Perfect Crispy Roast Potatoes (Print Version)

Golden exterior, fluffy interior potatoes ready in just over an hour

# What You 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

# Directions:

01 - Preheat the oven to 425°F.
02 - Place the 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 the edges are just tender but not fully cooked.
03 - Drain the potatoes well and let them steam dry for 2 minutes in the colander. Gently shake the colander to roughen up the surfaces for extra crispiness.
04 - Heat the oil or fat in a large roasting pan in the oven for 5 minutes, until shimmering hot.
05 - Carefully add the potatoes to the hot oil, turning to coat each piece evenly. Add smashed garlic and herbs, if using.
06 - Roast for 20 minutes, then turn the potatoes using a 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 the oven and drain briefly on kitchen paper if desired. Serve hot.

# Expert Tips:

01 -
  • The exterior develops this incredible shatteringly crisp crust that makes the most satisfying sound when you bite into it
  • Inside stays impossibly fluffy and light, almost like a baked potato but better
  • They reheat surprisingly well in the oven if you somehow have leftovers
02 -
  • Don't skip the colander shake step—those roughened edges are where the crispy magic happens
  • The fat must be smoking hot before adding potatoes or they'll absorb too much oil and turn greasy instead of crispy
  • Crowding the roasting pan causes steaming, so use two pans if needed for better browning
03 -
  • Parmesan grated over the potatoes during the last 5 minutes creates an incredible cheesy crust
  • Let your boiled potatoes steam dry in the colander longer than you think—that dry surface is crucial for crisping

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