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The Ultimate Technique for Crispy Roast Potatoes

Close-up of golden brown, crispy roast potatoes seasoned with rosemary in a white bowl.
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Follow this foolproof method to achieve roast potatoes with a perfectly crunchy exterior and a light, fluffy interior every time you cook. This recipe focuses on the essential steps for golden brown potatoes.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks
  • 4 cups cold water
  • 2 tablespoons coarse salt (for boiling)
  • 1/2 cup high smoke point fat (like beef tallow, duck fat, or vegetable oil)
  • 2 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 1 teaspoon coarse salt (for roasting)
  • 1/2 teaspoon black pepper

Instructions

  1. Place the cut potatoes in a large pot and cover them with the 4 cups of cold water. Add the 2 tablespoons of coarse salt.
  2. Bring the water to a rolling boil over high heat. Boil the potatoes for 8 to 10 minutes until the edges start to look soft and slightly broken down. Do not overcook until mushy.
  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 action roughs up the edges of the potatoes, creating the starchy surface needed for maximum crispiness.
  5. While the potatoes rest, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place your roasting pan with the fat inside the oven while it preheats for 10 minutes until the fat is shimmering hot.
  6. Carefully remove the hot pan from the oven. Add the smashed garlic and rosemary sprigs to the hot fat.
  7. Gently place the roughed-up potatoes into the hot fat in a single layer. Turn them to coat them lightly. Sprinkle with the remaining 1 teaspoon of salt and the pepper.
  8. Roast for 20 minutes without turning.
  9. Remove the pan, carefully turn the potatoes using a spatula, and return to the oven. Roast for another 20 to 25 minutes, or until the potatoes are deep golden brown and crunchy.
  10. Serve immediately as the perfect side for roast dinner.

Notes

  • For extra crunch, substitute some of the cooking fat with clarified butter or use baking powder mixed with the salt when seasoning before roasting.
  • If you prefer Parmesan roast potatoes, sprinkle 1/2 cup of grated Parmesan cheese over the potatoes during the last 10 minutes of cooking.
  • If you are making a large batch, roast the potatoes on two separate baking sheets to avoid overcrowding the pan, which causes steaming instead of roasting.

Nutrition

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