Breastfeeding Friendly Classic Crispy Roast Potatoes
Golden, shatteringly crisp on the outside and fluffy in the center, these roast potatoes are the kind of side dish that disappears from the table before anything else. The technique here is what makes them special — parboiling until the edges go ragged, then shaking the pot to rough up the surface so every chunk develops those irresistible craggy bits in the oven. Duck fat, goose fat, or beef tallow gives you the deepest flavor and crunch, but extra-virgin olive oil works beautifully if that's what you have on hand. For anyone navigating the extra nutritional demands of breastfeeding, this recipe is a genuinely satisfying choice — potatoes are a solid source of energy and potassium, and every ingredient here is whole and straightforward with nothing hidden or processed. Optional garlic and fresh rosemary or thyme add aromatic depth without any fuss, and you can easily leave them out depending on your preferences. The key is getting that fat screaming hot before the potatoes ever hit the pan, so they sizzle on contact and start crisping immediately. Season generously with flaky sea salt the moment they come out of the oven and serve straight away — these are at their absolute best right off the tray.
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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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