Description
A simple recipe for achieving roast potatoes with a perfectly crispy exterior and a fluffy interior using the parboiling and roughing technique.
Ingredients
Scale
- 3 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 2-inch pieces
- 1/2 cup vegetable oil or duck fat
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
Instructions
- Place the cut potatoes in a large pot and cover with cold, salted water. Bring the water to a boil over high heat.
- Boil the potatoes for 8 to 10 minutes until the edges are soft but the centers are still firm. Do not overcook.
- Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess moisture to steam off.
- Gently shake the colander to rough up the edges of the potatoes. This creates the texture needed for crispiness.
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Pour the oil or fat into a large roasting pan and place it in the preheating oven for 5 minutes until it is shimmering hot.
- Carefully remove the hot pan. Add the flour, salt, and pepper to the potatoes and toss gently to coat.
- Place the potatoes into the hot fat in a single layer. Add the smashed garlic cloves and rosemary sprigs around the potatoes.
- Roast for 30 minutes.
- Remove the pan from the oven. Use a spatula to turn each potato piece.
- Return the pan to the oven and roast for another 20 to 30 minutes, or until the potatoes are deep golden brown and very crispy.
- Remove and serve immediately.
Notes
- Using duck fat yields the best flavor and crispness.
- Do not overcrowd the roasting pan; use two pans if necessary to maintain a single layer.
- For extra flavor, toss with grated Parmesan cheese during the last 10 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 4
- Cholesterol: 0