Citrus 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 waiting on a preheated baking sheet does the rest, giving each piece an instant sear the moment it hits the pan. Duck fat, goose fat, or beef tallow each bring their own rich depth, though good olive oil works beautifully too. Crushed garlic and fresh rosemary or thyme nestle in alongside the potatoes as they roast, perfuming the whole tray without overpowering the natural earthiness of the potato. The entire ingredient list is naturally free of citrus in any form — no juice, no zest, no hidden citric acid — so there's nothing to second-guess here. These are the roast potatoes you'll want to make every single time.
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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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