Eggless Classic Crispy Roast Potatoes
Few side dishes deliver the kind of satisfaction that comes from a genuinely crispy roast potato — shatteringly crunchy on the outside, fluffy and steaming within. The secret here is a two-step process: par-boiling the chunks until their edges go ragged, then shaking them dry in the pot to build that signature rough, starchy surface that crisps up so beautifully in the oven. Hot fat is the other hero of this recipe — whether you go with duck fat, goose fat, beef tallow, or a good olive oil, the sizzle on contact is what starts the crust forming before the potatoes even hit the heat. Garlic cloves and fresh rosemary or thyme tucked alongside add a subtle, aromatic depth without overpowering the golden, savory exterior. Since the whole dish is built on potatoes, fat, and seasoning, there are no eggs hiding anywhere in the process — no binders, no coatings, nothing to second-guess. These are the kind of potatoes that disappear from the serving dish before anyone has a chance to sit down, so consider making more than you think you need.
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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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