Dairy Free Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those side dishes that can genuinely steal the show, and this version delivers the kind of shatteringly crunchy exterior and fluffy interior that makes people go back for seconds. The secret is a two-step process — par-boiling the chunks until the edges turn ragged, then shaking them in the pot to rough up the surface before they hit the oven. That shaggy coating is what crisps up so beautifully in the hot fat. Duck fat, goose fat, or beef tallow are all naturally free of dairy, so there's no need to swap anything out or worry about hidden butter sneaking into the recipe. Even a good glug of extra-virgin olive oil works perfectly if you want to keep things plant-based. Optional crushed garlic and fresh rosemary or thyme tuck in alongside the potatoes as they roast, perfuming the whole pan without any fuss. These come out of the oven golden, fragrant, and ready to be devoured straight from the dish.
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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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