Imagine sinking your teeth into the most perfectly roasted potatoes you've ever tasted - golden, crispy on the outside, creamy on the inside, with an aromatic hint of rosemary that transports you straight to the French countryside. These Goose Fat Rosemary Roasted Fingerling Potatoes are not just a side dish; they're a culinary experience that will elevate your entire meal and impress even the most discerning food lovers. Get ready to transform ordinary potatoes into a restaurant-worthy delicacy that will have everyone asking for your secret!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 pounds fingerling potatoes
- 3 tablespoons goose fat
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the center for even roasting.
- Thoroughly wash the fingerling potatoes under cold running water to remove any dirt or debris. Pat them completely dry using clean kitchen towels or paper towels to ensure crispy roasting.
- If the fingerling potatoes are large, slice them lengthwise into halves to ensure uniform cooking and maximum surface area for crispy edges.
- In a large mixing bowl, add the goose fat and warm it slightly to ensure even coating of the potatoes.
- Add the prepared fingerling potatoes to the bowl with melted goose fat. Toss gently to coat each potato completely with the fat.
- Sprinkle the chopped fresh rosemary over the potatoes, then season generously with salt and freshly ground black pepper. Mix thoroughly to distribute seasonings.
- Spread the seasoned potatoes in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to allow proper roasting and crisp development.
- Place the baking sheet in the preheated oven and roast for 35-40 minutes, turning the potatoes halfway through cooking to ensure even browning.
- The potatoes are done when they are golden brown, crispy on the outside, and tender when pierced with a fork.
- Remove from the oven and let rest for 2-3 minutes before serving to allow the potatoes to set and develop a perfect crispy exterior.
- Transfer to a serving platter and garnish with additional fresh rosemary if desired. Serve hot as a delicious side dish.
Tips
- Pat potatoes completely dry: Moisture is the enemy of crispy roasting. Use clean kitchen towels to ensure your potatoes are thoroughly dried before cooking.
- Use room temperature goose fat: Slightly warming the goose fat helps it coat the potatoes more evenly, creating a more consistent and crispy exterior.
- Don't overcrowd the baking sheet: Give your potatoes space to breathe. Overcrowding will steam the potatoes instead of roasting them, preventing that desirable crispy texture.
- Flip halfway through cooking: Turning the potatoes ensures even browning and helps develop a uniform golden-brown crust on all sides.
- Let them rest: Allowing the potatoes to rest for a few minutes after roasting helps them set and develop an extra crispy exterior.
- Fresh rosemary is key: Use fresh rosemary for the most vibrant flavor. If using dried rosemary, reduce the quantity by half.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
