Garlic and Rosemary Roasted Potatoes

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 270
• Protein: 4 g
• Carbs: 34 g
• Fat: 12 g

Ingredients

• 800 g Potato ( peeled and cubed )
• 6 piece Garlic ( crushed in skin )
• 3 tbsp Duck fat
• 3 piece Rosemary ( whole sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prep and cutting

   Peel the potatoes. Cut them into even 3 cm cubes to ensure uniform cooking. Rinse in cold water to remove surface starch.

2. Blanch the tubers

   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. Sear in fat

   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. Infuse aromatics

   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. Finish and salt

   Transfer to paper towels to remove excess fat. Season immediately with grey sea salt. The skin should be puffed and crispy.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a pan to restore crispness; avoid the microwave as it softens the skin.