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The Best Crispy Roast Potatoes

A close-up of golden brown, extremely crispy roast potatoes piled high on a white plate.
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A simple method for achieving roast potatoes with a perfectly crisp exterior and a fluffy interior using parboiling and roughing up the edges.

Ingredients

Scale
  • 2 lbs Russet or Maris Piper potatoes, peeled and cut into even chunks
  • 4 tablespoons goose fat or duck fat (or vegetable oil for vegetarian)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh rosemary
  • 3 cloves garlic, smashed

Instructions

  1. Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 8 to 10 minutes until the edges are soft but the center is still firm.
  2. Drain the potatoes completely in a colander. Let them stand for 5 minutes to allow excess moisture to evaporate.
  3. Gently shake the colander to rough up the edges of the potatoes. This creates the texture needed for crispiness.
  4. Preheat your oven to 425°F (220°C).
  5. Place the fat in a large roasting pan and heat it in the oven for 5 minutes until shimmering hot.
  6. Carefully place the potatoes into the hot fat, turning them to coat. Season with salt and pepper.
  7. Roast for 30 minutes.
  8. Remove the pan, add the rosemary sprigs and smashed garlic cloves around the potatoes. Turn the potatoes gently.
  9. Return to the oven and roast for another 20 to 30 minutes, turning once halfway through, until deeply golden brown and crunchy.

Notes

  • For extra flavor, toss with 1/4 cup grated Parmesan cheese during the last 10 minutes of cooking.
  • Use a high smoke point fat like goose fat for the best crisping results.
  • Do not overcrowd the roasting pan; use two pans if necessary to allow for proper browning.

Nutrition

Find it online: https://sundayflavor.com/best-crispy-roast-potatoes-recipe/