Garlic & Herb Roast Potatoes

01Ingredients

1000g potatoes, peeled and cut into chunks
3 tbsp olive oil or duck fat
4 garlic cloves, crushed
2 sprigs fresh rosemary (or 1 tsp dried)
Salt and pepper, to taste

02Method

Preheat oven to 200C. Parboil potato chunks in salted water for 8-10 minutes until just starting to soften at the edges.
Drain well and let steam dry for a few minutes, then shake the colander to roughen the edges.
Toss potatoes with oil, garlic, rosemary, salt, and pepper on a baking tray in a single layer.
Roast for 40-45 minutes, turning halfway, until deeply golden and crisp.
Serve immediately while hot and crisp.

03Notes & substitutions

Duck fat or beef dripping both give a richer, crispier result than olive oil.
Swap rosemary for thyme, or use both together.
Add whole unpeeled garlic cloves instead of crushed for a milder, roasted garlic flavour.
Vegetarian and vegan as written (with olive oil).

04Common mistakes

Skipping the parboil — roasting from raw misses the roughened surface that creates crispiness; don't skip this step.
Overcrowding the tray — potatoes need space between them, or they steam instead of roasting; use two trays if needed.
Not turning them — flipping halfway through helps every side crisp evenly, not just the one facing up.

05Storage & leftovers

Fridge

Airtight container, up to 3 days.

Freezer

Freezes reasonably well, though crispness suffers - reheat in a hot oven, not the microwave.

Reheating

Hot oven at 200C until crisp again - microwaving makes them soggy.

More About This Recipe

06Ingredient notes

Potatoes. A floury variety gives a fluffier interior and crisper outside than a waxy one, which holds its shape but doesn't crisp the same way.

Garlic. Added before roasting, it can burn and turn bitter over the full cook time - adding it partway through instead avoids this if it's a concern.

Rosemary. Woody herbs like rosemary and thyme hold up to the full roasting time - softer herbs like parsley would burn and are better added fresh at the end instead.

07Troubleshooting

Potatoes aren't crispy. Almost always overcrowding the tray, or skipping the parboil-and-shake step that roughens the surface.
Garlic has burnt and turned bitter. Add it partway through roasting next time instead of at the start, or use whole unpeeled cloves which burn less easily.
Potatoes are falling apart. Parboiled too long - reduce the parboil time slightly and handle them gently when shaking the colander.
Uneven browning. The tray likely has hot spots - rotate it partway through roasting as well as turning the potatoes.

Frequently Asked Questions

Why parboil the potatoes before roasting?

Parboiling softens the outer layer enough that shaking the colander roughens the edges - it's this roughened surface that turns deeply crisp in the oven, not something roasting from raw achieves as well.

Can I use a different fat?

Yes - duck fat or beef dripping both give a richer, crispier result than olive oil, if you have them.

Why aren't my potatoes getting crispy?

Usually overcrowding the tray, which steams the potatoes instead of roasting them, or skipping the parboil-and-shake step that creates the rough surface crispness needs.

Can I prepare these ahead of time?

Yes - parboil and roughen the edges up to a day ahead, then refrigerate and roast fresh when needed, adding a few extra minutes since they'll start cold.