Chicken Free Classic Crispy Roast Potatoes
These potatoes are the kind of side dish that steals the show — shatteringly crisp on the outside, fluffy and cloud-like within, and deeply golden all the way around. The secret is a two-step process: parboiling the chunks until their edges turn ragged and rough, then shaking them dry in the pot to build that signature shaggy surface before they ever hit the pan. That textured exterior is what grabs onto the hot fat and crisps up so dramatically in the oven. Duck fat, goose fat, or beef tallow each bring their own rich, savory depth, though a good olive oil works beautifully too — all of them completely free of any poultry you might be avoiding. Optional crushed garlic cloves and fresh rosemary or thyme nestled alongside the potatoes perfume the whole tray as they roast, adding an herby, aromatic edge without any fuss. The key finishing move is seasoning with flaky sea salt the moment they come out of the oven, so every crispy edge gets that satisfying crunch and pop of salt. These are the roast potatoes you'll want to make for every gathering, and honestly, for no reason at all on a quiet Tuesday night.
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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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