Mushroom Free Classic Crispy Roast Potatoes
Golden, shatteringly crisp on the outside and fluffy in the center, 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 until the edges turn ragged and shaggy, then tossing the roughed-up chunks into a screaming-hot pan of fat so they sizzle on contact. That textured surface is what creates the deeply caramelized crust that makes these so irresistible. Duck fat, goose fat, or beef tallow each bring a rich, savory depth, but a good extra-virgin olive oil works beautifully if that's what you have on hand. Optional crushed garlic and fresh rosemary or thyme nestle in alongside the potatoes as they roast, perfuming the whole pan without overpowering the natural flavor of the potato. For anyone navigating a diet that rules out fungi, this recipe is completely straightforward — every single ingredient is clean, familiar, and easy to verify. These are the roast potatoes you'll want 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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