Perfect Crispy Roast Potatoes (Printable Version)

Golden, crunchy exterior with fluffy inside. The ultimate side dish ready in just over an hour.

# What You'll Need:

→ Potatoes

01 - 2.6 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into even chunks

→ For Boiling

02 - 1 tbsp sea salt

→ For Roasting

03 - ⅓ cup vegetable oil, duck fat, or goose fat
04 - 1 tsp fine sea salt
05 - ½ tsp freshly ground black pepper

→ Optional Aromatics

06 - 4 garlic cloves, smashed unpeeled
07 - 2 sprigs fresh rosemary or thyme

# How To Make It:

01 - Preheat the oven to 425°F.
02 - Place potato chunks in a large pot, cover with cold water, and add 1 tbsp sea salt. Bring to a boil, then simmer for 8-10 minutes until edges are just tender but not fully cooked.
03 - Drain potatoes well and let steam dry for 2 minutes in colander. Gently shake colander to roughen up surfaces for extra crispiness.
04 - Heat oil or fat in large roasting pan in oven for 5 minutes until shimmering hot.
05 - Carefully add potatoes to hot oil, turning to coat each piece evenly. Add smashed garlic and herbs if using.
06 - Roast for 20 minutes, then turn potatoes using spatula. Sprinkle with salt and pepper.
07 - Continue roasting for another 25-30 minutes, turning once more, until golden brown and crisp on all sides.
08 - Remove from oven and drain briefly on kitchen paper if desired. Serve hot.

# Expert Suggestions:

01 -
  • The exterior gets impossibly crispy while the inside stays light and fluffy, creating that perfect contrast everyone fights over at the dinner table
  • They're virtually foolproof once you know the colander shake technique that creates those rough edges for maximum crunch
  • The recipe works with whatever fat you have on hand, making it adaptable for different dietary needs without sacrificing texture
02 -
  • The colander shake is not optional, it's the secret technique that creates those roughened surfaces for maximum crunch
  • Never crowd the roasting pan or the potatoes will steam instead of crisp, use two pans if necessary
  • Letting the potatoes steam dry after boiling prevents waterlogging and helps the fat adhere better
03 -
  • Use a metal roasting pan rather than glass, as metal conducts heat better for superior crisping
  • Add the salt and pepper after the first roast so it sticks to the developing crust instead of falling off

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