Rice 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 — par-boiling 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 waiting on the baking sheet means every piece sizzles on contact, locking in that irresistible crunch from the very first second. Duck fat, goose fat, or beef tallow each bring their own rich depth, though a good olive oil works just as well if that's what you have on hand. Optional crushed garlic and fresh rosemary or thyme tuck in alongside the potatoes and perfume the whole pan as it roasts. Every single ingredient here is naturally grain-free and starch-simple, so there's nothing to second-guess — just honest, whole-food cooking that delivers serious results. Finish with a generous pinch of flaky sea salt straight out of the oven and serve immediately while the crunch is at its peak.
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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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