Paraben Free Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those side dishes that can genuinely steal the show, and this method delivers the kind of shatteringly crunchy exterior with a fluffy, steamy center that makes everyone reach for seconds. The secret is a two-step process — 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 textured, shaggy coating is exactly what crisps up so dramatically in the oven. For anyone navigating paraben sensitivities, cooking from scratch like this is the smart move, since processed and pre-seasoned potato products can contain preservatives and additives that are harder to vet. Here, every ingredient is straightforward: potatoes, fat, salt, pepper, and optional garlic and fresh herbs — nothing hidden, nothing unnecessary. Duck fat or beef tallow gives the richest, most golden result, but extra-virgin olive oil works beautifully if that's what you have on hand. Serve them straight from the oven while the crust is still crackling and the flaky salt is just barely melting in.
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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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