Low Sugar Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those side dishes that can genuinely steal the show, and this version delivers that shatteringly crunchy exterior with a fluffy, steamy center that makes everyone reach for seconds. What makes this recipe so satisfying for anyone avoiding added sugar is how completely unnecessary sweetness is here — every bit of flavor comes from technique, fat, and seasoning alone. The real magic is in the parboiling step, where the edges get just ragged enough to create maximum surface area, and the vigorous shake in the pot builds that signature shaggy crust before the potatoes ever hit the oven. Sliding them onto a preheated pan of hot duck fat or beef tallow means they sizzle on contact, locking in a crust that no sugar-laden glaze could ever improve on. Optional garlic cloves and fresh rosemary or thyme add aromatic depth without complicating the ingredient list. A final hit of flaky sea salt right out of the oven is all the finishing touch these need — pure, savory, and completely additive-free.
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Learn more →Ingredients
4 servings
- 2 ½ lb yukon gold or russet potatoes, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt, for the boiling water
- ⅓ cup duck fat, goose fat, or beef tallow (or extra-virgin olive oil)
- 1 tsp flaky sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- 4 garlic cloves, unpeeled and lightly crushed (optional)
- 4 sprigs fresh rosemary or thyme (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the fat in a large rimmed baking sheet and set it in the oven while it preheats.
- 2
Place the potato chunks in a large pot, cover with cold water by at least 1 inch, and add the kosher salt. Bring to a boil over high heat, then reduce to a vigorous simmer and cook for 10–12 minutes, until the edges are just beginning to look ragged and a knife tip meets slight resistance at the center — the potatoes should not be fully cooked through.
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