Description
These crispy roast potatoes are perfectly crunchy on the outside and fluffy on the inside, making them the ideal side dish for any meal.
Ingredients
Scale
- 2 to 2.5 pounds potatoes (Russet or Yukon Gold)
- 3 to 5 tablespoons fat (duck fat, beef drippings, or olive oil)
- Salt (to taste)
- Black pepper (to taste)
- Optional: garlic cloves (smashed), rosemary or thyme, onion powder, paprika
Instructions
- Heat the oven to 425°F and place a sturdy baking tray inside.
- Peel or do not peel, then cut the potatoes into 2-inch chunky pieces.
- Parboil the potatoes in cold salted water, bring to a boil, then simmer for 8 to 10 minutes.
- Rough them up by draining and shaking gently in a pot.
- Toss with hot fat and roast in the hot pan for 45 to 60 minutes, flipping once or twice.
- Add herbs like rosemary or thyme in the last 15 minutes and whole smashed garlic cloves halfway through.
Notes
Do not overcrowd the pan and ensure potatoes are dry to achieve maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg