Black Garlic Roast Potatoes
These black garlic roast potatoes are incredibly crispy! We’re cooking these in goose fat & finishing with herb butter, for extra crunch & flavour.
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The humble roast potato just got a whole lot better!
These are some next level spuds & are everything a really good roast potato should be – crisp, fluffy & packed full of flavour! To make these roasties, we’re going to be coating par boiled & fluffed up potatoes with semolina & cornflour, cooking them in goose fat until crispy then coating them in a black garlic, rosemary & thyme butter.
These black garlic roast potatoes are proper tasty & make a next level addition to a homemade roast dinner.
If you’re looking for more side dishes to try, you should check out our collection of side dish recipes! There’s a whole of load of roast dinner sides to make as well as chips, pickles, slaws & sauces…
What Is Black Garlic?
To make black garlic, regular garlic is heated & aged at a low temperature & left over several weeks (or even months!). Thanks to the Maillard reaction, this process turns the cloves of garlic into a deep, black colour. Black garlic has a sweet, tangy & savoury flavour, without the kick that you get from raw garlic.
What You’ll Need
- Potatoes – Floury potatoes work best for roasting. I like to use Maris Pipers but Russets, Yukon Golds & King Edwards will also work well.
- Black Garlic – Black garlic is available in some supermarkets or online. This stuff packs a punch, so you’ll only need a few cloves.
- Goose Fat – Goose fat makes the crispiest roast potatoes! If you haven’t got any, duck fat or lard will work instead or you can just use veg oil.
- Veg Oil – Goose fat can be quite expensive so I like to use a bit of veg oil as well when making roast potatoes!
- Butter – We’re making a black garlic & herb butter which we pour over the roast potatoes once cooked. This stops the herbs from burning in the oven! Either salted or unsalted butter will work.
- Fresh Herbs – We’re using fresh rosemary & thyme, which work great with roast potatoes. Fresh sage would also work.
How To Make Black Garlic Roast Potatoes
The full, printable recipe card for these roasties can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Peel & Cut Potatoes
First, we peel the skin off our potatoes then cut them into 4-5cm pieces. If the potatoes are large, you’ll need to cut them into 3-4 pieces or 2-3 pieces if they’re smaller. - Soak In Cold Water
Next, we transfer the potatoes to a large pan, give them a good wash under cold water until it runs clear then we fill the pan back up with cold water & let the potatoes soak for at least an hour. This removes the excess starch from the potatoes, making them crispier once roasted. - Par Boiling
To par boil our potatoes, we drain the water from the potatoes, replacing it with fresh then we add in a chicken (or vegetable) stock cube & bring to the boil over a high heat. We then reduce the heat slightly & simmer the potatoes for 10-15 minutes, until the outsides have started to soften. Be careful not to overcook the potatoes though, we don’t want to make mash!
Whilst our potatoes are boiling, we place goose fat & veg oil into a roasting tin then place into a preheated oven & leave to get smoking hot. - Draining
Once par boiled, we drain the potatoes through a colander, leaving them for a minute or two, to drain well. Then we return the potatoes to the pan we cooked them in. - Fluffing Up
Next, we sprinkle cornflour, semolina, salt & pepper over the potatoes, pop a lid on the pan then give it a really good shake, to fluff up the potatoes. - Roasting
Now, we use a pair of tongs to carefully transfer the potatoes into the hot fat then we roast them for 50 minutes, turning them over halfway through. - Coat In Black Garlic & Herb Butter
Whilst our potatoes are roasting, we place butter, crushed black garlic, rosemary & thyme into a pan then melt on the stove. This then gets poured over the roasted potatoes then we continue cooking them for another 10 minutes.
Tips & Tricks For The Crispiest Roasties!
- Soak the potatoes in cold water for at least an hour. This removes excess starch from the potatoes, which means crispier roasties!
- Par boil your roasties, until the outside has started to soften. This lets us fluff up the outsides without overcooking the potatoes.
- Coat the par boiled potatoes with cornflour & fine semolina, for roasties with extra crunchy outsides.
- For extra crispy roast potatoes, cook them in both goose fat & vegetable oil. Make sure to get the fats smoking hot, before adding in the par boiled potatoes.
- Coat your roast potatoes in herb butter when they have almost finished roasting, to prevent the herbs from burning in the oven.
Frequently Asked Questions
Soaking potatoes in cold water removes some of the starch, resulting in crispier roast potatoes! If you’re short on time, an hour long soak will work but I find that an overnight soak works best.
It’s important not to overcook your potatoes when par boiling for roasting, otherwise you’ll end up with mash! Roast potatoes should be par boiled just until the outsides start to soften, which will take around 10 minutes. The inside of the potatoes won’t be cooked at this point but the outside will be soft enough to fluff up!
If you’d like to make your roast potatoes ahead of time, par boil them, fluff them up then place into a roasting tray & leave to cool. Chill in the fridge for a day or two then cook in hot fat. You could also freeze the potatoes for several months then defrost them before cooking.
To reheat leftover roast potatoes, place them onto a tray & cook in a 200°c/400°f oven for 10-15 minutes, until hot.
Floury potatoes are best for roast potatoes. I like to use Maris Pipers but Yukon Golds, King Edwards or Russet potatoes will work as well.
To make these roast potatoes vegetarian, use a vegetable stock cube when par boiling (or leave it out!), then substitute the goose fat for extra veg oil (use half the amount).
Cooking Roast Potatoes In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
Par boil the potatoes on the boiling plate & roast them in the roasting oven on the second from bottom set of runners.
Equipment Used
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More Roast Dinner Recipes To Try!
- Goose Fat Yorkshire Puddings
- Red Wine Gravy
- Honey Roasted Carrots & Parsnips
- Marmalade Glazed Carrots
- Braised Red Cabbage
- 3 Cheese Cauliflower Cheese
- Caramelised Onion & Sage Stuffing
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Black Garlic Roast Potatoes
Equipment
- Vegetable Peeler
- Large Saucepan
- Colander
- Roasting Tin
- Small Saucepan
Ingredients
- 2 kg Maris Piper Potatoes
- 1 Chicken Stock Cube (Crumbled Up)
- 2 tbsp Fine Semolina
- 1 tbsp Cornflour
- 100 g Goose Fat
- 75 g Vegetable Oil
Black Garlic Butter
- 100 g Butter
- 5 Black Garlic Cloves
- 1 tbsp Finely Chopped Rosemary
- 1 tsp Finely Chopped Thyme
Instructions
Potato Prep
- First, peel the potatoes & cut into evenly sized pieces (into quarters if the potatoes are large, 2-3 pieces if smaller).
- Place the potatoes into a large saucepan then give them a good rinse under cold water. Drain the potatoes then fill the pan back up with fresh water. Leave to soak for at least an hour.Make sure to wash the potatoes until the water runs clear. If you're soaking your potatoes for any longer than an hour, place the pan in the fridge.
Par Boiling
- Preheat an oven to 220°c/200°c fan (428°f/392°f).
- Drain the water off the potatoes & replace with fresh, cold water. Add in the stock cube & a pinch of salt then place a lid on the pan.
- Place the saucepan over a high heat & bring to the boil. Turn the heat down slightly then simmer for 10-15 minutes, until the outside of the potatoes have started to soften.
- In the meantime, place the goose fat & vegetable oil into a large roasting tray. Once the potatoes are boiling, place the tray in the preheated oven & leave to get smoking hot.
- Once the potatoes are par boiled, pour the potatoes into a colander & leave to drain for 2 minutes.
Roasting
- In a bowl, combine cornflour, semolina & generous pinch of both salt and pepper.
- Return the potatoes to the saucepan they were cooked in. Sprinkle over the semolina & cornflour, place the lid back on the pan & give the pan a good shake.
- Take the roasting tray out of the oven & using a pair of tongs, carefully transfer the potatoes into the fat, turning them so that they completely coated in fat.
- Transfer the tray of potatoes into the oven & cook for 40-50 minutes, turning them halfway through. Once cooked, the potatoes should be crisp & golden.
- Whilst your potatoes are roasting, place the black garlic onto a chopping board & use the side of a knife to crush into a paste. Add the garlic into a saucepan along with the butter & herbs then cook over a low heat, until melted. Make sure to stir well, to break the garlic up.
- Take the potatoes out of the oven then pour the black garlic butter all over. Season the potatoes with salt & pepper, give the tray a good shake/stir then return to the oven & cook for another 10 minutes.
- Once cooked, transfer the roast potatoes to a serving dish & finish with a sprinkling of sea salt.
