Crispy Roast Potatoes with Rosemary Herb Salt

Crispiest Roast Potatoes

Step 1: Preparation [00:06]

Peel the potatoes and cut them into large, uniform chunks. Place them into a pot.

Step 2: Boiling [00:11]

Cover the potatoes with water and boil until they are tender.

Step 3: Preparing the herb mixture [00:16]

While the potatoes are boiling, strip the leaves from the fresh rosemary. Add them to a lemon zest on a cutting board and finely chop the mixture. Put the chopped herbs and zest into a grinder and pulse until you have a fine green herb salt.

Step 4: Fluffing [00:30]

Drain the boiled potatoes. Once drained, put the lid on the pot and shake the potatoes vigorously to fluff up their surfaces. This is crucial for crispiness.

Step 5: Roasting [00:40]

Add a large spoonful of goose fat to a roasting pan. Add the potatoes, making sure they are well-coated in the fat. Roast until they turn golden and crispy. Use a spoon or fork to occasionally turn them to ensure even crisping.

Step 6: Seasoning [00:55]

Remove the potatoes from the oven, strain off excess fat, and transfer to a bowl. Sprinkle the prepared green herb salt over the hot potatoes and toss to coat thoroughly.