Crisp-Crust Roast Potatoes
A proper roast potato isn't about complexity; it is about managing texture. If you rush the boiling stage or crowd the pan, you will end up with soft, oily wedges instead of the gold-standard crunch.
Size and starch matter more than the variety.
Use a starchy potato like a Russet or Maris Piper; waxy varieties will never give you that necessary floury edge.
- Large stockpot
- Colander
- Heavy-duty rimmed baking sheet
- Wire whisk
What goes in.
- 3 lbstarchy potatoes, peeled and cut into 2-inch chunks
- 1/2 cupduck fat, beef tallow, or neutral high-smoke-point oil
- 1 tbspkosher salt
- 2 sprigsfresh rosemary
The Colander Shake
After draining the boiled potatoes, toss them vigorously in the colander until the surfaces become fuzzy and mashed. This creates the starch paste that forms the crust.
The method.
Heat the oven and fat
Place your empty baking sheet in the oven and preheat to 425°F (220°C). Pour the fat onto the tray for the last 10 minutes of heating until it is nearly smoking.
Parboil the potatoes
Add potatoes to a pot of cold salted water. Bring to a boil and cook for 8-10 minutes. The edges should look soft and eroded, but the centers must remain firm.
Create the texture
Drain the potatoes and let them steam dry for 5 minutes. Place them in a colander and shake them aggressively to rough up the exterior.
Coat and roast
Carefully tip the potatoes onto the hot tray. Use tongs to roll them in the hot fat until every surface is coated. Spread them out—if they touch, they will steam instead of crisp.
Finish the roast
Roast for 45-50 minutes, turning once halfway through. They are done when deep amber and rigid to the touch.
Other turns to take.
Garlic Infused
Smash three unpeeled garlic cloves and add them to the fat during the final 15 minutes of roasting.
Herb-Dusted
Toss the finished potatoes with finely minced rosemary and flaky sea salt immediately after pulling them from the oven.
When it doesn't go to plan.
Never add cold potatoes to the pan; ensure the fat is rippling before they hit the tray.
Dry your potatoes thoroughly after boiling; moisture is the enemy of a crisp crust.
If the potatoes aren't browning, increase the oven heat by 25 degrees for the final 10 minutes.
The ones that keep coming up.
Can I use olive oil?
You can, but it has a lower smoke point and lacks the deep, savory depth that animal fats like beef tallow or duck fat provide.
Why do my potatoes stick to the pan?
The pan likely wasn't hot enough when the potatoes were added, or you tried to flip them before a proper crust had formed.
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