Walnut Free Classic Crispy Roast Potatoes
Few side dishes deliver the kind of satisfaction that comes from a potato with a genuinely shatteringly crisp shell and a cloud-soft interior, and this recipe nails that combination from start to finish. The technique is the secret: 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, starchy exterior is what turns into the crackling golden crust once it meets a baking sheet loaded with screaming-hot fat. Duck fat, goose fat, or beef tallow each bring a deep, savory richness, but a good olive oil works beautifully too — every option here is completely straightforward with no hidden allergens to second-guess. Optional crushed garlic and fresh rosemary or thyme nestle in alongside the potatoes and perfume the whole tray as it roasts, adding an aromatic layer without complicating a single step. A final hit of flaky sea salt straight out of the oven is all it takes to finish them off. These are the kind of roast potatoes people ask about at 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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