Barley Free Classic Crispy Roast Potatoes
Few side dishes earn the kind of silence at the dinner table that a truly crispy roast potato can. The secret here is a two-step process — parboiling the chunks until their edges go ragged, then shaking them dry before they hit a screaming-hot pan of fat — that builds an impossibly crunchy, shatteringly golden crust around a fluffy, steamy center. Duck fat, goose fat, or beef tallow each bring their own rich depth, though a good olive oil works beautifully if that's what you have on hand. Optional crushed garlic cloves and fresh rosemary or thyme nestle right into the pan, perfuming every bite without any fuss. For anyone navigating grain sensitivities, this recipe is naturally free of any barley-derived ingredients — just potatoes, fat, salt, and aromatics, nothing hidden or ambiguous. The ingredient list is short enough to memorize, but the results look and taste like you spent all day in the kitchen. These are the kind of roast potatoes people request by name.
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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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