Eosinophilic Esophagitis Friendly 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. Managing eosinophilic esophagitis often means navigating a minefield of common trigger foods, but this recipe keeps things beautifully simple: just potatoes, fat, salt, pepper, and optional fresh herbs and garlic. There are no dairy, wheat, soy, eggs, or nuts anywhere in the ingredient list, which makes it a genuinely easy win for a condition where so many crowd-pleasing recipes fall short. The technique is what sets these apart — parboiling until the edges go ragged, then shaking the pot to rough up the surface before they hit a screaming-hot pan of fat, creates that shatteringly crisp crust without any coatings or additives. Duck fat, goose fat, or beef tallow each bring a rich, savory depth, but extra-virgin olive oil works just as well if that's what you have on hand. Season generously with flaky sea salt the moment they come out of the oven, and serve immediately while that crust is still at its peak.
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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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