Turmeric 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 disappears from the table before anything else. The secret is a two-step process — parboiling until the edges turn ragged and shaggy, then tossing them into screaming-hot fat so they sizzle on contact and build that coveted crust. Duck fat, goose fat, or beef tallow each bring a rich, savory depth, but a good extra-virgin olive oil works beautifully too. Avoiding turmeric is genuinely easy here because the recipe relies entirely on technique and a handful of clean, unfussy ingredients — no spice blends, no shortcuts, nothing hiding in the seasoning list. Crushed garlic cloves and fresh rosemary or thyme are optional, but they perfume the fat and make the whole kitchen smell incredible. Flaky sea salt scattered on right out of the oven is the finishing touch that pulls everything together. These are the roast potatoes you'll want on every holiday table and every ordinary Sunday.
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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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