Cinnamon Free Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those side dishes that can genuinely steal the show, and this method delivers the kind of shatteringly crunchy exterior with a fluffy, steamy center that people talk about long after the meal is over. The secret is a two-step process — parboiling the chunks until the edges go ragged, then shaking them dry in the pot to rough up the surface before they hit a screaming-hot pan of fat. That shaggy coating is what crisps up so dramatically in the oven, giving you those jagged, golden edges that are impossible to resist. Duck fat, goose fat, or beef tallow each bring a rich, savory depth, though a good olive oil works beautifully if that's what you have on hand. Optional crushed garlic and fresh rosemary or thyme nestle in alongside the potatoes as they roast, perfuming everything without overpowering the clean, potato-forward flavor. For anyone avoiding warming spices like cinnamon, this recipe is a natural fit — every ingredient here is straightforward, savory, and completely free of the sweet spice blends that can sneak into roasted vegetable recipes. These are the potatoes you'll want on every holiday table and every ordinary Tuesday.
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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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