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Crispy Rosemary Garlic Roast Potatoes

Golden, crispy roast potatoes with fluffy centers, roasted garlic, fresh rosemary, and rich beef tallow. A simple side dish that delivers restaurant-quality results every time.
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Ingredients Method Notes

Ingredients
  

  • 4 potatoes peeled and cut into medium chunks
  • 6 garlic cloves peeled
  • 4 fresh rosemary sprigs
  • ¼–½ cup beef tallow
  •  Salt and black pepper to taste

Method
 

  1. Preheat the oven to 450°F (230°C). Place a baking tray inside while the oven heats so it becomes very hot.
  2. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender but not falling apart.
  3. Drain the potatoes and return them to the pot. Shake the pot vigorously to rough up the edges. This is the secret to that irresistible crispy potato crust.
  4. Carefully remove the hot baking tray from the oven. Add the beef tallow and allow it to melt if needed. Carefully add the potatoes and season generously with salt and pepper.
  5. Roast for 30 minutes, turning the potatoes every 10–15 minutes for a maximum golden crunch.
  6. Add the garlic cloves and rosemary sprigs to the tray. Continue roasting until the potatoes are deeply golden, crispy on every side, and the garlic is soft and caramelized.
  7. Serve immediately and listen for that crunch.

Notes

For the crispiest potatoes, don't skip roughing up the potatoes after boiling or preheating the baking tray. Those two steps make all the difference.