Description
A guide to making roast potatoes with a fluffy interior and a deeply golden, crunchy exterior using a simple parboiling technique.
Ingredients
Scale
- 2 lbs Russet or Maris Piper potatoes, peeled and cut into even chunks
- 1/2 cup vegetable oil or rendered fat (duck fat preferred)
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Place the cut potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook for 8 to 10 minutes until the edges are soft but the centers are still firm.
- Drain the potatoes completely. Shake the colander vigorously to rough up the edges of the potatoes; this creates the surface area for crisping.
- Heat the oil or fat in a large roasting pan in the preheated oven for 5 minutes until shimmering hot.
- Carefully place the roughed-up potatoes into the hot fat, turning them to coat. Season with salt and pepper.
- Roast for 30 minutes.
- Remove the pan from the oven. Add the smashed garlic and rosemary sprigs around the potatoes. Turn the potatoes gently.
- Return to the oven and roast for another 20 to 30 minutes, turning once halfway through, until they are deep golden brown and crunchy.
- Remove from the oven and serve immediately.
Notes
- For extra crispiness, use duck fat instead of vegetable oil.
- Do not overcrowd the roasting pan; use two pans if necessary to allow the potatoes to roast, not steam.
- Ensure the fat is very hot before adding the potatoes for the best initial crisping.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Roasting
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 4
- Cholesterol: 0