Garlic and Rosemary Roasted Potatoes
Ingredients
- 800 gPotato (peeled and cubed)
- 6 pcGarlic (crushed in skin)
- 3 tbspDuck fat
- 3 pcRosemary (whole sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A crisp, golden skin hiding a buttery, soft center. The aroma of roasted garlic cloves and charred rosemary fills the kitchen as they brown in duck fat.
- 1
Peel the potatoes. Cut them into even 3 cm cubes to ensure uniform cooking. Rinse in cold water to remove surface starch.
- 2
Plunge the cubes into boiling salted water for 5 minutes. A knife tip should enter but the cube must remain firm. Drain and let the steam escape.
- 3
Heat the duck fat in a large skillet. When hot, add the potatoes. They should sizzle immediately. Do not stir for 5 minutes to allow the crust to form.
- 4
Add the garlic cloves crushed with their skin on and the rosemary. Lower the heat. Continue cooking, stirring occasionally, until every side is golden and rigid.
- 5
Transfer to paper towels to remove excess fat. Season immediately with grey sea salt. The skin should be puffed and crispy.
Frequently asked questions
How do you get this dish right?
- Don't stir the potatoes too early; let the Maillard reaction build that protective crust.
- Leaving the garlic in its skin allows it to confit without burning, preventing any bitterness.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan to restore crispness; avoid the microwave as it softens the skin.
