Soy Free Classic Crispy Roast Potatoes
Crispy roast potatoes sound simple, but achieving that shatteringly crunchy exterior with a fluffy, steamy center is genuinely one of the great cooking triumphs. The secret here is a two-step process — parboiling the chunks until the edges go ragged, then shaking them dry in the pot to rough up the surface before they ever hit the pan. That shaggy coating is what turns into pure golden crunch in the oven. Duck fat, goose fat, or beef tallow are the traditional choices and deliver incredible depth of flavor, though a good extra-virgin olive oil works beautifully too — and every one of those options is naturally free of soy. No specialty products, no label-reading anxiety, just honest pantry staples doing exactly what they're supposed to do. Optional crushed garlic and fresh rosemary or thyme nestle in alongside the potatoes as they roast, perfuming the whole tray without any fuss. These come out of the oven deeply golden, crackling at the edges, and impossible to stop eating.
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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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