Legume Free Classic Crispy Roast Potatoes
Crispy on the outside, fluffy in the middle, and deeply golden all over — 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 in the pot to rough up the surface before they hit a screaming-hot pan of fat. That textured exterior is what turns into the crackling, lacquered crust that makes these so irresistible. Duck fat, goose fat, or beef tallow each bring a rich, savory depth that olive oil simply can't match, though all four options are completely free of legumes and work beautifully here. Optional crushed garlic and fresh rosemary or thyme tuck in alongside the potatoes as they roast, perfuming the whole tray without any fuss. Every ingredient is straightforward and naturally plant- and legume-free, so there's no label-reading required — just honest, unfussy cooking that delivers serious results. Serve them straight from the oven while the crust is still crackling, because these are absolutely at their best the moment they hit the dish.
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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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