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The Ultimate Crispy Roast Potatoes: Fluffy Inside, Crunchy Outside

A pile of golden brown, incredibly crispy roast potatoes seasoned with sea salt, catching the sunlight.
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Follow this foolproof technique to make truly crispy roast potatoes with fluffy interiors every time you roast them. This recipe focuses on proper preparation for a golden, crunchy exterior perfect for any dinner.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 2-inch pieces
  • 1 cup duck fat or goose fat (or high-heat vegetable oil)
  • 2 teaspoons coarse sea salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary

Instructions

  1. Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat.
  2. Boil the potatoes for 8 to 10 minutes until the edges start to look soft and slightly ragged. Do not overcook them until they are falling apart.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape.
  4. Gently shake the colander vigorously for about 30 seconds. This roughs up the edges of the potatoes, creating a starchy surface that will become extra crispy.
  5. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  6. Place the duck fat (or oil) in a large roasting pan and heat it in the preheated oven for 5 minutes until it shimmers.
  7. Carefully transfer the roughed-up potatoes into the hot fat. Turn them once to coat them evenly. Sprinkle with the sea salt and black pepper.
  8. Roast for 30 minutes.
  9. Remove the pan from the oven. Add the smashed garlic cloves and rosemary sprigs around the potatoes. Gently turn the potatoes using a spatula.
  10. Return the pan to the oven and roast for another 25 to 35 minutes, turning every 15 minutes, until the potatoes are deep golden brown and have a very crunchy exterior.
  11. Remove from the oven and serve immediately as your ultimate comfort side dish.

Notes

  • Using duck fat or goose fat provides superior crispness compared to standard olive oil.
  • Ensure the fat is hot before adding the potatoes; this starts the crisping process immediately.
  • For extra flavor, you can add 1/4 cup of grated Parmesan cheese during the last 10 minutes of roasting.

Nutrition

Find it online: https://cookerycommand.com/ultimate-crispy-roast-potatoes-recipe/