Honey Garlic & Rosemary Roast Potatoes: A Culinary Delight

Roast potatoes are a classic dish that never fails to please, but when you add the delightful combination of honey, garlic, and rosemary, they become an unforgettable culinary experience. This recipe for Honey Garlic & Rosemary Roast Potatoes is the perfect blend of crispy, savory, and sweet, with a touch of herbal freshness. Let’s dive into the detailed process of creating this delectable dish, ensuring every step is clear and easy to follow.

Ingredients

To make these flavorful roast potatoes, you’ll need the following ingredients:

• 1 kg potatoes (Russets, Red washed, Yukon Gold, etc.), peeled and chopped into chunks
• Your chosen fat (duck fat, goose fat, vegetable oil, etc.)
• 1 sprig rosemary, minced
• 1 lemon, zest
• 4-5 garlic cloves, minced
• Olive oil
• Honey
• Parmesan
• Parsley, for garnish

Method

Preheat and Parboil

1. Preheat Oven: Start by preheating your oven to 200°C (390°F). This ensures the oven is hot enough to give your potatoes that perfect crispiness.
2. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the peeled and chopped potatoes and let them boil for about 15 minutes, or until they are fork-tender. This parboiling step is crucial as it helps to soften the potatoes, making the insides fluffy while the outsides get wonderfully crispy during roasting.
3. Drain and Shake: Drain the potatoes and return them to the empty pot. Cover the pot with a lid and shake it vigorously. This roughens up the edges of the potatoes, which is key to achieving that crispy texture.
4. Dry the Potatoes: Set the potatoes aside to dry for about 15 minutes. Drying them helps remove excess moisture, further contributing to their crispiness.

Prepare the Garlic & Rosemary Oil

5. Combine Ingredients: In a small bowl, combine the minced garlic, minced rosemary, lemon zest, 3 tablespoons of olive oil, salt, and pepper. Mix well and set aside. This mixture will infuse the potatoes with a burst of flavor.

Heat the Fat and Roast

6. Prepare the Baking Pan: Pour your chosen fat into a baking pan, enough to cover the bottom. Place the pan in the oven for 15-20 minutes to heat the fat. Using duck fat or goose fat will result in rich, flavorful potatoes, while a neutral oil like vegetable or canola oil will keep them lighter.
7. Add Potatoes to Hot Fat: Carefully remove the hot baking pan from the oven and carefully add the potatoes. Be cautious as the fat will be very hot. Toss the potatoes in the fat to ensure they are evenly coated.
8. Roast the Potatoes: Place the baking pan back in the oven and roast the potatoes for 1-1.5 hours. Toss the potatoes every 20-30 minutes to ensure they cook evenly and develop a beautiful golden crust.

Add Garlic & Rosemary Oil

9. Add Flavor Mixture: About 30 minutes before the potatoes are done, remove the baking pan from the oven and add the garlic and rosemary oil mixture. Toss the potatoes well to evenly distribute the mixture, then return them to the oven for the final 30 minutes of roasting.

Finishing Touches

10. Final Drizzle and Garnish: Once the potatoes are perfectly roasted and crispy, remove them from the oven. Drizzle a generous amount of honey over the potatoes, then sprinkle with salt, grated Parmesan cheese, and chopped parsley for garnish.

Tips for Perfect Roast Potatoes

Choosing the Right Fat

The type of fat you use can significantly affect the flavor and texture of your roast potatoes. Duck fat or goose fat will give you rich, decadent potatoes with a unique depth of flavor. If you prefer something lighter, go for a neutral oil like vegetable or canola oil. Avoid using butter as it tends to burn at high temperatures.

Selecting the Potatoes

Almost any variety of roasting potatoes will work for this recipe. Russets, Red washed, and Yukon Gold are all excellent choices. These potatoes have a higher starch content, which helps achieve a fluffy interior and crispy exterior.

Patience is Key

Roasting potatoes to perfection takes time. While the total cooking time might seem lengthy (1-1.5 hours), the result is well worth the wait. Parboiling the potatoes before roasting not only cuts down on overall cooking time but also ensures they are cooked through and develop the desired texture.

Nutritional Information

While indulgent, these roast potatoes offer some nutritional benefits. Potatoes are a good source of vitamins C and B6, potassium, and fiber. Using a moderate amount of healthy fat, such as olive oil, can also provide beneficial monounsaturated fats.

Serving Suggestions

These Honey Garlic & Rosemary Roast Potatoes make a fantastic side dish for a variety of main courses. They pair wonderfully with roasted meats like chicken, beef, or pork. For a vegetarian option, serve them alongside a hearty vegetable roast or a savory mushroom dish.

Conclusion

Honey Garlic & Rosemary Roast Potatoes are a delightful twist on a classic dish, combining the comforting taste of potatoes with the sweet and savory flavors of honey, garlic, and rosemary. By following the steps outlined above, you can create perfectly crispy, flavorful potatoes that are sure to impress your family and friends. Remember, the key to great roast potatoes is choosing the right ingredients, taking the time to prepare them properly, and roasting them with care. Enjoy!

Honey Garlic & Rosemary Roast Potatoes: A Culinary Delight

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• Author: hdrecipes
• Total Time: 40 minutes
• Diet: Vegetarian

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Description

Honey Garlic & Rosemary Roast Potatoes are a delicious and aromatic side dish that combines the sweetness of honey with the savory flavors of garlic and rosemary. These potatoes are crispy on the outside and tender on the inside, making them a perfect accompaniment to any meal.

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Ingredients

Scale 1x2x3x

1 kg potatoes (Russets, Red washed, Yukon Gold etc), peeled and chopped into chunks
Your chosen fat (duck fat, goose fat, vegetable oil etc)
1 sprig rosemary, minced
1 lemon, zest
4–5 garlic cloves, minced
olive oil
honey
parmesan
parsley, garnish

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Instructions

Preheat oven to 200C/390F. Boil your potatoes in salted water for 15 minutes or until fork tender. Drained and place the potatoes back into the empty pot. Cover and shake the pot vigorously so break up the edges slightly (this add to the crispy texture of your roast potatoes). Set aside to dry for 15 minutes Meanwhile make the garlic & rosemary oil. In a bowl, combine the garlic, rosemary, lemon zest, 3 tbsp olive oil, salt and pepper. Set aside Pour your chosen fat (i used vegetable oil) into a baking pan, enough to cover the bottom of your pan. Place the baking pan with the fat into the oven for 15-20 minutes. Once the fat is hot, take the baking pan out of the oven and CAREFULLY drop in the potatoes. Toss the potatoes in the fat to even coat all sides and put it back into the oven for 1-1.5 hours, tossing the potatoes every 20-30 minutes. 30 minutes before the potatoes are done, add the garlic and rosemary oil into the potatoes, toss well to evenly distribute and bake for a final 30 minutes. Top with a drizzle of honey, salt, parmesan and parsley. There are a few things to note: The fat: these potatoes will be cooking a type of fat that will allow them to crisp right up. Duck fat or goose fat would result in a decadent and flavourful roast potatoes. If you prefer something a little bit lighter than any neutral oil will do (i.e. vegetable or canola oil). Please don’t use butter, it will burn. The potato: any roasting potato would do. Russets, red washed, yukon gold just to name a few. Time: patience is key when it comes to potatoes! They will take a long time to cook, approximately 1-1.5 hours in the oven. We will also be parboiling it so cut down on time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Calories: 220
• Sugar: 10g
• Sodium: 15mg
• Fat: 7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg