Gelatin Free Classic Crispy Roast Potatoes
Crispy roast potatoes sound simple, but nailing that shatteringly crunchy exterior with a fluffy, steamy center takes a bit of technique — and this recipe delivers exactly that. The secret is a two-step process: parboiling the chunks until their edges turn ragged and rough, then shaking them dry in the pot so every surface is primed to crisp up in the oven. Hot fat on a screaming-hot baking sheet does the rest, creating that satisfying sizzle the moment the potatoes hit the pan. Duck fat, goose fat, or beef tallow each bring their own rich, savory depth, but a good olive oil works beautifully too — all of them naturally free of any gelling agents or additives. Optional crushed garlic and fresh rosemary or thyme tuck in alongside the potatoes and perfume the whole tray as it roasts. The result is deeply golden on every side, seasoned with flaky sea salt straight out of the oven, and genuinely hard to stop eating. These are the kind of potatoes that disappear before anything else on the table.
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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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