Citric Acid Free Classic Crispy Roast Potatoes
Crispy on the outside, fluffy and steaming on the inside — these roast potatoes are the kind of side dish that disappears from the table before anything else. For anyone avoiding citric acid, the challenge with packaged or restaurant potatoes is that preservatives and flavor enhancers sneak in constantly, often without obvious labeling. This recipe keeps things completely clean: just potatoes, fat, salt, pepper, and optional garlic and fresh herbs — nothing processed, nothing hidden. The real magic here is in the technique. Parboiling the chunks until the edges go ragged, then shaking them dry in the pot, creates a rough, starchy surface that crisps up dramatically in a screaming-hot pan of duck fat, goose fat, tallow, or olive oil. Every piece sizzles the moment it hits the baking sheet, and two rounds of roasting build that deeply golden, shatteringly crisp crust you rarely get at home. Season with flaky sea salt straight out of the oven and serve immediately — these are worth every step.
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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, oil 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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