ULTRA CRISPY Roast Potatoes & Garlic Parmesan Dressing

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Peel the Kings Edwards potatoes with a small knife.

Place the peeled potatoes in very cold water to prevent them from turning black.

Cut the potatoes into medium small-sized chunks, maximizing surface area for crispiness.

Fill a pot with cold water and add a heavy amount of salt to season it.

Add the potatoes to the pot and turn on the heat to medium-high.

Boil the potatoes for roughly 15 to 30 minutes, depending on their size and quantity.

After about 20 minutes, poke the potatoes with a knife; if it falls straight away, they are ready.

Drain the potatoes carefully and place them on a rack.

Put the potatoes in the fridge for about 1 hour to cool down.

In a bowl, combine fresh rosemary, garlic, and a generous amount of goose fat (or olive oil).

Add more olive oil to the mixture and crush everything together.

Preheat the oven to 180°C (356°F).

Place the cooled potatoes in a baking tray, ensuring not to overcrowd them.

Pour the fat mixture over the potatoes, ensuring they are well coated.

Roast the potatoes in the oven, turning them every 10 minutes for even cooking.

After 10 minutes, flip the potatoes for a uniform golden color.

After another 10 minutes, remove the garlic from the tray.

Continue roasting the potatoes until they are golden brown, approximately 35 minutes total.

In a separate bowl, prepare the dressing with rosemary, black pepper, jalapeno infused honey, a dash of olive oil, and grated parmesan cheese.

Once the potatoes are done, toss them in the dressing until well coated.

Grate more parmesan over the potatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens