Tree Nut Free Classic Crispy Roast Potatoes
Few side dishes inspire the kind of quiet reverence that a truly crispy roast potato does, and this version absolutely delivers on that promise. 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. Sliding them onto a baking sheet of screaming-hot duck fat, goose fat, or beef tallow means they sizzle on contact and develop a shattering golden crust that olive oil alone rarely achieves. Optional crushed garlic cloves and fresh rosemary or thyme tucked alongside add a subtle, aromatic depth without overwhelming the potato itself. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your roasting fat. These are the kind of potatoes that disappear from the serving dish before anything else on the table, and honestly, no one will blame you for going back for thirds.
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, 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!