Roasted Potatoes
This is my method for getting potatoes with a shatteringly crispy crust and a fluffy interior every time. The two non-negotiable steps are parboiling the potatoes in acidic water and getting your fat screaming hot before the potatoes go in the oven.
Ingredients
- 2 pounds Russet potatoes peeled and cut into 1 1/2-inch chunks
- Diamond Crystal kosher salt
- 1 tablespoon white wine vinegar
- 4 tablespoons duck fat or beef tallow
- 2 tablespoons olive oil
- 5-6 cloves garlic unpeeled and smashed
- 3-4 sprigs fresh rosemary
- A handful of fresh thyme sprigs
- 1 teaspoon smoked paprika
- Freshly ground black pepper
- Freshly chopped parsley for serving
Method
- Cover peeled potato chunks with cold salted water and vinegar.
- Boil 7-8 minutes until edges are tender but centers firm.
- Drain, steam dry, then shake colander to rough up surfaces.
- Preheat oven to 425F.
- Heat duck fat, oil, garlic, and herbs on baking sheet in oven 5-7 minutes.
- Add potatoes to hot fat, toss with paprika, salt, and pepper.
- Roast 40-50 minutes, flipping every 15 minutes until deeply golden and crispy.
- Remove herbs, squeeze roasted garlic over potatoes if desired.
- Season to taste, garnish with parsley and serve hot.
Notes
Roughing up potato surfaces creates extra-crispy edges. Duck fat can be substituted with beef tallow.