Crispy on the outside, fluffy in the middle, and loaded with golden garlic butter and fresh herbs, these Herb and Garlic Roasties are everything you want in a roast potato. They’re made extra flavourful with duck fat and finished with a buttery mix of chives, thyme, lemon zest, and garlic. Perfect for Sunday dinners, holiday spreads, or whenever the craving for a seriously good potato hits.

Why You’ll Love These Roast Potatoes

• The ultimate crispy potato with soft, fluffy centres
• Bold flavour from duck fat and aromatic herbs
• Great for holiday dinners, special occasions, or a decadent side any day of the week
• Can be made ahead and reheated in the oven for serving

Ingredients

• 4 lbs Yukon Gold potatoes
• 2 bay leaves
• 2 tablespoons salt
• 1 1/2 teaspoons baking soda
• 5 tablespoons duck fat
• 3 tablespoons butter, softened
• 2 tablespoons minced fresh chives
• 1 tablespoon minced fresh thyme leaves
• 1 tablespoon fresh lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Method

1. Preheat the oven to 450°F and position a rack in the middle of the oven.
2. Peel the potatoes and cut into large chunks—about 6 pieces per large potato.
3. Place the potatoes, bay leaves, and salt in a large pot of water and bring to a boil. Once boiling, stir in the baking soda.
4. Boil for 12-14 minutes until the potatoes are just tender. They should yield slightly to a knife but not fall apart.
5. Drain and return the potatoes to the pot. Let them rest, uncovered, for 5 minutes.
6. While they rest, add the duck fat to a large rimmed baking sheet and place in the oven for 5 minutes to preheat.
7. Cover the pot of potatoes and give it a gentle shake to rough up the edges.
8. Carefully transfer the potatoes to the hot duck fat. Arrange in a single layer without crowding.
9. Roast undisturbed for 20 minutes until golden on the bottom.
10. Use a thin metal spatula to flip the potatoes. Roast for another 10 minutes. Flip again and roast for a final 10 minutes.
11. In a small bowl, mix together the softened butter, chives, thyme, lemon zest, and garlic.
12. Once the potatoes are crispy and golden, transfer them to a serving bowl. Add the herb butter mixture and toss to coat.
13. Season with salt and pepper and serve immediately.

Tips for Crispy Roast Potatoes

• Don’t skip the baking soda—it helps create that fluffy exterior that crisps up in the oven.

• Make sure your duck fat is hot before adding the potatoes. That’s the secret to a good sear.

• Use a metal spatula for flipping so you don’t lose that crispy crust.

What to Serve with Herb and Garlic Roasties

These potatoes pair beautifully with:

• Roast chicken or turkey
• Braised short ribs or lamb
• Holiday mains like ham or prime rib
• A simple green salad for balance

Herb and Garlic Roasties

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• Author: Andrea Buckett
• Yield: Serves 6-8

Ingredients

4 lbs yukon gold potatoes

2 bay leaves

2 tablespoons salt

1 1/2 teaspoons baking soda

5 tablespoons duck fat

3 tablespoons butter, softened

2 tablespoons minced, fresh chives

1 tablespoon minced, fresh thyme leaves

1 tablespoon fresh lemon zest

1 cloves garlic, minced

Salt and pepper

Instructions

Preheat the oven to 450° F and position a rack in the middle of the oven.

• Peel the potatoes and cut them into large chunks. Roughly 6 pieces each, for large potatoes.

• Add the potatoes, along with the bay leaves and salt to a large pot of water set over high heat.  Bring the water to a boil and add the baking soda.  Boil the potatoes for about 12-14 minutes until the flesh yields slightly to a sharp knife. Don’t be tempted to over cook them.

• Drain the potatoes. Transfer them back to the pot and let them rest, off the heat and uncovered for five minutes.

• In the meantime, add the duck fat to a large rimmed baking sheet. Place it in the oven for five minutes to let the duck fat heat up.

• Place a lid on the potatoes and give them a gentle shake for about 15 seconds, creating a fluffy,starchy exterior on the potatoes.

• Carefully, remove the baking sheet with the duck fat on it from the oven. Gently place all the potatoes in the hot duck fat. Arrange the potatoes so that they are in one single layer and not crowded together.

• Roast undisturbed for about 20 minutes, until the underside is golden brown and crispy. Use a thin metal spatula to turn each potato. Return the potatoes to the oven to roast for another 10 minutes. Again, flip the potatoes and return to the oven to cook for another 10 minutes.

• In the meantime, mix together the butter, chives, thyme, lemon zest and garlic.

• When the potatoes are cooked, carefully transfer them to a serving bowl.  Add the butter and herb mixture and stir so the butter melts and coats all the potatoes. Season with salt and pepper and serve immediately.