Xanthan Gum 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 and fluffy interior that most people only dream about. The secret is a two-step process — parboiling until the edges go ragged, then shaking the chunks dry in the pot to rough up the surface before they hit a screaming-hot pan of fat. That textural trick creates all the nooks and crannies that turn golden and crunchy in the oven, no additives or thickeners required. Duck fat, goose fat, or beef tallow each bring a deep, savory richness, though good olive oil works beautifully too. Optional garlic cloves and fresh rosemary or thyme roast right alongside the potatoes, perfuming the whole pan without any fuss. Every single ingredient here is naturally free of gums and stabilizers — just real food doing exactly what it's supposed to do. These are the potatoes people ask you to bring to every gathering from this point forward.
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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, oil 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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