Crispy roasted potatoes achieve a crunchy, golden exterior and creamy center through par-boiling, surface roughing, and roasting in hot duck fat and beef tallow. This technique-driven side delivers restaurant-quality results at home.
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Peel the potatoes and cut them into quarters of roughly equal size.
Place the quartered potatoes in a large pot and rinse them with cold water three times to remove excess starch.
Cover the potatoes with fresh cold water, season generously with salt, and bring to a boil.
Boil the potatoes until they are fork-tender.
While the potatoes are boiling, preheat your oven to 425°F (220°C) with a heavy-duty roasting tray inside.
Drain the boiled potatoes in a colander. Give the colander a few good shakes to rough up the surfaces of the potatoes, which helps create a crispy texture.
Let the potatoes steam dry in the colander for about 10 minutes.
Carefully remove the hot roasting tray from the oven. Add the duck fat and beef fat to the tray and return it to the oven for a few minutes to get the fat smoking hot.
Remove the tray from the oven again and carefully place the steam-dried potatoes into the hot fat in a single layer.
Gently toss the potatoes to coat them completely in the fat.
Roast for approximately 45 minutes, removing the tray from the oven every 15 minutes to toss the potatoes for even browning.
Once the potatoes are deep golden brown and very crispy, remove them from the oven.
Transfer the potatoes to a serving bowl and immediately season with flaky sea salt and freshly ground black pepper. Toss and serve hot.
Store roasted potatoes in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 10 minutes or air fryer at 375°F for 5 minutes to restore crispness.
Par-boiling softens the interior and creates a starchy surface that crisps beautifully when roasted in hot fat. This two-stage cooking ensures creamy insides with maximum crunch outside.
Yes, but results differ. Duck fat and tallow have higher smoke points and richer flavor. Vegetable oil works, though the crust won't be as flavorful or crispy.
Drain par-boiled potatoes in a colander and shake vigorously or toss with a fork to create a rough, fluffy surface that will crisp in the hot fat.
Roast at 400–425°F for 30–40 minutes, shaking the pan halfway through, until the exterior is deep golden and crispy.
Par-boil and store potatoes in the fridge up to 2 days before roasting. Reheat roasted potatoes in a 350°F oven for 10 minutes to restore crispness.
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