Pregnancy Friendly 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 steals the show at any table. 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 build up that rough, starchy surface that crisps so beautifully in the oven. Hot fat and a screaming-hot baking sheet do the rest, giving you that satisfying sizzle the moment the potatoes hit the pan. During pregnancy, simple, whole-food ingredients like these are genuinely reassuring — just potatoes, a quality cooking fat, salt, pepper, and optional fresh herbs and garlic, with nothing hidden or processed to second-guess. Duck fat or beef tallow adds incredible depth of flavor, but extra-virgin olive oil works just as well if that's what you have on hand. Flaky sea salt scattered on at the very end ties everything together and makes each bite taste like it came out of a proper Sunday roast. These are the kind of potatoes people 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)
Ingredient notesCook all poultry thoroughly when pregnant.
Cook all meat thoroughly when pregnant.
- 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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