Seed Oil Free Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those dishes that sounds simple but so often falls flat — pale, soft, and forgettable. This version delivers the real thing: shatteringly crisp exteriors with fluffy, steaming centers that practically melt on your tongue. The secret is a two-step process of parboiling until the edges go ragged, then shaking the chunks dry in the pot to build up that rough, starchy surface that crisps so beautifully in the oven. What makes this recipe a standout for anyone avoiding industrial seed oils is the fat choice. Duck fat, goose fat, or beef tallow are all traditional, single-ingredient fats that have been used for roasting potatoes for generations — no refined vegetable oils, no canola, no mystery blends. The hot fat goes straight into the pan while the oven preheats, so the moment the potatoes hit the sheet they sizzle and start forming that golden crust right away. Optional crushed garlic and fresh rosemary or thyme add an aromatic depth that makes the whole kitchen smell incredible. These are the kind of potatoes that disappear from the serving dish before you even sit down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!