Celery Free Classic Crispy Roast Potatoes

Golden, shatteringly crisp on the outside and fluffy in the middle, these roast potatoes are the kind of side dish that disappears from the table before anything else. The secret is a two-step process — parboiling the chunks until their edges turn ragged, then shaking them dry in the pot to rough up the surface — which creates all those craggy bits that turn impossibly crunchy in the oven. Hot fat is the other hero here: sliding the potatoes onto a preheated baking sheet means they sizzle on contact and start crisping immediately rather than steaming. 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 and fresh rosemary or thyme tuck in alongside the potatoes and perfume the whole tray as it roasts. For anyone navigating celery-free eating, this recipe is naturally in the clear — just potatoes, fat, salt, pepper, and a handful of aromatics, with zero hidden fillers or seasoning blends to second-guess. These are the roast potatoes you'll want at every holiday table and every ordinary Sunday dinner in between.

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