Servings: 4
Prep Time: 15 minutes
Cook Time: 60–75 minutes
Total Time: ~1 hour 15 minutes
Ingredients
Main Ingredients
- 2 lb (900 g) potatoes (Yukon Gold, Maris Piper, or Russet)
- 3 tbsp vegetable oil, goose fat, or duck fat
- 1 tsp salt (plus more to finish)
- ½ tsp black pepper
Optional Flavor Boosters
- 2–3 garlic cloves, smashed
- 1–2 sprigs rosemary or thyme
- 1 tbsp flour or semolina (for extra crunch)
Instructions
-
Preheat the oven
Preheat oven to 425°F (220°C).
Place a large roasting pan in the oven with the oil or fat to heat up. -
Prep the potatoes
Peel potatoes and cut into evenly sized chunks (about 2 inches).
Rinse under cold water to remove excess starch. -
Parboil
Add potatoes to a pot of cold salted water.
Bring to a boil and cook 8–10 minutes, just until edges soften.
Drain well and let steam dry for 1 minute. -
Rough up the edges
Shake the potatoes gently in the pot to rough up the surfaces.
Optional: sprinkle with flour or semolina and toss. -
Roast
Carefully remove the hot pan from the oven.
Add potatoes to the hot oil (they should sizzle).
Toss to coat evenly. -
Season & flavor
Sprinkle with salt and pepper.
Add garlic cloves and herbs if using. -
Roast until crispy
Roast for 45–55 minutes, turning every 15–20 minutes, until deeply golden and crisp. -
Serve
Drain briefly on paper towels if needed.
Finish with flaky sea salt and extra herbs.
Additional Notes
- Best Potatoes: High-starch potatoes crisp the best.
- Don’t Crowd the Pan: Space = crunch.
- Extra Crispy Trick: Always preheat the oil and rough up the potatoes after boiling.
