Nitrate & Nitrite 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 turn ragged, then shaking them dry in the pot — that creates a rough, starchy surface ready to turn shatteringly golden in the oven. Hot duck fat, goose fat, or beef tallow does the heavy lifting, coating every jagged edge so the exterior crisps up while the inside stays fluffy and tender. Crushed garlic cloves and fresh rosemary or thyme nestle alongside as they roast, perfuming the whole pan without overpowering the potatoes themselves. For anyone avoiding cured or processed meats, this kind of recipe is a quiet win — every single ingredient is whole and unprocessed, with no hidden additives to track down on a label. Potatoes, fat, salt, pepper, and a handful of fresh aromatics are genuinely all you need. The result is a side dish that feels indulgent and restaurant-worthy but comes together with pantry staples and a hot oven. Serve them straight from the pan while the exterior is still crackling, because these are at their absolute best the moment they hit the table.
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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, oil 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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