan of cold, salted water and bring to the boil. Once boiling, simmer for 10 minutes or until soft through.
Drain well and replace in the pan. Pop the lid on and shake to fluff the edges of the potatoes – great for crispy bits!
When the fat is smoking hot, carefully add the potatoes, garlic and rosemary and toss to coat in the hot fat.
Roast for up to an hour, tossing halfway through to make sure the potatoes are well coated in the fat and to cook evenly.
Roast until crisp and golden all over. Discard the garlic and rosemary and serve.

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