Crispy Roast Potatoes
Crackling, golden potatoes with rosemary and garlic — the crispiest Thanksgiving-side alternative, with a shatteringly crunchy crust.
In a nutshell: This authentic british-american crispy roast potatoes comes together in just 1 hr 5 mins using simple whole ingredients. The chef's secret: A pinch in the parboil water breaks down the potato surface, which is what builds that. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Crackling, golden roast potatoes with rosemary and garlic. Parboiled, roughed up, and roasted until shatteringly crisp — the ultimate side.
Key Equipment
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- Large pot
- Colander
- Large rimmed baking sheet
- Large bowl
Chef's Pro-Tips
- The baking soda matters: A pinch in the parboil water breaks down the potato surface, which is what builds that craggy, extra-crunchy crust.
- Do not crowd the pan: Potatoes need space to crisp. If they touch, they steam. Use two pans before you pile them on one.
- Serve them last: Roast potatoes lose their crunch within minutes of leaving the oven, so time them to come out just as everyone sits down.
Ingredients
6
servings
-
3 lbs Yukon Gold potatoes, peeled, cut into 2-inch chunks
-
1 tbsp kosher salt, for the water, plus more to finish
-
½ tsp baking soda
-
⅓ cup duck fat, goose fat, or olive oil
-
4 cloves garlic, smashed, skins on
-
3 sprigs fresh rosemary
-
½ tsp flaky sea salt, for finishing
-
½ tsp black pepper, freshly cracked
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Step-by-Step Instructions
Parboil the Potatoes
Place the potatoes in a large pot with the kosher salt and baking soda. Cover with cold water, bring to a boil, and simmer 8-10 minutes until the edges are just tender and a knife meets slight resistance.
Rough Them Up
Drain well and return the potatoes to the hot pot for 1 minute to steam dry. Shake the pot vigorously to rough up the surfaces — those fuzzy edges become the crunch.
Heat the Fat
Pour the fat onto a large rimmed baking sheet and place in a 425°F (220°C) oven for 5 minutes until shimmering hot. Carefully add the potatoes in a single layer, turning each to coat.
Roast Until Golden
Roast 25 minutes, then flip. Add the garlic and rosemary to the pan and roast 20-25 minutes more until deeply golden and crackling on all sides.
Season and Serve
Transfer to a serving bowl, season with flaky sea salt and black pepper, and serve immediately — crispness waits for no one.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yukon Golds are the sweet spot — fluffy inside, sturdy enough to rough up without falling apart. Russets work too but break apart more easily; waxy red potatoes stay too firm for a shattering crust.
You can parboil and rough them up a day ahead and refrigerate them uncovered. Roast straight from the fridge, adding about 5 minutes to the cook time.
Yes. Olive oil gives excellent crunch. Duck or goose fat adds a deeper savory flavor, but the technique — parboil, rough up, hot fat, single layer — matters more than the fat.
Usually one of three things: the pan was crowded, the fat was not hot when the potatoes went in, or they sat too long after roasting. Hot fat, space, and immediate serving fix all three.
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