Macadamia 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 — parboiling the chunks until their edges go ragged, then shaking them dry in the pot to build that signature shaggy surface before they ever hit the oven. That rough texture is what grabs the hot fat and crisps into a shattering, golden crust while the inside stays fluffy and tender. Duck fat, goose fat, or beef tallow each bring a deep, savory richness, though a good olive oil works beautifully if that's what you have on hand. Optional crushed garlic cloves and fresh rosemary or thyme nestle right onto the pan, perfuming every bite without any fuss. Everything in this recipe is straightforward pantry and produce — no specialty oils, no nut-based ingredients, nothing that requires a label check. Just honest, unfussy cooking that delivers the kind of roast potatoes people will ask you to make every single time.
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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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