Crispy Oven-Roasted Potatoes
To get a potato that is shattered-glass crisp on the outside and buttery soft within, you must par-boil them in salted water first, then toss them in fat while they are steaming hot so the starch on the surface turns into a coarse, textured mash that fries in the oven.
Rough up the surface for maximum crunch.
The goal is to create as much surface area as possible before the heat hits them. Choose a starchy potato like a Russet or Yukon Gold.
- Large stockpot
- Heavy-duty rimmed baking sheet
- Colander
- Potato masher or large fork
What goes in.
- 3 lbRusset potatoes, peeled and cut into 2-inch chunks
- 1/2 cupDuck fat or vegetable oil
- 1 tbspKosher salt
- 3Garlic cloves, smashed
- 1 tspFresh rosemary, minced
Creating the crust
After boiling and draining, shake the potatoes vigorously in the colander. You want the edges to look fuzzy and blurred; that loose starch is what catches the fat and hardens into the shell.
The method.
Boil the potatoes
Place potatoes in a pot and cover with cold water. Add a generous amount of salt. Bring to a boil and cook until the edges are soft but the center remains firm, about 8-10 minutes.
Rough and steam
Drain the potatoes and let them sit in the colander for 5 minutes to release steam. Shake the colander hard until the surface of every potato chunk looks like a fuzzy, white paste.
Heat the fat
Pour the fat onto the baking sheet and place it in a 425°F oven for 5 minutes until the oil is shimmering and nearly smoking.
Roast
Carefully toss the potatoes in the hot fat. Arrange them in a single layer. Roast for 45 minutes, turning them once halfway through, until they are deep mahogany and rigid to the touch.
Season
Toss the hot potatoes with the minced rosemary and extra salt immediately after pulling them from the oven.
Other turns to take.
Lemon-Herb
Toss with lemon zest and chopped parsley right before serving to cut through the richness of the fat.
Spiced
Dust with smoked paprika and cumin during the last 5 minutes of roasting.
When it doesn't go to plan.
Never crowd the pan; if the potatoes are touching, they will steam instead of fry.
If the potatoes don't look fuzzy after shaking, use a fork to scrape the surface of a few chunks.
Preheating the baking sheet is the difference between a golden crust and a greasy potato.
The ones that keep coming up.
Can I use olive oil?
You can, but it has a lower smoke point than duck fat or high-heat vegetable oils, so watch the oven temperature to ensure it doesn't burn.
Why do I have to use cold water for boiling?
Starting with cold water ensures the potato cooks evenly from the outside in, preventing the exterior from disintegrating before the middle is tender.
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