Lactose Free Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those side dishes that can make or break a meal, and this version absolutely delivers — shatteringly crunchy on the outside, fluffy and tender within. The secret is a two-step process: par-boiling the chunks until the edges turn ragged, then shaking them dry in the pot to rough up the surface before they hit a screaming-hot pan of fat. That textural prep work is what creates the deeply golden, lacquered crust that makes these so irresistible. Duck fat, goose fat, or beef tallow are the traditional choices here, and all three are naturally free of dairy, so there's no butter or cream to worry about. Even swapping in extra-virgin olive oil keeps things completely in the clear without sacrificing flavor. Optional crushed garlic and fresh rosemary or thyme nestle in alongside the potatoes as they roast, perfuming the whole tray with savory, herby warmth. Finish with a generous pinch of flaky sea salt straight out of the oven and serve immediately — these don't wait around, and neither will your guests.
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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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