Hazelnut Free 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. The secret is a two-step process: parboiling the chunks until their edges turn shaggy, then shaking them dry before they hit a screaming-hot pan of fat. That rough, textured surface is what creates the deeply golden, shatteringly crisp crust that makes these so irresistible. Duck fat, goose fat, or beef tallow each bring a rich, savory depth, but a good olive oil works beautifully if that's what you have on hand. Optional garlic cloves and fresh rosemary or thyme nestle in alongside the potatoes as they roast, perfuming the whole pan without overpowering the natural earthiness of the Yukon Golds or Russets. The entire ingredient list is straightforward pantry and produce — no nuts, no nut oils, no hidden additives to second-guess — so you can focus entirely on technique and flavor. Finish with a generous pinch of flaky sea salt straight out of the oven and serve immediately while that crust is still at its peak.

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