Lupin Free 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 — par-boiling the chunks until their edges go ragged, then shaking them dry in the pot to build that signature fluffy, rough surface before they ever hit the oven. That textured exterior is what crisps up so dramatically in the hot fat, giving you a shatteringly crunchy shell around a pillowy, steamy center. Duck fat, goose fat, or beef tallow each bring their own rich depth, though good olive oil works beautifully if that's what you have on hand. Optional garlic cloves and fresh rosemary or thyme nestle right onto the pan, perfuming every bite without any fuss. The whole ingredient list is refreshingly straightforward — just potatoes, fat, salt, pepper, and a couple of aromatics — so there's nothing hidden to worry about and no specialty products required. These are the kind of potatoes people ask you to bring to every gathering from here on out.
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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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