The Best Crispy Roast Potatoes: Fluffy Inside, Crunchy Outside
Follow this simple, foolproof technique to make roast potatoes that are perfectly golden, irresistibly crunchy on the outside, and wonderfully fluffy inside every time you roast them. This side dish will become the star of your meal.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 1/2 cup high-heat fat (duck fat, beef tallow, or vegetable oil)
- 2 tablespoons all-purpose flour (optional, for extra crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- Place the cut potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt. Bring the water to a boil over high heat.
- Boil the potatoes for 8 to 10 minutes until the edges just begin to soften when pierced with a fork. Do not overcook them.
- Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape.
- Gently shake the colander a few times to rough up the edges of the potatoes. This creates the starchy slurry needed for maximum crunch.
- If using flour for extra crispiness, sprinkle the 2 tablespoons of flour over the roughed-up potatoes and gently toss to coat lightly.
- Preheat your oven to 425°F (220°C). Place your chosen fat (duck fat or oil) in a large, heavy-duty roasting pan and place it in the oven for 5 minutes to get it very hot.
- Carefully remove the hot pan from the oven. Add the potatoes to the hot fat in a single layer, turning them to coat. Add the smashed garlic and rosemary sprigs around the potatoes.
- Roast for 20 minutes.
- Remove the pan from the oven and turn the potatoes using a spatula. Return to the oven and roast for another 20 to 30 minutes, or until they are deep golden brown and extremely crispy.
- Remove from the oven, sprinkle with fresh salt and pepper if needed, and serve immediately.
Notes
- Using duck fat or beef tallow provides superior flavor and crispness compared to standard vegetable oil.
- Ensure your oven and fat are very hot before adding the potatoes; this initial blast of heat sets the crust.
- For an extra flavor boost, toss the finished potatoes with grated Parmesan cheese during the last 5 minutes of roasting.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 5
- Cholesterol: 0