Print

The Ultimate Crispy Roast Potatoes: Perfect Technique for Fluffy Inside, Crunchy Outside

A pile of golden brown, crispy roast potatoes seasoned with herbs and garnished with fresh rosemary sprigs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve roast potatoes that are perfectly seasoned, golden brown, and incredibly crispy on the outside while remaining fluffy inside. Follow this technique for the best roast potatoes every time you cook.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch pieces
  • 1/2 cup high-heat fat (duck fat, beef tallow, or vegetable oil)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda (optional, for extra crispiness)
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary

Instructions

  1. Preheat your oven to 425°F (220°C). Place your chosen fat into a large roasting pan and put the pan in the oven while it heats up.
  2. Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt. If using, add the baking soda now. Bring the water to a boil over high heat.
  3. Boil the potatoes for 8 to 10 minutes until the edges start to soften slightly. You want them tender on the outside but still firm in the center.
  4. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape.
  5. Gently shake the colander to rough up the edges of the potatoes. This creates the starchy surface needed for maximum crunch.
  6. Carefully remove the hot roasting pan from the oven. The fat should be shimmering hot. Gently place the potatoes into the hot fat, turning them to coat all sides. Do not overcrowd the pan; use two pans if necessary.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven. Add the smashed garlic and rosemary sprigs around the potatoes. Flip the potatoes gently using a spatula.
  9. Return the pan to the oven and roast for another 25 to 35 minutes, or until the roast potatoes are deep golden brown and crunchy.
  10. Remove from the oven, sprinkle with the remaining kosher salt and pepper, and serve immediately as your ultimate comfort food side dish.

Notes

  • For the absolute best results, use duck fat or beef tallow as your roasting fat.
  • If you want rosemary roast potatoes flavor, add the rosemary during the last 20 minutes of roasting.
  • If you prefer parmesan roast potatoes, sprinkle 1/2 cup of grated Parmesan cheese over the potatoes during the last 10 minutes of cooking.

Nutrition

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