Nutmeg Free Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those side dishes that can genuinely steal the show, and this version delivers the kind of shatteringly crunchy exterior with a fluffy, steamy center that people talk about long after the meal is over. The technique here is what makes all the difference — parboiling the chunks until the edges go ragged, then shaking them dry in the pot to rough up the surface before they hit a screaming-hot pan of fat. That shaggy, textured exterior is exactly what crisps up so beautifully in the oven. Duck fat, goose fat, or beef tallow each bring their own rich depth, but a good olive oil works just as well if that's what you have on hand. Optional garlic cloves and fresh rosemary or thyme can be tucked in alongside for a fragrant, savory note without complicating anything. The seasoning is clean and straightforward — flaky sea salt, black pepper, and nothing more — so anyone avoiding warm spice blends or hidden spice mixes can dig in without a second thought. These are the kind of potatoes that disappear from the serving dish before you've even sat down.
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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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