Sesame Free Classic Crispy Roast Potatoes
Crispy on the outside, fluffy and steaming on the inside — these roast potatoes are the kind of side dish that disappears from the table before anything else. The secret is a two-step process: parboiling the chunks until their edges turn shaggy, then shaking them dry in the pot to rough up the surface before they hit a pan of screaming-hot fat. That textured exterior is what crisps up so dramatically in the oven, giving you that deeply golden, almost lacquered crunch. Duck fat, goose fat, or beef tallow each bring a rich, savory depth, though good olive oil works beautifully if that's what you have on hand. Optional garlic cloves and fresh rosemary or thyme roast right alongside the potatoes, perfuming the whole pan without any fuss. Because the ingredient list is so straightforward — just potatoes, fat, salt, pepper, and a couple of aromatics — there's nothing hidden to worry about, making this an easy, confident choice for anyone avoiding sesame in all its forms. Serve them straight from the oven while the crust is still crackling.
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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, 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.
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