Garlic & Herb Roast Potatoes

02Method

1. Preheat oven to 200C. Parboil potato chunks in salted water for 8-10 minutes until just starting to soften at the edges.
2. Drain well and let steam dry for a few minutes, then shake the colander to roughen the edges.
3. Toss potatoes with oil, garlic, rosemary, salt, and pepper on a baking tray in a single layer.
4. Roast for 40-45 minutes, turning halfway, until deeply golden and crisp.
5. Serve immediately while hot and crisp.

03Notes & substitutions

• Duck fat or beef dripping both give a richer, crispier result than olive oil.
• Swap rosemary for thyme, or use both together.
• Add whole unpeeled garlic cloves instead of crushed for a milder, roasted garlic flavour.
• Vegetarian and vegan as written (with olive oil).

04Common mistakes

• Skipping the parboil — roasting from raw misses the roughened surface that creates crispiness; don't skip this step.
• Overcrowding the tray — potatoes need space between them, or they steam instead of roasting; use two trays if needed.
• Not turning them — flipping halfway through helps every side crisp evenly, not just the one facing up.

05Storage & leftovers