Cashew Free Classic Crispy Roast Potatoes
Few things in life deliver the same satisfaction as biting through a shatteringly crisp potato crust into a fluffy, steaming center. The secret here is a two-step process — parboiling the chunks until their edges go ragged, then shaking them dry in the pot to rough up the surface before they hit the pan. That shaggy exterior is what turns into pure golden crunch in the oven. Hot fat on a preheated baking sheet does the rest, giving every piece an immediate sizzling start that no cold-pan method can match. Duck fat, goose fat, or beef tallow each bring a deep, savory richness, though good olive oil works beautifully if that's what you have on hand. Optional crushed garlic cloves and fresh rosemary or thyme roasting alongside add a fragrant, herby backdrop without overwhelming the potato itself. These are the kind of roasties that disappear from the serving dish before you've even sat down.
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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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