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How to Make Crispy Roasted Potatoes

Name: How to Make Crispy Roasted Potatoes
Yield: 4
Ingredients: starchy potatoes (russets or Yukon Golds) potatoes; salt salt; 2-3 tbsp oil, duck fat, or goose fat

The secret to crispy roasted potatoes is roughing up the surface after parboiling, then roasting at high heat with enough fat. Parboil cut potatoes for 8-10 minutes until the edges soften, drain and shake them hard in the pot to create a fluffy exterior, then roast at 425°F in preheated oil or fat until golden and crisp.

Total time: 1 hr 15 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

starchy potatoes (russets or Yukon Golds) potatoes
salt salt
2-3 tbsp oil, duck fat, or goose fat

Step by step

Choose and prep your potatoes. Use starchy potatoes like russets or Yukon Golds. Cut into 2-inch chunks — smaller pieces get too crispy, larger ones stay raw inside. Keep the pieces roughly the same size so they cook evenly.
Parboil the potatoes. Put potatoes in a large pot with cold salted water. Bring to a boil and cook for 8-10 minutes until a knife slides in easily but the potato doesn't fall apart. You want the outer layer soft but the center still firm.
Drain and rough them up. Drain the potatoes completely and let them sit in the pot for a minute to steam dry. Put the lid back on and shake the pot hard for 10-15 seconds. The edges should look fluffy and broken up — this creates the crispy surface.
Heat your fat. Preheat your oven to 425°F. Pour 2-3 tablespoons of oil, duck fat, or goose fat into a large roasting pan or rimmed baking sheet. Put the empty pan in the oven for 5 minutes until the fat is smoking hot.
Add potatoes to hot fat. Carefully add the roughed-up potatoes to the hot fat. They should sizzle immediately. Toss to coat every piece, then spread them out in a single layer with space between each piece.
Roast until golden. Roast for 25-30 minutes without moving them. Flip once and roast another 20-25 minutes until deep golden brown and crispy all over. They should sound hollow when you tap them with a spoon.
Season and serve. Season immediately with coarse salt while they're hot so it sticks. Serve right away — they lose their crispiness as they cool.

Tips & troubleshooting

Don't skip the parboiling — raw potatoes won't get crispy on the outside before burning
Use a heavy roasting pan or cast iron skillet that holds heat well
Don't overcrowd the pan or the potatoes will steam instead of crisp
The fat must be smoking hot when you add the potatoes or they'll stick and turn soggy
Resist the urge to flip them too early — let them develop a crust first

Variations

Garlic and Herb. Add smashed garlic cloves and fresh thyme or rosemary sprigs to the hot fat before adding potatoes. The herbs get crispy and the garlic sweetens as it roasts.
Duck Fat Potatoes. Replace oil with duck fat for richer flavor and even crispier results. Save the leftover fat in the fridge for next time.
Lemon and Black Pepper. Finish with fresh lemon juice, lemon zest, and cracked black pepper right before serving. The acid cuts through the richness.

Questions

Can I make these ahead of time?: You can parboil and rough up the potatoes earlier in the day, but roast them just before serving. Once cooked, they don't reheat well and lose their crispiness.
What if I don't have a roasting pan?: Use a large rimmed baking sheet or even a cast iron skillet. The key is preheating whatever pan you use so the fat is hot when the potatoes hit it.
Why are my potatoes not getting crispy?: Usually it's because the fat wasn't hot enough, the potatoes were overcrowded, or they weren't roughed up enough after parboiling. Make sure you can hear them sizzle when they hit the pan.
Can I use olive oil?: Regular olive oil works fine at 425°F, but avoid extra virgin olive oil as it can smoke and taste bitter at high heat. Neutral oils like vegetable or canola work best.