Description
Crispy and flavorful Rosemary Roast Potatoes cooked with rich goose or duck fat and coated in a fragrant rosemary and polenta mixture, making a perfect golden side dish for any roast dinner, especially suited for festive occasions like Thanksgiving and Christmas.
Ingredients
Scale
Roast Potatoes
- 4 tablespoons goose or duck fat
- 3 pounds Maris Piper potatoes (or Yukon Gold), peeled and cut into large pieces (2-3 inches)
- 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 oven and heat fat: Preheat your oven to 180°C/350°F if combining with other roasting or 200°C/400°F if roasting potatoes alone. Place the goose or duck fat into a large roasting tin and put it in the oven to heat until hot and melted.
- Prepare the potatoes: Peel the potatoes and cut into even large pieces (2-3 inches). Rinse and drain them well to remove excess starch.
- Parboil potatoes: Place potatoes in a large saucepan and cover with freshly boiled salted water. Parboil for 8-12 minutes, checking with a knife; the potatoes should be tender but still firm in the center.
- Drain and steam: Drain the potatoes and return them to the pan. Let them steam for 3-4 minutes to dry out and become fluffy on the surface.
- Rough up the potatoes: Gently shake the potatoes in the pan to fluff up the edges, which helps create a crispy crust.
- Mix seasoning: In a small bowl, combine polenta, chopped rosemary, kosher salt, and black pepper.
- Toss potatoes: Drizzle olive oil over the potatoes and then toss them with the polenta and rosemary mixture until well coated.
- Roast potatoes: Carefully remove the hot fat tray from the oven and add the coated potatoes. Toss gently to coat evenly in the fat, adding extra rosemary sprigs as desired.
- Bake and baste: Roast the potatoes for 55-75 minutes depending on the oven temperature (55-65 mins at 200°C/400°F or 65-75 mins at 180°C/350°F). Turn the potatoes halfway through and baste with the fat for even crisping.
- Serve: Once golden and crispy, serve the rosemary roast potatoes immediately for best texture and flavor.
Notes
- Using goose or duck fat results in extra crispy and flavorful potatoes, but you can substitute with quality olive oil if preferred.
- Parboiling is key to getting fluffy interiors and crispy exteriors—don’t skip this step.
- Adjust the roasting temperature and time depending on whether you’re roasting potatoes alone or alongside other dishes.
- Extra rosemary sprigs infused during roasting add wonderful aroma and flavor.
- These roast potatoes are ideal for festive meals such as Thanksgiving and Christmas but are great any time of year.
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
