Whole 30 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 and fluffy interior that most people only dream about. The secret is a two-step process — parboiling the chunks until the edges go ragged, then shaking them in the pot to rough up the surface before they hit a screaming-hot pan of fat. That textural prep work is what creates the craggly, golden crust that makes these so irresistible. Using duck fat, goose fat, or beef tallow keeps everything completely compliant without sacrificing a single bit of richness or flavor. Crushed garlic cloves and fresh rosemary or thyme tucked alongside the potatoes perfume the whole pan as they roast, adding depth without any complicated sauces or additives. This is the kind of recipe that proves eating clean doesn't mean eating boring — just real ingredients, good technique, and a very hot oven.
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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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