The Ultimate Crispy Roasted Potatoes: Perfect Every Time!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Peel the Dutch cream potatoes and lay down baking paper to catch the peels.

Rinse the peeled potatoes with water.

Cut the potatoes into even-sized chunks for even cooking.

Place the potatoes into a pot of cold water and add salt.

Put the pot on medium heat and bring to a gentle simmer, setting a timer for 10 to 15 minutes until fork-tender but holding their shape.

Preheat the oven to 180°C (350°F).

Drain the potatoes and toss them slightly to rough up the edges.

Let the potatoes sit for about 10 minutes to steam dry.

Place beef tallow into a deep stainless steel roasting tray and heat it in the oven for 10 minutes.

Carefully place the potatoes into the heated tray and use a spoon to coat them with the melted tallow.

Roast the potatoes in the oven for 30 minutes, flipping them halfway through.

Prepare the rosemary herby salt by stripping the leaves from sage, rosemary, and thyme, then roughly chop them.

Blend the chopped herbs with flaky salt in a spice grinder or blender until fully combined.

Pour the herby salt into a tray to dry and store it in an airtight jar for up to 3 months.

After 30 minutes of roasting, flip each potato with tongs and return to the oven for another 25 minutes.

Add three peeled garlic cloves to the tray, toss the potatoes gently in tallow, and roast for a final 10 minutes until golden and crunchy.

Transfer the potatoes to a paper towel-lined tray to drain excess tallow.

Place the potatoes into a large mixing bowl, add 1 teaspoon of rosemary salt, and toss to coat.

Equipment Needed

Spice Level:

Dietary

Allergens