Shellfish 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 steals the show at any table. The secret is a two-step process — parboiling the chunks until their edges turn ragged, then shaking them dry in the pot to rough up the surface before they ever hit the oven. That shaggy exterior is what grabs the hot fat and crisps up into something truly spectacular. Duck fat, goose fat, or beef tallow each bring a deep, savory richness that olive oil simply can't match, though olive oil works beautifully if that's what you have on hand. Crushed garlic cloves and fresh rosemary or thyme tucked alongside the potatoes perfume the whole pan as they roast, adding an herby, aromatic backdrop without overpowering the main event. Because this dish is built entirely from potatoes, fat, salt, and a few aromatics, there's nothing hidden to worry about — just honest, straightforward ingredients doing exactly what they're supposed to do. Serve them straight from the oven while the crust is still crackling, because these are at their absolute best the moment they hit the table.
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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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