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Golden and crispy Roast Potatoes, perfectly browned and ready to be enjoyed.

Best Roast Potatoes Ever

These roast potatoes are engineered for maximum deliciousness, resulting in a shatteringly crisp exterior and a fluffy, cloud-like interior. The secret lies in parboiling, roughing up the potatoes, and using screaming hot fat to create the perfect crispy crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Side Dish
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds potatoes, peeled and cut into 1 1/2-inch chunks Russet or Yukon Gold recommended
  • 1/4 cup duck fat, goose fat, olive oil, vegetable oil, or clarified butter ghee
  • Salt, to taste
  • Black pepper, to taste
  • Optional: Garlic cloves, smashed
  • Optional: Fresh rosemary sprigs
  • Optional: Thyme sprigs
  • Optional: Red pepper flakes

Equipment

  • large pot
  • colander
  • Roasting pan
  • Oven
  • Mixing bowl (optional)
  • Peeler
  • knife
  • fork

Method
 

  1. Preheat oven to 400°F (200°C). Place roasting pan in the oven with the chosen fat to heat.
  2. Peel potatoes and cut into roughly 1 1/2-inch chunks.
  3. Place potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
  4. Bring water to a boil, then reduce heat to a gentle simmer. Cook for 8-10 minutes, until slightly tender but still holding their shape.
  5. Drain potatoes in a colander and let them steam dry for a few minutes.
  6. Return potatoes to the pot (or a large bowl) and gently toss them around to "rough up" the edges.
  7. Carefully remove the hot pan with the hot fat from the oven.
  8. Carefully transfer the roughed-up potatoes to the hot fat in a single layer. Don't overcrowd the pan.
  9. Season generously with salt and pepper. Add any optional flavor boosters.
  10. Toss potatoes gently to coat them evenly with the fat and seasonings.
  11. Roast for 45-60 minutes, or until golden brown and crispy all over. Flip halfway through to ensure even browning.
  12. Remove from oven and let cool slightly before serving. Sprinkle with extra salt, if desired.

Notes

For extra crispy potatoes, use a wire rack inside your roasting pan. Experiment with different fats for varying flavors. Parboil and rough up the potatoes up to 24 hours in advance and store in the refrigerator. Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes, or in a skillet with a little bit of oil.