Crispy Roast Potatoes with Gooey Garlic
These crispy, garlic roast potatoes are a classic that delivers time after time. Enjoy as a side dish, or on their own, they’re that delicious!
Perfect roasties to me have a super crisp exterior and soft fluffy center. There are a few snag points in achieving this. The first key to extra crunchy roasties is to start cooking them in cold water, not boiled, and to chuff them in the colander once soft. The chuffing gives the surface texture which means more nooks and crannies to get ultra crisp. Secondly, the fat or oil needs to be hot.
If you are not vegan, duck fat can replace the canola oil. Duck fat does however, have a higher smoke point so follow the temperature adjustments in the recipe.
Frequently Asked Questions
What flavourings can I add to my roast potatoes?
Garlic: I love adding a whole head of garlic wrapped in foil into the roasting tray. The garlic will soften to a lovely sweet, gooey, texture. Squeeze out the gooey garlic from the papery exterior and toss it through the cooked potatoes.
Herbs: Scatter rosemary or thyme over the roasties during the last 10 minutes of cooking for a herby finish. Don’t add them too early or the herbs can burn!
Finely chop more delicate herbs like oregano or parsley and scatter these over when you’re ready to serve the potatoes.
Cheese: Finishing your roast potatoes with a little freshly grated parmesan is always a good idea!
Can I omit the roasted garlic?
Roasting the garlic will make it very mellow and sweet. If this is not to your taste, serve the whole roasted garlic next to the potatoes, as per the image. It can then be added to everyone’s taste.