Chestnut Free Classic Crispy Roast Potatoes
Few things in the kitchen deliver the same satisfaction as pulling a tray of shatteringly crisp roast potatoes from the oven. The secret here is a two-step process — parboiling the chunks until their edges turn ragged, then shaking them dry in the pot — that builds the rough, fluffy surface responsible for those incredible crunchy ridges. Hot duck fat, goose fat, or beef tallow (or a good olive oil if you prefer) hits the potatoes the moment they land on the baking sheet, locking in that golden crust from the very first sizzle. Optional crushed garlic cloves and fresh rosemary or thyme nestle alongside as they roast, perfuming the whole tray without overpowering the potato itself. For anyone navigating tree-nut restrictions, this recipe is naturally worry-free — every ingredient is straightforward, with no hidden nut-based oils or ambiguous pantry additions to second-guess. A generous finish of flaky sea salt right out of the oven is the only flourish these need before they hit the table.
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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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