Turkey Free Classic Crispy Roast Potatoes
Crispy roast potatoes are one of those side dishes that can genuinely steal the show, and this version delivers the kind of shatteringly crunchy exterior with a fluffy, steamy center that most people only dream about. The secret is a two-step process — par-boiling the chunks until the edges go ragged, then shaking them dry in the pot to rough up the surface before they hit a screaming-hot pan of fat. That textured, shaggy coating is exactly what crisps up so dramatically in the oven. Duck fat, goose fat, or beef tallow each bring a rich, savory depth that olive oil can't quite match, though olive oil still produces a beautifully golden result if that's what you have on hand. Optional crushed garlic and fresh rosemary or thyme nestle in alongside the potatoes and perfume the whole pan without overpowering the dish. Since the ingredient list is straightforward pantry and produce staples, there's no need to scrutinize labels for hidden poultry-derived additives — everything here is exactly what it says it is. These are the potatoes that disappear first at the table, every single time.
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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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