Low Iodine Classic Crispy Roast Potatoes

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Low Iodine Classic Crispy Roast Potatoes

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Ingredients

4 servings

2 ½ lb yukon gold or russet potatoes, peeled and cut into 2-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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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
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
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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