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The Ultimate Crispy Roast Potatoes: Secret Technique for Golden Crunch Every Time

A close-up stack of golden brown, incredibly crispy roast potatoes piled high on a white plate.
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You want roast potatoes that shatter when you bite them, with a fluffy interior. This recipe translates the professional technique for achieving that perfect, golden, crunchy exterior every time you roast them.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1/2 cup neutral oil (like canola or vegetable) or rendered fat (like duck fat)
  • 2 tablespoons coarse salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, smashed but kept whole
  • 4 sprigs fresh rosemary

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oil or fat in a large roasting pan and put the pan in the oven while it preheats. This gets the fat hot.
  2. Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of the coarse salt. Bring the water to a rolling boil over high heat.
  3. Boil the potatoes for 8 to 10 minutes. You want the edges to start looking soft and fuzzy, but the center should still be firm. This roughing up is key for crispiness.
  4. Drain the potatoes completely in a colander. Shake the colander gently a few times to rough up the surfaces further. This starchy coating creates the crunch.
  5. Carefully remove the hot roasting pan from the oven. The fat should be shimmering. Gently place the potatoes into the hot fat, turning them to coat all sides. Do not overcrowd the pan; work in batches if necessary.
  6. Roast for 25 minutes.
  7. Remove the pan from the oven. Add the smashed garlic cloves and rosemary sprigs to the pan. Toss the potatoes gently to distribute the aromatics.
  8. Return the pan to the oven and roast for another 20 to 30 minutes, turning once halfway through, until the potatoes are deep golden brown and extremely crispy.
  9. Remove from the oven. Sprinkle with the remaining 1 tablespoon of coarse salt and the black pepper. Serve immediately.

Notes

  • The secret to the crunch is parboiling until the edges break down, then shaking them to create a starchy exterior before they hit the hot fat.
  • Use high-heat fat. Duck fat gives the best flavor, but a high smoke point oil works well for simple roast potatoes.
  • Do not use too small a pan. Give the potatoes space so they roast instead of steam.

Nutrition

Find it online: https://kitchenslang.com/ultimate-crispy-roast-potatoes-secret-technique/