Garlic and Sage Roast Potatoes

Crispy on the outside, fluffy on the inside, these garlic and sage roast potatoes are the ultimate side dish. I love how the duck fat makes them golden and extra crisp, while the garlic and sage infuse them with earthy, aromatic flavor. They’re simple to prepare but taste like something special.

Why You’ll Love This Recipe

I love this recipe because it transforms humble potatoes into a dish that feels decadent. The combination of duck fat and fresh herbs creates an incredible depth of flavor, while the garlic roasts into sweet, mellow bites. I also enjoy how these potatoes pair with just about anything, from roast chicken to a holiday roast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4-5 large russet potatoes
kosher salt
5-6 whole garlic cloves, unpeeled
10-12 fresh sage leaves
½ cup duck fat, or more as needed

Directions

1. I preheat the oven to 425°F (220°C).
2. I peel the potatoes, cut them into large chunks, and place them in a pot of salted water. I bring them to a boil and parboil for about 8–10 minutes, until just tender at the edges.
3. I drain the potatoes and let them steam dry in the pot, shaking them gently so the edges get a little roughened—this helps them crisp up.
4. In a large roasting pan, I heat the duck fat in the oven until shimmering.
5. I carefully add the potatoes, garlic cloves, and sage leaves, tossing everything to coat in the hot fat.
6. I roast for 40–50 minutes, turning occasionally, until the potatoes are golden brown and crispy.
7. I sprinkle with extra salt before serving.

Servings and Timing

This recipe serves about 4–6 people. It usually takes me 15 minutes to prepare and around 50 minutes to cook, so I set aside just over an hour in total.

Variations

Sometimes I swap duck fat for goose fat or beef tallow, which are equally delicious. For a vegetarian version, I use olive oil, though the potatoes won’t be quite as crisp. I also like adding rosemary or thyme alongside the sage for more herbal depth.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 400°F (200°C) oven for 10–15 minutes until crisp again. I avoid microwaving because it softens the potatoes instead of keeping them crunchy.

FAQs

Can I use a different type of potato?

Yes, but I prefer russet potatoes because they get the fluffiest insides and crispiest edges. Yukon golds also work well.

Do I need to peel the potatoes?

No, I sometimes leave the skins on for extra texture and flavor.

Can I make these ahead of time?

Yes, I often parboil the potatoes earlier in the day, then roast them when I’m ready to serve.

What can I use instead of duck fat?

Goose fat, beef drippings, or even olive oil work, but duck fat gives the best flavor and crispness.

How do I keep the garlic from burning?

I leave the cloves unpeeled, which protects them as they roast and gives them a sweet, mellow flavor.

Can I add more herbs?

Yes, I sometimes add rosemary, thyme, or bay leaves for variety.

Why do I need to parboil the potatoes?

Parboiling softens the outsides so they rough up and crisp beautifully in the oven.

How do I know when the potatoes are done?

They should be deep golden brown with crisp edges and fluffy centers when pierced with a fork.

Can I make these in an air fryer?

Yes, I cook them at 400°F (200°C) in batches, shaking the basket occasionally until crisp.

Are these suitable for vegetarians?

They are if I use olive oil instead of duck fat.

Conclusion

I love making garlic and sage roast potatoes because they’re simple yet unforgettable. The crispy texture, roasted garlic, and fragrant sage make them irresistible, and the duck fat adds a richness that sets them apart. It’s the kind of side dish that always disappears fast at my table.

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