Yeast Free Classic Crispy Roast Potatoes
Few side dishes deliver the kind of pure, crowd-silencing satisfaction that a tray of genuinely crispy roast potatoes can. The secret here is a two-step process — parboiling the chunks until their edges turn ragged, then shaking them dry in the pot — that creates a rough, fluffy surface ready to turn shatteringly golden in the oven. Sliding those potatoes onto a baking sheet loaded with screaming-hot duck fat, goose fat, or tallow means they sizzle on contact and start crisping before they even hit the oven rack. The result is a deep, lacquered crust with a cloud-soft interior that no amount of store-bought frozen potato can replicate. Because the whole recipe relies on nothing but potatoes, fat, salt, pepper, and optional fresh herbs and garlic, it is naturally free of any fermented or leavened ingredients — no hidden additives to second-guess on a label. Crushed garlic cloves and rosemary or thyme tucked around the potatoes perfume the fat as everything roasts, adding an aromatic depth that makes the kitchen smell incredible. Serve them straight from the pan while the exterior is still crackling and you will not have leftovers to worry about.
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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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