Brazil Nut Free Classic Crispy Roast Potatoes

Few things in life hit harder than a roast potato with a genuinely shattering crust and a fluffy, cloud-like center — and this recipe delivers exactly that. The secret is a two-step process: par-boiling the chunks until their edges go ragged, then shaking them dry in the pot so every rough, starchy surface catches the hot fat and crisps up beautifully in the oven. Duck fat, goose fat, or beef tallow are the traditional choices here, each bringing a rich, savory depth that olive oil simply can't match — though olive oil works perfectly well if that's what you have on hand. Optional crushed garlic cloves and fresh rosemary or thyme nestle alongside the potatoes as they roast, perfuming the whole tray without overpowering the golden, crackling exterior. The best part for anyone navigating tree nut allergies is how completely straightforward this ingredient list is — potatoes, fat, salt, pepper, and a few aromatics, with zero ambiguity about what's in the pan. These are the kind of potatoes that disappear from the serving dish before anyone has a chance to sit down, so consider making a double batch.

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