Gut Friendly Classic Crispy Roast Potatoes
Few side dishes earn the kind of silence at the table that a truly crispy roast potato can. The secret here is a two-step process — parboiling the chunks until their edges go ragged, then shaking them dry in the pot to rough up the surface — which creates that shatteringly crunchy crust that's so hard to achieve any other way. Coating each piece in hot duck fat, goose fat, or beef tallow (or olive oil if you prefer) means every bite is rich, golden, and deeply satisfying without any processed oils or additives that can irritate a sensitive gut. The ingredient list is refreshingly short and whole-food focused: real potatoes, quality fat, sea salt, and optional fresh herbs and garlic to round out the flavor. That simplicity is exactly what makes this recipe so easy to trust — no hidden starches, no seed oils, no mystery seasonings. Crushed garlic cloves and rosemary or thyme tucked around the potatoes as they roast fill your kitchen with an aroma that makes it genuinely difficult to wait. Serve them straight from the pan while the exterior is still crackling and you'll understand why this technique becomes a permanent part of your rotation.
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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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