BHA & BHT Free Classic Crispy Roast Potatoes
Few things in life beat a roast potato that actually delivers on its promise — shatteringly crisp on the outside, fluffy and steaming within. The secret here is a two-step process: parboiling the chunks until the edges go ragged, then shaking them dry in the pot so every rough, floury surface is ready to catch the hot fat and turn golden. Duck fat, goose fat, or beef tallow are the traditional choices, and because you're sourcing and measuring these yourself, you sidestep the preservative-laden processed oils and sprays that often sneak BHA and BHT into otherwise simple dishes. The potatoes hit a screaming-hot pan straight from the oven, sizzling on contact, which is what builds that deep, lacquered crust rather than a pale, steamed shell. Crushed garlic cloves and fresh rosemary or thyme tucked alongside add fragrance without any packaged seasoning blends that might carry unwanted additives. The result is a side dish that tastes like it came from a serious kitchen — because the technique, not a shortcut, did all the work.
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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, oil 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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