If you’re on a quest for the perfect garlic roasted potatoes, your search ends here! My recipe for the ultimate crispy roast potatoes is a total game-changer, using the secret weapon of sizzling hot beef tallow to achieve an incredible golden, crunchy texture. We’re elevating this simple side dish into a masterpiece with fragrant rosemary salt and roasted garlic cloves.
This isn’t just a recipe; it’s a lesson in pure flavour perfection. These potatoes will steal the show at any dinner table and are so easy to make you’ll wonder why you never tried it before.
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Enjoy what you eat & eat what you enjoy. The only question left to ask is, what’s on your plates? Let me know in the comments below!
Now, what roast dinner is or what I even do any dinner really isn’t complete. That’s all right. Ah, who cares? Right. The humble or not humble roast potato. Now, this is my elevated version. We’re going to do roast ming potatoes. Uh so we’ll roast cook these precook them roast them with garlic and then put a rosemary salt uh on top. So first thing obviously with any spuds when we’re doing potatoes we’re going to peel them. I’m using mice pipers. Okay they do make good roasties. Okay. Usually you get a good crisp outside. Okay. Followed by a lovely fluffy inside if you’ve done it correctly. So now there’s two two schools there are two frames of mine I suppose you either like your potatoes big and chunky okay or dinky. Uh I don’t you know I kind of prepare mine a little bit dinky. So I’m just going to chop them where I see fit. I’m cooking for I usually go for I I like to overestimate. I’d rather have too much. Well, I’d rather have more than enough food than uh not enough food. And it doesn’t go to waste. If there are leftovers, it does get used. Um so on this sense, what I’m doing, I’m going to create there’s this is for three adults and two children. So I’m going to go about four each for each of the adults. and then a couple for the children. Okay. Now key one of the key tips I can give you is use lard. First of all, there is a movement towards using lard. Again, uh you know, everybody’s gone onto this island of following Ed and other people, okay, about this kind of rubbish that they do put in oils, etc. Uh and right and lad many years or even beef tallow if you really want to go expensive okay uh has been really a bit like the MSG issue it’s been misinterpreted uh and it’s kind of high in cholesterol but yeah no light lad is good particularly when you’re making roasties and you know cuz I’m only making for a small family meal these are going to They’re actually relatively easy to cook, but don’t overcraze your pan. If you overcraze your pan, particularly when roasting, okay, what you’re going to get is soggy. So, we’re going to cook these like my cut triple cooked chips. We’re going to boil them until they they’re almost breaking apart. That’s a bit of a difficult one. So, they’re almost breaking apart. And then once it breaks apart, we’re going to steam dry them. So they’re beautifully steamed dry before they go into a preheated pan full of lad. There you go. So we got them. We’re going to now wash these very quickly. And there we go. We have some uh very clean now. Now some people do okay put chicken stock in this uh basically the amount of chicken stock I’m using uh across another meal. Uh I won’t be doing it today, but yes, you could add marmite. You could add chicken stock. Uh and that helps flavor the potatoes. But there we go. We’ve got some heavily salted. I’m going to put them on to boil. And here we go. These are bubbling away nice. Now I put my glass lid on to bring it to a boil quicker. Um so we’ll can eat these till they start just about start. I’m just going to have a little tab now. Now this is a sharp knife. I’m not So yeah, it’s still quite firm there. Couple of more minutes and those will be grand. Now, now, sorry. Now, I know that those are ready. You can see that start be coming and come out. So, they’re probably just about where I need them. They might be a little bit go over. That’s fine. That’s fine. It will still be fantastic. If I can find which I’ve got there. So, now little tip for this one. I’m going to drain them. But I’m going to drain them into this pan because what I want, I want to keep some of that stock, some of that uh water with the starch in and I’m going to use that with the gravy. So, there you go. Oops. They’re steam drying. I’m going to leave them for a little bit until I need them later. Whilst they’re steam drying, however, uh nope, I’m getting confused. But that’s fine. So, we’ll leave them. Come back to them in a bit when we need to roast them. They’ll take about 40 minutes to an hour a high heat. Um, but yeah, I’ll come back to you when they’re ready to be roasted. So, this is a little bit uh bigger than I’d like to use. Uh, only because I um yeah, I’ve used the other day. So, there you go. There’s a block of L, but I am going to take some of that off. And the reason I’m going to take some of that off is I’m going to use it elsewhere. So, that’ll do. That’s how much I need. So, I’m going to put that in an oven. It’s piping hot and I’m going to pour it on the potatoes. Come back in a while. So now you’re going to ask me why are potatoes back in a pan if they’re being roasted. Well, there’s a little trick here and obviously nobody likes splashback of oil particularly in hot oil. So all we’re going to do, we are literally ah very hot. I mean it’s very hot. So this is where we have to be very careful. And we’re going to pour the oil and see how hot off it is. Like so. Possibly the most danger. Just give it a quick shake up. Okay. And then what we can do is now with relative ease, I say with relative ease, pop them, spread them about. They’re fully coated. And now we can roast these so they are crisp, golden, and fluffy inside. And I’ll be back for that point. See you in a bit. So here are my roasters. They’re looking deliciously golden. They in about another 10 minutes. So what I’m going to do is throw in some garlic just to give a bit of a well cuz I’m doing garlic and rosemary potatoes. But there you go. Throw some garlic in. They’re already nicely salted. So these are going to go back in for about 15 minutes. Job done. Okay. It’s a very very quick easy recipe. Okay. Uh bit of whiteness in here cuz I did do something earlier. Okay. There’s basel. Now I do have a uh herb grinder. But I thought if I show you in the herb grinder it’s made it up. It’s going to be over in a matter of seconds. So I’m going to go for about 2 tbspoon of salt. That’s kosher salt. That was the last of that. And to that I’m going to add Now I’m probably going to end up using spice blender cuz I think I probably been stupid here and I need to chop this first and I probably do. We’ll go. We’ll see what happens. Okay, so all we’re doing this is fiddly part rosemary cuz the stalks are nasty. We don’t want stalks. We just want a rosemary. But yeah, rosemary salt. fantastic combination and particularly uh on garlic uh roast and garlic potatoes. Um absolutely delicious, but you can’t have enough rosemary on this. So, you really do need to be generous. I think that should be enough. So, what we’re going to have is going to be like this really rich green. So, so here comes a long process. [Music] [Music] And I thought it’s a bit too dry. So what I am going to do, I am going to use my uh my little Well, it’s actually a coffee grinder, but it’s great for things like this as well. So that didn’t work. Uh it does. You just need to obviously not do what I did and actually chop it finely first. It makes a lot easier. But this is fine. We can work with this. Well, we can when the uh brand wants to play nicely. It’s not wants to play nice at the moment, but I’m doing it the wrong way. Right. I’m just going to pop it there. Right. You can’t see that. So, what I’m going to do, I’m going to do this. Put it in the grinder first. It’s nice. and didn’t work. But there we go. Some beautiful bits of green in there. And there’s our delicious, easy to make twominut video with that rosemary salt. Look at that. Absolutely beautiful. So yeah, leave a comment below. What would you like to see? What would you like to see me make next? And of course, as 90% of you that watch my channel aren’t, please subscribe and join my community. See you next episode. And ignore the pinging in the background. But there you go. Some delicious rosemary uh and garlic potatoes. However, instead of rosemary with potatoes, we’ve got a beautiful rosemary salt in here that we made earlier. So again, another perfect side dish perfect for any place, especially roast dinner. Obviously, as per usual, eat what you enjoy, enjoy what you eat, and of course, if you’re in the 90% of people that haven’t subscribed yet, please subscribe and leave a comment below what’s on your plates. As usual, don’t forget, wherever or whenever you are viewing this video, please give it a thumbs up, share, and subscribe. Click the links to the right to see some more of my beautiful, delicious recipes. Give that notification bell a ring to be informed of future content. And last but not least, comment below what’s on your plates.
1 Comment
Gorgeous potatoes!